Creamy Tuscan Chicken Soup (Print View)

Velvety Italian soup featuring tender shredded chicken, spinach, and sun-dried tomatoes in a savory herb-infused creamy broth.

# Components:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached breast/thighs)

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 large carrot, diced
06 - 3 cups baby spinach, roughly chopped
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream

→ Herbs & Seasonings

10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste

→ Cheese

14 - 1/4 cup freshly grated Parmesan cheese, plus more for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot; simmer for 10 minutes.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, until spinach is wilted and soup achieves creamy consistency.
07 - Stir in Parmesan cheese (if using) just before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls, garnish with extra Parmesan and a drizzle of olive oil, if desired.

# Expert Advice:

01 -
  • It uses up leftover chicken and transforms it into something that feels fancy enough for guests.
  • The creamy broth with bursts of tangy sun-dried tomato makes every spoonful interesting.
  • You can have it on the table in under an hour with minimal chopping.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't let the soup boil once you add the cream or it can separate and look curdled; keep it at a gentle simmer.
  • Drain the sun-dried tomatoes well or the soup can taste too oily and overpower the other flavors.
  • Add the spinach at the end so it stays bright green and doesn't turn into mush.
03 -
  • Use rotisserie chicken from the deli counter; it's already perfectly seasoned and saves you at least 20 minutes.
  • Grate your Parmesan fresh from a block; it melts in like a dream and tastes infinitely better than the pre-shredded stuff.
  • Taste the soup before adding all the salt; the broth, chicken, and Parmesan all bring their own saltiness.
  • If you want deeper flavor, sauté the sun-dried tomatoes a little longer to caramelize their sugars.
Return