Creamy Tuscan Chicken Soup (Printable)

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

# What You'll Need:

→ 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 - ½ 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 blend
11 - ½ teaspoon crushed red pepper flakes
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Cheese

14 - ¼ 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, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant. Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes.
03 - Pour in chicken broth and bring to a gentle simmer.
04 - Add shredded chicken to the pot and simmer for 10 minutes.
05 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup reaches desired creaminess.
06 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning. Ladle into bowls and garnish with additional Parmesan and olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon, which makes it perfect for impressing without stressing.
  • The sun-dried tomatoes and spinach add pops of color and tang that keep each spoonful interesting, never one-note or boring.
  • You can use leftover rotisserie chicken and still end up with something that feels fancy enough for guests.
  • It reheats beautifully the next day, often tasting even better once the flavors have had time to meld overnight.
02 -
  • Don't let the soup boil hard once you've added the cream, or it can curdle and lose that smooth, velvety texture you're after.
  • Taste the soup before adding salt, the Parmesan and sun-dried tomatoes are already salty, and it's easy to overdo it if you're not careful.
  • If the soup thickens too much as it sits, just thin it out with a splash of broth or cream when reheating.
03 -
  • Use the oil from the jar of sun-dried tomatoes to sauté the onions and garlic, it adds an extra layer of flavor that regular olive oil can't match.
  • If you like a thicker, stew-like consistency, mash a few of the cooked carrots against the side of the pot before adding the cream.
  • Always add the Parmesan off the heat and stir gently, adding it while the soup is boiling can make it clump and turn grainy.
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