Creamy Tuscan Chicken Soup (Printable)

A comforting, velvety soup with tender shredded chicken, spinach, and sun-dried tomatoes in savory herb-infused creamy broth.

# What You Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached breast and 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 and Seasonings

10 - 1 teaspoon dried Italian herbs blend
11 - ½ teaspoon crushed red pepper flakes, optional
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste

→ Cheese

14 - ¼ cup freshly grated Parmesan cheese, plus more for serving

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in minced 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 and 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 just before serving. Taste and adjust seasonings as needed.
08 - Ladle into bowls and garnish with additional Parmesan and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but you'll be eating in under an hour.
  • The creaminess coats every spoonful without feeling heavy or overly rich.
  • Leftover rotisserie chicken turns into something that feels totally new and restaurant-worthy.
  • Sun-dried tomatoes and spinach make it colorful enough to serve to guests without apologizing.
02 -
  • Don't let the soup boil hard after adding the cream or it might separate and look curdled, keep it at a gentle simmer.
  • If your broth is already salty, start with less salt and taste before adding more, I've oversalted this before and regretted it.
  • Chop the sun-dried tomatoes into small pieces so you get a bit in every spoonful instead of one giant chewy chunk.
  • Add the spinach at the end so it stays bright green and doesn't turn into mush.
03 -
  • Taste the soup right before serving, that's when you'll know if it needs a pinch more salt or a grind of pepper to bring it to life.
  • Let the soup rest for 5 minutes off the heat before serving so the flavors settle and the temperature evens out.
  • Use kitchen shears to chop the sun-dried tomatoes right in the jar, it's faster and way less messy than a cutting board.
  • If you're making this ahead, undercook it slightly and add the spinach when you reheat so it stays fresh and green.
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