Creamy Tuscan Chicken Soup

The steam rising from this pot always fogs up my kitchen window, and I never bother wiping it clear. There's something about the way sun-dried tomatoes darken the broth that makes everything feel more serious, more intentional. I started making this soup on weeknights when I needed something that tasted like I'd been simmering it all day, but really only had forty minutes. The first spoonful is always too hot, but I take it anyway. It tastes like taking care of yourself without making a big deal about it.

I made this for my neighbor after her surgery, and she called me two days later asking for the recipe. She said it was the first thing that didn't taste like obligation. I've been carrying that compliment around ever since, pulling it out whenever I need a reason to cook for someone. This soup doesn't announce itself, but people remember it. It shows up quiet and leaves an impression.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is the shortcut that never feels like cheating, and dark meat stays more tender if you have it.
• Olive oil: Just enough to coax the onions into sweetness without making the soup feel oily.
• Yellow onion: Dice it small so it melts into the background and sweetens the broth instead of demanding attention.
• Garlic: Three cloves is the right amount to smell it on your hands later and not mind.
• Carrot: It adds a faint sweetness and makes the soup look like you planned the color palette.
• Baby spinach: Rough chop it so it doesn't turn into those sad stringy bits that stick to your spoon.
• Sun-dried tomatoes: The oil-packed kind bring more flavor than the dry ones ever could, so don't skip draining them or the soup gets slick.
• Chicken broth: Low-sodium gives you control over the salt, and it matters more here than in most recipes.
• Heavy cream: This is what makes the soup feel like a hug, but half-and-half works if you want to feel less committed.
• Italian herbs: The dried blend is perfect here because it tastes like summer without trying too hard.
• Crushed red pepper flakes: Optional, but they add a little heat that wakes up the back of your throat.
• Salt and black pepper: Taste before you serve because every broth is different and this needs your attention.
• Parmesan cheese: Freshly grated melts into the soup and makes it taste more expensive than it is.

Instructions

Start with the base:

Heat olive oil in a large pot over medium heat, then add onion and carrot. Let them soften for about five minutes, stirring occasionally so nothing sticks or browns too fast.

Wake up the garlic:

Stir in minced garlic and cook for just one minute until the smell fills the kitchen. Any longer and it turns bitter.

Layer in the tomatoes and herbs:

Add sun-dried tomatoes and Italian herbs, sautéing for two minutes so the oil from the tomatoes coats everything. This is where the soup starts to smell like something worth waiting for.

Build the broth:

Pour in chicken broth and bring it to a gentle simmer. Don't rush this, let the bubbles come up slowly so the flavors settle into each other.

Add the chicken:

Stir in shredded chicken and let it simmer for ten minutes. The chicken will soak up some of the broth and taste like it belongs there.

Make it creamy:

Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes if using. Simmer gently for five minutes until the spinach wilts and the soup turns velvety.

Finish with cheese:

Stir in Parmesan just before serving so it melts into the soup without clumping. Taste and adjust the seasoning because this is your last chance to get it right.

Serve it warm:

Ladle into bowls and garnish with extra Parmesan and a drizzle of olive oil if you're feeling generous. Serve immediately while the steam is still rising.

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I served this soup at a small dinner party once, and everyone went quiet for the first few minutes. No one was trying to be polite, they were just eating. Later someone said it tasted like the kind of thing you'd want to come home to, and I realized that's exactly what I'd been trying to make all along. This soup doesn't need an occasion, it creates one.

Making It Your Own

I've swapped spinach for kale when that's what I had wilting in the crisper, and it works as long as you give it an extra minute to soften. Some nights I throw in a can of drained cannellini beans to make it more filling, and they soak up the creamy broth like they were always supposed to be there. If you want it lighter, use half-and-half instead of heavy cream, but know that it won't coat your spoon quite the same way. The soup is forgiving, it bends to what you have without losing what makes it good.

What To Serve Alongside

Crusty bread is the obvious choice, but I like something with a chewy crust that can hold up to being dragged through the broth. A simple arugula salad with lemon and olive oil cuts through the richness without competing for attention. If you're hungry, garlic bread works, but this soup is filling enough on its own that sides feel more like politeness than necessity. I usually just pour a second bowl instead.

Storing and Reheating

This soup keeps in the fridge for up to four days, and somehow it tastes even better the next day once everything has settled into itself. Reheat it gently on the stove over low heat, stirring often so the cream doesn't separate or scorch on the bottom. If it's too thick after sitting, add a splash of broth or water to loosen it back up. I don't recommend freezing it because the cream can break when thawed, but if you must, leave the cream out and stir it in fresh after reheating.

• Store in an airtight container and let it cool completely before refrigerating so condensation doesn't water it down.
• Reheat individual portions in the microwave at half power, stirring halfway through so it heats evenly.
• Garnish with fresh Parmesan right before serving because the old stuff won't melt the same way.

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This soup has become my default when I don't know what else to make, and that's not a bad thing. It's reliable in the way good friends are, showing up exactly as expected and still managing to feel special.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can substitute fresh diced tomatoes, though the flavor will be lighter and less concentrated. Use about 1 cup of fresh tomatoes and add them when you add the broth to allow them to soften during simmering.

→ What can I use if I don't have heavy cream?

Half-and-half or whole milk work well as lighter alternatives. For a dairy-free option, try full-fat coconut milk or cashew cream, which will maintain the creamy texture while shifting the flavor profile slightly.

→ How do I make this soup gluten-free?

This soup is naturally gluten-free as written. Simply ensure you use certified gluten-free chicken broth, as some commercial broths may contain gluten additives. Always check all ingredient labels carefully if you have sensitivity.

→ Can I prepare this ahead and reheat it?

Yes, this soup stores well in an airtight container for up to 3 days. Reheat gently over medium heat on the stovetop, stirring occasionally. You may need to add a splash of broth when reheating, as the soup thickens when cooled.

→ What proteins can I add for extra heartiness?

Cannellini beans, white beans, or pasta work wonderfully. Add canned beans drained and rinsed when you add the cream, or cook pasta separately and stir in just before serving to prevent it from absorbing too much liquid.

→ Is this suitable for a gluten-free diet?

The base ingredients are naturally gluten-free. However, always verify your chicken broth is certified gluten-free, as some brands use thickeners or additives containing gluten. When in doubt, check the label carefully.