Creamy Tuscan Chicken Soup (Printable)

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

# How to Prepare:

01 - Heat olive oil in a large 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 to the pot; sauté for 2 minutes to release flavors.
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 if using, just before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional Parmesan cheese and a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It uses rotisserie chicken so dinner comes together faster than most people can decide what to order.
  • The creamy broth clings to every ingredient without feeling heavy or guilty afterward.
  • Sun-dried tomatoes add a tangy sweetness that makes you forget this is just pantry staples dressed up.
  • Spinach wilts in at the last second and makes you feel like you ate something virtuous.
02 -
  • Don't let the soup boil hard after adding the cream or it will break and look grainy instead of smooth.
  • Chop the sun-dried tomatoes smaller than you think you should or they dominate every spoonful.
  • Add the spinach at the very end so it stays bright green and doesn't turn into mush.
  • Taste the broth before adding salt because store-bought broth varies wildly and you can always add more but you can't take it back.
03 -
  • Use the oil from the sun-dried tomato jar to sauté the onions for an extra layer of flavor that feels almost sneaky.
  • If you like it thicker, mash a few of the carrot pieces against the side of the pot before adding the cream.
  • A squeeze of lemon juice at the end brightens everything up if the soup tastes too rich or one-note.
  • Double the recipe because this soup disappears faster than you think it will and leftovers are a gift to your future self.
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