Creamy Tuscan Chicken Soup (Printable)

Tender chicken, spinach, and sun-dried tomatoes in a savory herb-infused creamy broth. Comfort in a bowl.

# Ingredient List:

→ 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 (basil, oregano, thyme)
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

# Steps:

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. Add sun-dried tomatoes and Italian herbs, sauté for 2 minutes.
03 - Pour in chicken broth and bring to a gentle simmer over medium heat.
04 - Add shredded chicken to the pot and simmer for 10 minutes to infuse flavors.
05 - Stir in heavy cream, chopped 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 if using, just before serving. Taste and adjust seasonings as needed.
07 - Ladle into bowls and garnish with additional Parmesan and a drizzle of olive oil if desired.

# Tips from the Pros:

01 -
  • It tastes like you simmered it all day, but it's on the table in under an hour.
  • The creamy broth feels indulgent without being heavy, and the sun-dried tomatoes add a sweet tang that keeps every spoonful interesting.
  • You can use whatever cooked chicken you have on hand, making it perfect for leftovers or a busy weeknight.
02 -
  • Don't let the soup boil hard once you add the cream, or it can break and look grainy instead of smooth.
  • Taste the broth before adding salt, some broths are saltier than others, and the Parmesan will add more at the end.
  • If the soup thickens too much as it sits, just stir in a splash of broth or cream to loosen it back up.
03 -
  • Use the oil from the sun-dried tomato jar in place of olive oil at the start for an extra layer of flavor.
  • If you don't have Italian herbs, a bay leaf and a pinch of dried basil and thyme will do the trick beautifully.
  • Grate the Parmesan fresh right before adding it, pre-grated cheese has anti-caking agents that can make the soup grainy.
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