Creamy Tuscan Chicken Soup

The smell of garlic and sun-dried tomatoes hitting hot olive oil always brings me straight back to a rainy Tuesday when I threw this soup together with leftover rotisserie chicken. I had spinach wilting in the crisper and a jar of those oil-packed tomatoes I kept meaning to use. What started as fridge cleanup turned into something my neighbor asked for the recipe of through the kitchen window. It's become my go-to when I want something that tastes like I fussed but really just let the pot do the work.

I made this for my sister after she had her second kid, and she texted me at midnight asking if I'd bring more the next day. She said it was the first meal she actually tasted in weeks, not just shoveled down between feedings. I doubled the batch after that and started keeping containers in my freezer for those kinds of moments. It's the kind of soup that feels like a hug without trying too hard.

Ingredients

• Cooked, shredded chicken: Rotisserie is your best friend here, the seasoned skin adds a little extra something even after you shred it.
• Olive oil: Just enough to get the aromatics going without making the soup heavy.
• Yellow onion: Dice it small so it melts into the background and sweetens the broth.
• Garlic: Three cloves might sound like a lot but they mellow beautifully in the simmer.
• Carrot: Adds a touch of sweetness and body, plus it looks pretty in the bowl.
• Baby spinach: Wilts down to almost nothing, so don't be shy with the handful.
• Sun-dried tomatoes: The oil-packed kind bring a concentrated burst of flavor that dried ones just can't match.
• Chicken broth: Low-sodium gives you control, you can always add salt but you can't take it back.
• Heavy cream: This is what makes it Tuscan, that silky richness that coats the spoon.
• Italian herbs: The dried blend is perfect here, it tastes like the hillsides without any fuss.
• Crushed red pepper flakes: Optional but I never skip it, just a hint of warmth in the back of your throat.
• Parmesan cheese: Freshly grated melts right in and adds a nutty depth that pre-shredded can't touch.

Instructions

Start with the aromatics:

Heat your olive oil over medium and toss in the onion and carrot, letting them soften and turn translucent while your kitchen starts to smell like comfort. Give them a good five minutes, stirring now and then so nothing sticks.

Wake up the garlic:

Add the minced garlic and stir for just a minute until it smells toasty and golden. Don't let it brown or it'll taste bitter.

Build the flavor base:

Toss in those chopped sun-dried tomatoes and the Italian herbs, letting them sizzle for a couple minutes. The tomatoes will release their oil and perfume the whole pot.

Add the broth:

Pour in your chicken broth and bring everything to a gentle simmer, not a rolling boil. This is where the flavors start to marry.

Stir in the chicken:

Add your shredded chicken and let it swim in that broth for about ten minutes. It'll soak up all those herbs and tomato notes.

Make it creamy:

Pour in the heavy cream, then add the spinach, salt, pepper, and red pepper flakes, simmering gently for five minutes. The spinach will wilt down and the soup will turn this gorgeous pale ivory.

Finish with cheese:

Stir in the Parmesan right before you're ready to serve, then taste and adjust your seasoning. The cheese will melt into silky strands that cling to everything.

Serve it up:

Ladle into warm bowls and top with extra Parmesan and a drizzle of good olive oil if you're feeling fancy. Serve it with crusty bread for dipping.

Save

My dad, who usually just eats to stay alive, had two bowls of this and then asked if I could teach him how to make it. We stood in his kitchen the following Sunday, and he wrote everything down in his shaky handwriting on a notecard he now keeps tucked in his cookbook. It's not just soup anymore, it's our Sunday afternoon tradition.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to four days in an airtight container, and honestly tastes better the next day when the flavors have mingled. Reheat it gently on the stove over low heat, stirring often and adding a splash of broth or cream if it's thickened up. I don't recommend microwaving it because the cream can separate and get a little weird, but if you must, use fifty percent power and stir every thirty seconds.

Swaps and Variations

If you want to lighten it up, half-and-half or even whole milk works in place of the heavy cream, though it won't be quite as luscious. You can toss in a drained can of cannellini beans for extra heartiness, or swap the spinach for chopped kale if that's what you have. I've also used leftover turkey after Thanksgiving and it was just as good, maybe even better with that deeper flavor.

Serving Suggestions

I love serving this with a hunk of sourdough or a warm baguette, something with a crispy crust to drag through the creamy broth. A simple arugula salad with lemon and olive oil on the side cuts through the richness perfectly. If you want to make it a full meal, garlic bread or even cheesy breadsticks turn it into something the kids will actually get excited about.

• Top with extra Parmesan and a crack of black pepper right before serving.
• Drizzle a little of that sun-dried tomato oil over each bowl for a glossy finish.
• Serve with a glass of crisp white wine if it's been that kind of day.

Save

This soup has pulled me through cold nights, busy weeks, and moments when I just needed something warm and reliable. I hope it does the same for you.

Questions & Answers

→ Can I use fresh chicken instead of rotisserie?

Yes, absolutely. Poach fresh chicken breasts or thighs in the broth during step 4 for about 12-15 minutes until cooked through, then shred before adding back to the pot in step 5.

→ How do I make this soup lighter?

Substitute half-and-half or whole milk for the heavy cream to reduce richness while maintaining creaminess. You can also use Greek yogurt stirred in at the end for added protein with fewer calories.

→ Is this soup freezer-friendly?

Cool completely and freeze in airtight containers for up to three months. Note that cream-based soups may separate slightly upon thawing; gently reheat over low heat and whisk to recombine if needed.

→ What can I add for extra protein and texture?

Cannellini beans, white beans, or chickpeas add heartiness and protein. Stir them in during step 5 along with the chicken. Italian sausage also complements the Tuscan flavors beautifully.

→ How do I prevent the cream from curdling?

Keep the heat at a gentle simmer rather than a rolling boil when adding cream. Stir frequently and avoid rapid temperature changes. Adding cream to a slightly cooled broth also helps prevent separation.

→ Can I make this dairy-free?

Replace heavy cream with full-fat coconut milk or cashew cream for a rich, creamy texture. Omit the Parmesan or use a dairy-free alternative. The soup remains equally delicious and maintains authentic Tuscan flavors.