Creamy Tuscan Chicken Soup (Printable)

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

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

→ 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 & Seasonings

10 - 1 teaspoon dried Italian herbs blend
11 - ½ teaspoon crushed red pepper flakes
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Cheese

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

# Directions:

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.
04 - Add shredded chicken to the pot and simmer for 10 minutes.
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 creamy consistency.
06 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional Parmesan and a drizzle of olive oil if desired.

# Helpful Hints:

01 -
  • It uses rotisserie chicken so you skip the hardest part and still get deep flavor.
  • The creaminess feels indulgent but the whole thing comes together in under an hour.
  • Leftovers taste even better the next day when the herbs really settle in.
02 -
  • Don't let the soup boil hard once you add the cream or it might break and look curdled.
  • Taste before you add all the salt, the Parmesan and sun-dried tomatoes are already salty.
  • If it thickens too much as it sits, just whisk in a little extra broth or cream when you reheat.
03 -
  • Use the best Parmesan you can afford, the real stuff from a wedge melts smoother and tastes worlds better.
  • If you poach your own chicken, save that poaching liquid and use it as part of your broth for even deeper flavor.
  • A pinch of nutmeg in the cream might sound weird but it adds a secret warmth that people can never quite put their finger on.
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