Creamy Tuscan Chicken Soup

Last winter, I stood at my stove on a particularly gray Tuesday, staring into the fridge at leftover rotisserie chicken and a jar of sun-dried tomatoes I'd forgotten about. I was craving something warm and indulgent but didn't want to spend an hour in the kitchen. What came together in that pot surprised me—a creamy, herb-scented soup that tasted like I'd been simmering it all day. My husband walked in, sniffed the air, and asked if we were having company.

I made this soup for my neighbor after she had surgery, and she texted me later asking for the recipe with three exclamation points. She said it was the first thing that actually tasted good to her in days. Since then, I've brought it to new parents, sick friends, and anyone who needs a little warmth in a bowl. There's something about the way the cream swirls into the broth and the spinach wilts just enough that makes people feel cared for.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is your best friend here—it's already seasoned and saves you so much time, though poached thighs work beautifully too.
• Olive oil: A good quality oil adds a subtle fruity note that complements the sun-dried tomatoes perfectly.
• Yellow onion: Dice it small so it melts into the soup and sweetens as it cooks, creating a quiet backbone of flavor.
• Garlic: Fresh cloves are essential—don't skip the minute of sautéing, that's when the kitchen starts to smell like magic.
• Carrot: It adds a hint of natural sweetness and a pop of color that makes the soup feel more complete.
• Baby spinach: Wilts down in seconds and brings a fresh, earthy contrast to the richness of the cream.
• Sun-dried tomatoes: Use the ones packed in oil and drain them well—they're tangy, slightly sweet, and give the soup its signature Tuscan character.
• Chicken broth: Low-sodium lets you control the saltiness, and good broth makes all the difference in depth of flavor.
• Heavy cream: This is what transforms the soup from light to luxurious, coating your spoon in velvety goodness.
• Italian herbs: A blend of basil, oregano, and thyme ties everything together with that warm, aromatic comfort you expect from Italian cooking.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up your palate without overpowering.
• Salt and black pepper: Season to taste at the end—every broth and cheese has different salt levels, so adjust accordingly.
• Parmesan cheese: Freshly grated melts into the soup and adds a nutty, salty finish that makes each bite more satisfying.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them sauté for about 5 minutes until they soften and the onion turns translucent, stirring occasionally so nothing sticks.

Build the flavor base:

Stir in the minced garlic and cook for just 1 minute until fragrant—any longer and it might burn. Then add the chopped sun-dried tomatoes and Italian herbs, stirring for 2 minutes to release their oils and aromas.

Simmer the broth:

Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble quietly while the flavors start to meld together.

Add the chicken:

Stir in the shredded chicken and let it simmer for 10 minutes so it soaks up the broth and becomes tender. This is when the soup starts to feel like a real meal.

Make it creamy:

Stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if using. Simmer gently for 5 minutes until the spinach wilts and the soup turns velvety and rich.

Finish and serve:

Stir in the grated Parmesan just before serving so it melts into the soup without clumping. Taste and adjust the seasoning, then ladle into bowls and garnish with extra Parmesan and a drizzle of olive oil if you like.

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One evening, I served this soup with crusty bread and a simple salad, and my daughter dipped her bread into the bowl over and over, soaking up every last bit. She looked up at me with creamy lips and said it tasted like a hug. I don't think I've ever received a better compliment for something I made in the kitchen.

Making It Lighter

If you want to enjoy this soup without quite so much richness, swap the heavy cream for half-and-half or even whole milk. The texture won't be as thick, but the flavor stays comforting and satisfying. I've done this on nights when I wanted something cozy but not too heavy, and it still hits the spot beautifully.

Adding More Heartiness

Sometimes I toss in a can of drained cannellini beans during the last few minutes of simmering, which makes the soup more filling and adds a creamy texture. It's a simple way to stretch the recipe for extra servings or to make it feel more substantial without any extra work. The beans soak up the flavors and make every spoonful more satisfying.

Storing and Reheating

This soup keeps well in the fridge for up to three days, and I actually think it tastes even better the next day once the flavors have had time to settle. When reheating, do it gently over low heat and stir often so the cream doesn't break. If it looks too thick after sitting, just add a splash of broth or cream to loosen it back up.

• Store in an airtight container and let it cool completely before refrigerating to keep it fresh.
• Freeze individual portions if you want to have a quick meal ready for busy nights.
• Garnish with fresh Parmesan and a crack of black pepper right before serving to brighten it up again.

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This soup has become my go-to whenever I need something that feels like home without much fuss. I hope it brings the same warmth to your table that it's brought to mine.

Your Questions Answered

→ Can I use fresh herbs instead of dried Italian herbs?

Yes, absolutely. Use 1 tablespoon of fresh basil, oregano, and thyme combined, or about 3 times the amount of any fresh herb for the best flavor. Add them near the end of cooking to preserve their delicate taste.

→ What's the best substitute for heavy cream?

Half-and-half or whole milk work well for a lighter version. You can also use Greek yogurt stirred in at the end, though avoid boiling it to prevent curdling. Coconut milk is an excellent dairy-free alternative that maintains richness.

→ How do I make this soup more hearty?

Cannellini beans or white beans add protein and texture without overwhelming the delicate flavors. Diced potatoes create additional substance, or stir in small pasta shapes for a more filling meal. Serve alongside crusty bread for extra heartiness.

→ Can I prepare this ahead of time?

Yes, prepare the soup through step 5, then cool and refrigerate for up to 3 days. When ready to serve, reheat gently, then add the cream, spinach, and seasonings to finish. This prevents the cream from breaking down during storage.

→ Is this naturally gluten-free?

Yes, when using certified gluten-free chicken broth. Always verify that your broth, sun-dried tomatoes, and seasonings are labeled gluten-free, as some brands may contain hidden gluten or be processed in shared facilities.

→ What type of chicken works best?

Rotisserie chicken is the quickest option and adds wonderful flavor. Poached chicken breast is leaner, while thighs remain more tender and juicy. Shred the chicken into bite-sized pieces so it distributes evenly throughout each spoonful.