Creamy Tuscan Chicken Soup (Printer-friendly)

Velvety Italian soup with tender shredded chicken, fresh spinach, sun-dried tomatoes, and creamy herb broth. Easy, comforting, and ready in 45 minutes.

# 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 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 Steps:

01 - Heat 1 tablespoon 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 achieves creamy consistency.
06 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with additional Parmesan cheese and a drizzle of olive oil if desired.

# Expert Hints:

01 -
  • It tastes like a restaurant dish but comes together in under an hour with ingredients you probably already have.
  • The sun-dried tomatoes add a sweet, tangy depth that makes every spoonful feel special without any extra effort.
  • Leftovers actually get better overnight as the flavors meld, so you can make it ahead and enjoy it twice.
02 -
  • Don't let the soup boil hard once you add the cream or it might separate and look grainy instead of smooth.
  • Add the spinach at the very end—it only needs a few minutes to wilt, and overcooking turns it dull and slimy.
  • Taste before adding salt because the Parmesan and broth can be quite salty on their own, and it's easier to add than to fix.
03 -
  • Use rotisserie chicken from the store to cut your prep time in half and add extra seasoning without any effort.
  • Chop the sun-dried tomatoes into small pieces so their flavor spreads evenly throughout the soup instead of concentrating in big bites.
  • Stir in a squeeze of lemon juice at the end if the soup tastes too rich—it brightens everything up and balances the cream perfectly.
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