Creamy Tuscan Chicken Soup

The smell of garlic and sun-dried tomatoes bubbling in olive oil always pulls me straight into the kitchen, no matter what I'm doing. I first threw this soup together on a rainy Thursday when I had leftover rotisserie chicken and a bag of wilting spinach that needed rescuing. What started as a fridge clean-out turned into one of those accidental wins that you scribble down immediately before you forget. The cream swirled into the broth, turning everything golden and silky, and I knew I'd be making this on repeat.

I served this to my sister one night when she showed up unannounced, cold and drenched from a surprise downpour. She sat at the counter with her hands wrapped around the bowl, barely talking, just eating. By the second serving, she asked for the recipe, which is the highest compliment she's ever given my cooking. Now whenever the weather turns gray, I think about making a pot and texting her to come over.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is your best friend here, saving time and adding flavor you can't fake from scratch in 30 minutes.
• Olive oil: Use a good one since it's the base for building all those aromatic layers.
• Yellow onion: Dice it small so it melts into the soup and doesn't overpower the delicate creaminess.
• Garlic: Fresh cloves are non-negotiable, the jarred stuff just doesn't give you that fragrant punch.
• Carrot: Adds a subtle sweetness and a little texture without making the soup feel chunky.
• Baby spinach: It wilts down to nothing, but it gives the soup color and a hint of earthiness.
• Sun-dried tomatoes: The oil-packed kind are softer and sweeter, don't skip draining them or the soup gets greasy.
• Chicken broth: Low-sodium is key so you can control the salt yourself, especially once the Parmesan goes in.
• Heavy cream: This is what makes the soup feel like a hug, though half-and-half works if you want to lighten things up.
• Italian herbs: A pre-mixed blend saves you from opening three jars, and it just works.
• Crushed red pepper flakes: Optional, but a pinch wakes everything up without making it spicy.
• Parmesan cheese: Freshly grated melts into the broth and adds a nutty, salty finish that ties it all together.

Instructions

Start with the aromatics:

Heat the olive oil over medium heat and toss in the onion and carrot, stirring occasionally until they soften and smell sweet, about 5 minutes. Add the garlic and let it sizzle for just a minute, you'll know it's ready when the kitchen smells amazing.

Build the flavor base:

Stir in the sun-dried tomatoes and Italian herbs, letting them cook together for a couple of minutes so the herbs bloom and the tomatoes release their sweetness. This step is where the soup's personality really starts to come through.

Simmer the broth:

Pour in the chicken broth and bring everything to a gentle simmer, then add the shredded chicken. Let it all bubble away for 10 minutes so the chicken soaks up the broth and everything melds together.

Finish with cream and greens:

Stir in the heavy cream, spinach, salt, pepper, and red pepper flakes, then simmer gently for another 5 minutes until the spinach wilts and the soup turns velvety. Stir in the Parmesan just before serving and taste it, you might want a little more salt or a squeeze of lemon if you have one handy.

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There's something about ladling this soup into mismatched bowls and setting them on the table with a hunk of crusty bread that feels like home, even on a Tuesday. My partner once said it reminded him of a soup his grandmother used to make, which wasn't true at all, but I think he just meant it felt like the kind of thing someone who loves you would cook. That's stuck with me ever since.

Making It Your Own

I've tossed in cannellini beans when I needed the soup to stretch further, and it worked beautifully, adding creaminess and protein without changing the vibe. If you're not a spinach person, kale holds up even better and gives you a slightly heartier bite. Sometimes I'll add a splash of white wine after the garlic goes in, just to make it feel a little fancier, though it's completely optional.

Storing and Reheating

This soup keeps well in the fridge for up to four days, and I've found it tastes even richer the next day once everything has mingled. When reheating, do it gently over low heat and stir often, adding a splash of broth or cream if it's thickened up too much. I don't recommend freezing it because the cream can separate and get grainy, though if you do, just whisk it hard while reheating and it might come back together.

Serving Suggestions

I almost always serve this with a piece of toasted sourdough rubbed with garlic, because dipping bread into creamy soup is one of life's simplest joys. A crisp green salad with lemon vinaigrette on the side cuts through the richness and makes the whole meal feel balanced. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and a good olive oil so everyone can customize their bowl.

• Top with crispy pancetta or bacon for a smoky, salty crunch.
• Serve alongside garlic knots or focaccia for maximum comfort.
• A squeeze of fresh lemon juice right before eating brightens everything up.

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This soup has become my answer to cold nights, surprise guests, and days when I just need something warm and easy. I hope it finds a place in your kitchen the same way it did in mine.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can substitute with 1 cup of diced fresh tomatoes or cherry tomatoes. Add them when sautéing the garlic for deeper flavor development. Fresh tomatoes will create a slightly lighter broth compared to the concentrated sweetness of sun-dried varieties.

→ What can I use as a lighter alternative to heavy cream?

Half-and-half, whole milk, or Greek yogurt work well as lighter substitutes. Use equal amounts of half-and-half or whole milk, or add Greek yogurt at the very end off heat to prevent curdling. The soup will be less rich but still comforting and delicious.

→ How do I make this soup more substantial?

Add cooked cannellini beans, white beans, or chickpeas for extra protein and heartiness. Incorporate them in step 5 with the chicken. You can also serve alongside crusty bread or a fresh green salad to round out the meal.

→ Can I prepare this ahead of time?

Yes, prepare through step 5 and refrigerate for up to 3 days. When ready to serve, reheat gently and add the cream and spinach just before serving to maintain texture. The flavors actually deepen when chilled overnight.

→ Is this truly gluten-free?

Yes, when using certified gluten-free chicken broth. Always verify all ingredient labels, especially the sun-dried tomatoes and broth, as some brands contain additives with gluten. Double-check for cross-contamination if you're sensitive to gluten.

→ What herbs can I swap for Italian seasoning?

Fresh basil, oregano, or thyme work beautifully as individual substitutes or combinations. Use roughly 1 tablespoon total of fresh herbs (triple the dried amount). Add fresh herbs near the end of cooking to preserve their delicate flavor and vibrant color.