Creamy Tuscan Chicken Soup (Printable)

Tender shredded chicken, spinach, and sun-dried tomatoes in a savory herb-infused creamy broth. 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 - 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 (basil, oregano, thyme blend)
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste

→ Cheese

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot, sautéing until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add sun-dried tomatoes and Italian herbs, sautéing for 2 minutes.
03 - Pour in chicken broth and bring to a gentle simmer over medium-low heat.
04 - Add shredded chicken to the pot and simmer for 10 minutes to infuse flavors.
05 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach wilts and soup achieves a creamy consistency.
06 - Stir in Parmesan cheese if using just before serving. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with additional Parmesan and a light drizzle of olive oil, if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you're done in under 45 minutes.
  • The sun-dried tomatoes add a tangy sweetness that makes every spoonful feel a little indulgent.
  • It's one of those soups that actually gets better if you eat it the next day for lunch.
02 -
  • Don't let the soup boil hard once the cream is in, or it can break and look curdled instead of silky.
  • If you add the spinach too early, it turns army green and sad, so wait until the last few minutes.
  • Shred the chicken into bite-sized pieces, not too fine or it disappears into the broth.
03 -
  • Use the oil from the sun-dried tomato jar to sauté the aromatics for an extra layer of flavor.
  • If the soup feels too thick, thin it with a little broth or even pasta water if you're serving it over noodles.
  • Taste it before serving and don't be shy with the salt, cream-based soups need more seasoning than you think.
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