Creamy Tuscan Chicken Soup (Printable)

Velvety Italian soup with shredded chicken, spinach, sun-dried tomatoes, and savory herbs in creamy broth.

# What You 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 (basil, oregano, thyme)
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 Make It:

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.
03 - Add sun-dried tomatoes and Italian herbs blend; sauté for 2 minutes to release oils and deepen flavors.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes to meld flavors.
06 - 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 desired creamy consistency.
07 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
08 - Ladle into serving bowls and garnish with additional Parmesan cheese and a light drizzle of olive oil if desired.

# Expert Hints:

01 -
  • It tastes like you've been simmering it all day, but it's done in under an hour.
  • The sun-dried tomatoes add a sweet, tangy depth that keeps every spoonful interesting.
  • You can use rotisserie chicken and skip half the work without sacrificing any flavor.
  • It reheats beautifully, so leftovers actually get better the next day.
02 -
  • Don't let the soup boil hard once you add the cream, or it might separate and turn grainy instead of velvety.
  • Chop the sun-dried tomatoes small so their intense flavor distributes evenly rather than hitting you in random bursts.
  • Add the spinach at the very end so it stays bright green and doesn't turn murky or overcooked.
  • If your broth is already salty, skip the added salt until the very end or it'll be too much once the Parmesan goes in.
03 -
  • Use the oil from the sun-dried tomato jar in place of olive oil for an extra layer of savory sweetness.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes infinitely better.
  • If you like things spicy, double the red pepper flakes and add a pinch of smoked paprika for a subtle kick.
  • Let the soup rest for five minutes off the heat before serving so the flavors settle and deepen.
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