Save The smell hit me before I even opened the front door: garlic, cream, and something faintly sweet and tangy. My neighbor was testing a soup recipe she'd picked up during a trip to Florence, and she'd left a container on my porch with a note that just said, Try this. One spoonful and I was sold. I spent the next week recreating it in my own kitchen, tweaking the broth, adding more spinach, and hunting down the perfect sun-dried tomatoes until it felt like mine.
I made this for my sister the night she moved into her new apartment, using a borrowed pot and mismatched bowls we found in her unpacked boxes. We sat on the floor surrounded by cardboard and ate straight from the ladle between bites of bread. She said it tasted like home even though nothing around us felt settled yet. That soup became her go-to request every time she needed something warm and grounding, and I never minded making it because I knew exactly what it meant to her.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my secret weapon here because the seasoned skin adds flavor even after you discard it, and the meat is already juicy and tender.
- Olive oil: Use a good quality one since it is the base of your flavor, and a little drizzle at the end makes the soup taste more vibrant.
- Yellow onion: Dice it fine so it melts into the broth and adds sweetness without chunks that compete with the other vegetables.
- Garlic: Fresh cloves are non-negotiable, minced just before they hit the pot so the aroma blooms fully and does not turn bitter.
- Carrot: Adds a subtle sweetness and body to the soup, and I like dicing it small so every spoonful has a little bit of everything.
- Baby spinach: It wilts down to almost nothing, so do not be shy with the amount, and rough chop it so the leaves are bite-sized and not stringy.
- Sun-dried tomatoes: The oil-packed kind are richer and softer than the dry ones, and I always save a little of the oil to stir in at the end for extra depth.
- Chicken broth: Low-sodium lets you control the salt, and I prefer homemade or a quality store-bought brand that does not taste tinny.
- Heavy cream: This is what makes the soup velvety and luxurious, and it does not curdle if you keep the heat gentle after adding it.
- Italian herbs: A blend of basil, oregano, and thyme brings the Tuscan vibe without needing a dozen jars open on the counter.
- Crushed red pepper flakes: Optional but I always add them because a little heat wakes up the creamy richness and keeps it from feeling one-note.
- Salt and black pepper: Taste as you go because the broth and Parmesan both add salt, and you want balance not brine.
- Parmesan cheese: Freshly grated melts into the soup and adds a nutty sharpness that makes everything taste more complete.
Instructions
- Start with the aromatics:
- Heat the olive oil in your pot until it shimmers, then add the onion and carrot, stirring occasionally until they soften and the onion turns translucent, about five minutes. The carrot should still have a little bite because it will continue cooking in the broth.
- Bloom the garlic:
- Stir in the minced garlic and cook for just one minute, letting it perfume the pot without browning or it will taste harsh. You will know it is ready when the smell makes you lean in closer.
- Add the sun-dried tomatoes and herbs:
- Toss in the chopped sun-dried tomatoes and Italian herbs, stirring for about two minutes so the herbs toast slightly and the tomatoes release their sweetness. This step builds layers of flavor that make the soup taste like it simmered all day.
- Pour in the broth:
- Add the chicken broth and bring everything to a gentle simmer, not a rolling boil, so the vegetables stay tender and the flavors meld. Let it bubble quietly while you prep the next step.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for ten minutes, allowing the meat to soak up the broth and become even more flavorful. This is when the soup starts to smell like something you would order at a cozy trattoria.
- Stir in the cream and greens:
- Lower the heat and add the heavy cream, spinach, salt, pepper, and red pepper flakes, stirring gently until the spinach wilts and the soup turns creamy and pale green-flecked. Simmer for five more minutes, keeping the heat low so the cream does not separate.
- Finish with Parmesan:
- Stir in the grated Parmesan just before serving, letting it melt into the soup and add a savory richness. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve it up:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you are feeling fancy. Serve it hot with crusty bread for dipping.
Save One rainy afternoon, I brought a thermos of this soup to a friend who was stuck at home with a cold. She texted me later that night saying it was the first thing that had tasted like anything in days, and she ate two bowls before falling asleep. It reminded me that food does not have to be fancy to be meaningful, and sometimes the best recipes are the ones that show up when someone needs them most.
Making It Lighter
If heavy cream feels too rich, swap in half-and-half or whole milk and let the soup simmer a bit longer to thicken naturally. You can also add a tablespoon of flour to the onion and carrot mixture before pouring in the broth, which creates a slight thickening effect without any dairy heaviness. I have done this on nights when I wanted comfort without feeling weighed down, and it still tastes creamy and satisfying, just with a lighter finish.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen overnight as the herbs and tomatoes infuse the broth. When reheating, do it gently over low heat and stir often because the cream can separate if it gets too hot too fast. I like to add a splash of broth or milk when warming it up to loosen the texture, and a fresh handful of spinach stirred in at the end makes it taste like you just made it.
Serving Suggestions
I always serve this with a crusty baguette or garlic bread for dipping, and the bread soaks up the creamy broth in the best way. A simple arugula salad with lemon vinaigrette on the side cuts through the richness and adds a peppery brightness that balances the bowl. If you want to make it more filling, stir in a can of drained cannellini beans during the last few minutes of cooking, and they add protein and a creamy texture that makes the soup feel even heartier.
- Top with extra Parmesan and a few torn basil leaves for a fresh finish that makes it look restaurant-worthy.
- Serve it in bread bowls if you are feeling festive, and let everyone tear into the bowl after finishing the soup.
- Pair it with a crisp white wine like Pinot Grigio or a light red like Chianti for a cozy dinner that feels special without any extra effort.
Save This soup has become my answer to long days, last-minute dinners, and the kind of hunger that only something warm and creamy can fix. I hope it becomes that for you too, the kind of recipe you make without thinking because you know it will always deliver exactly what you need.
Recipe FAQs
- → Can I use fresh tomatoes instead of sun-dried?
Yes, you can substitute fresh tomatoes, though they'll provide a different flavor profile. Use about 1 cup of diced fresh tomatoes and add them with the broth rather than at the beginning. Sun-dried tomatoes offer concentrated umami and sweetness, so fresh tomatoes will create a lighter, more delicate soup.
- → How do I make this soup lighter?
Replace heavy cream with half-and-half or whole milk for a lighter version. You can also use Greek yogurt stirred in at the end for creaminess with added protein. Reduce the amount of oil and skip the Parmesan for additional calorie reduction.
- → Can I prepare this ahead of time?
Yes, prepare through step 5 and refrigerate. When ready to serve, reheat gently and add the cream, spinach, and seasonings. Don't freeze the finished soup as the cream can separate, but you can freeze the broth base without cream for up to 3 months.
- → What's the best way to shred chicken for this soup?
Use store-bought rotisserie chicken for convenience, or poach chicken breasts and thighs in broth beforehand. Thighs stay more tender and flavorful than breasts alone. Shred while still warm using two forks, pulling the meat apart into bite-sized pieces.
- → How can I add more protein without changing the taste?
Stir in cannellini beans or white beans during the simmering stage. You can also add diced turkey or use a combination of chicken and shrimp. For vegetarian versions, substitute chicken broth with vegetable broth and add extra beans or lentils.
- → Is this gluten-free?
Yes, if you use certified gluten-free chicken broth and verify all other ingredients. Always check sun-dried tomato labels for additives. The soup itself contains no gluten-containing ingredients, making it safe for those with celiac disease or gluten sensitivity.