Creamy Tuscan Chicken Soup (Printable)

Velvety Italian soup with shredded chicken, spinach, sun-dried tomatoes, and creamy herb broth. Comfort in a bowl.

# What You'll Need:

→ Proteins

01 - 2 cups cooked shredded chicken, rotisserie or poached

→ 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 and Seasonings

10 - 1 teaspoon dried Italian herb 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 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.
03 - Add chopped sun-dried tomatoes and Italian herb blend, sautéing for 2 minutes to release flavors.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup achieves creamy consistency.
07 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional Parmesan and olive oil drizzle if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours simmering but comes together in under an hour, perfect for weeknights when you want comfort without the fuss.
  • The creamy broth clings to every piece of chicken and vegetable, making each bite feel indulgent without being heavy.
  • You can use rotisserie chicken and skip the poaching, which means less cleanup and more time to actually enjoy dinner.
  • The sun-dried tomatoes add a pop of sweetness that balances the richness beautifully, and they keep well in the fridge for future batches.
02 -
  • Do not let the soup boil after adding the cream or it will separate and look curdled, which does not affect the taste but makes it less appealing to look at.
  • If your sun-dried tomatoes are too tangy, rinse them quickly under water before chopping, and they will mellow out without losing their sweetness.
  • Shred the chicken while it is still warm if you are using freshly cooked meat because it falls apart easier and the texture is better than cold chicken torn into chunks.
03 -
  • Save the oil from the sun-dried tomatoes jar and use it to sauté the onions and garlic for an extra layer of flavor that ties everything together.
  • If you are meal prepping, store the soup and any bread separately because the bread will get soggy if it sits in the broth overnight.
  • Freeze individual portions in airtight containers for up to three months, and reheat directly from frozen on the stovetop with a splash of broth to bring it back to life.
Go Back