Creamy Tuscan Chicken Soup (Printable)

Velvety Italian soup featuring tender shredded chicken, spinach, and sun-dried tomatoes in a creamy herb-infused broth.

# 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

# Directions:

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; sauté for 2 minutes to develop flavor complexity.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes to allow flavors to meld.
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 a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It tastes like you fussed for hours but comes together in less time than it takes to watch a sitcom.
  • The creamy broth clings to every shred of chicken and leaf of spinach, so each bite feels indulgent without being heavy.
  • You can use rotisserie chicken and pantry staples, which means it's doable even on nights when grocery shopping feels impossible.
  • It reheats beautifully, so leftovers actually get better as the flavors meld overnight in the fridge.
02 -
  • Don't let the soup boil hard once you add the cream, or it might break and turn grainy instead of smooth—keep it at a gentle simmer and stir occasionally.
  • Taste before you add all the salt; rotisserie chicken and some broths are already well-seasoned, and you can always add more but you can't take it back.
  • If your soup thickens too much as it sits, just stir in a splash of broth or cream when reheating to bring back that silky, spoonable consistency.
03 -
  • Use the oil from the sun-dried tomato jar to sauté your vegetables instead of plain olive oil—it adds an extra layer of flavor right from the start.
  • If you don't have rotisserie chicken, poach chicken breasts in the broth for 15 minutes, then shred them directly into the soup for tender, flavorful meat.
  • Grate your Parmesan fresh instead of using pre-shredded; it melts smoother and tastes sharper, making a noticeable difference in the final bowl.
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