Creamy Tuscan Chicken Soup

There's a particular quiet that settles over the kitchen when you're stirring a pot of something creamy and fragrant on a rainy Wednesday. I stumbled into this soup one evening when I had leftover rotisserie chicken and a jar of sun-dried tomatoes I kept forgetting about. The steam rose, carrying hints of garlic and herbs, and suddenly the whole house felt warmer. It wasn't planned, but it became one of those recipes I return to when I need comfort without fuss. Sometimes the best dishes are the ones you don't overthink.

I made this for my neighbor after she had surgery, and she called it "a hug in a bowl." I ladled it into a mason jar, still warm, with a little container of Parmesan on the side. She texted me later that night asking for the recipe, and I realized it was one of those rare dishes that feels personal even when shared. The spinach wilts into the broth just right, and the sun-dried tomatoes add bursts of tangy sweetness. It's the kind of soup that makes people feel cared for.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is your friend here: it's already seasoned and saves you time, though poached thighs give you more control over tenderness.
• Olive oil: A good fruity olive oil adds a subtle richness to the base and helps the aromatics bloom without burning.
• Yellow onion: Dice it fine so it melts into the broth and sweetens as it cooks, building that savory foundation.
• Garlic: Fresh cloves are essential: they turn fragrant and mellow in just a minute, infusing the soup with warmth.
• Carrot: Adds a hint of natural sweetness and a pop of color, plus it holds its shape nicely in the soup.
• Baby spinach: Wilts quickly and adds a fresh, earthy note without overpowering the creamy broth.
• Sun-dried tomatoes: These are the secret weapon: they bring tangy, concentrated tomato flavor and a touch of umami.
• Chicken broth: Use low-sodium so you can control the seasoning yourself, and choose a high-quality broth for the best flavor.
• Heavy cream: This is what makes the soup velvety and luxurious, coating your spoon in the best way.
• Italian herbs: A blend of basil, oregano, and thyme ties everything together with classic Tuscan warmth.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that balances the richness beautifully.
• Salt and black pepper: Season in layers, tasting as you go, because every broth and ingredient varies in saltiness.
• Parmesan cheese: Freshly grated melts into the soup and adds a nutty, salty finish that makes each spoonful irresistible.

Instructions

Start with the aromatics:

Heat the olive oil in your pot until it shimmers, then add the onion and carrot. Let them soften and turn translucent, stirring occasionally so they don't stick or brown too fast.

Add the garlic:

Toss in the minced garlic and stir constantly for about a minute. You'll know it's ready when the kitchen smells amazing and the garlic just starts to turn golden.

Build the flavor base:

Stir in the sun-dried tomatoes and Italian herbs, letting them sizzle and release their oils for a couple of minutes. This step deepens the flavor and makes the soup taste like it's been simmering all day.

Add the broth:

Pour in the chicken broth and bring everything to a gentle simmer. You want bubbles breaking the surface, but not a rolling boil.

Simmer with the chicken:

Add the shredded chicken and let it heat through for about 10 minutes. This gives the chicken time to soak up the broth and become even more tender.

Make it creamy:

Stir in the heavy cream, spinach, salt, pepper, and red pepper flakes. Simmer gently for 5 minutes until the spinach wilts and the soup turns silky and pale ivory.

Finish with Parmesan:

Stir in the grated Parmesan just before serving. Taste and adjust the seasoning, adding more salt or pepper if needed.

Serve:

Ladle into bowls and top with extra Parmesan and a drizzle of olive oil. Serve it hot with crusty bread for dipping.

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I served this at a small dinner party once, and my friend who claims she doesn't like soup had two bowls. She said it was the sun-dried tomatoes that won her over, the way they added little bursts of flavor in every spoonful. We ended up sitting around the table long after the soup was gone, talking and laughing. That's when I realized this dish isn't just about feeding people, it's about creating moments worth lingering over.

How to Store and Reheat

Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers even better. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to keep the cream from separating. If the soup thickens too much in the fridge, add a splash of broth or cream to loosen it back up. I don't recommend freezing this soup because the cream can break and turn grainy when thawed.

Variations and Swaps

If you want to lighten it up, swap the heavy cream for half-and-half or even whole milk, though the texture won't be quite as luscious. You can also add a can of drained cannellini beans for extra heartiness and a boost of protein. Kale works beautifully in place of spinach if you prefer something sturdier, just add it a few minutes earlier so it has time to soften. For a little more depth, stir in a tablespoon of tomato paste along with the sun-dried tomatoes. Some people like adding a squeeze of lemon juice at the end for brightness, and I won't argue with that.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it shines alongside a thick slice of crusty sourdough or a warm baguette for dipping. A simple arugula salad with lemon vinaigrette balances the richness beautifully. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and good olive oil so everyone can customize their bowl. I've also served it in mugs at a casual gathering, and people loved sipping it while standing around the kitchen.

• Pair it with garlic bread or focaccia for a cozy, carb-happy dinner.
• Serve it as a starter before a roasted chicken or pasta main course.
• Pack it in a thermos for a warming lunch that travels well.

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This soup has become my go-to when I want something that feels special but doesn't demand much from me. It's the kind of recipe that makes you look like a better cook than you are, and honestly, I'm fine with that.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken is ideal for this soup as it's already cooked and flavorful. Simply shred the meat and add it to the broth in step 5. It saves significant prep time while delivering excellent taste.

→ How can I make this soup lighter?

Substitute half-and-half or whole milk for the heavy cream to reduce fat and calories while maintaining creaminess. You can also use Greek yogurt stirred in at the end for a tangy twist, though avoid boiling afterward to prevent curdling.

→ Is this soup suitable for freezing?

Yes, you can freeze this soup for up to three months. Let it cool completely before transferring to freezer containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. The cream may separate slightly upon thawing; simply stir well while reheating to recombine.

→ What can I substitute for sun-dried tomatoes?

Fresh diced tomatoes, tomato paste, or even roasted red peppers work beautifully as alternatives. Fresh tomatoes add brightness, while tomato paste intensifies the flavor. Adjust quantities to taste, as sun-dried tomatoes are concentrated.

→ How do I make this gluten-free?

Ensure your chicken broth is certified gluten-free and check all packaged ingredients like sun-dried tomatoes for hidden gluten. This soup is naturally gluten-free when using quality, labeled ingredients, making it suitable for those with celiac disease or gluten sensitivity.

→ Can I add other vegetables?

Definitely. Diced celery, zucchini, bell peppers, or mushrooms all complement the Tuscan flavors beautifully. Add firmer vegetables earlier in cooking and tender vegetables like mushrooms in the final steps to preserve their texture.