Creamy Tuscan Chicken Soup (Printable)

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

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken

→ 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
11 - ½ teaspoon crushed red pepper flakes
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Cheese

14 - ¼ cup freshly grated Parmesan cheese, plus more for serving

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot; 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, garnish with extra Parmesan and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering, but it's done in under an hour with minimal effort.
  • The combination of sun-dried tomatoes and cream creates a richness that feels indulgent without being heavy.
  • You can use whatever cooked chicken you have on hand, making it perfect for leftovers or a store-bought rotisserie bird.
  • It's endlessly adaptable: swap greens, add beans, or adjust the spice level to suit your mood.
02 -
  • Don't let the soup boil hard after adding the cream, or it can break and look curdled instead of smooth.
  • Drain the sun-dried tomatoes well: too much oil can make the soup greasy and throw off the texture.
  • Add the spinach at the very end so it stays bright green and doesn't turn murky from overcooking.
  • If you're using store-bought rotisserie chicken, taste the soup before adding salt since the chicken is often pre-seasoned.
03 -
  • Use chicken thighs instead of breasts if you have the choice: they stay juicier and add more flavor to the broth.
  • Toast the Italian herbs in the pot for a few seconds before adding the liquids to wake up their essential oils.
  • If you love garlic, add an extra clove or two: this soup can handle it and the flavor only gets better.
  • Stir in the Parmesan off the heat to prevent it from clumping or turning stringy in the hot liquid.
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