Save My kitchen smelled like garlic and tomatoes before I even realized I'd been stirring the pot for twenty minutes. I was trying to use up leftover rotisserie chicken on a rainy Thursday, and what started as a simple broth turned into something I couldn't stop tasting. The cream swirled in like silk, the spinach wilted into dark green ribbons, and suddenly I had a soup that felt like a warm hug from Tuscany. I called my sister over, and we ate two bowls each straight from the stove.
The first time I served this to friends, I panicked because I'd forgotten to buy bread. But no one even noticed. They were too busy scraping their bowls clean and asking if there was more in the pot. One friend said it reminded her of a little trattoria she visited in Florence, which made me ridiculously proud. Now it's my go-to when I want to impress without the stress.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, it's already juicy and saves you so much time, though poached thighs work beautifully if you want to cook from scratch.
- Olive oil: Just enough to get the aromatics going without making the soup greasy.
- Yellow onion: Diced fine so it melts into the broth and adds a quiet sweetness that balances the tomatoes.
- Garlic: Three cloves might sound like a lot, but trust me, it blooms into something mellow and fragrant.
- Carrot: Adds a touch of natural sweetness and a little texture that keeps the soup from feeling one-note.
- Baby spinach: Wilts down to almost nothing but leaves behind color, flavor, and a whisper of earthiness.
- Sun-dried tomatoes: These are the secret star, they bring tangy, concentrated flavor that makes the whole pot come alive.
- Chicken broth: Low-sodium gives you control over the salt, and it forms the backbone of the soup.
- Heavy cream: This is what makes it Tuscan and velvety, you can lighten it up, but the cream is what makes it feel indulgent.
- Italian herbs: A dried blend is perfect here, it tastes like sunshine and old stone kitchens.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Salt and black pepper: Season as you go, taste often, and adjust at the end.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot over medium heat, then add the onion and carrot. Let them soften and turn translucent, about five minutes, stirring now and then so nothing sticks.
- Wake up the garlic:
- Toss in the minced garlic and stir for just a minute until your kitchen smells like an Italian grandmother is cooking nearby. Don't let it brown or it'll taste bitter.
- Add the sun-dried tomatoes and herbs:
- Stir in the chopped sun-dried tomatoes and Italian herbs, letting them sizzle and release their oils for about two minutes. This step builds the flavor foundation.
- Pour in the broth:
- Add the chicken broth and bring everything to a gentle simmer. You'll see little bubbles breaking the surface, that's exactly what you want.
- Add the chicken:
- Stir in the shredded chicken and let it swim in the broth for about ten minutes. This gives the chicken time to soak up all those herby, tomatoey flavors.
- Make it creamy:
- Pour in the heavy cream, then add the spinach, salt, pepper, and red pepper flakes if you're using them. Simmer gently for five minutes until the spinach wilts and the soup turns silky.
- Finish with Parmesan:
- Stir in the grated Parmesan just before serving so it melts into the broth like a dream. Taste, adjust the salt, and get ready to serve.
- Serve and garnish:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. It's gorgeous and tastes even better.
Save There was one night I made this after a long week, and my husband walked in, took one whiff, and said it smelled like vacation. That's when I realized this soup doesn't just feed you, it transports you. Now every time I make it, I think of that moment and how food can change the air in a room.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat and stir often so the cream doesn't break. If it thickens too much, add a splash of broth or cream to loosen it back up. I've even frozen it successfully, though the texture of the cream can change slightly, just whisk it smooth when reheating and it'll come back to life.
What to Serve It With
A crusty loaf of sourdough or ciabatta is perfect for dipping into the creamy broth. I also love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. If you want to make it a full meal, garlic bread or focaccia on the side turns it into a dinner everyone remembers. Sometimes I'll add a glass of white wine, and suddenly it feels like a dinner party.
Ways to Make It Your Own
This recipe is forgiving and loves to be tweaked. Swap the spinach for kale if you want something heartier, or toss in a can of drained cannellini beans for extra protein and body. If you're watching calories, use half-and-half or even whole milk instead of heavy cream, it won't be quite as luscious, but it'll still be delicious. You can also add a squeeze of lemon juice at the end for brightness, or stir in fresh basil instead of dried herbs for a summery twist.
- Try adding white beans or chickpeas for a heartier, more filling soup.
- Use kale instead of spinach if you prefer a sturdier green that holds its shape.
- Finish with fresh basil or a squeeze of lemon for a brighter, fresher flavor.
Save This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and comfort all at once. I hope it becomes that for you too.
Recipe FAQ
- → Can I use fresh herbs instead of dried Italian herbs?
Yes, fresh herbs work wonderfully. Use about 3 times the amount of fresh herbs—roughly 1 tablespoon of fresh basil, oregano, and thyme combined. Add fresh herbs near the end of cooking to preserve their delicate flavors.
- → What's the best way to prepare the shredded chicken?
Rotisserie chicken is the quickest option and adds great flavor. Alternatively, poach chicken breasts or thighs in broth for 12-15 minutes until cooked through, then shred. Both methods yield tender, flavorful results without extra effort.
- → How can I make this soup lighter?
Substitute heavy cream with half-and-half or whole milk for a lighter version while maintaining creaminess. You can also reduce the cream amount to ¾ cup and increase broth proportionally without sacrificing flavor.
- → Can I make this soup ahead of time?
Yes, prepare the soup through step 5 and refrigerate for up to 2 days. When reheating, add the cream and spinach just before serving to maintain the soup's best texture and the spinach's vibrant color.
- → What vegetables can I substitute or add?
Zucchini, bell peppers, or mushrooms work well as additions or substitutes. Kale offers a heartier alternative to spinach. Cannellini beans add protein and substance. Adjust cooking times slightly based on vegetable density.
- → Is this soup suitable for freezing?
The soup freezes well before adding cream and spinach. Freeze up to 3 months in airtight containers. Thaw overnight and reheat gently, then add fresh cream and spinach just before serving for optimal quality.