Creamy Tuscan Chicken Soup (Print Version)

Comforting velvety soup with tender chicken, spinach, and sun-dried tomatoes in herb-infused creamy broth.

# Ingredient List:

→ 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 - 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 & Seasonings

10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup freshly grated Parmesan cheese

# Steps:

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. Add sun-dried tomatoes and dried Italian herbs, sautéing for 2 minutes.
03 - Pour chicken broth into the pot and bring to a gentle simmer over medium heat.
04 - Add shredded chicken to the simmering broth and maintain a gentle simmer for 10 minutes.
05 - Stir in heavy cream, chopped spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup reaches a creamy consistency.
06 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed. Ladle into bowls and garnish with additional Parmesan and a light drizzle of olive oil if desired.

# Helpful Hints:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour.
  • The sun-dried tomatoes add a tangy sweetness that makes every spoonful interesting.
  • It's rich and creamy without feeling heavy, perfect for any season.
  • You can make it with ingredients you probably already have in your fridge.
02 -
  • Don't let the soup boil hard once you add the cream, or it might separate and look curdled.
  • If your sun-dried tomatoes are too salty, rinse them quickly under water before chopping.
  • Taste the soup before adding all the salt, the Parmesan and broth already add plenty.
  • Use rotisserie chicken from the store to save time, the dark meat adds extra flavor.
03 -
  • Always taste your soup before serving and adjust the salt, it should taste balanced, not flat.
  • If you want deeper flavor, sauté the chicken in the pot first before adding the broth.
  • Use oil-packed sun-dried tomatoes, not the dry kind, they blend into the soup much better.
  • Let the soup sit for ten minutes before serving, the flavors meld and it tastes even better.
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