Creamy Tuscan Chicken Soup

The smell of garlic hitting warm olive oil is what pulls me back into my kitchen on cold evenings. I was experimenting with leftover rotisserie chicken one weeknight, tossing in whatever looked good in the fridge, when the sun-dried tomatoes made everything sing. My partner walked in, sniffed the air, and asked if we were hosting guests. We weren't, but that soup made it feel like we should have been.

I made this for my sister after she had her second kid, doubling the batch and freezing half. She texted me three days later asking for the recipe, saying it was the first meal that didn't feel like an obligation. That's when I realized this soup had become more than just dinner. It was the kind of thing that shows up when people need comfort without asking for it.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is my weeknight hero here, already seasoned and falling apart tender, but poached thighs work beautifully if you have the time.
• Olive oil: Use a good one since it's the first thing to hit the heat and sets the tone for everything that follows.
• Yellow onion: Dice it small so it melts into the broth and you don't get big chunks interrupting the creamy texture.
• Garlic: Fresh cloves only, minced fine so they bloom fast and don't burn in that short window.
• Carrot: Adds a touch of natural sweetness and body without making it feel like vegetable soup.
• Baby spinach: Wilts down to almost nothing but brings color and a whisper of earthiness that balances the richness.
• Sun-dried tomatoes: The oil-packed kind are worth it, they're softer and bring a deeper flavor than the dry ones.
• Chicken broth: Low-sodium lets you control the salt, and homemade or high-quality boxed makes a noticeable difference.
• Heavy cream: This is what makes it Tuscan and luxurious, turning broth into velvet.
• Italian herbs: A blend of basil, oregano, and thyme keeps it simple and authentic without hunting down individual jars.
• Crushed red pepper flakes: Optional but I always add them for a little warmth that sneaks up on you.
• Salt and black pepper: Season as you go and taste before serving, the Parmesan adds salt too.
• Parmesan cheese: Freshly grated melts in and adds a nutty finish that pre-shredded just can't match.

Instructions

Start with the base:

Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them soften and turn translucent for about five minutes, stirring occasionally so nothing sticks or browns too much.

Build the aromatics:

Stir in the minced garlic and cook for just one minute until the kitchen smells incredible. Don't let it brown or it'll turn bitter.

Layer in the flavor:

Toss in the chopped sun-dried tomatoes and Italian herbs, stirring for two minutes to let the herbs wake up in the heat. This step is where the soup starts to feel special.

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.

Stir in the chicken:

Add the shredded chicken and let it simmer for ten minutes so it soaks up the broth and everything marries together. The chicken should look plump and happy.

Make it creamy:

Stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if using. Simmer gently for five minutes until the spinach wilts and the soup turns silky.

Finish with cheese:

Stir in the Parmesan just before serving so it melts into the broth without clumping. Taste and adjust the seasoning, this is your moment to make it yours.

Serve it up:

Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve it hot with crusty bread for dipping.

Save

There was a January evening when the power flickered during a storm and I reheated this soup on the stovetop by candlelight. My kids ate it without complaint, which is basically a miracle, and we all sat at the table longer than usual. It's funny how a bowl of something warm can turn an inconvenience into a memory.

Making It Your Own

This soup is forgiving and practically begs you to improvise. Swap the spinach for kale if you want something heartier that holds up longer, or throw in a can of drained cannellini beans for extra protein and a creamier texture. 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 taste like a hug. I've also stirred in leftover roasted red peppers and it was delicious, so don't be afraid to raid your pantry.

Storing and Reheating

This soup keeps well in the fridge for up to four days in an airtight container, and honestly tastes better the next day when everything has mingled. Reheat it gently on the stovetop over low heat, adding a splash of broth or cream if it's thickened up too much. You can freeze it for up to three months, though the cream may separate slightly when thawed, just whisk it back together while reheating and it'll come right back. I like to freeze it in individual portions so I can pull out just what I need on a busy night.

Serving Suggestions

A crusty baguette or garlic bread is non-negotiable for me, perfect for soaking up every last creamy drop. A simple arugula salad with lemon vinaigrette cuts through the richness nicely, and a glass of crisp white wine like Pinot Grigio feels right if you're in the mood. Sometimes I'll top each bowl with extra Parmesan, a few torn basil leaves, and a crack of black pepper just to make it look as good as it tastes.

• Serve with warm focaccia or sourdough for dipping.
• Pair it with a light Caesar salad for a complete meal.
• Garnish with fresh basil or a swirl of pesto for extra color and flavor.

Save

This soup has earned its place in my regular rotation, the kind of recipe I don't have to think about anymore. I hope it finds a spot in your kitchen too, ready for whenever you need something warm, easy, and completely satisfying.

Common Questions

→ Can I use fresh tomatoes instead of sun-dried?

Yes, fresh tomatoes work well. Use 1 cup diced fresh tomatoes, though they'll provide a lighter flavor. Add them when you include the spinach to prevent them from breaking down too much during simmering.

→ What's the best way to shred chicken for this soup?

Rotisserie chicken is the quickest option and adds excellent flavor. For homemade, poach boneless chicken breasts or thighs for 12-15 minutes until cooked through, then shred with two forks while still slightly warm for easiest separation.

→ How can I make this soup lighter?

Substitute half-and-half or whole milk for the heavy cream, or use a combination of both. You can also reduce the cream amount by half and add more broth to maintain the soup's volume while decreasing richness.

→ Can I prepare this ahead of time?

Yes, prepare the soup through step 5 and refrigerate for up to 3 days. Reheat gently over medium heat, then add the cream and spinach in the final steps to preserve the fresh flavors and prevent the spinach from becoming mushy.

→ Is this truly gluten-free?

Yes, if you use certified gluten-free chicken broth. Always verify all ingredient labels, including the sun-dried tomatoes and any Parmesan cheese, as some brands may contain traces of gluten from processing.

→ What herbs can I substitute for Italian seasoning?

Fresh basil, oregano, or thyme work beautifully individually or combined. Use about 1 tablespoon of fresh herbs (three times the amount of dried). Fresh rosemary is also delicious but use sparingly as it's quite strong.