Save to Pinterest There's something about the way cream swirls into hot broth that makes me pause and watch, even when I'm in a rush. I discovered this Tuscan chicken soup on a chilly afternoon when I had rotisserie chicken, spinach, and sun-dried tomatoes scattered across my counter, and I realized they were practically begging to meet in a pot. The result was so unexpectedly silky and bright that I've made it dozens of times since, each time remembering why my kitchen always smells like comfort on soup days.
I made this for my neighbor who had just moved in, and watching her taste that first spoonful and close her eyes like she was somewhere in Tuscany was worth every vegetable I diced. She's been asking me for the recipe ever since, which tells you something about how this soup has this quiet power to make people feel cared for.
Ingredients
- 2 cups cooked, shredded chicken: Use rotisserie if you're short on time; it's already seasoned and juicy, which saves you a step and makes the whole soup taste richer.
- 1 tablespoon olive oil: Don't skip this or rush it; the oil is where you'll build those first layers of flavor.
- 1 medium yellow onion, finely diced: Yellow onions turn sweet as they soften, and they're the quiet backbone of this soup.
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here; it should make your kitchen smell alive.
- 1 large carrot, diced: Carrots add sweetness and a gentle texture that keeps the soup from feeling one-dimensional.
- 3 cups baby spinach, roughly chopped: Baby spinach wilts in seconds and won't make your soup taste earthy or heavy like larger leaves can.
- ½ cup sun-dried tomatoes packed in oil, drained and chopped: These are the secret weapon; they bring a concentrated tomato sweetness and subtle tang that cream loves.
- 4 cups low-sodium chicken broth: Low-sodium lets you control the final taste and makes room for the cream and cheese to shine.
- 1 cup heavy cream: This is what makes the soup feel like a hug; don't reach for light cream or it'll taste thin.
- 1 teaspoon dried Italian herbs: A good blend of basil, oregano, and thyme ties everything to Tuscany without needing fresh herbs.
- ½ teaspoon crushed red pepper flakes: Optional, but I never skip it; just a whisper of heat wakes up the cream and tomatoes.
- ½ teaspoon salt and ¼ teaspoon black pepper: Season gradually as you go; you can always add more, but you can't take it back.
- ¼ cup freshly grated Parmesan cheese: Grate it fresh, not from a shaker; it melts into the soup instead of getting clumpy.
Instructions
- Warm the oil and soften your vegetables:
- Heat olive oil over medium heat and add the onion and carrot. Let them cook for about 5 minutes, stirring every now and then, until they start to soften at the edges and smell sweet. You're building the foundation, so don't rush this.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until the smell hits you; that's your signal it's ready. If you cook it longer, it turns bitter, so watch the clock.
- Toast the tomatoes and herbs:
- Add the sun-dried tomatoes and Italian herbs, stirring for about 2 minutes so they release their oils and flavor into the pot. You'll notice the whole kitchen smelling Mediterranean now.
- Add the broth and simmer:
- Pour in the chicken broth and bring it to a gentle simmer, not a rolling boil. This is where you're letting flavors marry without scrambling the cream you'll add later.
- Return the chicken to the pot:
- Stir in your shredded chicken and let it warm through for about 10 minutes. The chicken doesn't need to cook; it just needs to be heated and to absorb the flavors swimming around it.
- Make it creamy and finish:
- Turn the heat down slightly and pour in the heavy cream, then add the spinach, salt, pepper, and red pepper flakes if using. Stir gently and let everything simmer for about 5 minutes until the spinach turns dark and tender and the whole pot becomes creamy and luxurious. Taste as you go.
- Add cheese and serve:
- Stir in the Parmesan cheese just before serving so it melts in rather than sitting on top. Ladle into bowls and finish with a sprinkle of extra Parmesan and a drizzle of good olive oil if you want to feel fancy.
Save to Pinterest I'll never forget making this on a Sunday afternoon when my daughter came home from college unannounced, and she walked in mid-simmer and said, I can smell home. That's when I understood that recipes are really just little vessels for moments we want to remember.
Why This Soup Feels Like Comfort
There's something deeply satisfying about the way cream transforms a simple broth into something that tastes like someone spent hours coaxing flavors out of ingredients. But here's the truth: this soup takes less than an hour, which means comfort isn't about time, it's about intention. The spinach adds brightness, the sun-dried tomatoes bring depth, and the cream ties it all together so perfectly that you'd swear you simmered it all day. Every spoonful is warm, familiar, and generous.
How to Customize Without Losing the Soul
I've played with this recipe enough times to know where you can bend it and where you shouldn't. Swap the spinach for kale if that's what you have, though kale needs an extra minute to soften; use half-and-half instead of heavy cream if you want to lighten it, though the texture won't be quite as luxurious; add a can of drained cannellini beans if you want more substance and protein. But don't skip the sun-dried tomatoes and don't overcook it once the cream goes in, because those are the things that make this soup actually taste like Tuscany instead of like any other creamy chicken soup.
The Best Way to Serve It
I've learned that this soup loves being paired with something with texture and salt, so crusty bread for dunking or a sharp salad on the side is not optional in my house. A simple arugula salad with lemon dressing cuts through the cream beautifully and keeps the meal from feeling heavy, even though the soup is rich. Finish the bowl with a whisper of black pepper and maybe a tiny drizzle of truffle oil if you're feeling indulgent, though honestly, a good olive oil and fresh Parmesan are all you really need.
- Always serve the soup piping hot in warmed bowls; cold bowls steal the warmth away too quickly.
- Have extra Parmesan and fresh cracked pepper ready at the table so people can adjust it to their taste.
- Make a double batch and freeze half in portions; it reheats beautifully and makes future you very happy.
Save to Pinterest This soup has become my answer to so many moments: when someone's sick, when the weather turns cold, when I want to cook something that feels like love but doesn't require hours. It's proof that the best recipes aren't the complicated ones; they're the ones you actually make.
Common Recipe Questions
- → Can I substitute spinach with another green?
Yes, kale can be used as an alternative to spinach for a heartier texture and slightly earthier flavor.
- → Is it possible to make this dish dairy-free?
To make it dairy-free, replace heavy cream with coconut milk or a suitable plant-based alternative and skip the Parmesan cheese.
- → What type of chicken works best for this dish?
Cooked shredded chicken from rotisserie, poached breast, or thigh meat provides tender texture and rich flavor.
- → How can I adjust the spice level?
Modify the amount of crushed red pepper flakes or omit them entirely for milder taste.
- → Can I prepare this ahead of time?
This dish stores well refrigerated and flavors deepen after resting, but add spinach fresh just before serving to retain texture.
- → What pairs well with this creamy Tuscan blend?
Crusty bread or a fresh side salad complements the richness and offers contrasting textures.