Creamy Tuscan Chicken Soup

The kitchen window was fogging up from the steam rising off the pot, and I could barely see the snow starting to fall outside. I'd thrown together this soup on a whim after finding leftover rotisserie chicken in the fridge and a jar of sun-dried tomatoes I'd forgotten about. The house smelled like garlic and herbs within minutes, and my husband wandered in asking what restaurant I'd ordered from. That's when I knew this recipe was a keeper.

I made this for my book club on a rainy Tuesday, doubling the batch and serving it in mismatched bowls with torn chunks of sourdough. Everyone went quiet for the first few minutes, just eating, and then the questions started pouring in. One friend snapped a photo before I could stop her, and by the next morning, three people had already texted me saying they'd made it for dinner. It's the kind of soup that makes people feel taken care of.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is my secret shortcut here, the seasoned skin adds extra flavor even after you've pulled the meat, and it saves you from poaching anything from scratch.
• Olive oil: A good quality oil makes a difference when you're building the base, it carries the garlic and onion flavors beautifully and adds a silky richness to the broth.
• Yellow onion: Finely diced onion melts into the soup and provides a subtle sweetness that balances the tangy sun-dried tomatoes.
• Garlic: Fresh garlic is non-negotiable, the smell alone when it hits the hot oil is half the reason this soup feels so comforting.
• Carrot: Diced carrot adds a touch of natural sweetness and a pop of color, plus it holds its shape nicely without turning mushy.
• Baby spinach: It wilts down to almost nothing but adds a fresh, earthy note that lightens up the richness of the cream.
• Sun-dried tomatoes: These little gems pack concentrated flavor and a chewy texture, use the oil-packed kind and drain them well so the soup doesn't get greasy.
• Chicken broth: Low-sodium is key because you can always add salt, but you can't take it away, and it lets the other flavors shine through.
• Heavy cream: This is what makes the soup velvety and luxurious, stirring it in at the end keeps it from curdling and gives you control over the final texture.
• Italian herbs: A blend of basil, oregano, and thyme brings that Tuscan warmth without having to measure out three separate jars.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up your taste buds without overwhelming the creamy base.
• Salt and black pepper: Season gradually and taste as you go, the Parmesan and sun-dried tomatoes both add saltiness so go easy at first.
• Parmesan cheese: Freshly grated melts right into the broth 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 diced onion and carrot. Let them sizzle gently, stirring occasionally, until the onion turns translucent and the carrot starts to soften, about five minutes.

Build the flavor base:

Toss in the minced garlic and stir constantly for about a minute, just until it smells amazing and turns golden. Add the chopped sun-dried tomatoes and Italian herbs, letting everything cook together for another two minutes so the herbs bloom and the tomatoes release their oils.

Add the broth:

Pour in the chicken broth and give everything a good stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, you'll see small bubbles breaking the surface but not a rolling boil.

Simmer with the chicken:

Stir in the shredded chicken and let it simmer for about ten minutes, allowing the flavors to meld and the chicken to soak up the broth. This is when the kitchen starts smelling like an Italian grandmother's house.

Finish with cream and greens:

Lower the heat slightly and stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if you're using them. Let it simmer gently for five minutes, just until the spinach wilts completely and the soup turns silky and pale.

Stir in the cheese and serve:

Turn off the heat and stir in the grated Parmesan, watching it disappear into the creamy broth. Taste and adjust the seasoning, then ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy.

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My daughter came home from college one weekend, exhausted from midterms and looking pale. I heated up a bowl of this soup and set it in front of her with a slice of buttered bread. She ate two bowls without saying much, then curled up on the couch and fell asleep. When she woke up, she asked if I'd teach her how to make it so she could have it in her apartment. That's when I realized some recipes are more than dinner, they're a kind of comfort you can carry with you.

Making It Your Own

This soup is forgiving and loves improvisation. I've stirred in a can of drained cannellini beans when I needed to stretch it for extra guests, and the creamy beans made it even heartier. If you're not a spinach fan, kale works beautifully, just add it a few minutes earlier so it has time to soften. Sometimes I'll toss in a handful of chopped fresh basil right before serving for a brighter, more summery version. If you want to lighten it up, swap half-and-half or even whole milk for the heavy cream, it won't be quite as luscious but it's still delicious and satisfying.

Serving Suggestions

I love serving this with a crusty baguette or ciabatta for dipping, the bread soaks up the creamy broth and makes every bite even better. A simple arugula salad with lemon vinaigrette on the side cuts through the richness and adds a peppery contrast. If you're feeding a crowd, set out a little bowl of extra Parmesan, red pepper flakes, and good olive oil so everyone can customize their bowl. Leftovers reheat beautifully on the stovetop, just add a splash of broth or cream to loosen it up since it thickens as it sits.

Storage and Reheating

This soup keeps well in the fridge for up to four days in an airtight container, though the spinach will darken a bit over time. Reheat it gently on the stove over low heat, stirring occasionally and adding a little extra broth if it's gotten too thick. I don't recommend freezing it because the cream can separate and turn grainy when thawed, but if you plan to freeze, leave the cream out and stir it in fresh after reheating. The flavors actually deepen overnight, so day-two soup is often even better than the first bowl.

• Store in glass containers so you can see exactly what you have and reheat portions easily.
• If you're meal prepping, keep the Parmesan separate and stir it in fresh each time for the best texture.
• Warm it slowly and don't let it boil during reheating, patience keeps the cream smooth and the chicken tender.

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This soup has become my answer to cold nights, bad days, and unexpected guests. It's the kind of recipe that makes you look like you've been cooking all day when you've really just been stirring a pot for half an hour, and that's the best kind of magic.

FAQs About This Recipe

→ Can I use fresh herbs instead of dried Italian seasoning?

Yes, absolutely. Use about three times the amount of fresh herbs—roughly 3 teaspoons of a blend of fresh basil, oregano, and thyme. Add them toward the end of cooking to preserve their delicate flavor.

→ What type of chicken works best for this soup?

Rotisserie chicken is the quickest option and adds wonderful flavor. Alternatively, poach boneless chicken breasts or thighs until cooked through, then shred. Both methods work equally well for tender, flavorful results.

→ How do I make this soup lighter without heavy cream?

Substitute half-and-half, whole milk, or a combination of broth and cream. You can also use a light cream or even coconut milk for a different flavor profile. The soup will still be creamy and satisfying.

→ Can I prepare this soup in advance?

Yes, the soup stores well in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth if the soup thickens too much during storage.

→ What should I serve alongside this soup?

Pair it with crusty bread for dipping, a fresh garden salad, or garlic bread. A light Pinot Grigio or crisp white wine complements the rich, herbaceous flavors beautifully.

→ Are there protein additions I can make?

Absolutely. Stir in white beans, cannellini beans, or chickpeas for extra heartiness and plant-based protein. Add them when you add the broth, or warm them separately and add just before serving.