Creamy Tuscan Chicken Soup

My kitchen smelled like garlic and tomatoes on a Tuesday night when I realized I had leftover rotisserie chicken and no plan for dinner. I pulled out a pot, started chopping an onion, and within minutes the whole house felt warmer. That soup turned into something I crave every time the weather shifts or I need something that feels like a hug in a bowl. It's become my go-to for using up odds and ends in the fridge, and somehow it always tastes better than I remember.

I made this for my neighbor after she had surgery, and she texted me later asking if I'd bottled comfort itself. She said the sun-dried tomatoes reminded her of a trip to Florence, and I loved that a simple soup could take someone somewhere else for a minute. Now I make a double batch whenever someone needs a meal or I just want to feel like I'm taking care of people I love.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is my favorite shortcut here, the dark meat adds extra flavor and stays tender in the broth.
• Olive oil: Just enough to get the vegetables sweating and fragrant without making the soup feel heavy.
• Yellow onion: Finely diced so it melts into the background and sweetens the base as it cooks down.
• Garlic: Three cloves might sound like a lot, but they mellow beautifully and fill your kitchen with the best smell.
• Carrot: Adds a hint of sweetness and a pop of color that makes every spoonful look inviting.
• Baby spinach: Wilts down to almost nothing but adds a fresh, earthy note that balances the richness.
• Sun-dried tomatoes: These are the secret star, they bring tangy, concentrated flavor that makes the soup taste complex.
• Chicken broth: Use low-sodium so you can control the salt, and it becomes the savory backbone of everything.
• Heavy cream: This is what makes the soup velvety and luxurious, coating your spoon in the best way.
• Italian herbs: A blend of basil, oregano, and thyme ties everything together and whispers Tuscany.
• Crushed red pepper flakes: Optional, but a pinch adds warmth and keeps things interesting.
• Salt and black pepper: Adjust to taste, but don't skip tasting at the end, it makes all the difference.
• Parmesan cheese: Freshly grated melts right in and adds a nutty, salty finish that rounds out every bite.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add the onion and carrot. Let them sauté until the onion turns translucent and the carrot softens, about five minutes, stirring occasionally so nothing sticks.

Build the flavor base:

Stir in the garlic and let it cook for just a minute until your kitchen smells incredible. Then add the sun-dried tomatoes and Italian herbs, sautéing for two minutes to wake up all those dried spices.

Add the broth:

Pour in the chicken broth and bring everything to a gentle simmer. This is where the soup starts to come together and all those flavors begin to marry.

Simmer with the chicken:

Add the shredded chicken to the pot and let it simmer for ten minutes so the chicken soaks up the broth and everything tastes like one cohesive dish.

Make it creamy:

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

Finish and serve:

Stir in the Parmesan cheese just before serving so it melts into the broth without clumping. Taste and adjust the seasoning, then ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you want to be fancy.

Save

One night I served this to friends who didn't usually like soup, and they went silent for a full minute before asking for seconds. One of them said it tasted like the kind of meal you'd get at a tiny restaurant tucked into a side street in Italy. I didn't tell them it took me less time than ordering takeout.

Making It Lighter

If heavy cream feels like too much, swap in half-and-half or even whole milk and the soup will still be creamy and comforting. I've done this on nights when I wanted something a little less rich, and it was just as satisfying. You can also add an extra cup of broth to stretch it further and make it more brothy than thick.

Adding More Substance

Tossing in a can of drained cannellini beans turns this into an even heartier meal that feels more stew-like. The beans soak up the creamy broth and add a nice texture contrast to the tender chicken and wilted greens. I've also stirred in cooked pasta or served it over rice when I needed to feed more people without making another pot.

Serving Suggestions

This soup begs to be served with crusty bread for dipping, the kind that soaks up every last drop of that creamy, garlicky broth. A simple side salad with lemon vinaigrette cuts through the richness and makes the whole meal feel balanced. Sometimes I just eat it straight from the pot with a big spoon and call it dinner.

• Crusty sourdough or ciabatta for dunking and mopping up every bit of broth.
• A crisp arugula salad with shaved Parmesan and a squeeze of lemon.
• A glass of white wine if you're feeling fancy, or sparkling water with a twist of lemon if you're not.

Save

This soup has saved me on cold nights, busy weeks, and days when I just needed something warm and uncomplicated. I hope it does the same for you.

Recipe FAQs

→ Can I use fresh chicken instead of rotisserie?

Yes, absolutely. Poach chicken breasts in the broth for 12-15 minutes until cooked through, then shred. This actually infuses more flavor into the soup base.

→ How do I make this soup lighter?

Substitute half-and-half or whole milk for heavy cream, or use a combination of both. You'll reduce calories while maintaining a creamy texture and rich flavor.

→ Can I prepare this ahead of time?

Yes, prepare through step 5 and refrigerate for up to 2 days. Add the cream and spinach when reheating to maintain the spinach's texture and prevent the cream from breaking down.

→ What pairs well with this soup?

Crusty bread, garlic bread, or a fresh side salad complement this soup beautifully. The bread is perfect for soaking up the creamy broth.

→ Is this truly gluten-free?

It can be if you use certified gluten-free broth. Always check all ingredient labels, including sun-dried tomatoes and seasonings, as some brands may contain gluten or be processed in facilities with gluten.

→ How do I adjust seasoning for my taste?

Taste before serving and adjust salt and pepper gradually. The red pepper flakes add gentle heat—start with a pinch and increase to preference. Parmesan adds umami depth if desired.