Save My kitchen smelled like garlic and olive oil when I realized I had leftover rotisserie chicken and a jar of sun-dried tomatoes staring at me from the fridge. I wasn't planning on making soup that night, but sometimes the best meals happen when you trust what's already in front of you. Within minutes, the pot was bubbling with herbs and cream, and I knew I'd stumbled onto something I'd make again and again. This Creamy Tuscan Chicken Soup became my go-to for cold evenings when I wanted comfort without spending hours in the kitchen. It tastes like you simmered it all day, but really, it's ready before you finish your first glass of wine.
I made this for my sister after she had her second baby, and she called me the next morning asking for the recipe. She said it was the first meal in weeks that didn't feel like an obligation. There's something about a bowl of creamy soup that feels like care in edible form. I've brought it to friends with colds, served it at small dinner parties, and eaten it alone on the couch more times than I can count. It never feels like just soup.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here because it's already seasoned and juicy, saving you time and adding flavor without extra effort.
- Olive oil: Use a good one since it's the first thing that hits the pan and sets the aromatic foundation for everything that follows.
- Yellow onion: Dice it finely so it melts into the broth and adds sweetness without chunks that interrupt the silky texture.
- Garlic: Fresh cloves are non-negotiable, they bloom in the oil and perfume the whole pot in a way jarred garlic never will.
- Carrot: It adds a hint of earthiness and a pop of color, plus it softens into tender bites that balance the richness.
- Baby spinach: It wilts down to almost nothing, but it adds color, nutrients, and a slight mineral note that brightens the cream.
- Sun-dried tomatoes: These are the secret star, bringing concentrated sweetness and a chewy texture that makes every spoonful interesting.
- Chicken broth: Low-sodium gives you control over the salt level, especially once you add Parmesan and the naturally salty tomatoes.
- Heavy cream: This is what makes the soup velvety and luxurious, but you can lighten it up with half-and-half if you prefer.
- Italian herbs: A blend of basil, oregano, and thyme gives it that Tuscan warmth without measuring out three separate jars.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that cuts through the richness and wakes up your palate.
- Salt and black pepper: Taste as you go, the Parmesan and tomatoes add their own seasoning, so start light.
- Parmesan cheese: Freshly grated melts into the broth and adds a nutty, salty finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them sizzle and soften for about five minutes, stirring occasionally so they don't brown too much.
- Bloom the garlic:
- Stir in the minced garlic and cook for just one minute until it smells incredible and fills your kitchen with warmth. Don't let it burn or it'll turn bitter.
- Add the tomatoes and herbs:
- Toss in the chopped sun-dried tomatoes and Italian herbs, stirring them around for two minutes so the flavors start to meld. The oil from the tomatoes will coat everything beautifully.
- Pour in the broth:
- Add the chicken broth and bring the pot to a gentle simmer, letting the vegetables soften and the flavors start to build. This is where the soup begins to come alive.
- Stir in the chicken:
- Add your shredded chicken to the pot and let it simmer for ten minutes, soaking up all the savory broth. The chicken will absorb the herbs and tomatoes, becoming more flavorful with every minute.
- 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 and luxurious.
- Finish with Parmesan:
- Stir in the grated Parmesan just before serving so it melts into the broth without clumping. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve it up:
- Ladle the soup into bowls and garnish with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve it hot with crusty bread for dipping.
Save One night, I served this soup to a friend who swore she didn't like spinach or sun-dried tomatoes. She finished her bowl, asked for seconds, and didn't realize what she'd been eating until I told her. Sometimes the magic of a good recipe is how it sneaks vegetables and flavors past even the pickiest eaters. That moment reminded me that context and comfort can change the way we taste things.
How to Lighten It Up
If you want the same creamy texture without all the richness, swap the heavy cream for half-and-half or even whole milk. The soup won't be quite as luscious, but it'll still coat the spoon and taste indulgent. You can also add a handful of white beans like cannellini to bulk it up with protein and fiber, which makes it more filling without extra cream. I've done this on nights when I wanted something hearty but not heavy, and it worked perfectly.
Storage and Reheating
This soup keeps well in the fridge for up to four days in an airtight container, and it tastes even better the next day once the flavors have had time to marry. When you reheat it, do so gently over low heat on the stove, stirring occasionally to keep the cream from separating. If it thickens too much, add a splash of broth or water to loosen it back up. I don't recommend freezing it because the cream can get grainy when thawed, but if you must, freeze it without the cream and stir it in fresh when you reheat.
Serving Suggestions
This soup is a meal on its own, but it shines even brighter with a few simple sides. I love serving it with warm, crusty bread for dunking, or a simple arugula salad dressed with lemon and olive oil to cut through the richness. Sometimes I'll toast slices of baguette, rub them with garlic, and float them on top of the soup like little rafts.
- Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Add a squeeze of fresh lemon juice just before serving for brightness.
- Top with fresh basil or parsley if you have it on hand.
Save This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and tastes like home. I hope it becomes that for you too.
Recipe Questions
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to avoid watering down the broth. Use about ¾ cup thawed spinach for this preparation.
- → How do I make this lighter?
Substitute heavy cream with half-and-half or whole milk for a lighter version. You can also use Greek yogurt stirred in at the end for creaminess with added protein and fewer calories.
- → Can I make this ahead?
Yes, prepare the soup through step 5, then cool and refrigerate for up to three days. Reheat gently over medium heat, then add the cream and spinach just before serving to maintain texture and freshness.
- → What can I substitute for sun-dried tomatoes?
Fresh diced tomatoes, roasted red peppers, or artichoke hearts work beautifully. If using fresh tomatoes, add them with the spinach in the final step to maintain their brightness.
- → Is this gluten-free?
Yes, when using certified gluten-free chicken broth. Always verify all ingredient labels, especially for sun-dried tomatoes and seasonings, as some brands may contain hidden gluten.
- → How can I add more protein?
Stir in cannellini beans or white beans for heartiness, add extra shredded chicken, or top with a poached egg. Each addition complements the creamy broth and Italian flavors beautifully.