Description
This Creamy Tuscan Chicken Soup is a rich, hearty dish filled with tender chicken, fresh spinach, sun-dried tomatoes, and a creamy broth. Infused with garlic, Italian herbs, and Parmesan cheese, it’s the perfect one-pot meal for a cozy lunch or dinner. Serve it with crusty bread or a side salad for the ultimate comfort experience.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or dry, rehydrated)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach leaves (or kale, chopped)
For garnish:
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Crusty bread for serving
Instructions
Sauté the aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.Build the flavor:
Add the shredded chicken, sun-dried tomatoes, Italian seasoning, thyme, and red pepper flakes (if using). Stir everything together and cook for 2 minutes to let the flavors blend.Add the broth and simmer:
Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to develop.Make it creamy:
Stir in the heavy cream and Parmesan cheese, mixing well until the cheese melts into the broth. Add the spinach and cook for 2-3 minutes, or until the spinach wilts.Taste and serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese and chopped parsley, and serve with crusty bread for dipping.
Notes
- Vegetable swaps: You can replace spinach with kale or even Swiss chard for a different twist.
- Thicker soup: If you prefer a thicker soup, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water before adding the cream. Let it cook for a few minutes to thicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Avoid boiling to prevent the cream from curdling.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: lunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the soup
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Creamy Tuscan Chicken Soup, Italian Chicken Soup, Comfort Food Recipe, Quick Soup