Save The steam rising from a pot of creamy soup on a cold evening has a way of pulling everyone into the kitchen. I started making this Tuscan chicken soup after a trip to a small trattoria where the cook stirred a pot that smelled like garlic, herbs, and sunshine all at once. Back home, I tried to recreate that moment with whatever I had on hand: leftover rotisserie chicken, a jar of sun-dried tomatoes, and a bunch of spinach wilting in the fridge. The result was better than I expected, and it became the kind of soup I crave when I need comfort without fuss.
I remember ladling this soup into mismatched bowls for friends who showed up unannounced on a rainy Saturday. They were skeptical at first because it looked too simple, but after the first spoonful, the conversation stopped. One of them said it tasted like the kind of meal you eat in a rustic kitchen with wine and good company. I didnt tell them it only took me 45 minutes and that half the ingredients came from my pantry.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here because its already seasoned and tender, saving you time and effort.
- Olive oil: Use a good quality oil since it forms the base flavor for sauteing the vegetables.
- Yellow onion: Dice it finely so it melts into the broth and adds sweetness without chunks.
- Garlic: Fresh cloves are essential; the fragrance when they hit the hot oil sets the tone for the whole soup.
- Carrot: Adds natural sweetness and a bit of texture, plus it makes the soup feel more wholesome.
- Baby spinach: Wilts down quickly and brings a fresh, earthy note that balances the richness.
- Sun-dried tomatoes: These packed-in-oil gems add tangy, concentrated flavor that makes the soup taste like Italy.
- Chicken broth: Low-sodium is key so you can control the saltiness as the soup reduces.
- Heavy cream: This is what makes the soup velvety and luxurious without needing flour or roux.
- Italian herbs: A blend of basil, oregano, and thyme gives that classic Tuscan warmth.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the other flavors.
- Salt and black pepper: Season gradually and taste as you go, especially if your broth or chicken is already salted.
- Parmesan cheese: Freshly grated melts beautifully into the soup and adds a nutty, salty finish.
Instructions
- Soften the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the diced onion and carrot. Stir occasionally and let them soften for about 5 minutes until the onion turns translucent and the kitchen smells sweet.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute, letting it become fragrant without browning. This step is quick but essential for building depth.
- Layer in the tomatoes and herbs:
- Toss in the chopped sun-dried tomatoes and Italian herbs, stirring for 2 minutes. Youll notice the oil from the tomatoes coating everything and releasing their tangy aroma.
- Simmer the broth:
- Pour in the chicken broth and bring it to a gentle simmer. Let the flavors marry while the liquid warms through.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for 10 minutes. This gives the chicken time to soak up the broth and become even more tender.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream, spinach, salt, black pepper, and red pepper flakes if using. Simmer gently for 5 minutes until the spinach wilts and the soup thickens just a bit.
- Finish with cheese:
- Stir in the grated Parmesan right before serving so it melts into the broth without clumping. Taste and adjust the seasoning if needed.
- Serve and garnish:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil. Serve it hot with crusty bread on the side.
Save This soup became more than just dinner the night my neighbor knocked on the door asking if I had any leftovers because she smelled it from her porch. I sent her home with a container, and she texted me later saying it was the best thing shed eaten all week. Sometimes food is just a generous gesture that crosses fences and makes connections.
How to Store and Reheat
Store the soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even better. Reheat gently on the stovetop over low heat, stirring occasionally to keep the cream from breaking. If it thickens too much, add a splash of broth or water to loosen it back up.
Ingredient Swaps That Work
If you want a lighter version, swap the heavy cream for half-and-half or even whole milk, though the soup wont be quite as luscious. Kale works beautifully in place of spinach, just add it a few minutes earlier so it has time to soften. For extra heartiness, stir in a can of drained cannellini beans along with the chicken. If you dont have Italian herbs, a combination of dried basil and oregano does the trick.
Serving Suggestions
This soup shines alongside a crusty baguette or focaccia for dipping into the creamy broth. A simple arugula salad with lemon vinaigrette cuts through the richness and adds freshness. If youre serving it for a crowd, set out extra Parmesan, red pepper flakes, and olive oil so everyone can customize their bowl.
- Pair it with a crisp white wine like Pinot Grigio or Vermentino.
- Serve it in bread bowls for a cozy presentation that kids and adults both love.
- Garnish with fresh basil leaves if you have them on hand for a pop of color and flavor.
Save This soup has earned its place in my regular rotation because it feels special without demanding much from me. I hope it becomes one of those recipes you turn to when you want something warm, satisfying, and just a little bit indulgent.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup can be prepared up to 2 days in advance. Store in an airtight container in the refrigerator. When reheating, do so gently over low heat to prevent the cream from breaking. You may need to add a splash of broth to restore the desired consistency.
- → What type of chicken works best?
Rotisserie chicken is the most convenient option and adds wonderful flavor. Alternatively, poach chicken breasts or thighs for 15-20 minutes in simmering broth until cooked through. Shred the meat into bite-sized pieces for even distribution throughout the soup.
- → How can I make this lighter?
Substitute heavy cream with half-and-half, whole milk, or Greek yogurt for a lighter version. You can also reduce the cream amount to ¾ cup and add an extra cup of broth. The soup will be less rich but still delicious and creamy.
- → Are there good vegetable substitutions?
Absolutely. Swap spinach for kale, arugula, or Swiss chard. Replace carrots with celery or fennel, or add zucchini and bell peppers. Sun-dried tomatoes can be replaced with fresh diced tomatoes, though you may want to add them later to avoid overcooking.
- → Is this gluten-free?
This soup is naturally gluten-free when using certified gluten-free chicken broth. Always check all ingredient labels, especially sun-dried tomatoes which may contain additives. Most brands are safe, but verification ensures peace of mind for those with sensitivity.
- → What should I serve with this soup?
Crusty bread, focaccia, or breadsticks complement this soup beautifully for dipping. A fresh side salad with vinaigrette or grilled cheese sandwich make excellent pairings. For a lighter meal, simply serve with crackers and a simple green salad alongside.