Tuscan Chicken Soup Recipe

This creamy Tuscan Chicken Soup is made with tender chicken, sun-dried tomatoes, fresh spinach, and a rich broth finished with heavy cream and Parmesan cheese. This recipe creates a decadent, savory, and cozy meal that feels like a warm hug in a bowl. It’s perfect for a chilly evening or a comforting weeknight dinner and is hearty enough to serve 6-8 people.

Tuscan Chicken Soup Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese

How To Make Tuscan Chicken Soup

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it is soft and translucent, about 5 minutes. Add the minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant.
2. Build the soup base: Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pot. Add the shredded chicken, chopped sun-dried tomatoes, Italian seasoning, and black pepper. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
3. Finish the soup: Reduce the heat to low. Stir in the heavy cream and fresh spinach, cooking just until the spinach has wilted, about 2-3 minutes. Remove the pot from the heat and stir in the grated Parmesan cheese until it is fully melted and the soup is creamy.
4. Serve: Taste and adjust with salt and pepper if needed. Ladle the soup into bowls and serve immediately, with an extra sprinkle of Parmesan cheese on top.

Recipe Tips

• Use rotisserie chicken: To save time, use a store-bought rotisserie chicken. It’s already cooked and seasoned, making the prep for this soup incredibly fast.
• Adjust creaminess: For a richer soup, you can use more heavy cream. For a lighter version, you can substitute whole milk, but the soup may not be as thick and creamy.
• Don’t overcook the spinach: Add the spinach at the very end of cooking. It only needs a couple of minutes to wilt from the heat of the soup. Overcooking will cause it to lose its vibrant green color and fresh flavor.
• Use sun-dried tomatoes in oil: For the best flavor, use sun-dried tomatoes packed in oil. You can even use a little bit of the oil from the jar to sauté your onions for an extra burst of flavor.

What To Serve Tuscan Chicken Soup

This hearty and flavorful soup is a meal on its own, but it pairs wonderfully with a variety of sides. Serve it with a crusty loaf of garlic bread or rustic bread for dipping into the creamy broth. A light side salad with a simple vinaigrette would also complement the richness of the soup nicely. For a more substantial meal, serve it with a side of your favorite pasta tossed in butter or olive oil.

How To Store Tuscan Chicken Soup Leftovers

Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, the cream may separate slightly. Just give it a good stir over low heat to bring it back together. Freeze: This soup freezes well, but it’s best to freeze it without the cream and spinach. Thaw the soup, then add the cream and spinach when you’re ready to reheat and serve. This will prevent the cream from separating and the spinach from becoming mushy.

Tuscan Chicken Soup Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g

Frequently Asked Questions

• Can I use fresh chicken instead of cooked? Yes, you can. Simply cut the raw chicken into bite-sized pieces and sauté it in the pot before you add the onions. Cook until it is browned on all sides, then remove it from the pot and set it aside. Add it back in when you add the chicken broth.
• What is the best way to thicken the soup? This soup is naturally thick and creamy from the heavy cream and Parmesan cheese. However, if you want it even thicker, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering soup and cook for a few more minutes until it thickens.
• Can I add other vegetables to the soup? Yes, this soup is very customizable. You can add other vegetables like diced carrots, celery, or mushrooms to the pot when you are sautéing the onions. Hearty greens like kale also work well, just add them a few minutes before the spinach to give them time to wilt.

Try More Recipes:

• Veggie Tortellini Soup Recipe
• Very Veggie Soup Recipe
• White Bean and Sausage Soup Recipe