Name: Creamy Tuscan Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs, diced; 1 tbsp olive oil; 1 small yellow onion, diced; 3–4 garlic cloves, minced; ½ cup sun-dried tomatoes (oil-packed, drained & chopped); 2 cups fresh spinach (or kale, chopped); 4 cups chicken broth (low sodium preferred); 1 cup heavy cream (or half-and-half for lighter version); ½ cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt & freshly cracked pepper, to taste; Optional: ¼ tsp crushed red pepper flakes; Optional: 1 cup diced potatoes or small pasta (like orzo or ditalini); Optional: 1 tbsp fresh basil, chopped (for garnish); Optional: Extra Parmesan for serving

Creamy Tuscan Chicken Soup is everything I want in a comforting meal—rich, hearty, and packed with flavor. Tender chicken, sun-dried tomatoes, and spinach swim in a luscious Parmesan and cream-based broth that warms me up with every spoonful. It’s quick to pull together and feels like something I’d get from a cozy Italian kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Protein & Veggies:

1 lb (450g) boneless, skinless chicken breasts or thighs, diced

1 tbsp olive oil

3–4 garlic cloves, minced

1 small yellow onion, diced

½ cup sun-dried tomatoes (oil-packed, drained & chopped)

2 cups fresh spinach (or kale, chopped)

Soup Base:

4 cups chicken broth (low sodium preferred)

1 cup heavy cream (or half-and-half for lighter version)

½ cup grated Parmesan cheese

1 tsp Italian seasoning

Salt & freshly cracked pepper, to taste

Optional: ¼ tsp crushed red pepper flakes (for a kick)

Optional Add-ins:

1 cup diced potatoes or small pasta (like orzo or ditalini)

1 tbsp fresh basil, chopped (for garnish)

Extra Parmesan for serving

Directions

Cook the Chicken:
I heat olive oil in a large soup pot over medium-high heat, then add the diced chicken, season it with salt and pepper, and cook until it’s browned and cooked through—about 5–7 minutes. I remove it from the pot and set it aside.

Sauté Aromatics:
In the same pot, I lower the heat to medium, add diced onion, and sauté for 3–4 minutes until softened. Then I add garlic and sun-dried tomatoes, cooking for another 1–2 minutes until fragrant.

Add Broth & Seasoning:
I pour in the chicken broth and stir in Italian seasoning and red pepper flakes if I want some heat. I bring it to a gentle simmer.

Add Optional Veggies:
If I’m using diced potatoes or pasta, I add them now and cook for about 10–12 minutes, until they’re tender.

Finish with Cream & Cheese:
I reduce the heat to low and stir in the heavy cream, cooked chicken, and Parmesan cheese. I let it simmer for about 5 minutes, stirring occasionally.

Add Spinach:
I stir in the spinach and cook just until it wilts—about 1–2 minutes. Then I taste and adjust the seasoning with more salt and pepper if needed.

Serve:
I ladle the soup into bowls and top it with fresh basil, extra Parmesan, or even a little drizzle of olive oil for a finishing touch.

Servings and Timing

This recipe serves 4 to 6 people. It takes about 35 minutes total:

Prep time: 10 minutes

Cook time: 25 minutes

Variations

Low-carb option: I skip the potatoes or pasta and add extra leafy greens like kale or even cauliflower rice.

Dairy-free version: I replace the cream with full-fat coconut milk and swap Parmesan for nutritional yeast.

Rotisserie shortcut: Sometimes I use shredded rotisserie chicken instead of cooking raw chicken—it saves time and works beautifully.

Add more veggies: Mushrooms, zucchini, or bell peppers add extra texture and flavor.

Spicy kick: I increase the red pepper flakes or add a dash of hot sauce for more heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm the soup on the stovetop over medium heat, stirring occasionally. If it thickens too much, I add a splash of broth or water. I avoid boiling to keep the cream from separating.

For longer storage, I freeze the soup without the cream and cheese (they can be added fresh when reheating) in freezer-safe containers for up to 2 months.

FAQs

How can I make this soup ahead of time?

I often make the base of the soup ahead—through the point of adding the broth and veggies—then cool and store it. When I’m ready to serve, I reheat it, then stir in the cream, Parmesan, and spinach.

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach before. I just make sure to thaw and squeeze out excess water before adding it to the soup at the end.

Is this soup gluten-free?

It is, as long as I skip the pasta or use gluten-free pasta. Always double-check the chicken broth label to ensure it’s certified gluten-free.

What’s the best cut of chicken for this recipe?

I like using boneless, skinless chicken thighs for richer flavor, but chicken breasts also work well and cook quickly.

Can I use milk instead of cream?

I’ve tried using whole milk, and it works, but the soup won’t be as rich or creamy. Half-and-half is a good middle ground if I want to lighten it up a bit.

Conclusion

Creamy Tuscan Chicken Soup is one of those recipes I always come back to—it’s simple, soul-warming, and packed with rich, savory flavors. Whether I make it as-is or play around with the variations, it never disappoints. With minimal prep and one pot, this soup easily earns a spot in my weekly dinner rotation.

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