Description

Creamy Tuscan Chicken Soup is a rich, comforting, one-pot meal featuring tender chicken, sun-dried tomatoes, and spinach in a Parmesan cream broth. It’s easy to make and full of cozy Italian-inspired flavors.

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

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through (about 5–7 minutes). Remove and set aside.
Lower heat to medium. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and sun-dried tomatoes, cook for another 1–2 minutes until fragrant.
Pour in chicken broth. Stir in Italian seasoning and red pepper flakes if using. Bring to a gentle simmer.
If using potatoes or pasta, add them now and cook for 10–12 minutes until tender.
Reduce heat to low. Stir in heavy cream, cooked chicken, and Parmesan cheese. Simmer for about 5 minutes, stirring occasionally.
Stir in spinach and cook for 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with fresh basil, extra Parmesan, or a drizzle of olive oil if desired.

Notes

Use rotisserie chicken for a quicker version.

For dairy-free, substitute coconut milk and nutritional yeast.

Add vegetables like mushrooms or zucchini for more texture.

Skip pasta or potatoes for a low-carb version.

Reheat gently to avoid curdling the cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 4g
Sodium: 580mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg