Creamy Tuscan Chicken Soup

When it comes to a comfort meal that feels like a warm hug in a bowl, creamy Tuscan chicken soup hits the mark every time. I first stumbled upon this recipe on a chilly evening when I craved something rich, savory, and quick to whip up. The combo of tender chicken, sun-dried tomatoes, and fresh spinach swimming in a creamy broth is just irresistible.

This soup isn’t just tasty — it’s a simple way to bring a little Tuscan magic right into your kitchen. Having cooked it countless times, I can assure you it’s one of those recipes you’ll reach for over and over when you want something satisfying and full of flavor.

Ingredients for Creamy Tuscan Chicken Soup

Before we dive in, gathering the right ingredients will make this soup a breeze to prepare. Here’s what you’ll need, with clear details to keep things straightforward and foolproof:

• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (oil-packed preferred for extra flavor)
• 4 cups chicken broth (low sodium if you want to control salt)
• 1 cup heavy cream
• 2 cups fresh baby spinach, loosely packed
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup grated Parmesan cheese for added richness

Make sure to chop the sun-dried tomatoes small so they disperse evenly through the soup. Dicing the chicken into uniform pieces helps it cook evenly. Fresh spinach should be washed and dried well.

Creamy Tuscan Chicken Soup

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Creamy Tuscan Chicken Soup brings rich flavors and simple ingredients to warm your soul and satisfy your hunger in every comforting spoon

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: Tuscan

Ingredients

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• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (oil-packed preferred for extra flavor)
• 4 cups chicken broth (low sodium if you want to control salt)
• 1 cup heavy cream
• 2 cups fresh baby spinach, loosely packed
• 1 teaspoon dried Italian seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/2 cup grated Parmesan cheese for added richness

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Instructions

• Heat olive oil in a large pot over medium heat. Toss in the diced chicken, season lightly with salt and pepper, and cook until it’s browned and cooked through (about 5-7 minutes). Remove the chicken and set it aside.
• In the same pot, add the chopped onion and sauté for about 3 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds.
• Stir in the chopped sun-dried tomatoes and Italian seasoning, letting everything mingle in the pan for about 2 minutes.
• Slowly add the chicken broth, stirring to combine. Let the mixture come to a gentle boil, then reduce to a simmer and cook for 10 minutes so the flavors fuse.
• Add back the cooked chicken pieces and simmer for another 5 minutes to heat through.
• Pour in the heavy cream and stir gently. Cook for 2-3 minutes on low heat — do not boil to avoid splitting the cream.
• Toss in the fresh spinach leaves and let them wilt for about 2 minutes. If using Parmesan cheese, stir it in now until melted.
• Taste and adjust salt and freshly ground black pepper as needed.

Notes

Comforting and creamy Tuscan chicken soup with tender chicken, sun-dried tomatoes, fresh spinach, and a rich creamy broth — a perfect quick and satisfying meal.

How to Prepare Creamy Tuscan Chicken Soup

Let me walk you through the steps I follow to get this creamy Tuscan chicken soup just right. The instructions are broken down into manageable parts to help keep everything smooth on your end.

1. Start with the chicken: Heat olive oil in a large pot over medium heat. Toss in the diced chicken, season lightly with salt and pepper, and cook until it’s browned and cooked through (about 5-7 minutes). Remove the chicken and set it aside.
2. Sauté aromatics: In the same pot, add the chopped onion and sauté for about 3 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds – your kitchen will smell amazing!
3. Add sun-dried tomatoes and seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning, letting everything mingle in the pan for about 2 minutes. This step really builds the flavor base.
4. Pour in the broth: Slowly add the chicken broth, stirring to combine. Let the mixture come to a gentle boil, then reduce to a simmer and cook for 10 minutes so the flavors fuse.
5. Return chicken to the pot: Add back the cooked chicken pieces and simmer for another 5 minutes to heat through.
6. Make it creamy: Pour in the heavy cream and stir gently. Cook for 2-3 minutes on low heat — don’t boil, or the cream could split.
7. Add spinach and cheese: Toss in the fresh spinach leaves and let them wilt for about 2 minutes. If you’re using Parmesan cheese, stir it in now until melted.
8. Season to taste: Give everything a final taste and adjust salt and pepper if needed.

Pro tip: Avoid rushing through the simmering steps—letting the soup rest on the stove softens flavors perfectly. Also, stirring carefully once you add the cream keeps the texture smooth and silky.

Frequently Asked Questions About Creamy Tuscan Chicken Soup

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs add a bit more fat and flavor, making the soup even richer. Just dice them the same way and cook a little longer until tender.

What can I substitute for heavy cream?

If you want a lighter option, you can replace heavy cream with half-and-half or whole milk, but the soup won’t be as rich and creamy. For a dairy-free alternative, canned coconut milk works but expect a slightly different flavor.

How long does this soup stay fresh in the fridge?

Stored in an airtight container, the soup stays good for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.

Can I freeze creamy Tuscan chicken soup?

Yes, but freezing cream-based soups can sometimes change the texture. To help with this, cool the soup fully, freeze in portions, and thaw it in the fridge overnight before reheating slowly and stirring well.

Is this soup keto-friendly?

This recipe fits a keto lifestyle pretty well thanks to its low-carb ingredients like chicken, cream, and spinach. Just watch your portion of sun-dried tomatoes since they can have some carbs.

Tips for Success with Creamy Tuscan Chicken Soup

• Use oil-packed sun-dried tomatoes—they add extra depth and don’t dry out your soup.
• Don’t skip browning the chicken. It seals in flavor and gives the soup more character.
• When adding cream, keep the heat low to avoid curdling.
• Fresh spinach is best for texture; frozen can get too mushy.
• Let the soup rest off the heat for 5 minutes before serving to settle flavors.

Every time I make this creamy Tuscan chicken soup, I’m amazed how a handful of simple ingredients come together so beautifully.

Storage & Reheating Instructions

After enjoying your soup, you’ll want to keep leftovers tasty and safe:

• Let the soup cool to room temperature before transferring to a sealed container.
• Store in the fridge for up to 4 days.
• Reheat gently on the stove over low heat, stirring often.
• Avoid high heat when reheating to prevent cream separation.
• If freezing, portion the soup into airtight containers or heavy-duty freezer bags. Thaw in the fridge overnight before reheating.

Disclaimer on Nutritional Information

Nutrition info varies widely depending on the specific ingredients and brands you use. Since this recipe allows some flexibility, I’m not providing exact numbers here. For accurate nutritional details, consider using an online calculator based on your exact ingredients.