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Creamy Tuscan Chicken Soup with Sun-Dried Tomatoes and Spinach

A close-up of a white bowl filled with creamy Tuscan chicken soup, featuring shredded chicken, spinach, and sun-dried tomatoes.
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Make this hearty, comforting Creamy Tuscan Chicken Soup for a satisfying weeknight dinner. This one-pot meal features tender chicken, spinach, and sun-dried tomatoes in a rich Parmesan cream broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups chicken broth
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 5 ounces fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, Italian seasoning, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the diced chicken to the pot. Season with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes.
  4. Pour in the chicken broth and add the chopped sun-dried tomatoes. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup thickens slightly. Do not let the soup boil after adding the cream.
  7. Add the fresh spinach to the pot. Stir until the spinach wilts completely, about 2 to 3 minutes.
  8. Taste the soup and adjust salt and pepper as needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a low-carb option, omit pasta if you include it in other versions. This recipe is naturally lower in carbohydrates.
  • If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the cream.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://cookingbycarla.com/tuscan-chicken-soup-recipe-creamy-easy/