Save to Pinterest The smell of garlic and sun-dried tomatoes hitting warm olive oil is what pulled my neighbor to my kitchen window one rainy Tuesday. She asked what I was making, and I had no good answer except that I'd emptied the fridge into a pot and hoped for the best. That mess of leftovers turned into this soup, and now it's the recipe I make when I need something that feels like a hug without the fuss. It tastes expensive but forgives every shortcut.
I made this for my sister the week she moved into her first apartment with nothing but a single pot and a wooden spoon. She called it fancy, which made me laugh because I'd thrown it together in twenty minutes while she unpacked boxes. We ate it straight from the pot, sitting on her floor, and she said it tasted like home even though we'd never made it growing up. That's when I knew it was a keeper.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, the dark meat keeps things moist and flavorful, and you skip an entire step.
- Olive oil: Use the good stuff if you have it, it's the base of everything and you'll taste the difference when it blooms with the garlic.
- Yellow onion: Finely diced so it melts into the broth and sweetens as it cooks, no chunky surprises.
- Garlic: Three cloves might seem like a lot, but they mellow into a soft, aromatic backdrop that holds the whole pot together.
- Carrot: Adds a barely there sweetness and a pop of color, plus it makes the soup feel a little more virtuous.
- Baby spinach: Stir it in at the end and watch it wilt into silky green ribbons, it's the easiest way to sneak in something green.
- Sun-dried tomatoes: Packed in oil, drained, and chopped, they bring a concentrated burst of tangy sweetness that makes this soup unmistakably Tuscan.
- Chicken broth: Low-sodium gives you control over the salt, and it's the liquid backbone that everything else floats in.
- Heavy cream: This is what makes the soup velvety and luxurious, don't skip it unless you absolutely have to.
- Italian herbs: Dried is fine, the blend of basil, oregano, and thyme does the heavy lifting so you don't have to fuss with fresh.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the back of your throat.
- Salt and black pepper: Season as you go and taste at the end, every broth is different and you want to get it just right.
- Parmesan cheese: Freshly grated melts into the soup and adds a nutty, salty finish that ties everything together.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them sauté for about five minutes until the onion turns translucent and the kitchen smells sweet and inviting.
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute, stirring constantly so it doesn't burn. You'll know it's ready when the smell wraps around you like a warm scarf.
- Add the Tuscan flavors:
- Toss in the sun-dried tomatoes and dried Italian herbs, sautéing for two minutes to let the herbs bloom and the tomatoes soften. This step builds the flavor foundation that makes the soup sing.
- Build the broth:
- Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble softly while the vegetables release their sweetness into the liquid.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for ten minutes. The chicken will soak up the broth and become impossibly tender.
- Make it creamy:
- Stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if you're using them. Simmer gently for five minutes until the spinach wilts and the soup turns silky and luscious.
- Finish with cheese:
- Stir in the grated Parmesan just before serving and taste the soup, adjusting the salt and pepper until it's exactly right. Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy.
Save to Pinterest I brought a container of this soup to a friend who'd just had a baby, and she texted me later that night to say she ate the whole thing standing at the counter in her pajamas. She said it was the first thing that tasted like real food in weeks. That's the thing about a good soup, it shows up when you need it most and asks for nothing in return.
Swaps and Substitutions
If you want to lighten it up without losing too much richness, swap the heavy cream for half-and-half or even whole milk, though it won't be quite as velvety. Kale works beautifully in place of spinach if you like a heartier green, just add it a few minutes earlier so it has time to soften. A can of drained cannellini beans stirred in at the end makes the soup more filling and adds a creamy texture that stretches the servings.
Storage and Reheating
This soup keeps in the fridge for up to four days in an airtight container, and it thickens as it sits so you might need to thin it with a little broth when you reheat it. Warm it gently on the stove over low heat, stirring occasionally, and resist the urge to microwave it at full power or the cream can separate. I've never tried freezing it because the cream doesn't always come back smooth, but if you plan to freeze it, leave the cream out and stir it in fresh when you reheat.
Serving Suggestions
This soup begs for crusty bread to dunk into the creamy broth, and a simple arugula salad with lemon and olive oil balances the richness perfectly. I've also served it over cooked pasta for a heartier meal, which turns it into something closer to a creamy chicken pasta soup. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and good olive oil so everyone can customize their bowl.
- Serve with warm ciabatta or sourdough for dipping.
- Pair with a crisp white wine like Pinot Grigio if you're feeling fancy.
- Top with fresh basil or a squeeze of lemon juice for brightness.
Save to Pinterest This soup has become my answer to cold nights, last-minute dinners, and the question of what to bring when someone needs comfort. I hope it finds a spot in your kitchen the way it has in mine.
Your Questions Answered
- → Can I use fresh herbs instead of dried Italian herbs?
Yes, absolutely. Use 1 tablespoon of fresh herbs (basil, oregano, and thyme combined) or adjust to taste. Add fresh herbs toward the end of cooking to preserve their vibrant flavor.
- → What's the best way to shred the chicken?
Rotisserie chicken is convenient and flavorful. For homemade, poach boneless, skinless breasts or thighs in broth for 12-15 minutes until cooked through, then shred with two forks while still warm.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth if needed to reach desired consistency.
- → Can I make this soup ahead of time?
Prepare the soup through step 5 and refrigerate. Before serving, reheat gently, then add cream, spinach, and seasonings in step 6. This prevents the cream from breaking down during storage.
- → What are good substitutions for heavy cream?
Half-and-half or whole milk create a lighter version with less richness. Greek yogurt stirred in at the end adds creaminess and tang. Coconut cream offers a subtle alternative for dairy-free preferences.
- → Is this soup gluten-free?
Yes, if you use certified gluten-free chicken broth. Always verify all ingredient labels—sun-dried tomatoes and other components may contain hidden gluten or additives in some brands.