Creamy Tuscan Chicken Soup with Sun-Dried Tomatoes & Spinach

Some soups are just soup. This Creamy Tuscan Chicken Soup with Sun-Dried Tomatoes and Spinach is the kind of bowl that makes you cancel your plans and stay in. Tender shredded chicken simmers in a rich garlic-Parmesan broth with chewy sun-dried tomatoes and wilted spinach, all swirled with cream into something deeply comforting yet surprisingly fresh.

It tastes like the famous Tuscan chicken pasta — but in cozy soup form, and made in one pot in about 40 minutes. The sun-dried tomatoes bring a sweet-tart intensity, the spinach keeps it bright, and a shower of Parmesan and fresh basil at the end makes every bowl taste restaurant-worthy.

Serve it with a hunk of crusty bread for dunking and you’ve got the ultimate comfort dinner. It’s also a fantastic make-ahead option: the flavors get even better the next day, making leftovers something to genuinely look forward to.

Why You’ll Love This Recipe

One pot, 40 minutes. Everything — from sautéing the aromatics to shredding the chicken — happens in a single Dutch oven or soup pot. Weeknight-friendly and easy to clean up.

Creamy without being heavy. One cup of cream (or half-and-half for a lighter version) gives the broth its silky body, but the spinach, tomatoes, and lemony brightness keep it from feeling rich or one-note.

Big flavor from simple ingredients. Sun-dried tomatoes, garlic, Italian seasoning, and Parmesan do the heavy lifting here. There’s nothing fancy in the pot, but the combination tastes like something you’d order at an Italian restaurant.

Great for leftovers. This soup reheats beautifully and the flavor deepens overnight. Make a full batch on Sunday and enjoy easy lunches and dinners for days.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2/3 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups baby spinach
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil, chopped, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the chicken breasts, chicken broth, Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, or until the chicken is cooked through and reaches 165°F.
4. Remove the chicken to a plate and shred it with two forks.
5. Stir the heavy cream and chopped sun-dried tomatoes into the pot and simmer for 3 minutes to let the flavors come together.
6. Return the shredded chicken to the pot and add the baby spinach. Stir for 1 to 2 minutes until the spinach wilts.
7. Stir in the Parmesan cheese until melted and smooth. Taste and adjust the salt and pepper as needed.
8. Ladle into bowls, top with extra Parmesan and fresh basil, and serve hot with crusty bread.

Tips and Variations

Don’t boil the cream. Keep the soup at a gentle simmer once the cream goes in. A hard boil can cause the cream to separate and the texture to turn grainy.

Use oil-packed sun-dried tomatoes. They have a softer texture and richer flavor than the dry-packed kind. Drain off the excess oil and give them a rough chop before adding them to the pot.

Lighten it up. Swap the heavy cream for half-and-half or evaporated milk to trim the calories while keeping the soup creamy. The texture will be slightly thinner but still delicious.

Add white beans. A can of drained cannellini beans makes the soup even heartier and adds fiber. Stir them in with the spinach.

Make it in the slow cooker. Add everything except the cream, spinach, and Parmesan to the slow cooker and cook on low for 4 hours or high for 2. Shred the chicken, stir in the cream, spinach, and Parmesan, and cook 15 minutes more.

FAQs

Can I use rotisserie chicken instead?

Yes — it’s a great shortcut. Skip the simmering step for raw chicken: simmer the broth with the seasonings for 10 minutes, then stir in 3 cups of shredded rotisserie chicken along with the cream and sun-dried tomatoes. Simmer 5 minutes and finish as directed.

Can I freeze this soup?

Cream-based soups can separate when frozen and thawed, so it’s not ideal — but it can be done. If you want to freeze it, do so before adding the cream, spinach, and Parmesan, and add those fresh when reheating. Thawed this way, it keeps for up to 3 months.

Can I make this dairy-free?

Yes. Use full-fat coconut milk in place of the heavy cream and skip the Parmesan (or use a dairy-free Parmesan-style cheese). The coconut flavor is subtle behind the garlic and sun-dried tomatoes.

What should I serve with Tuscan chicken soup?

Crusty bread is non-negotiable for soaking up the creamy broth. A simple green salad with a lemony vinaigrette makes a perfect fresh contrast, and garlic bread turns it into a full Italian-inspired feast.

Cozy, creamy, and packed with Tuscan flavor, this chicken soup is comfort food at its finest. Make a pot tonight — and save some for tomorrow, because you’ll want it.