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A comforting bowl of Tuscan Chicken Soup is shown as the featured image for the recipe.

Best Tuscan Chicken Soup

This Tuscan Chicken Soup is a creamy and flavorful soup packed with sun-dried tomatoes, garlic, spinach, and tender chicken. It's an easy-to-make comfort food that's perfect for a chilly day and can be customized with various additions like pasta or beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4-5 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 5 ounces fresh spinach
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes, optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Stirring spoon

Method
 

  1. If using raw chicken, cut it into bite-sized pieces. Season the chicken with salt, pepper, and a pinch of Italian seasoning.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Add the seasoned chicken to the pot and cook until browned on all sides. It doesn't need to be cooked all the way through at this point, as it will continue to cook in the soup.
  4. Stir in the sun-dried tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes. Be careful not to boil the soup after adding the cream, as it can curdle.
  6. Taste the soup and season with salt, pepper, and red pepper flakes (if using).
  7. Serve hot and enjoy!

Notes

For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it's simmering. This soup is even better the next day! The flavors have time to meld together, creating an even more delicious soup. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Variations: Add cooked pasta, cannellini beans, italian sausage instead of chicken, carrots, celery or zucchini, more red pepper flakes, half-and-half or milk instead of heavy cream for a lighter version.