Can I use frozen spinach in this recipe?

Yes, frozen spinach works just as well as fresh spinach in this recipe . Just be sure to thaw it and drain any excess water before adding it to the soup.

Can I freeze creamy Tuscan chicken soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Reheat it on the stovetop or in the microwave when ready to serve.

Can I make this soup in a slow cooker?

Yes, you can make creamy Tuscan chicken soup in a slow cooker. Simply add all the ingredients (except the cream and spinach) to the slow cooker and cook on low for 6-7 hours. Shred the chicken, stir in the cream and spinach, and cook for an additional 10 minutes before serving.

How can I make this soup spicier?

To add heat to creamy Tuscan chicken soup, you can add red pepper flakes, cayenne pepper, or even fresh chopped chili peppers. Start with a small amount and adjust according to your desired spice level.

What can I serve with creamy Tuscan chicken soup?

This soup pairs perfectly with a side of crusty bread, garlic bread, or a light salad. You can also serve it with roasted vegetables or a cheese platter.

Creamy Tuscan Chicken Soup: A Delicious and Comforting Recipe 6 servings

Description

A rich and flavorful Creamy Tuscan Chicken Soup filled with tender chicken, sun-dried tomatoes, spinach, and a garlicky Parmesan cream broth—perfect for a cozy and hearty meal.

Ingredients

Scale

1 tbsp olive oil

1 lb boneless, skinless chicken breasts or thighs, diced

1 small onion, diced

3 cloves garlic, minced

1/2 cup sun-dried tomatoes (packed in oil), drained and chopped

4 cups chicken broth

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt and black pepper to taste

2 cups baby spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water (for thickening)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.

2. In the same pot, sauté onion for 2–3 minutes until translucent. Add garlic and sun-dried tomatoes and cook for 1 more minute.

3. Pour in chicken broth and stir in Italian seasoning and red pepper flakes. Return chicken to the pot.

4. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until chicken is tender and flavors meld.

5. Add baby spinach and cook for 2 minutes until wilted.

6. Stir in heavy cream and Parmesan cheese. Simmer until heated through.

7. For a thicker soup, stir in cornstarch slurry and cook for an additional 5 minutes until thickened.

8. Taste and adjust seasoning before serving. Serve warm with crusty bread.

Notes

This soup is also great with cooked pasta or white beans added.

Substitute kale for spinach if preferred.

Leftovers can be refrigerated up to 4 days and reheated gently on the stovetop.

Prep Time: 15 min
Cook Time: 25 min
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 1/2 cups
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: creamy tuscan chicken soup, sun-dried tomato soup, chicken parmesan soup, spinach soup