Warm, comforting, and brimming with rich flavors, this chicken breast creamy Tuscan soup is a hearty dish that brings the rustic charm of Tuscany to your kitchen. Combining tender chunks of chicken breast with a velvety base of chicken broth and heavy cream, this soup recipe strikes the perfect balance between indulgence and simplicity. Infused with aromatic garlic, sun-dried tomatoes, and earthy spinach, each spoonful delivers a taste of Mediterranean-inspired comfort.
Whether you’re seeking a cozy weeknight meal or a crowd-pleasing starter, this guide will walk you through creating a luscious, creamy soup that’s sure to become a favorite. Let’s dive in!
Ingredients:
You’ll need just a handful of wholesome ingredients to create this rich, comforting soup. Exact measurements are in the recipe card below! Here’s what to grab:
Shredded chicken: Pre-cooked and shredded for convenience! Use homemade (try my easy crockpot method linked below) or grab a rotisserie chicken.
Sun-dried tomatoes: Oil-packed for maximum flavor! Reserve 1 tablespoon of their savory oil to sauté the veggies.
Veggies: Fresh spinach, diced cauliflower florets, minced garlic, and chopped onion—a nutrient-packed combo!
Chicken broth: Forms the savory base. Low-sodium lets you control the salt.
Heavy cream: Adds luxurious creaminess and helps thicken the soup naturally.
Seasonings: Italian seasoning blend, kosher salt, and black pepper. Top with fresh basil and shaved Parmesan for serving!
Step-by-Step:
Sauté the Aromatics
Heat 1 tablespoon of reserved oil from the sun-dried tomatoes in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the chopped sun-dried tomatoes and minced garlic, cooking for 1-2 minutes until fragrant.
Simmer the Soup
Pour in the chicken broth, then add the shredded chicken, cauliflower florets, Italian seasoning, salt, and pepper. Stir to combine. Cover the pot and simmer on medium-low heat for 10-12 minutes, or until the cauliflower is fork-tender.
Finish with Cream & Greens
Reduce the heat to low. Stir in the heavy cream and fresh spinach, cooking just until the spinach wilts and the soup is creamy, about 2-3 minutes. Taste and adjust seasoning if needed.
Serve
Ladle the soup into bowls and garnish with fresh chopped basil and shaved Parmesan cheese. For extra zest, add a sprinkle of red pepper flakes or a drizzle of the sun-dried tomato oil.
Pro Tips
Don’t overcook the spinach—it should stay vibrant green.
For a thicker texture, mash a few cauliflower pieces with a fork before adding the cream.
Prep ahead: Shred the chicken and chop veggies in advance for quicker assembly!
Storage Instructions
To keep your chicken breast creamy Tuscan soup fresh, store leftovers in an airtight container in the refrigerator for up to 3-4 days. The combination of chicken broth and heavy cream can cause slight separation when reheated, so gently warm it on the stovetop over low heat, stirring occasionally to restore its velvety texture.
For longer storage, freeze portions in freezer-safe containers (without garnishes like Parmesan) for up to 2 months. Thaw overnight in the fridge before reheating.
Note that dairy-based soups may thicken slightly when chilled—add a splash of broth or water while reheating to adjust consistency. This soup recipe retains its rich flavors beautifully, making meal prep a breeze!
Tips for Achieving Maximum Flavor
For a deeply flavorful chicken breast creamy Tuscan soup, start by browning the chicken breast in olive oil—this caramelization adds rich, savory notes. Sauté garlic and onions in the reserved oil from sun-dried tomatoes to infuse the base with their tangy sweetness.
Simmer the soup recipe gently after adding chicken broth to meld the ingredients, and stir in the heavy cream off the heat to prevent curdling while maintaining its silky texture. Finish with a sprinkle of fresh herbs like basil or thyme, and a squeeze of lemon juice to brighten the dish. Let the soup rest for 10 minutes before serving—this allows the flavors to deepen and harmonize beautifully!
FAQ
How long can I store leftover chicken breast creamy Tuscan soup?
Store the soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture from the heavy cream and chicken broth.
Can I freeze this Tuscan chicken soup recipe?
Yes! Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: The cauliflower may soften slightly after thawing, but the rich flavors of the chicken broth and seasonings will remain intact. For best results, add a splash of broth when reheating to refresh the consistency.
creamy tuscan chicken soup
Ingredients
- 2 cups shredded cooked chicken breast rotisserie or homemade
- ½ cup oil-packed sun-dried tomatoes drained (reserve 1 tbsp oil) + chopped
- 1 medium onion diced (about 1 cup)
- 4 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 cup cauliflower florets chopped into bite-sized pieces
- 1 tsp Italian seasoning
- ½ tsp kosher salt or to taste
- ¼ tsp black pepper
- 1 ½ cups fresh spinach packed
- ½ cup heavy cream
- ¼ cup fresh basil chopped (for garnish)
- ¼ cup shaved Parmesan cheese for serving
Instructions
- Sauté Aromatics:
- Heat the reserved 1 tbsp sun-dried tomato oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and chopped sun-dried tomatoes; cook for 1-2 minutes until fragrant.
- Build the Soup Base:
- Pour in the chicken broth, then add the shredded chicken, cauliflower florets, Italian seasoning, salt, and pepper. Stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the cauliflower is tender.
- Add Cream & Spinach:
- Reduce heat to low. Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the soup is creamy. Taste and adjust salt/pepper if needed.
- Serve:
- Ladle into bowls and garnish with fresh basil and shaved Parmesan. For extra richness, drizzle with a bit of sun-dried tomato oil from the jar.