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.