Save My neighbor knocked on the door one rainy Tuesday with a pot of something that smelled like garlic, cream, and comfort. She called it her Tuscan trick for gray days. I stood there with the lid in my hand, breathing in spinach and sun-dried tomatoes, and decided right then I'd learn to make it myself. By Thursday, I had my own version simmering on the stove. It's been my go-to ever since when the world feels a little too loud.
I made this the first time my sister came over after her move across the country. She sat at the counter while I chopped carrots and told me about her new apartment. When I ladled the soup into bowls, she went quiet for a moment, then said it reminded her of the trip we took to Florence years ago. I hadn't been aiming for nostalgia, but I'll take it. That's what a good soup does.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, it saves time and adds a subtle roasted flavor that poached chicken just can't match.
- Olive oil: Use a decent one since it's the first thing that hits the pan, it sets the tone for everything that follows.
- Yellow onion: Dice it small so it melts into the background and sweetens the broth without announcing itself.
- Garlic: Mince it fresh, the jarred stuff won't give you that sharp, warm fragrance when it hits the heat.
- Carrot: Adds a gentle sweetness and a pop of color that makes the soup feel more complete.
- Baby spinach: Wilts down to almost nothing, but it brings a silky green texture and a hint of earthiness.
- Sun-dried tomatoes: The ones packed in oil are worth it, they're softer and carry a deeper, almost smoky sweetness.
- Chicken broth: Low-sodium gives you control over the salt, and it won't overpower the cream later on.
- Heavy cream: This is what makes the soup velvety and rich, it coats your spoon like a hug.
- Italian herbs: A blend of basil, oregano, and thyme brings that Tuscan warmth without needing a dozen jars open on the counter.
- Crushed red pepper flakes: Optional, but a pinch adds a quiet heat that wakes up the back of your throat.
- Salt and black pepper: Taste as you go, every broth and every palate is a little different.
- Parmesan cheese: Freshly grated melts in beautifully and adds a nutty, salty finish that makes you want another spoonful.
Instructions
- Start with the aromatics:
- Heat the olive oil in your pot until it shimmers, then add the onion and carrot. Let them soften and turn golden at the edges, about 5 minutes, stirring now and then so nothing sticks.
- Build the base:
- Toss in the garlic and stir for a minute until the kitchen smells like an Italian grandmother just walked in. Add the sun-dried tomatoes and Italian herbs, let them sizzle together for 2 minutes.
- Bring in the broth:
- Pour in the chicken broth and bring everything to a gentle simmer. You'll see little bubbles rising but not a rolling boil, that's the sweet spot.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for 10 minutes so it soaks up all that herby, tomatoey goodness.
- Make it creamy:
- Pour in the heavy cream, then add the spinach, salt, pepper, and red pepper flakes if you're using them. Simmer gently for 5 minutes, stirring occasionally, until the spinach wilts and the soup turns silky.
- Finish with cheese:
- Stir in the Parmesan just before serving so it melts into the broth without clumping. Taste, adjust the salt, and ladle it into bowls with an extra sprinkle of cheese on top.
Pin it One night I made a double batch and froze half, thinking I'd save it for a busy week. Two days later, my friend called in tears over a breakup, and I thawed it, reheated it, and brought it over in a thermos. She texted me later that night saying it was the first thing that made her feel normal again. I've kept a container in the freezer ever since, just in case.
Making It Your Own
If you want a lighter version, swap the heavy cream for half-and-half or even whole milk, it won't be quite as rich but it'll still coat the spoon nicely. I've also stirred in a can of drained cannellini beans when I needed something more filling, they practically disappear into the broth but add a creamy heartiness. Sometimes I use kale instead of spinach if that's what I have, it holds up a little firmer and brings a slightly peppery bite.
Serving Suggestions
I like to serve this with a hunk of crusty bread, the kind with a thick crust that you can dip and drag through the broth. A simple side salad with lemon vinaigrette balances out the richness without stealing the spotlight. If you're feeling fancy, drizzle a little extra olive oil over each bowl and grate fresh Parmesan right at the table.
Storage and Reheating
This soup keeps in the fridge for up to four days, and honestly, the flavors get deeper and more settled as it sits. When you reheat it, do it gently over medium-low heat and add a splash of broth or cream if it's thickened up too much. I've frozen it successfully for up to three months, just let it thaw overnight in the fridge before reheating.
- Let it cool completely before transferring to airtight containers for the fridge or freezer.
- Reheat on the stovetop instead of the microwave for the best texture.
- Taste and adjust seasoning after reheating, sometimes the salt fades a little.
Pin it This soup has become my answer to almost everything: cold nights, hard days, unexpected guests, and quiet Sundays when I just want something warm in a bowl. I hope it does the same for you.
Frequently Asked Questions
- → Can I use fresh tomatoes instead of sun-dried?
Yes, you can substitute fresh tomatoes, though the flavor profile will be different. Use about 1 cup of diced fresh tomatoes and add them later in the cooking process to prevent them from breaking down too much. Sun-dried tomatoes provide a concentrated, tangy intensity that defines the Tuscan character of this soup.
- → How do I make this soup lighter?
Replace the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option. You can also use Greek yogurt stirred in at the end for creaminess with added protein. The soup will be lighter but still satisfying and flavorful.
- → Can I prepare this ahead of time?
This soup stores well in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The flavors actually deepen after a day or two. Freeze for up to 3 months, though the cream may separate slightly when thawed; simply whisk well while reheating.
- → What can I add for more protein?
Cannellini beans, white beans, or chickpeas are excellent additions that complement the Italian flavors beautifully. Add about 1 cup of drained canned beans during the final simmering stage. You can also include diced pancetta or prosciutto for a smoky, salty depth.
- → Is this truly gluten-free?
Yes, if you use certified gluten-free chicken broth and verify that all other ingredients are certified gluten-free. Always check labels on sun-dried tomatoes and seasonings, as some may contain hidden gluten or be processed in facilities with gluten. The base soup itself contains no gluten-containing ingredients.
- → What's the best way to serve this soup?
Ladle into bowls and top with freshly grated Parmesan cheese, a drizzle of quality olive oil, and fresh cracked black pepper. Serve alongside crusty garlic bread, focaccia, or a simple green salad with lemon vinaigrette for a complete meal. Fresh basil adds a nice garnish if available.