Creamy Tuscan Chicken Soup

tuscan chicken soup in white dutch oven.

Our Tuscan Chicken Soup is packing major flavor thanks to the sun-dried tomatoes! This rich, creamy soup is perfect for a chilly night and is ready in less than 45 minutes.

Course Soups

Cuisine Italian

Keyword soup recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 205kcal

Author Karly Campbell

Ingredients

1 tablespoon oil from jar of sun-dried tomatoes
½ cup diced onion
½ cup chopped oil-packed sun-dried tomatoes drained
3 cloves garlic minced
4 cups chicken broth
2 cups cooked shredded chicken
2 cups chopped cauliflower
1 teaspoon Italian seasoning
1 cup heavy cream
2 cups fresh chopped spinach
Salt and pepper to taste
Shaved parmesan for serving
Chopped basil for serving

Instructions

Add the oil to a large dutch oven or stock pot and heat over medium heat. Add the onions and cook until softened, about 5 minutes.
Stir in the sun-dried tomatoes and garlic and cook for 1 minute.
Add the chicken broth, chicken, cauliflower, and Italian seasoning and stir to combine.
Bring to a boil, reduce to a simmer, and cook for 10 minutes or until cauliflower is as tender as you’d like.
Stir in the cream and spinach and cook until spinach has wilted, about 5 minutes.
Ladle into bowls and serve topped with shaved parmesan and chopped basil.

Notes

We prefer sun-dried tomatoes that are packed in oil WITHOUT the Italian herbs. If you purchase them with Italian herbs, you can reduce or omit the Italian seasoning or just add to taste towards the end of cooking the soup.

If your tomatoes do not come pre-chopped, you'll want to dice them up into small pieces.

To make this with fresh chicken breasts rather than already cooked and shredded chicken, add the chicken breasts as directed in step 3, but do not add the cauliflower. Simmer for 15 minutes or until the chicken easily shreds apart. Shred the chicken and then add the cauliflower and continue with step 4.

Nutrition