Creamy Tuscan Chicken Soup (Easy One-Pot Dinner)

Rich, garlicky and swirled with parmesan cream, this Creamy Tuscan Chicken Soup turns the restaurant-favorite Tuscan chicken skillet into a cozy one-pot soup. Tender chicken, sun-dried tomatoes, white beans and fresh spinach simmer in a silky broth that tastes like it took all day, but it’s on the table in about 40 minutes.

It’s the kind of weeknight dinner that feels special without any fuss. If you’re stocking up on soup ideas this season, my best ever chicken noodle soup and this crockpot broccoli cheddar soup are both easy next picks.

Why You’ll Love This Tuscan Chicken Soup

• Big flavor, simple ingredients. Sun-dried tomatoes, garlic and parmesan do all the heavy lifting.
• One pot. Everything cooks in a single Dutch oven, so cleanup is quick.
• Creamy but balanced. A little cream and parmesan go a long way, and white beans add body and fiber.
• Ready in about 40 minutes. Perfect for busy weeknights.

Ingredients You’ll Need

• Chicken breasts or thighs: Thighs stay juicier, breasts are leaner. Either one shreds beautifully.
• Sun-dried tomatoes in oil: Chop them and use a spoonful of the oil to sauté. That oil is packed with flavor.
• Onion and garlic: The aromatic base of the soup.
• Italian seasoning and red pepper flakes: Warm herb flavor with a gentle kick.
• Chicken broth: Low-sodium lets you control the salt, since parmesan adds plenty.
• Cannellini beans: Creamy white beans make the soup hearty.
• Heavy cream and parmesan: For that signature silky, savory finish. Grate the cheese fresh so it melts smoothly.
• Baby spinach: Stirred in at the end so it stays bright green.

How to Make Creamy Tuscan Chicken Soup

1. Sear the chicken. Season the chicken with salt, pepper and Italian seasoning. Brown it in a spoonful of sun-dried tomato oil in a Dutch oven over medium-high heat, about 3 minutes per side. Set aside.
2. Build the base. Lower the heat to medium. Cook the onion until soft, then add garlic, sun-dried tomatoes and red pepper flakes for 1 minute.
3. Simmer. Pour in the broth, scraping up the browned bits. Return the chicken, add the beans and simmer 15 to 18 minutes, until the chicken is cooked through.
4. Shred. Lift out the chicken, shred it with two forks and return it to the pot.
5. Make it creamy. Lower the heat. Stir in the cream and parmesan until smooth, then add the spinach and stir until just wilted. Taste and season.

Tips for the Best Results

• Don’t boil after adding cream. Keep it at a gentle simmer so the soup stays smooth.
• Want it thicker? Mash a few of the beans against the side of the pot before adding the cream.
• Add pasta. Stir in 1 cup of cooked small pasta like ditalini or orzo just before serving.
• Slow cooker option: Cook everything except the cream, parmesan and spinach on LOW 6 hours, shred, then stir those in for the last 15 minutes.

What to Serve With It

A crusty loaf, garlic bread or warm focaccia is perfect for dipping. A crisp Caesar or arugula salad keeps the meal fresh. For more cozy bowls, browse my 10 cozy soup recipes for fall.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it has thickened. Cream soups can separate when frozen, so if you plan to freeze, freeze the soup before adding cream and spinach, then finish it when reheating.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Skip the searing step, use 3 to 4 cups of shredded rotisserie chicken and add it with the beans. Simmer just 10 minutes before adding the cream.

Can I make this soup dairy-free?

Swap the heavy cream for full-fat canned coconut milk and use nutritional yeast or a dairy-free parmesan instead of cheese.

What can I use instead of sun-dried tomatoes?

A can of drained fire-roasted diced tomatoes plus 1 tablespoon of tomato paste gives a similar sweet, tangy depth.

Can I use kale instead of spinach?

Yes. Use chopped kale without stems and add it 5 minutes before the cream so it has time to soften.

More Cozy Soups You’ll Love

• Crockpot Broccoli Cheddar Soup
• Crockpot Cowboy Soup
• Best Ever Chicken Noodle Soup
• Lasagna Soup
• Creamy Potato Soup

Creamy Tuscan Chicken Soup Recipe

Prep: 10 min | Cook: 30 min | Servings: 6

Ingredients

• 1 ½ lb boneless skinless chicken breasts or thighs
• 1 tsp salt, ½ tsp black pepper
• 2 tsp Italian seasoning, divided
• 1 tbsp oil from the sun-dried tomato jar
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, chopped
• ¼ tsp red pepper flakes
• 5 cups low-sodium chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• ¾ cup heavy cream
• ¾ cup freshly grated parmesan
• 4 cups baby spinach

Instructions

1. Season chicken with salt, pepper and 1 tsp Italian seasoning. Brown in the sun-dried tomato oil in a Dutch oven, about 3 minutes per side. Remove.
2. Cook onion over medium heat 4 minutes. Add garlic, sun-dried tomatoes, red pepper flakes and remaining Italian seasoning for 1 minute.
3. Add broth, chicken and beans. Simmer 15–18 minutes until chicken is cooked through.
4. Shred the chicken and return it to the pot.
5. Lower heat. Stir in cream and parmesan, then spinach until wilted. Season and serve.

Nutrition (estimated, per serving): about 390 calories, 34 g protein, 17 g carbs, 4 g fiber, 20 g fat.

Love a cozy bowl? Save this Tuscan chicken soup to your Pinterest soup board for the next chilly night!