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A bowl of steaming Tuscan Chicken Soup is presented as a featured image for a recipe.

Easy Tuscan Chicken Soup

This Tuscan Chicken Soup recipe brings the flavors of Tuscany to your table in an easy-to-make bowl. Featuring chicken, sun-dried tomatoes, spinach, and Parmesan cheese, it's a creamy and flavorful soup perfect for any night of the week. Simmering a parmesan rind in the broth adds a depth of umami flavor that is unmatched.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 6 cups chicken broth
  • 1 Parmesan cheese rind
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 5 ounces fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Stirring spoon

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper.
  2. Add the chicken to the pot and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
  3. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and sun-dried tomatoes and cook for another minute until fragrant.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes.
  5. Pour in the chicken broth and add the Parmesan cheese rind, Italian seasoning, and red pepper flakes. Bring to a simmer.
  6. Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  7. Remove the Parmesan cheese rind from the pot. Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2 minutes.
  8. Stir in the grated Parmesan cheese and fresh basil. Season with salt and pepper to taste.
  9. Serve hot, garnished with additional Parmesan cheese and fresh basil, if desired.

Notes

For a richer flavor, use oil-packed sun-dried tomatoes. The Parmesan cheese rind adds a significant umami flavor, so don't skip it if possible. You can adjust the amount of red pepper flakes to suit your spice preference. Soup can be stored in an airtight container in the refrigerator for up to 3 days.