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Creamy Tuscan Chicken & Sun-Dried Tomato Soup

A rich and creamy soup packed with tender chicken and sun-dried tomatoes, perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) sun-dried tomatoes, drained and chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Grated Parmesan cheese for serving

Method
 

Cooking Instructions
  1. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté until it's soft and translucent, about 5 minutes.
  2. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant.
  3. Add the diced chicken to the pot, season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
  4. Stir in the sun-dried tomatoes, then pour in the chicken broth. Let it all simmer together for about 10 minutes.
  5. Pour in the heavy cream and toss in the fresh spinach. Allow everything to simmer until the spinach wilts and the soup is adequately creamy, about another 5 minutes.
  6. Ladle soup into bowls, topped with a generous sprinkle of grated Parmesan cheese.

Notes

This soup reheats beautifully! Store it in a sealed container in the fridge for up to 3 days. For added flavor, feel free to toss in some mushrooms or zucchini. If your soup looks a little funky, just give it a good stir.