Save My kitchen smelled like a trattoria the afternoon I threw together this soup with leftover rotisserie chicken and a jar of sun-dried tomatoes I'd been hoarding. The cream swirled into the broth like silk, and when I tasted it, I actually laughed out loud because it was better than I'd hoped. Sometimes the best recipes happen when you're just trying to use what's already in the fridge. That first bowl disappeared so fast I made myself a second one standing at the stove. It's been my go-to ever since.
I brought this soup to a friend recovering from surgery, and she texted me later asking if I'd opened a secret Italian restaurant. The truth is, it's the kind of dish that makes you look like a better cook than you are. Watching the spinach wilt into the creamy broth while the Parmesan melts in is one of those small, satisfying kitchen moments that reminds me why I love cooking. It's generous without being fussy, and it fills the house with a smell that makes everyone wander into the kitchen asking when dinner's ready.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, saving you time and adding that deep, roasted flavor that makes the soup taste like it simmered for hours.
- Olive oil: Use a good one since it's the base flavor, something fruity and golden that won't disappear into the background.
- Yellow onion: Dice it fine so it melts into the broth and sweetens everything without chunks getting in the way of each spoonful.
- Garlic: Fresh cloves are essential, minced small so they bloom fast and perfume the whole pot without burning.
- Carrot: Adds a gentle sweetness and a bit of body, plus it makes the soup feel more complete and nourishing.
- Baby spinach: Wilts down to almost nothing but adds color, nutrients, and a soft texture that balances the richness of the cream.
- Sun-dried tomatoes: The secret star, bringing concentrated sweetness and tang that cuts through the dairy and makes every bite more complex.
- Chicken broth: Use low-sodium so you control the salt, and choose one that tastes clean and chickeny, not tinny or flat.
- Heavy cream: This is what makes the soup velvety and luxurious, coating your spoon and making it feel like a hug in a bowl.
- Italian herbs: Dried works perfectly here, releasing their oils slowly into the broth and tying all the flavors together.
- Crushed red pepper flakes: Optional but recommended, adding a gentle warmth that wakes up your palate without making it spicy.
- Salt and black pepper: Season in layers, tasting as you go, because the Parmesan and broth will add their own saltiness.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that makes the soup taste restaurant-worthy.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest pot until it shimmers, then add the onion and carrot, stirring occasionally until they soften and the onion turns translucent, about five minutes. The kitchen will start to smell sweet and inviting, which means you're on the right track.
- Bloom the garlic:
- Toss in the minced garlic and stir constantly for about a minute, just until it's fragrant and golden but not browned. This step happens fast, so don't walk away or it'll turn bitter.
- Add the sun-dried tomatoes and herbs:
- Stir in the chopped sun-dried tomatoes and Italian herbs, letting them sizzle and release their oils for two minutes. You'll notice the pot smells richer, almost like a grandmother's kitchen in Tuscany.
- Build the broth base:
- Pour in the chicken broth and bring everything to a gentle simmer, watching small bubbles break the surface. This is where the soup starts to come together and the flavors begin to marry.
- Add the chicken:
- Stir in the shredded chicken and let it simmer for ten minutes so it soaks up all that herby, tomatoey goodness. The chicken will plump up slightly and become even more tender as it bathes in the broth.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream, spinach, salt, pepper, and red pepper flakes, simmering gently for five minutes until the spinach wilts and the soup turns silky. Don't let it boil hard or the cream might break, so keep it at a lazy bubble.
- Finish with Parmesan:
- Remove the pot from the heat and stir in the grated Parmesan, watching it melt into glossy strands. Taste and adjust the salt and pepper, because this is your last chance to make it perfect before serving.
- Serve it warm:
- Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. The first spoonful should be creamy, savory, and just a little bit luxurious.
Save One rainy evening, I made this soup and ate it curled up on the couch with a blanket, and it felt like the culinary equivalent of a warm hug. My partner came home late, smelled it from the hallway, and ate two bowls standing at the counter. That's when I knew this wasn't just soup, it was the kind of dish that turns a regular night into a memory.
How to Make It Lighter
If you want all the comfort with less richness, swap half the heavy cream for whole milk or half-and-half, and it'll still be creamy without feeling too heavy. I've also used unsweetened cashew cream when cooking for dairy-free friends, and it worked beautifully with just a little nutritional yeast to mimic the Parmesan. You lose a bit of the decadence, but the sun-dried tomatoes and herbs still carry the flavor, so it doesn't feel like a compromise. Sometimes I even skip the cream entirely and blend half the soup to make it thick and velvety without any dairy at all.
Add-Ins That Make It Heartier
I've thrown in a drained can of cannellini beans before, and they turned the soup into a full meal that stuck with me for hours. White beans soak up the creamy broth and add a buttery texture that feels almost Italian countryside. You could also stir in cooked pasta shells or tortellini in the last few minutes, turning it into a soup that eats like a one-pot dinner. If you have leftover roasted vegetables, like zucchini or bell peppers, toss those in too, and suddenly it's a clean-out-the-fridge masterpiece.
Serving and Storing Tips
This soup begs to be served with crusty bread for dipping, the kind with a chewy crust that soaks up every last drop of the creamy broth. I've also ladled it over a scoop of cooked orzo or farro in the bottom of the bowl, which makes it feel more like a composed dish than just soup. Store leftovers in an airtight container in the fridge for up to four days, and reheat gently on the stove with a splash of broth to loosen it back up. It also freezes well for up to two months, though I recommend adding fresh spinach and cream when you reheat it so the greens don't get murky.
- Freeze in individual portions so you can grab one for lunch without thawing the whole batch.
- Top each bowl with a sprinkle of fresh basil or parsley for a pop of color and brightness.
- If reheating in the microwave, stop and stir every minute to keep the cream from curdling on the edges.
Save This soup has become my answer to cold nights, long days, and the question of what to make when I want something that feels like care in a bowl. I hope it warms your kitchen and your table the way it's warmed mine.
Kitchen Q&A
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, fresh tomatoes work well. Use about 1 cup of diced fresh tomatoes, though they'll provide a lighter flavor. For deeper tomato taste closer to sun-dried, consider adding 2 tablespoons of tomato paste along with the fresh tomatoes.
- → How do I make this soup lighter?
Substitute half-and-half or whole milk for the heavy cream, or use a combination of both. You can also reduce the cream to ¾ cup and add an extra ¼ cup of broth for a thinner consistency while maintaining creaminess.
- → What type of chicken works best?
Rotisserie chicken is most convenient and delivers excellent flavor. Poached chicken breast or thighs work equally well. Ensure the chicken is cooked thoroughly and shredded into bite-sized pieces for even distribution throughout the soup.
- → Can I make this ahead and freeze it?
Yes, you can freeze the soup for up to three months. Freeze before adding the cream for best results, then thaw and reheat gently while stirring in the cream. This prevents the cream from separating during the freeze-thaw cycle.
- → What should I serve with this soup?
Pair with crusty bread for dipping, a crisp side salad with vinaigrette, or garlic bread. For a complete meal, serve alongside grilled vegetables or roasted potatoes. A glass of white wine complements the creamy Italian flavors beautifully.
- → How do I adjust the seasoning?
Taste the soup before serving and adjust salt, pepper, and red pepper flakes to preference. If flavors taste muted, add a pinch more Italian herbs or a squeeze of fresh lemon juice to brighten the profile. Start small and adjust gradually.