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A slow cooker filled with creamy Marry Me Chicken Soup, garnished with basil.

Creamy Tuscan Chicken Soup

Emily
This rich and creamy Tuscan chicken soup combines tender chicken, sun-dried tomatoes, baby spinach, and Parmesan cheese in a velvety broth. Perfect for a cozy dinner or a comforting lunch, this easy slow-cooker recipe brings bold flavors with minimal effort.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Serves
Calories 350 kcal

Ingredients
  

  • 1 1/2 pounds chicken breasts cut into cubes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup baby spinach
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions
 

Prepare the Slow Cooker:

  • Add chicken broth, chicken cubes, garlic, sun-dried tomatoes, and Italian seasoning to the slow cooker. Stir to combine.

Cook the Soup:

  • Cover and cook on low heat for 4 hours or until the chicken is tender.

Add Creamy Ingredients:

  • Stir in heavy cream, grated Parmesan, and baby spinach. Cook for an additional 20 minutes on low heat.

Serve:

  • Taste and adjust seasonings with salt and pepper. Serve warm, garnished with cherry tomatoes and fresh basil, if desired.

Notes

  • Substitute Option: You can use half-and-half instead of heavy cream for a lighter version.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Make it Spicy: Add a pinch of red pepper flakes for extra heat.