Dinner

Slow Cooker Creamy Tuscan Chicken and Spinach Soup Recipe

Name: Slow Cooker Creamy Tuscan Chicken and Spinach Soup Recipe
Prep time: 15 min
Cook time: PT-491999H32M15S
Total time: PT-491999H32M15S
Cuisine: Tuscan
Ingredients: 1 pound boneless, skinless chicken breasts; 1 cup sun-dried tomatoes, chopped; 4 cups chicken broth; 1 cup heavy cream or half-and-half; 2 cups fresh spinach, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Grated Parmesan cheese; Fresh basil for garnish

ByMaya Quinn February 15, 2026February 15, 2026

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Introduction

This Slow Cooker Creamy Tuscan Soup is a comforting, flavorful dish perfect for busy days. Rich with tender chicken, sun-dried tomatoes, and fresh spinach, it offers a creamy and hearty meal that’s easy to prepare.

A bowl filled with a creamy soup that has three main layers: a light orange creamy broth base, mixed with pale yellow elbow macaroni pasta, chunks of tender light brown chicken, dark green spinach leaves, and small pieces of red sun-dried tomatoes scattered throughout. A silver spoon is partially dipped into the soup at the left side of the bowl. The bowl is white with a subtle textured pattern and sits on a white marbled surface next to a green cloth napkin. In the background, there is a round brown plate with two pieces of torn soft bread, and a clear glass of water with light reflecting off it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
1 cup sun-dried tomatoes, chopped
4 cups chicken broth
1 cup heavy cream or half-and-half
2 cups fresh spinach, chopped
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Fresh basil for garnish (optional)

Instructions

Step 1: Place the chicken breasts at the bottom of the slow cooker. Add the chopped sun-dried tomatoes, diced onion, minced garlic, and Italian seasoning on top.
Step 2: Pour the chicken broth over the ingredients in the slow cooker. Season with salt and pepper to your preference.
Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Stir in the heavy cream and chopped spinach. Cook on low for an additional 15-20 minutes until the spinach wilts and the soup is heated through.
Step 6: Ladle the soup into bowls and optionally top with grated Parmesan cheese and fresh basil before serving.

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream.
Try adding mushrooms or a pinch of red pepper flakes for extra depth and a touch of heat.
Use fresh sun-dried tomatoes for more intense flavor or rehydrate dried ones in warm water before chopping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to keep the cream from curdling.

How to Serve

A bowl of creamy soup shows several layers, starting with a light beige creamy broth speckled with tiny bits of herbs and spices. Within the broth, there are small, round, pale yellow gnocchi pieces evenly spread out. Shredded light pink chicken pieces mix throughout the soup, along with bright green spinach leaves that add fresh color. Small chunks of red tomato pieces are visible, giving contrast to the otherwise pale colors. The soup is served in a white bowl on a white bowl, placed on a white marbled surface, with a silver spoon resting inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly to ensure the chicken cooks through fully.

Can I prepare this soup without a slow cooker?

Absolutely. Simmer the ingredients in a large pot on the stove over low heat for about 1 to 1.5 hours until the chicken is tender, then proceed with shredding and adding cream and spinach.