Creamy Tomato Chicken Soup with Bacon and Spinach Recipe: So Cozy

I still remember the first time I made this creamy tomato chicken soup with bacon and spinach—it was one of those comforting meals that surprised me with how flavorful it turned out.

The smoky bits of bacon, juicy chicken, and the silky tomato broth felt like something I’d ordered at a cozy bistro. What really made it pop was the fresh spinach swirled in at the end.

It looked beautiful and tasted even better. Now, it’s one of those recipes I keep going back to, especially when I need something hearty but easy.

Creamy Tomato Chicken Soup with Bacon and Spinach Recipe

Ingredients

Here’s everything I used to make this rich and satisfying soup. Each ingredient adds something important, so don’t skip out unless you’re trying a variation!

4 strips of bacon – use thick-cut for maximum flavor and crispiness
1 pound boneless, skinless chicken breasts – cut into chunks; cooks faster and evenly
1 teaspoon ground cumin – brings warmth and depth to the broth
1 teaspoon dried oregano – adds that herby backbone to the flavor
½ teaspoon smoked paprika – gives it a delicious, smoky touch
1 tablespoon olive oil – helps sauté the veggies without overpowering flavor
1 medium yellow onion – chopped finely for sweetness and texture
3 cloves garlic – minced for a punch of bold flavor
2 cups chicken broth – creates the base of the soup, use low-sodium if preferred
3 cups fresh baby spinach – adds color, nutrients, and freshness
2 cups fire-roasted tomato pasta sauce – gives that deep, roasted tomato flavor
½ cup heavy cream – makes everything silky and luxurious

Note: Serves 4 generously. Adjust ingredient amounts if you’re cooking for more or fewer people.

Variations

Whether you’re working with dietary needs or just want to try something new, here are a few easy swaps and flavor add-ins I’ve tried myself:

Ingredient Swaps

Swap bacon with turkey bacon or pancetta for different flavor profiles.
Use coconut milk or oat cream instead of heavy cream for a dairy-free version.
Switch out spinach for kale or chopped Swiss chard if that’s what you have on hand.

Flavor Enhancements

Add red pepper flakes or a pinch of cayenne if you like a bit of heat.
Stir in some shredded parmesan or mozzarella before serving for cheesy richness.

Cooking Time

This soup doesn’t take long at all! Here’s a quick breakdown:

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Equipment You Need

You don’t need a fancy kitchen setup to make this. Just a few basics will do:

Large Skillet or Dutch Oven – to cook everything in one pot, from bacon to broth
Sharp Knife and Cutting Board – for prepping your chicken, onions, and garlic
Tongs or Slotted Spoon – to flip and remove chicken or bacon without making a mess
Measuring Spoons and Cups – for accuracy with spices and liquids

How to Make Creamy Tomato Chicken Soup with Bacon and Spinach?

Making this soup is honestly a breeze. I usually start by prepping all my ingredients, which helps keep things smooth once the cooking starts. Here’s exactly how I do it:

Cook the Bacon

I always begin by frying the bacon in my skillet until it’s golden brown and crispy. Once done, I transfer it to a paper towel-lined plate and reserve about a tablespoon of the drippings in the pan—this adds incredible depth to the soup.

Brown the Chicken

Next, I season the chopped chicken breast with cumin, oregano, and smoked paprika. Then I add it to the same skillet. It soaks up that smoky bacon flavor while getting a lovely sear. After about 5-6 minutes, once it’s cooked through, I set the chicken aside.

Sauté the Onion and Garlic

Now, I add olive oil to the pan and toss in the chopped onions. I let them cook for 3-4 minutes until soft and translucent. Then I add the minced garlic and cook it just long enough for the aroma to bloom—about 30 seconds.

Build the Soup Base

With the garlic and onion ready, I pour in the chicken broth and gently scrape the bottom of the skillet to lift all those delicious bits. I add in the baby spinach at this point and let it wilt down—it only takes a minute.

Add Tomato Sauce and Cream

Now it’s time for the magic! I stir in the fire-roasted tomato pasta sauce and pour in the heavy cream. The color becomes rich and velvety. I reduce the heat to low and let everything simmer gently.

Combine and Finish

Finally, I return the cooked chicken to the skillet, letting it bathe in the creamy tomato mixture for another 5–10 minutes. Just before serving, I crumble the crispy bacon over the top. And that’s it—it’s ready to serve!

Additional Tips for Making This Recipe Better

After making this a few times, I’ve picked up some little tricks that really elevate the final dish:

Let the chicken come to room temperature before cooking—it stays juicier that way.
Don’t rush the onions. Letting them get nice and soft adds natural sweetness.
Add the cream at the very end to avoid curdling, especially if your broth is still very hot.
Always taste and adjust the salt at the end—your bacon and broth might already be salty enough.
If reheating later, do it gently on the stovetop to preserve the creamy texture.

How to Serve Creamy Tomato Chicken Soup with Bacon and Spinach?

This soup is a whole meal on its own, but a few extras take it to another level. I love serving it with a chunk of crusty sourdough or garlic bread—it’s perfect for dipping.

For garnish, a swirl of cream or sprinkle of fresh herbs like parsley adds color and freshness. You can even top it with extra crumbled bacon or shredded cheese if you’re feeling indulgent.

If you’re making this for guests, serve it in shallow bowls with a little fresh spinach or cream drizzled on top—it looks amazing and feels a bit fancy.

Nutritional Information

Just so you know what you’re getting in each serving, here’s a rough breakdown:

Calories: 252
Protein: 27g
Carbohydrates: 10g
Fat: 9g

Make Ahead and Storage

This soup gets even better the next day. Here’s how I store it and keep it tasting great:

Refrigerate: Let the soup cool down, then store it in an airtight container in the fridge. It stays fresh for up to 3 days. I reheat mine on the stovetop for the best texture.
Freeze: If you’re planning to freeze it, do so before adding the cream. It keeps for about 2 months in the freezer. When you’re ready, defrost overnight in the fridge, reheat, and stir in the cream just before serving.

Why You’ll Love This Recipe?

This soup ticks all the right boxes for me—and I think you’ll feel the same! Here’s why:

Full of Flavor: The smoky bacon, juicy chicken, and tangy tomato sauce all come together in one comforting bowl.
Fast and Easy: From prep to table in just 35 minutes, it’s perfect for a busy weeknight.
Versatile Ingredients: You can customize it with different greens, dairy-free options, or added spice.
Meal Prep Friendly: It stores well, freezes well, and tastes even better the next day.
Comfort Food Vibes: It’s warm, creamy, and hearty—exactly what you want in a homemade soup.

Ash Tyrrell