Step 1: Cook the Aromatics
In a large pot over medium heat, warm the olive oil and butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 2: Make the Roux
Sprinkle in the flour and stir continuously for 1–2 minutes to create a light roux. This will help thicken the soup.

Step 3: Add the Broth
Slowly whisk in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 4: Add the Chicken and Seasoning
Stir in the shredded chicken, Tuscan seasoning blend, and sea salt. Let the soup simmer for 5–7 minutes to develop flavor.

Step 5: Add the Creamy Ingredients
Mix in the chopped sun-dried tomatoes, tomato paste, and heavy cream. Stir well until the soup becomes smooth and creamy.

Step 6: Brighten the Flavor
Add the apple vinegar and freshly squeezed lemon juice, stirring gently to combine.

Step 7: Add the Greens and Cheese
Stir in the chopped kale and grated parmesan cheese. Allow the soup to simmer for another 3–5 minutes until the kale softens.

Step 8: Finish and Serve
Taste and adjust seasoning if needed. Ladle the soup into bowls and top with extra parmesan and optional roasted tomatoes.