Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound chicken thighs, cooked and shredded; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 4 cups chicken broth; 1/2 cup sun-dried tomatoes, chopped; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 can (15 oz) cannellini beans, drained and rinsed; 2 cups baby spinach or kale, chopped; 1/2 cup heavy cream or half-and-half; 1/4 cup grated Parmesan cheese; Fresh parsley or basil, for garnish

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Tuscan Chicken Soup is a hearty, rustic Italian-inspired meal that’s perfect for cozy nights or anytime I’m craving comfort in a bowl. Made with tender chicken, rich broth, vibrant vegetables, cannellini beans, and a blend of herbs, this soup is both nourishing and deeply flavorful. A touch of cream and Parmesan adds velvety richness, while kale or spinach brings a welcome freshness. Whether I serve it with crusty bread or on its own, it’s always satisfying.

Tuscan Chicken Soup

Why You’ll Love This Recipe

Ready in under an hour—ideal for weeknight dinners
Packed with lean protein, fiber, and nutrients
Freezer-friendly and perfect for meal prep
Naturally gluten-free and easily adaptable to be dairy-free
Made in one pot, keeping cleanup simple
Customizable with grains, extra vegetables, or a creamy twist

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
chicken thighs, cooked and shredded
onion, diced
garlic, minced
carrots, sliced
baby spinach or kale
cannellini beans, drained and rinsed
chicken broth
heavy cream or half-and-half
sun-dried tomatoes, chopped
dried basil
dried oregano
salt and pepper
grated Parmesan cheese
fresh parsley or basil for garnish

Directions

Sauté the aromatics: I heat the olive oil in a large pot over medium heat, then add onions, garlic, carrots, and celery. I cook them until softened and fragrant—this forms the flavor base.
Brown the chicken: I add the chicken thighs and sear them until golden on both sides. This builds depth in the broth.
Simmer the soup: I pour in the chicken broth and add sun-dried tomatoes, basil, oregano, salt, and pepper. I let it come to a gentle boil, then reduce the heat to simmer until the chicken is tender.
Shred the chicken: I remove the chicken, shred it with two forks, and return it to the pot.
Add beans and greens: I stir in the cannellini beans and chopped kale or spinach, letting everything simmer for a few more minutes until the greens wilt.
Finish and serve: I stir in cream and grated Parmesan, taste for seasoning, and garnish with fresh herbs before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Vegetarian: I swap the chicken for extra beans or chickpeas and use vegetable broth.
Low-carb: I skip the beans and use mushrooms or extra leafy greens.
Spicy: I toss in some red pepper flakes or a diced jalapeño.
Creamy version: I stir in cream cheese or coconut milk for a rich, dairy-free twist.
With grains: I sometimes add cooked orzo, farro, or rice for a heartier soup.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: Once cooled, I freeze the soup in portions for up to 3 months.
Reheating: I reheat on the stovetop over medium heat or in the microwave in 1-minute bursts, stirring in between.

Tip: I store any added pasta separately to avoid sogginess.

FAQs

What is Tuscan Chicken Soup made of?

It’s made with shredded chicken, cannellini beans, tomatoes, carrots, celery, greens like kale or spinach, Italian herbs, and a flavorful chicken broth—sometimes enriched with cream and Parmesan.

Can I use chicken breast instead of thighs?

Yes, I can substitute chicken breasts, but I find that thighs stay juicier and add more richness to the soup.

How can I make this soup dairy-free?

I skip the cream and Parmesan, and instead use coconut milk or a splash of cashew cream for a creamy texture without the dairy.

Is Tuscan Chicken Soup healthy?

Definitely. It’s a protein-packed, vegetable-rich soup with wholesome ingredients. I like using low-sodium broth to control the salt content.

Can I make this soup in a slow cooker?

Yes. I sauté the vegetables first, then add everything but the greens to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, then stir in the kale or spinach during the last 30 minutes.

Conclusion

Tuscan Chicken Soup is my go-to when I want something warming, wholesome, and full of flavor. It’s incredibly versatile and simple to make, whether I stick to the classic or add a personal twist. I always keep this recipe in rotation during the colder months—it’s that comforting and dependable. Once I make it, it’s hard not to come back to it again and again.