Description
Tuscan Chicken Soup is a hearty, rustic Italian-inspired dish featuring shredded chicken, cannellini beans, leafy greens, and a savory broth enriched with cream and Parmesan. It’s a comforting, one-pot meal ready in under an hour.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add chicken thighs and sear until golden on both sides. Then pour in chicken broth.
- Add sun-dried tomatoes, basil, oregano, salt, and pepper. Bring to a boil, reduce heat, and simmer for 15–20 minutes until chicken is tender.
- Remove chicken, shred with forks, and return to the pot.
- Stir in cannellini beans and spinach or kale. Simmer for 5 minutes until greens wilt.
- Add cream and Parmesan cheese. Stir to combine and taste for seasoning.
- Garnish with fresh herbs and serve hot.
Notes
- Use chicken breasts if preferred, but thighs add more flavor.
- For a dairy-free version, use coconut milk or cashew cream and skip the Parmesan.
- Add orzo, rice, or farro for extra heartiness.
- For extra spice, add red pepper flakes or diced jalapeño.
- Store pasta separately if adding, to avoid sogginess in leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
