A comforting and hearty Italian-inspired soup made with tender chicken, creamy broth, fresh vegetables, and aromatic herbs. This Tuscan Chicken Soup is rich, satisfying, and perfect for a cozy family meal any time of year.
Why You’ll Love This Recipe
This Tuscan Chicken Soup is packed with flavor from garlic, Italian herbs, and sun-dried tomatoes. It combines tender chicken, wholesome vegetables, and a creamy broth to create a balanced and nourishing dish.
It’s a one-pot recipe that’s easy to prepare, making cleanup simple. The ingredients are easy to find, and the recipe is flexible enough to adapt to your preferences. Whether you’re looking for a comforting dinner or meal prep option for the week, this soup delivers both taste and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
6 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
Directions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add salt, black pepper, oregano, basil, thyme, and crushed red pepper flakes. Stir well to coat the vegetables.
Mix in the tomato paste and chopped sun-dried tomatoes. Cook for 2–3 minutes to deepen the flavor.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce heat and simmer for 10–15 minutes to allow the flavors to develop.
Add the shredded chicken and cannellini beans. Simmer for another 5 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for 3–4 minutes until slightly thickened.
Add the chopped spinach and cook just until wilted, about 2 minutes.
Finish with lemon juice. Taste and adjust seasoning if needed.
For a lighter version, replace heavy cream with half-and-half or evaporated milk.
You can add small pasta such as ditalini or orzo for a heartier soup. Cook the pasta separately and add it before serving.
Swap spinach for kale if you prefer a more robust green. Allow extra simmering time for kale to soften.
For extra protein, add an additional cup of beans.
If you prefer a thicker soup, blend 1 cup of the soup and stir it back into the pot.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the soup to cool completely and store in freezer-safe containers for up to 3 months. For best results, freeze before adding spinach and cream, then add them fresh when reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, add a splash of broth or water to adjust consistency.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes. Add raw diced chicken breast to the pot after sautéing the vegetables and cook until no longer pink before adding broth.
Can I make this soup dairy-free?
Yes. Substitute the heavy cream with coconut milk or a dairy-free cream alternative and omit the Parmesan cheese.
What type of chicken works best?
Boneless, skinless chicken breast or thighs both work well. Cooked rotisserie chicken is also convenient.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except cream, cheese, spinach, and lemon juice. Cook on low for 6–7 hours, then stir in the remaining ingredients at the end.
How do I thicken the soup?
You can simmer it longer, blend part of the soup, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
Is this soup gluten-free?
Yes, as long as the broth and cheese used are certified gluten-free.
Can I add pasta directly to the soup?
Yes, but keep in mind it will absorb liquid over time. You may need to add extra broth when reheating.
What can I serve with Tuscan Chicken Soup?
Crusty bread, garlic bread, or a simple green salad pair perfectly with this soup.
Can I use different beans?
Yes. Great Northern beans or navy beans are good substitutes for cannellini beans.
How can I make it spicier?
Increase the crushed red pepper flakes or add a pinch of cayenne pepper to enhance the heat.
Conclusion
Tuscan Chicken Soup is a rich, comforting dish filled with vibrant Italian-inspired flavors. With tender chicken, creamy broth, and wholesome vegetables, it’s both satisfying and easy to prepare. Whether served for a weeknight dinner or made ahead for meal prep, this soup is sure to become a family favorite.
Tuscan Chicken Soup is a comforting Italian-inspired one-pot meal made with tender shredded chicken, creamy broth, sun-dried tomatoes, white beans, and fresh spinach. Rich, hearty, and full of aromatic herbs, it’s perfect for cozy family dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
6 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add salt, black pepper, oregano, basil, thyme, and crushed red pepper flakes. Stir to coat vegetables.
Mix in tomato paste and sun-dried tomatoes. Cook for 2–3 minutes to deepen flavor.
Pour in chicken broth and bring to a gentle boil.
Reduce heat and simmer for 10–15 minutes.
Add shredded chicken and cannellini beans. Simmer for 5 minutes.
Stir in heavy cream and Parmesan cheese. Cook 3–4 minutes until slightly thickened.
Add chopped spinach and cook until wilted, about 2 minutes.
Finish with lemon juice, adjust seasoning if needed, and serve warm.
Notes
For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
Cook pasta separately before adding to prevent it from absorbing too much broth.
For freezing, omit cream and spinach and add them when reheating.
Blend a portion of the soup for a thicker consistency.
Adjust spice level by increasing or reducing red pepper flakes.
