Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg
