This hearty Tuscan Chicken Soup is the ultimate cozy comfort food! Made with tender chicken, white beans, fresh spinach, and savory herbs, it’s a rustic and flavorful Tuscan Soup that’s perfect for chilly nights. This one-pot Tuscan Chicken recipe brings all the warmth and comfort of an Italian kitchen to your table with minimal cleanup. Whether you’re feeding the whole family or enjoying a quiet evening in, this delicious soup is sure to satisfy.
Why You’ll Love This Tuscan Chicken Soup
- Quick and easy: Ready in under 45 minutes.
- One pot: Minimal cleanup.
- Healthy & hearty: High in protein, packed with veggies.
- Versatile: Easily customizable with your favorite vegetables or beans.
Ingredients You’ll Need To Make Tuscan Chicken Soup
Main Ingredients:
- 1 lb boneless, skinless chicken breasts – You can also use chicken thighs or rotisserie chicken for convenience.
- 4 cups chicken broth – Homemade or store-bought both work well.
- 1 can (15 oz) cannellini beans, drained and rinsed – Navy or great northern beans are great substitutes.
- 2 cups fresh spinach – Or swap with kale or Swiss chard.
- 2 large carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Seasonings:
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional, adjust to taste)
How to Make Tuscan Chicken Soup
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add diced carrots and chopped onion. Cook for about 5–7 minutes until the onion turns translucent and the veggies soften slightly.
2. Add Garlic and Seasoning
Stir in minced garlic, oregano, thyme, red pepper flakes, salt, and pepper. Cook for another minute until the mixture is fragrant.
3. Cook the Chicken
Place the chicken breasts into the pot and pour in the chicken broth. Bring everything to a gentle boil, then reduce heat and cover. Let it simmer for about 20 minutes or until the chicken is fully cooked.
4. Shred the Chicken
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
5. Add Beans and Spinach
Add cannellini beans and fresh spinach to the pot. Stir well and cook for another 5 minutes until the spinach is wilted and the soup is hot throughout.
6. Final Touches
Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley.
7. Serve and Enjoy
Serve your Tuscan Chicken Soup warm with a slice of crusty bread. It’s the perfect dinner recipe for any day of the week.
Expert Tips & Variations For Tuscan Chicken Soup
- Using frozen chicken? Thaw first for even cooking.
- Out of cannellini beans? Try chickpeas, navy beans, or even lentils.
- Add more veggies: Zucchini, bell peppers, or kale make great additions.
- Make it creamy: Stir in a splash of heavy cream or coconut milk for a richer texture.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—just cool completely before transferring to freezer-safe containers. Reheat on the stovetop or microwave, adding a splash of broth if needed.
What to Serve with Tuscan Chicken Soup
Pair this soul-warming dinner recipe with:
- Garlic bread or focaccia
- A fresh green salad
- Roasted vegetables
- Parmesan crisps
More Delicious Soup Recipes You Should Try
Conclusion
This Tuscan Chicken Soup is a hearty, wholesome, and delicious dinner recipe that’s sure to become a family favorite. Whether you’re meal prepping for the week or looking for a quick cozy meal, this soup delivers bold flavors with minimal effort. Give it a try tonight and savor every spoonful!
Tuscan Chicken Soup
Ingredients
- 1 lb boneless skinless chicken breasts – You can also use chicken thighs or rotisserie chicken for convenience.
- 4 cups chicken broth – Homemade or store-bought both work well.
- 1 can 15 oz cannellini beans, drained and rinsed – Navy or great northern beans are great substitutes.
- 2 cups fresh spinach – Or swap with kale or Swiss chard.
- 2 large carrots diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Seasonings:
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes optional, adjust to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced carrots and chopped onion. Cook for about 5–7 minutes until the onion turns translucent and the veggies soften slightly.
- Add Garlic and Seasoning: Stir in minced garlic, oregano, thyme, red pepper flakes, salt, and pepper. Cook for another minute until the mixture is fragrant.
- Cook the Chicken: Place the chicken breasts into the pot and pour in the chicken broth. Bring everything to a gentle boil, then reduce heat and cover. Let it simmer for about 20 minutes or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
- Add Beans and Spinach: Add cannellini beans and fresh spinach to the pot. Stir well and cook for another 5 minutes until the spinach is wilted and the soup is hot throughout.
- Final Touches: Taste and adjust the seasoning if needed. Garnish with freshly chopped parsley.
- Serve and Enjoy: Serve your Tuscan Chicken Soup warm with a slice of crusty bread. It’s the perfect dinner recipe for any day of the week.
Notes
- Using frozen chicken? Thaw first for even cooking.
- Out of cannellini beans? Try chickpeas, navy beans, or even lentils.
- Add more veggies: Zucchini, bell peppers, or kale make great additions.
- Make it creamy: Stir in a splash of heavy cream or coconut milk for a richer texture.
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