Tuscan Chicken Soup

This Tuscan Chicken soup elevates traditional chicken soup in a way that delivers all the flavors of a classic Tuscan chicken dish in the form of a hearty soup. Sundried tomatoes, tender chicken, vegetables, white beans, and zesty Italian herbs - all in a creamy broth!

Course Dinner, lunch

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 683kcal

Author Sherri Hagymas

Ingredients

1 pound chicken breasts boneless, skinless, diced into cubes
1 teaspoon dried Italian seasoning
1 teaspoon salt
½ teaspoon pepper
4 tablespoons olive oil divided
½ cup onion diced
½ cup carrot diced
½ cup celery diced
1 tablespoon garlic minced
1 teaspoon fresh thyme minced
4 cups chicken broth
15 ounces cannellini beans drained and rinsed, 1 can
1 cup heavy cream
½ cup dried sun-dried tomatoes chopped
2 cups baby spinach chopped
½ cup grated Parmesan Pecorino or asiago cheese, optional garnish

Instructions

In a large dutch oven or soup pot, add two tablespoons of olive oil and heat over medium heat.
4 tablespoons olive oil
Add the chicken and sprinkle with the Italian seasoning, salt, and pepper, and sauté for 3 minutes.
1 pound chicken breasts, 1 teaspoon dried Italian seasoning, 1 teaspoon salt, ½ teaspoon pepper
Then flip the chicken and cook it for another 3 minutes.
Remove the chicken from the pot and place a plate. (it will not be fully cooked)
To the same pot, add the remaining two tablespoons of olive oil and the diced onion, carrots and celery.
½ cup onion, ½ cup carrot, ½ cup celery
Sauté for about 5 minutes until the onion is translucent and vegetables start to get soft.
Then add in the the garlic and thyme and cook for another minute.
1 tablespoon garlic, 1 teaspoon fresh thyme
Place the chicken back in the pot and add in the chicken broth. Stir and scrape the bottom of the pot with a wooden spoon to remove any bits of the the cooked veggies.
4 cups chicken broth
Next, add the drained beans, heavy cream, and sun-dried tomatoes.
15 ounces cannellini beans, 1 cup heavy cream, ½ cup dried sun-dried tomatoes
Reduce the heat to medium-low and simmer for approximately 10 minutes or until the chicken is cooked through.
Remove the pot from the heat and add in the spinach and stir for about one minute until the spinach has wilted.
2 cups baby spinach
Serve garnished with parmesan cheese if desired.
½ cup grated Parmesan

Notes

Storage: Store any leftover soup in an airtight container in the fridge for up to three days.

Use leftover or rotisserie chicken for quick prep.

Swap the spinach for tuscan kale or escarole or add another favorite vegetable like zucchini or cauliflower.

Add a pinch of red pepper flakes, Calabrian chili paste or any favorite hot sauce for a spicy version.

Swap the beans for kidney beans or pinto beans if desired.

Use boneless skinless thighs

Use vegetable broth if you prefer.

Use coconut milk or any other favorite milk instead of heavy cream. To thicken the soup, mix a tablespoon of corn starch in ¼ cup of cold water. Then stir it into the soup.

Nutrition