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Tuscan Chicken Soup Recipe

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4.2 from 8 reviews

This Tuscan Chicken Soup is a creamy, comforting dish packed with tender chicken, cannellini beans, sun-dried tomatoes, and fresh spinach, simmered in a flavorful chicken broth and finished with a touch of Parmesan cheese. Perfect for a cozy meal, it combines Italian-inspired herbs and ingredients to create a rich and satisfying soup in just 35 minutes.

Ingredients

Chicken and Seasoning

  • 1 pound chicken breasts, boneless and skinless, diced into cubes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons olive oil, divided

Vegetables and Aromatics

  • ½ cup onion, diced
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon fresh thyme, minced

Broth and Add-ins

  • 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

Garnish

  • ½ cup grated Parmesan (or Pecorino or Asiago cheese)

Instructions

  1. Heat Oil and Cook Chicken: In a large dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts and season them with Italian seasoning, salt, and pepper. Sauté the chicken for 3 minutes on one side.
  2. Flip and Continue Cooking: Flip the chicken cubes and cook for another 3 minutes to lightly brown the pieces. The chicken will not be fully cooked at this point.
  3. Set Chicken Aside: Remove the partially cooked chicken from the pot and place onto a plate for later use.
  4. Sauté Vegetables: To the same pot, add the remaining 2 tablespoons of olive oil, and then add diced onion, carrot, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften.
  5. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for an additional minute to release their aromas.
  6. Combine Chicken and Broth: Return the chicken pieces to the pot, then pour in the chicken broth. Stir well while scraping the bottom of the pot with a wooden spoon to lift up any browned bits from the vegetables.
  7. Add Beans, Cream, and Tomatoes: Add the drained cannellini beans, heavy cream, and chopped sun-dried tomatoes. Stir to combine everything evenly.
  8. Simmer: Reduce the heat to medium-low and let the soup simmer gently for about 10 minutes or until the chicken is cooked through and tender.
  9. Finish with Spinach: Remove the pot from the heat and stir in the chopped baby spinach. Mix for about one minute until the spinach wilts into the soup.
  10. Serve: Ladle the soup into bowls and garnish generously with grated Parmesan or your choice of Pecorino or Asiago cheese. Serve warm.

Notes

  • The chicken is only partially cooked when removed initially; it finishes cooking during the simmering stage.
  • You can substitute fresh thyme with dried thyme if fresh is unavailable, using about ½ teaspoon dried.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup may be less creamy.
  • Sun-dried tomatoes add a tangy depth of flavor, but you can replace them with roasted red peppers if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to maintain creaminess and avoid curdling.

Find it online: https://simpleplatter.com/tuscan-chicken-soup-recipe/