Tuscan Chicken Soup is a warm and comforting bowl filled with tender chicken, creamy beans, fresh kale, and a touch of garlic and herbs that bring it all together. The flavors remind me of a sunny afternoon in Tuscany, with rich broth and healthy veggies creating a satisfying meal that feels like a big, cozy hug.
I love making this soup on a chilly day when I want something that’s both nourishing and tasty without a lot of fuss. It’s one of those recipes where the ingredients all shine on their own but come together in such a simple way that it feels special. I usually use leftover chicken or rotisserie chicken to save time, which makes it easy to pull together even on a busy weeknight.
One of my favorite ways to enjoy Tuscan Chicken Soup is with a slice of crusty bread for dipping, soaking up all that flavorful broth. It’s a meal that always makes me feel happy and full without being heavy, and it’s perfect for sharing with family or friends who appreciate home-style food with lots of heart.
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing and adds that classic Mediterranean flavor. You can substitute with avocado oil if you prefer a milder taste or for a higher smoke point.
Chicken: Cooked shredded chicken works best here for quick mixing into the soup. Rotisserie chicken is a great shortcut but poached chicken breast or thighs work well too.
Cannellini Beans: These creamy white beans add texture and protein. If you can’t find cannellini, great northern beans or chickpeas can be used instead.
Greens (Spinach or Kale): Both give the soup a fresh, nutritious touch. Spinach wilts faster and is milder, while kale adds heartiness and a slight bite.
Herbs & Spices: Dried oregano and basil bring that Tuscan vibe to the broth. Fresh parsley stirred in at the end brightens the whole soup. Feel free to add a pinch more crushed red pepper for heat or leave it out if you prefer mild flavors.
How Do I Get Soft, Flavorful Vegetables Without Mushiness?
Sautéing the aromatics (onion, garlic, carrots, and celery) carefully is key to building flavor without turning veggies soggy. Here’s what I do:
- Heat olive oil over medium heat first — not too hot, so you don’t burn the garlic.
- Add onion, carrots, and celery together and cook them gently for 5-7 minutes, stirring often. They should become soft but still hold their shape.
- Add garlic last during the sauté so it doesn’t overcook and become bitter — just a minute or two is enough.
- Once the veggies are tender and fragrant, add your broth to start simmering and develop the soup’s flavor.
This slow sauté step creates a flavorful base that makes a huge difference in the final taste and texture of the soup.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for sautéing veggies and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and handy for chopping onions, carrots, celery, and greens.
- Cutting board – gives you a safe space to prep all your fresh ingredients.
- Ladle – makes serving the hot soup into bowls easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage to give the soup a spicy, meaty twist.
- Use kale instead of spinach for a heartier, more textured green.
- Add diced potatoes for extra comfort and to make the soup more filling.
- Stir in some cooked pasta or rice at the end for a more substantial, noodle soup feel.
Tuscan Chicken Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach or kale, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped
- Optional: grated Parmesan cheese for serving
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop the fresh ingredients, about 10-12 minutes to cook everything together, and a few final minutes to add greens and seasoning. Total time is roughly 25-30 minutes, making it a quick and comforting meal.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook, stirring often, for 5 to 7 minutes until the vegetables are soft and fragrant.
2. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to low and add shredded chicken, cannellini beans, oregano, basil, crushed red pepper flakes, salt, and pepper. Let it simmer gently for 10 minutes to let all the flavors blend beautifully.
3. Add Greens and Finish:
Stir in the chopped spinach or kale and cook for 3 to 5 minutes until the greens wilt and become tender. Taste the soup and adjust the seasoning if needed with more salt, pepper, or red pepper flakes.
4. Serve and Enjoy:
Remove the pot from the heat and stir in chopped fresh parsley. Ladle the soup into bowls, sprinkle grated Parmesan cheese on top if using, and serve warm with slices of crusty bread on the side for dipping.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw overnight in the fridge or quickly in cold water for best results.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day after the flavors have melded. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep any leftover Tuscan Chicken Soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Greens?
Yes! Spinach and kale both work well, but you can also use Swiss chard or collard greens. Just add them at the end and cook until tender.
