Tuscan Chicken Soup is a warm and hearty dish filled with tender chicken, fresh vegetables, and a comforting broth that makes you feel like you’re right in the heart of Italy. It often features ingredients like cannellini beans, spinach, carrots, and a mix of herbs that come together to create a rich, satisfying flavor. The soup is simple, yet full of character, perfect for a cozy meal any day of the week.
I love how easy this soup is to make, and how it always feels like a special treat without needing a ton of time or fancy ingredients. One of my favorite parts is the way the spinach wilts into the broth, adding a lovely color and a touch of freshness. I usually like to let it simmer gently so all the flavors have a chance to blend and mellow together—it smells amazing while cooking.
Serving this with some crusty bread or a sprinkle of Parmesan cheese really brings the meal together. It’s a soup that feels great for both a simple weeknight dinner and for sharing with friends or family. Whenever I make Tuscan Chicken Soup, it reminds me of the kind of food that warms you up from the inside and leaves you comfortably full without being too heavy.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken saves time and tastes great. You could also boil chicken breasts or thighs and shred them yourself for a fresher taste.
Cannellini Beans: These white beans add creaminess and protein. If unavailable, great northern or navy beans work well instead.
Spinach: Fresh spinach adds color and a mild flavor. Baby kale or Swiss chard are nice alternatives to mix things up.
Herbs: Oregano, basil, and thyme give the soup its Italian feel. Feel free to use fresh herbs if you have them, just add them towards the end for best flavor.
Chicken Broth: Use low-sodium broth to control saltiness. Vegetable broth can be swapped for a lighter, vegetarian version.
How Do You Get Tender Vegetables and Deep Flavor in the Soup?
Start by sautéing the onion, carrots, and celery until soft—this builds a flavor base. Cooking the garlic briefly after prevents burning and keeps its aroma fresh.
- Cook veggies 5-7 minutes until onions are clear and carrots start to soften.
- Add garlic last, stirring just 1 minute to avoid bitterness.
- Simmer the soup gently after adding broth and seasonings. This helps flavors meld and carrots become tender without turning mushy.
- Add spinach right at the end—just enough time to wilt keeps it bright green and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and giving you plenty of room to stir.
- Wooden spoon – great for stirring the vegetables and chicken without scratching your pot.
- Chef’s knife – sharp and sturdy, it makes chopping onions, carrots, and celery easier and safer.
- Cutting board – a stable surface for chopping your veggies and herbs.
- Ladle – handy for serving the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a richer, spiced taste.
- Add diced potatoes or zucchini to bulk up the soup with more texture and nutrition.
- Use kale or Swiss chard instead of spinach for a heartier green that holds up well in soup.
- Stir in a splash of lemon juice or a dash of red wine vinegar at the end to brighten the flavors.
How to Make Tuscan Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
- Crusty bread slices (optional, for serving)
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prepare and 25 minutes to cook. In roughly 35 minutes total, you’ll have a comforting bowl full of warm, fresh flavors ready to enjoy.
Step-by-Step Instructions:
1. Cook the Fresh Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook until the veggies are soft and the onion turns translucent, about 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for about 1 minute until you can smell the lovely aroma. Pour in the chicken broth and bring everything to a gentle boil.
3. Mix in Chicken, Beans, and Seasonings:
Add the shredded cooked chicken, cannellini beans, and dried herbs: oregano, basil, thyme, and the red pepper flakes. Give everything a good stir.
4. Simmer and Let Flavors Blend:
Lower the heat to let the soup simmer for 15 to 20 minutes. This helps the flavors come together and softens the carrots perfectly.
5. Add the Spinach and Season:
Stir in the fresh spinach leaves and cook for another 2 minutes until they just wilt. Taste the soup and season it with salt and freshly ground black pepper as you like.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle with chopped fresh parsley and, if you like, some grated Parmesan cheese on top. Serve with crusty bread to soak up the delicious broth.
Can I Use Frozen Chicken in This Soup?
Yes! Just thaw the chicken completely before adding it. Thaw overnight in the fridge or use the defrost setting on your microwave. Shred it well before stirring into the soup.
Can I Make Tuscan Chicken Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the fridge for 3-4 days. You can also freeze it for up to 2 months—cool completely before freezing and thaw in the fridge overnight before reheating.
What Can I Substitute for Cannellini Beans?
Great northern beans or navy beans are perfect substitutes. If you don’t have white beans, chickpeas also work well, though the flavor will be a bit different.
