Tuscan Chicken Soup is a warm and hearty bowl filled with tender chicken, creamy beans, fresh spinach, and a touch of garlic and herbs that bring out the flavors of the Italian countryside. It’s a comforting soup that feels simple yet packed with texture and taste, perfect for any day you want something nourishing without too much fuss.
I love making this soup because it’s an easy way to get a lot of goodness in one pot. The spinach adds a fresh pop of green, and the white beans make it filling without being heavy. Plus, cooking the chicken right in the broth means every spoonful is full of flavor. I usually use leftover cooked chicken to speed things up, and that way the soup comes together in no time.
My favorite way to enjoy this soup is with a slice of crunchy bread to soak up all the broth. It’s one of those meals that feels like a warm hug on chilly days. Whenever I make it, everyone always asks for seconds and sometimes even thirds—it’s that kind of easy comfort food that everyone loves.
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your veggies. Extra virgin olive oil adds a nice fruity flavor. If you don’t have it, any neutral oil like avocado or canola works fine.
Chicken: Using rotisserie or leftover cooked chicken saves time and adds great flavor. You can also cook chicken breasts or thighs in the broth if you prefer fresh.
Cannellini Beans: These white beans add creaminess and protein. If you can’t find cannellini, great northern or navy beans are good substitutes.
Spinach: Fresh spinach gives the soup a pop of color and freshness. Baby kale or Swiss chard can be swapped here, but add them a little earlier to soften.
Herbs & Spice: Dried oregano and basil bring the Italian taste. If you have fresh herbs, even better! Adjust crushed red pepper flakes depending on how much heat you like.
How Do You Get Tender Veggies and Flavorful Broth?
The key is to sauté the onion, garlic, carrot, and celery gently at first. This softens them and brings out their natural flavors.
- Heat olive oil over medium heat, then add veggies.
- Cook for 5-7 minutes until softened but not browned.
- Add dried herbs and spices and cook for 1 more minute—the heat releases their aroma.
- Add broth and simmer until carrots are just tender (about 10 minutes).
This slow softening builds a rich base for the soup. Don’t rush or turn heat too high, or you’ll miss the depth of flavor.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients in one place and letting flavors blend.
- Wooden spoon – great for stirring vegetables gently without scratching your pot.
- Chef’s knife – makes chopping vegetables and shredding chicken easier and safer.
- Cutting board – you’ll need a sturdy surface for prepping your veggies and herbs.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage slices for a richer, spiced flavor.
- Add chopped kale or Swiss chard instead of spinach to give a stronger, earthier taste.
- Stir in a splash of lemon juice or vinegar at the end to brighten the soup’s flavors.
- Mix in grated Parmesan cheese just before serving for a creamy, cheesy finish.
How to Make Tuscan Chicken Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped (for garnish)
For Serving:
- Crusty bread
Time You’ll Need:
About 30 minutes total. It takes 10 minutes to prep and sauté the veggies, another 10 minutes simmering the soup, plus a few minutes to add in chicken, beans, and spinach and get everything heated through. You’ll have a delicious meal ready in half an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, warm the olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften but aren’t browned.
2. Add Herbs and Spices:
Stir in dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 more minute, letting the spices wake up and fill the kitchen with their aroma.
3. Simmer the Broth:
Pour in the chicken broth and bring everything to a boil. Then reduce heat to low and let the soup gently simmer for about 10 minutes, or until the carrots are tender but still hold their shape.
4. Add Chicken and Beans:
Stir in the shredded cooked chicken and the rinsed cannellini beans. Let everything warm through for about 5 minutes, so the flavors blend nicely.
5. Add Spinach and Season:
Toss in the fresh spinach leaves and cook just until they wilt—about 2 to 3 minutes. Taste the soup and season with salt and black pepper as you like.
6. Serve and Garnish:
Remove the pot from the heat. Ladle the soup into bowls and sprinkle with fresh chopped parsley or basil. Serve hot with crusty bread on the side for dipping and soaking up the tasty broth.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or in cold water for quicker thawing. Using cooked chicken helps speed up the cooking process.
Can I Substitute the Spinach With Another Green?
Absolutely! Kale, Swiss chard, or even baby arugula work well. Keep in mind that tougher greens like kale need to be added a bit earlier to soften properly in the soup.
How Long Can I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s thickened too much.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and skip the chicken or substitute with hearty vegetables or tofu for protein. Beans will still add good texture and protein.
