If you’re searching for a comforting bowl of hearty goodness, look no further than this Tuscan Chicken Soup Recipe. Bursting with vibrant vegetables, tender shredded chicken, creamy cannellini beans, and a touch of sun-dried tomatoes, every spoonful brings warmth and flavor that feels like a big hug. This soup strikes the perfect balance between richness and freshness, making it an ideal meal for cozy nights or anytime you want a taste of Tuscany right at home.
Ingredients You’ll Need
The magic of this Tuscan Chicken Soup Recipe lies in its simple yet flavorful ingredients. Each one plays a vital role—whether it’s adding depth, texture, or a splash of color—creating a harmonious symphony of tastes that make this soup truly special.
- 2 boneless, skinless chicken breasts: Provides lean protein that becomes tender and shreddable for the perfect bite.
- 6 cups low-sodium chicken broth: The savory liquid base that ties all flavors together without overwhelming saltiness.
- 1 teaspoon kosher salt (divided): Enhances natural flavors; splitting it during cooking layers the seasoning.
- 1 tablespoon olive oil: Adds richness and helps soften the vegetables beautifully.
- 1 medium onion (chopped): Offers sweetness and depth as it softens in the pot.
- 2 medium carrots (peeled and chopped): Lends natural sweetness and a pleasing bite.
- 1 rib celery (sliced): Introduces a subtle earthiness and crunch to balance the soup.
- ¼ cup chopped sun-dried tomatoes: Brings vibrant color and a tangy, concentrated tomato flavor.
- 2 cloves garlic (minced): Imparts warmth and aromatic intensity that elevates the entire dish.
- 2 medium potatoes (diced): Adds heartiness and helps create a comforting creamy texture as they cook.
- 1 tablespoon Italian seasoning: A fragrant blend of herbs that transports you straight to Italy.
- ½ teaspoon ground black pepper: Adds just enough mild heat and complexity.
- 15.5 ounces canned cannellini beans (drained and rinsed): Creamy beans that boost protein and give silky richness.
- 2 cups chopped kale: A vibrant, nutrient-packed green that adds color and texture.
- ¼ cup freshly grated parmesan cheese (plus more for garnish): Melts into the soup, lending savory umami and a velvety finish.
- 2 tablespoons chopped fresh parsley: Adds a bright, fresh note just before serving.
How to Make Tuscan Chicken Soup Recipe
Step 1: Poach the Chicken
Start by placing the chicken breasts, chicken broth, and half of the kosher salt into a large Dutch oven. Bring this to a gentle boil before lowering the heat to let it simmer covered. This process not only cooks the chicken perfectly but also infuses the broth with rich flavor, creating the foundation of your soup.
Step 2: Shred the Chicken and Reserve Broth
Once the chicken is tender and cooked through, remove it from the pot and shred it into bite-sized pieces. Don’t forget to save the flavorful cooking broth—this will become the heart of your soup base. Give your pot a quick wipe to prepare for the next steps.
Step 3: Sauté the Vegetables
Heat olive oil over medium heat and toss in the onions, carrots, and celery. Sauté about 5 to 7 minutes until they turn soft and fragrant. This step builds layers of flavor and softens the veggies just right for a comforting texture.
Step 4: Add Sun-Dried Tomatoes and Garlic
Stir in your chopped sun-dried tomatoes and minced garlic, cooking for another 1 to 2 minutes. This burst of intense tomato flavor paired with aromatic garlic will awaken your senses and deepen the soup’s complexity.
Step 5: Simmer Potatoes and Seasonings
Next, add the diced potatoes, reserved chicken broth, Italian seasoning, remaining kosher salt, and black pepper. Bring everything back up to a simmer and cook until the potatoes are just tender—about 10 minutes. This step thickens and enriches the soup’s texture beautifully.
Step 6: Combine Beans, Chicken, Kale, and Cheese
Add the cannellini beans, shredded chicken, chopped kale, and ¼ cup freshly grated parmesan cheese to the pot. Cook just long enough for everything to warm through and for the kale to soften slightly, creating a perfect medley of flavors and textures.
Step 7: Final Touch of Fresh Parsley
Just before serving, stir in the freshly chopped parsley. This final sprinkle of freshness brightens the soup and balances the hearty richness, leaving you with a bowl that tastes as vibrant as it looks.
How to Serve Tuscan Chicken Soup Recipe
Garnishes
To take your Tuscan Chicken Soup Recipe to the next level, sprinkle extra grated parmesan on top. A light drizzle of good quality olive oil or a pinch of crushed red pepper flakes can add a lovely finishing touch and make each bowl feel special.
Side Dishes
This soup pairs beautifully with a crusty Italian bread or garlic breadsticks. A simple green salad with a lemon vinaigrette also works wonders to balance the warmth of the soup with fresh crunch.
Creative Ways to Present
Serve the soup in rustic bowls garnished with a small sprig of parsley and a thin parmesan crisp for an elegant touch. For a casual gathering, offer toppings like chopped fresh herbs, a squeeze of lemon, or toasted pine nuts on the side so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tuscan Chicken Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making your second bowl even better than the first!
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months and enjoy a quick, comforting meal anytime.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it thickens too much after refrigerating or freezing, simply add a splash of chicken broth or water to loosen it back up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and moisture, which can enhance the heartiness of the soup. Just adjust the cooking time to ensure they are fully cooked before shredding.
What if I don’t have sun-dried tomatoes?
No worries! You can substitute with a handful of cherry tomatoes or roasted red peppers for a slightly different but still delicious flavor.
Can I make this soup vegetarian?
To make a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken. You could add more beans or some hearty mushrooms to keep it filling.
Is kale necessary, or can I use another green?
Kale is great for texture and nutrition, but spinach or Swiss chard can work well too. Just add them towards the end to avoid overcooking.
How spicy is this soup?
This Tuscan Chicken Soup Recipe is mild and comforting by default. You can always adjust spice by adding crushed red pepper flakes or a dash of hot sauce when serving.
Final Thoughts
This Tuscan Chicken Soup Recipe has quickly become one of my all-time favorites because it brings so much warmth, flavor, and nourishment with every spoonful. Easy enough for any weeknight yet impressive enough to share with guests, this soup is pure comfort in a bowl. Give it a try and bring a little taste of Tuscany into your kitchen—you won’t regret it!
Print
Tuscan Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings (6 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This hearty Tuscan Chicken Soup is a comforting blend of tender shredded chicken, wholesome vegetables, cannellini beans, and kale, all simmered in a flavorful chicken broth and finished with freshly grated parmesan and parsley. Perfect for a nourishing family meal, this soup combines Italian-inspired ingredients with simple cooking techniques to create a satisfying and nutritious dish.
Ingredients
Proteins
- 2 boneless, skinless chicken breasts
- 15.5 ounces canned cannellini beans, drained and rinsed (1 can)
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 1 rib celery, sliced
- ¼ cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 2 cups chopped kale
Liquids and Oils
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
Seasonings and Herbs
- 1 teaspoon kosher salt, divided
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ cup freshly grated parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Chicken and Broth: Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring the mixture to a boil, then reduce heat to a simmer, cover the pot, and cook for 10-14 minutes until the chicken is tender and fully cooked.
- Shred Chicken and Reserve Broth: Remove the chicken from the pot and shred it using two forks. Reserve the chicken broth and set both shredded chicken and broth aside. Wipe out the pot to prepare for the next step.
- Sauté Vegetables: Place the pot back on medium heat and heat the olive oil. Add the chopped onion, carrots, and celery, cooking them until they soften, about 5-7 minutes, stirring occasionally to avoid sticking.
- Add Sun-Dried Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Cook for an additional 1-2 minutes to release their flavors into the vegetables.
- Cook Potatoes in Broth: Add diced potatoes to the pot along with the reserved chicken broth, Italian seasoning, the remaining ½ teaspoon of salt, and ground black pepper. Bring everything to a boil, then reduce to a simmer and cook until the potatoes are tender, approximately 10 minutes.
- Combine Beans, Chicken, Kale, and Cheese: Stir in the drained cannellini beans, shredded chicken, chopped kale, and ¼ cup freshly grated parmesan cheese into the soup. Continue cooking until everything is warmed through and the kale has wilted.
- Finish and Serve: Stir in the chopped fresh parsley for brightness. Serve the soup hot, garnished with extra parmesan cheese if desired for added flavor and presentation.
Notes
- Using low-sodium chicken broth helps control the salt level in the soup.
- Shredding the chicken ensures it distributes evenly throughout the soup for consistent flavor in every bite.
- If kale is unavailable, substitute with spinach or Swiss chard for a similar texture and flavor.
- For a creamier texture, a small amount of heavy cream can be added when stirring in the parmesan cheese.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
