This hearty Tuscan Chicken Soup is like a warm hug in a bowl! Made with tender chicken, fresh veggies, and tasty herbs, it’s comforting and full of flavor.
On chilly days, this soup warms me right up! I love to pair it with some crusty bread to soak up every drop—yum! You’ll want to keep this recipe close! 😊
Key Ingredients & Substitutions
Olive Oil: This is your base flavor. I love using extra virgin olive oil for its rich taste. If you’re looking for alternatives, avocado oil or even butter can also work well!
Chicken: Shredded cooked chicken is easy and quick. You can also use rotisserie chicken for extra flavor, or if you’re vegetarian, try adding some chickpeas or tofu instead!
Cannellini Beans: These add creaminess and protein. If you can’t find them, white kidney beans or navy beans are great substitutes. They both blend well with the soup!
Spinach: Fresh spinach is best, but if you don’t have it, kale works too! Just keep in mind that kale will take a little longer to soften up.
Sun-Dried Tomatoes: These pack a flavor punch! If you can’t find them, you could use fresh tomatoes, but you might want to add a bit of extra seasoning for flavor.
How Do You Make Sure Your Soup Is Flavorful?
Creating a delicious Tuscan Chicken Soup is all about building flavors. Start with a solid base using olive oil and sauté the vegetables properly. Here’s a simple way to ensure great taste:
- Cook onions, carrots, and celery first. This trio is known as a soffritto and definitely adds depth.
- Don’t rush the garlic! It only needs about a minute once added to avoid bitterness.
- Simmering the broth with herbs allows those flavors to develop. Let the soup simmer gently!
- When adding cream, keep the heat low so it blends in without boiling; this keeps it rich and creamy.
By layering these techniques, you’ll ensure your soup is full of flavor, and everyone will be asking for seconds!
Tuscan Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
- Crusty toasted bread, for serving
How Much Time Will You Need?
This Tuscan Chicken Soup will take about 15 minutes to prep and around 25 minutes to cook, making a total time of about 40 minutes from start to finish. It’s fast enough for a weeknight dinner but delicious enough for a special occasion!
Step-by-Step Instructions:
1. Sauté Your Veggies:
In a large pot, heat the olive oil over medium heat. Add in the chopped onion, diced carrots, and diced celery. Sauté everything together for about 5-7 minutes, or until the veggies get nice and soft. This first step gets all those flavors mingling!
2. Build the Aroma:
Next, stir in the minced garlic and those lovely dried Italian herbs. Cook for another minute, just until your kitchen smells amazing. Be careful not to burn the garlic!
3. Add the Broth:
Pour in the chicken broth and crank up the heat a bit to bring it to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes. This will let all the flavors combine beautifully.
4. Mix in the Chicken and Beans:
Now it’s time to add the star ingredients: the shredded cooked chicken and the cannellini beans. Let everything simmer together for another 5 minutes to heat through. It’s looking good!
5. Add Greens and Tomatoes:
Stir in the chopped spinach and sun-dried tomatoes. Cook for just 2-3 minutes until the spinach wilts down; you want it fresh and vibrant!
6. Cream It Up:
Lower the heat to low and gently stir in the heavy cream. Heat it through for a couple of minutes, but don’t let it boil. That creamy texture is what makes it oh-so-comforting!
7. Season to Perfection:
Add salt and freshly ground black pepper to taste. Give it a little taste test, and adjust as needed. You’ll want it to be just right!
8. Serve and Enjoy:
Serve your delicious soup hot, garnished with fresh grated Parmesan cheese. Don’t forget to have some crusty toasted bread on the side—perfect for dipping!
Enjoy a deliciously creamy, comforting bowl of Tuscan Chicken Soup that boasts fresh greens, tender chicken, and a touch of Italian warmth in every bite!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, cook the chicken until it’s fully done, then shred it for the soup.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup up to the point of adding the cream and then refrigerate it for up to 2 days. When you’re ready to enjoy it, just reheat on the stove, adding the cream just before serving to keep it fresh and creamy.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating. The soup may thicken, so feel free to add a splash of broth or water to reach your desired consistency.
Can I Substitute the Heavy Cream?
Yes! If you want a lighter version, you can substitute the heavy cream with half-and-half or whole milk. For a dairy-free option, try using coconut milk or cashew cream. Keep in mind that these substitutions will slightly alter the flavor and creaminess.
