Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon crushed red pepper flakes (optional); 1.5 pounds boneless, skinless chicken breasts or thighs; 6 cups low-sodium chicken broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup chopped sun-dried tomatoes (oil-packed, drained); 1 bunch kale, stems removed and leaves chopped; 1 cup heavy cream or half-and-half; ½ cup grated Parmesan cheese; Fresh parsley or basil for garnish

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When it comes to comforting meals that combine rustic elegance with nutritional richness, Tuscan Chicken Soup stands as a timeless classic. This flavorful, Italian-inspired dish delivers a perfect blend of tender chicken, hearty vegetables, and Tuscan herbs, simmered slowly in a creamy broth. It is a perfect representation of the simple yet rich culinary traditions of the Tuscan region. Whether served on a chilly evening or as a cozy family dinner, this soup transforms everyday ingredients into a satisfying gourmet experience.

Ingredients: What You’ll Need for Tuscan Chicken Soup

2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
1.5 pounds boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup chopped sun-dried tomatoes (oil-packed, drained)
1 bunch kale, stems removed and leaves chopped
1 cup heavy cream or half-and-half
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish

Directions: How to Prepare Authentic Tuscan Chicken Soup

Step 1: Sauté Aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5–6 minutes until the vegetables begin to soften and the onion becomes translucent.

Step 2: Season and Add Chicken

Stir in the oregano, thyme, salt, black pepper, and crushed red pepper flakes. Nestle the chicken breasts or thighs into the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.

Step 3: Simmer Until Tender

Bring the soup to a boil. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer for 25–30 minutes or until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

Step 5: Add Remaining Ingredients

Stir in the cannellini beans, sun-dried tomatoes, and chopped kale. Cook for an additional 8–10 minutes, allowing the kale to wilt and the flavors to meld.

Step 6: Finish with Cream and Cheese

Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let the soup warm through for another 5 minutes, stirring occasionally. Do not let it boil once the cream has been added.

Step 7: Garnish and Serve

Ladle the hot soup into bowls and garnish with fresh parsley or basil, a drizzle of extra virgin olive oil, and a sprinkle of additional Parmesan if desired. Serve with crusty Italian bread or garlic focaccia.

Chef’s Tips for the Perfect Tuscan Chicken Soup

Use Bone-In Chicken for More Flavor

For a deeper, more robust flavor, consider using bone-in, skinless chicken thighs. The bones add richness to the broth that elevates the entire dish.

Make It Low Carb

Swap out the cannellini beans for cauliflower florets if you’re following a keto or low-carb diet. It will maintain the texture without sacrificing flavor.

Boost the Umami

Add a spoonful of tomato paste in step 2 to intensify the flavor base. It adds depth that complements the sun-dried tomatoes beautifully.

Cream Alternatives

For a lighter version, substitute heavy cream with coconut milk or evaporated milk. Each brings a unique note to the dish without overwhelming the Tuscan essence.

Add Pasta for a Heartier Meal

Short pasta varieties such as ditalini, orzo, or small shells can be stirred in during the last 10 minutes for added substance.

Conclusion

Tuscan Chicken Soup is more than just a meal it’s an expression of warmth, tradition, and the simplicity of Italian home cooking. With a balance of protein, fiber, and creamy indulgence, this soup is ideal for meal prepping, feeding a crowd, or enjoying as a weeknight staple. It’s a complete dish packed with flavor and nutrients, adaptable to various dietary preferences, and guaranteed to become a repeat favorite in your kitchen.

FAQs

Can I make Tuscan Chicken Soup in a slow cooker?

Yes. Add all ingredients except the kale, cream, and Parmesan to the slow cooker. Cook on low for 6–7 hours, shred the chicken, stir in the kale and cream, and let it cook for another 15–20 minutes before serving.

How long does Tuscan Chicken Soup last in the refrigerator?

Store the soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Can this soup be frozen?

Yes, but it’s best to freeze it before adding cream. When ready to use, thaw overnight in the fridge, reheat, and add cream just before serving.

Is this recipe gluten-free?

The base recipe is naturally gluten-free. Just ensure that your broth and Parmesan cheese are labeled gluten-free.

Can I substitute spinach for kale?

Absolutely. Baby spinach can be used in place of kale and requires less cooking time. Add it during the last 2 minutes of simmering.

Tuscan Chicken Soup