This Tuscan Chicken Soup is warm and hearty, filled with chicken, spinach, and creamy goodness. It’s like a hug in a bowl—perfect for chilly days!
Every spoonful is loaded with flavor! I love topping it with some crispy bread to soak up that rich broth. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Olive Oil: This adds a lovely richness. If you need a lighter option, you can use avocado oil or even butter for a different flavor. I like to keep extra virgin olive oil on hand for its great taste!
Chicken Broth: Homemade broth is fantastic, but store-bought works just fine. If you’re vegetarian, use vegetable broth instead. You can also try bone broth for added nutrients!
Shredded Chicken: I prefer using rotisserie chicken for ease, but any cooked chicken will do. To keep it vegetarian, add extra beans or some chickpeas instead.
Cannellini Beans: These creamywhite beans give a nice texture. If you can’t find them, use great northern or kidney beans. Both hold up well in soups and provide a similar taste.
Fresh Spinach: Spinach wilts beautifully in this soup. If it’s not available, kale or Swiss chard can be good substitutes. Just chop them finely and add them in the last few minutes of cooking!
How Can You Make Sure Your Vegetables are Perfectly Cooked?
Getting the right texture for your vegetables is important in soup. Start by sautéing your onions, carrots, and celery until they’re soft, about 5-7 minutes. This builds a flavorful base.
- Add garlic and herbs to enhance the aroma; cook for just 1-2 minutes so they don’t burn.
- When you simmer the broth, let everything cook for about 10 minutes to blend the flavors.
- In the end, add spinach and let it wilt for just a couple of minutes—it should still be vibrant green!
Following these steps keeps your veggies tasty and adds the perfect texture to your soup!
Tuscan Chicken Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
For Serving:
- 4 slices of crusty bread, toasted
How Much Time Will You Need?
This delicious Tuscan Chicken Soup takes about 10 minutes to prepare and 30 minutes to cook, giving you a total of around 40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5 to 7 minutes, or until they become softened. This will create a flavorful base for your soup!
2. Add Garlic and Herbs:
Next, stir in the minced garlic, dried oregano, dried basil, and if you like a little heat, the crushed red pepper flakes. Cook this mixture for 1 to 2 minutes until it becomes fragrant. It will smell amazing!
3. Pour in the Chicken Broth:
Now, pour the chicken broth into the pot and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for about 10 minutes. This step lets all those delicious flavors meld together while the vegetables finish cooking.
4. Add Chicken and Beans:
After the broth has cooked a bit, add the shredded cooked chicken and the drained cannellini beans to the pot. Let it simmer for another 5 minutes or until everything is heated through. Yum!
5. Stir in Spinach:
Time to add a pop of color! Stir in the chopped spinach and allow it to wilt for about 2 minutes. You’ll see it transform and brighten up your soup.
6. Make it Creamy:
Reduce the heat to low and then mix in the grated Parmesan cheese and heavy cream. Stir gently until the cheese melts and the soup becomes creamy. This is where it gets really rich and comforting!
7. Season the Soup:
Finally, season your beautiful soup with salt and freshly ground black pepper to taste. Adjust these to your liking.
8. Serve and Enjoy:
Serve the warm soup in bowls with the toasted crusty bread on the side. If you’d like, you can garnish with extra Parmesan cheese and a drizzle of olive oil for a finishing touch. Enjoy your cozy bowl of Tuscan Chicken Soup!
This soup is perfect for chilly days; it’s hearty and full of flavor. You might even want to make some extra for leftovers—if there’s any left!
Can I Use Different Types of Beans in This Soup?
Absolutely! While cannellini beans are traditional, you can substitute them with other beans like great northern or kidney beans. They’ll each provide a slightly different texture but still taste delicious!
Is It Possible to Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can add more beans or even some diced potatoes for extra heartiness!
How Long Does Leftover Soup Last?
Leftover Tuscan Chicken Soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave. It also freezes well for up to 3 months—just be sure to leave out the cream until you’re ready to serve!
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add vegetables like zucchini, bell peppers, or even some diced tomatoes for added flavor and nutrition. Just adjust the cooking time accordingly so they don’t become too mushy!