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Tuscan Chicken Soup Recipe
Marigold Voss

Tuscan Chicken Soup Recipe

A rich and comforting Tuscan chicken soup made with tender chicken, vegetables, herbs, and a flavorful broth. This hearty soup is perfect for a cozy lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin preferred
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots sliced
  • 1 cup Celery chopped
  • 2 cups Cooked chicken shredded or diced
  • 4 cups Chicken broth low sodium
  • 1 cup Cannellini beans drained and rinsed
  • 1 cup Spinach fresh, chopped
  • 1 tsp Italian seasoning dried herb blend
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust as needed
  • 2 tbsp Parmesan cheese grated, optional garnish

Equipment

  • 1 Large soup pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook for about 30 seconds.
  4. Add carrots and celery and cook for 4–5 minutes.
  5. Pour in chicken broth and bring the mixture to a boil.
  6. Add shredded chicken and cannellini beans to the pot.
  7. Season with Italian seasoning, salt, and black pepper.
  8. Reduce heat and let the soup simmer for about 20 minutes.
  9. Stir in chopped spinach and cook for 2–3 minutes until wilted.
  10. Taste and adjust seasoning if needed, then serve hot with grated Parmesan cheese.

Video

Notes

  • Rotisserie chicken works great for this recipe.
  • Add pasta or potatoes to make the soup even heartier.
  • Store leftovers in the refrigerator for up to 3 days.
  • The soup tastes even better the next day as the flavors develop.