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Tuscan Chicken Soup

This Tuscan Chicken soup elevates traditional chicken soup in a way that delivers all the flavors of a classic Tuscan chicken dish in the form of a hearty soup. Sundried tomatoes, tender chicken, vegetables, white beans, and zesty Italian herbs - all in a creamy broth!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 683 kcal
Course: Lunch , Dinner
Cuisine: Italian , American

Ingredients

  • 1 pound chicken breasts boneless, skinless, diced into cubes
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons olive oil divided
  • ½ cup onion diced
  • ½ cup carrot diced
  • ½ cup celery diced
  • 1 tablespoon garlic minced
  • 1 teaspoon fresh thyme minced
  • 4 cups chicken broth
  • 15 ounces cannellini beans drained and rinsed, 1 can
  • 1 cup heavy cream
  • ½ cup dried sun-dried tomatoes chopped
  • 2 cups baby spinach chopped
  • ½ cup grated parmesan Pecorino or asiago cheese, optional garnish

Instructions

    Cup of Yum
  1. In a large dutch oven or soup pot, add two tablespoons of olive oil and heat over medium heat.
  2. Add the chicken and sprinkle with the Italian seasoning, salt, and pepper, and sauté for 3 minutes.
  3. Then flip the chicken and cook it for another 3 minutes.
  4. Remove the chicken from the pot and place a plate. (it will not be fully cooked)
  5. To the same pot, add the remaining two tablespoons of olive oil and the diced onion, carrots and celery.
  6. Sauté for about 5 minutes until the onion is translucent and vegetables start to get soft.
  7. Then add in the the garlic and thyme and cook for another minute.
  8. Place the chicken back in the pot and add in the chicken broth. Stir and scrape the bottom of the pot with a wooden spoon to remove any bits of the the cooked veggies.
  9. Next, add the drained beans, heavy cream, and sun-dried tomatoes.
  10. Reduce the heat to medium-low and simmer for approximately 10 minutes or until the chicken is cooked through.
  11. Remove the pot from the heat and add in the spinach and stir for about one minute until the spinach has wilted.
  12. Serve garnished with parmesan cheese if desired.

Notes

  • Storage: Store any leftover soup in an airtight container in the fridge for up to three days.
  • Use leftover or rotisserie chicken for quick prep.
  • Swap the spinach for tuscan kale or escarole or add another favorite vegetable like zucchini or cauliflower.
  • Add a pinch of red pepper flakes, Calabrian chili paste or any favorite hot sauce for a spicy version.
  • Swap the beans for kidney beans or pinto beans if desired.
  • Use boneless skinless thighs
  • Use vegetable broth if you prefer.
  • Use coconut milk or any other favorite milk instead of heavy cream. To thicken the soup, mix a tablespoon of corn starch in ¼ cup of cold water. Then stir it into the soup.

Nutrition Information

Serving 1serving Calories 683kcal (34%) Carbohydrates 36g (12%) Protein 43g (86%) Fat 44g (68%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.01g Cholesterol 151mg (50%) Sodium 1296mg (54%) Potassium 1392mg (40%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 5307IU (106%) Vitamin C 16mg (18%) Calcium 289mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 683

% Daily Value*

Serving 1serving
Calories 683kcal 34%
Carbohydrates 36g 12%
Protein 43g 86%
Fat 44g 68%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 0.01g 1%
Cholesterol 151mg 50%
Sodium 1296mg 54%
Potassium 1392mg 30%
Fiber 8g 32%
Sugar 9g 18%
Vitamin A 5307IU 106%
Vitamin C 16mg 18%
Calcium 289mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.