This Tuscan Chicken Soup is a warm hug in a bowl! Packed with tender chicken, fresh veggies, and yummy herbs, it’s super cozy and flavorful.
Every spoonful feels like a trip to Italy! I love making it on chilly days; it warms me up inside. Pair it with some crusty bread, and you’re all set for a delightful meal!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. If you prefer, avocado oil can be a great alternative with a mild taste.
Chicken: I love using chicken thighs for juiciness, but breast works just as well. For a lighter version, swap in shredded rotisserie chicken.
Diced Tomatoes: Canned tomatoes are convenient, but fresh tomatoes can be used when in season. Just chop them finely and add them in!
Cannellini Beans: If you’re looking for a different protein source, chickpeas or black beans can easily replace cannellini beans.
Spinach: Fresh is best, but frozen spinach would work too. Just make sure to thaw and drain excess water before adding it.
Pasta: Small pasta shapes like ditalini work well, but feel free to use gluten-free pasta or any shape you prefer!
Heavy Cream: You can substitute with coconut milk or skip it altogether for a lighter soup.
What’s the Best Way to Cook Chicken for Soup?
Cooking chicken properly is crucial for this soup. Browning it gives it great flavor and texture! Here’s how to do it:
- Start by heating your pot, then add olive oil and allow it to warm.
- Add your chicken pieces and let them cook without stirring for a few minutes. This helps to get that nice golden color.
- Once browned, stir gently and continue cooking until the chicken is lightly cooked—don’t worry if it’s not fully done yet, it will finish up with the broth.
This technique keeps the chicken juicy and enhances the flavors in your soup. Just remember not to overcrowd the pot if you’re cooking a larger batch!
Tuscan Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half and half
- 4 ounces pasta (such as small shells, ditalini, or orzo)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional for serving)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 35 minutes to cook. In total, you’re looking at about 50 minutes for a warm, hearty bowl of Tuscan Chicken Soup that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add in the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.
2. Add Garlic:
Stir in the minced garlic and continue to cook for about 1 minute, allowing the garlic to release its aromatic fragrance.
3. Brown the Chicken:
Add the chicken pieces into the pot. Cook for about 4-5 minutes, stirring occasionally, until the chicken starts to brown slightly on the outside (it doesn’t need to be fully cooked through yet!).
4. Introduce the Broth:
Pour the chicken broth into the pot and bring everything to a rolling boil.
5. Mix in the Goodness:
Stir in the drained diced tomatoes, cannellini beans, Italian seasoning, crushed red pepper flakes (if using), and add salt and pepper to taste.
6. Simmer the Soup:
Reduce the heat, cover the pot, and let it simmer for about 15 minutes. This allows the flavors to meld and the chicken to cook through fully.
7. Add the Pasta:
Next, add the pasta to the pot and cook according to the package instructions, usually around 8-10 minutes until it’s al dente.
8. Toss in the Spinach:
When the pasta is almost done, stir in the fresh spinach leaves and let them wilt, which will take about 2 minutes.
9. Creamy Finish:
Lower the heat a bit and stir in the heavy cream, warming it through but making sure it doesn’t boil.
10. Final Adjustments:
Give the soup a taste and adjust the seasoning with extra salt and pepper if needed.
11. Serve & Enjoy:
Enjoy your soup hot, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. It pairs perfectly with slices of crusty bread for sopping up that delicious broth!
Now, settle in with a cozy bowl of your Tuscan Chicken Soup and relish the warm flavors that dance on your taste buds. Perfect for chilly nights!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken, but make sure to thaw it first. Thaw frozen chicken in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. This will help prevent excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Just reheat on the stove over low heat, adding a splash of broth or cream to refresh it as needed.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, coconut milk, or even skip the cream altogether for a broth-based soup. Just adjust to your taste preference!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a bit of broth if the soup has thickened too much.
