Description
Tuscan Chicken Soup is a hearty, comforting meal inspired by the rustic flavors of the Italian countryside, packed with shredded chicken, vegetables, beans, pasta, and herbs in a savory broth.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup cannellini beans, drained and rinsed
- 2 cups cooked, shredded chicken
- 1 cup chopped kale or spinach
- ½ cup small pasta (such as ditalini or orzo)
- ¼ cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
2. Sprinkle in the oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir everything together, allowing the spices to bloom for about 30 seconds. Then, pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
3. Once the broth starts to simmer, add the drained cannellini beans and the cooked, shredded chicken. Let everything cook together for about 10 minutes.
4. Stir in the small pasta and let it cook directly in the broth until tender, about 8–10 minutes. If needed, add more broth or water for desired consistency.
5. Once the pasta is nearly done, stir in the chopped kale or spinach and let it wilt into the soup.
6. Remove the soup from the heat and stir in ¼ cup of grated Parmesan cheese.
7. Ladle the soup into bowls, garnish with fresh parsley and extra Parmesan, and serve hot with crusty bread.
Notes
Shredded vs. Diced Chicken: Shredded chicken blends better with the broth for a meaty bite, but diced chicken is also fine.
Broth Consistency: Add extra broth for a thinner soup or simmer longer for a thicker texture.
Make It Dairy-Free: Omit the Parmesan or use a dairy-free alternative.
Gluten-Free Option: Use gluten-free pasta or omit and add more beans or vegetables.
Batch Cooking Tip: Cook pasta separately if meal prepping to avoid it soaking up too much liquid.
Herb Variations: Add fresh basil, rosemary, or thyme at the end for extra flavor.
Spice Level Adjustment: Adjust red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg