I first tasted a version of this Tuscan Chicken Soup during a trip to Florence, where a small family restaurant served it as their daily special. The combination of tender chicken, vibrant vegetables, and aromatic herbs in a rich broth was so memorable that I spent years perfecting my own version. Now, this soup has become a staple in my home, especially on chilly evenings when we need something nourishing but don’t have hours to spend in the kitchen.
Table of Contents
Ingredients for Tuscan Chicken Soup
Creating this flavorful soup starts with quality ingredients. I always use fresh vegetables and good chicken broth for the best results. My secret is adding a bit of Parmesan at the end – it makes all the difference in creating that rich, savory flavor.
- 2 tablespoons olive oil
- 1 small onion, diced – I recommend using a sweet onion for better flavor
- 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) – My preference is to include these for a gentle warmth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth – I usually use low-sodium to control the salt level
- 1 can (14.5 oz) diced tomatoes
- 1 cup cannellini beans, drained and rinsed
- 2 cups cooked, shredded chicken – Pro tip: rotisserie chicken works perfectly here
- 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)
Step-by-Step Instructions
I recommend preparing all your ingredients before starting to cook. This method, known as mise en place, makes the cooking process smooth and enjoyable.
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until vegetables soften and onions turn translucent.
Step 2: Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir for 30 seconds until fragrant. Pour in chicken broth and diced tomatoes with their juices. Stir well to combine.
Step 3: Once the broth begins to simmer, add cannellini beans and shredded chicken. Cook for 10 minutes to allow flavors to meld. Avoid boiling too vigorously to maintain the soup’s clarity.
Step 4: Stir in small pasta and cook until tender, about 8-10 minutes. If soup thickens too much, add additional broth or water. When pasta is nearly done, add kale or spinach and let it wilt into the soup.
Step 5: Remove from heat and stir in grated Parmesan cheese. Ladle into bowls and garnish with fresh parsley and extra Parmesan. Serve hot with crusty bread for dipping.
What to Serve with Tuscan Chicken Soup
The perfect side dishes complement this soup’s rustic Italian flavors while adding variety to your meal.
Crusty Garlic Bread: The perfect vehicle for soaking up every last drop of the flavorful broth. The garlic notes enhance the soup’s Italian character. For a protein-rich alternative, try our High-Protein Garlic Bread recipe.
Simple Side Salad: A fresh arugula salad with lemon vinaigrette provides a crisp, peppery contrast to the warm, hearty soup. Add some Grilled Chicken Strips to make it a complete protein-packed meal.
Grilled Cheese Sandwich: For extra indulgence, a classic grilled cheese with provolone creates the ultimate comfort meal combination. Our Protein-Boosted Grilled Cheese adds extra nutritional value.
Roasted Vegetables: Roasted zucchini and bell peppers add a smoky dimension that pairs beautifully with the soup’s herbaceous notes. Try our Herb-Roasted Vegetables for a perfect pairing.
Storage & Serving Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day. I recommend storing pasta separately if making ahead to prevent it from becoming too soft.
Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. For meal prep, consider freezing individual portions without the pasta, then adding freshly cooked pasta when reheating. This soup also tastes wonderful with a drizzle of high-quality olive oil just before serving.
FAQs
Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then transfer all ingredients except pasta and greens to the slow cooker. Cook on low for 4-6 hours, adding pasta and greens during the last 15 minutes.
Can I use dried beans instead of canned?
Absolutely, but you’ll need to cook them separately first as they require longer cooking time than the soup.
Is this soup freezer-friendly?
Yes, but I recommend freezing without the pasta and adding it fresh when reheating to prevent it from becoming mushy.
Tuscan Chicken Soup
Ingredients
Equipment
Method
- 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. The aroma should be fragrant but not browned.
- 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). Give it a good stir to combine all the flavors. Taste at this point and adjust salt if needed.
- Once the broth starts to simmer, add the drained cannellini beans and the cooked, shredded chicken. Let everything cook together for about 10 minutes so the flavors meld and the chicken absorbs the seasoning. The broth should start to take on a rich, savory color.
- Stir in the small pasta and let it cook directly in the broth until al dente, about 8–10 minutes depending on the pasta size. Check for doneness after 7 minutes to avoid overcooking. If the soup starts to thicken too much, add a bit more broth or water to reach your desired consistency. Once the pasta is nearly done, stir in the chopped kale or spinach and let it wilt into the soup, which should take about 1-2 minutes.
- Remove the soup from the heat and stir in ¼ cup of grated Parmesan cheese. The cheese will melt into the broth, adding a subtle richness. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan. Serve hot with crusty bread for dipping.
