Go Back
–+ servings
Tuscan Style Chicken Soup

Cozy Tuscan Style Chicken Soup for Heartwarming Nights

This Tuscan Style Chicken Soup warms your heart with comforting flavors, blended with tender chicken, cannellini beans, and kale, ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and depth; feel free to use any neutral oil if needed.
  • 1 cup Onion Chopped yellow onion is recommended for its sweetness.
  • 3 cloves Garlic Minced for optimal flavor distribution.
  • 1 teaspoon Fresh Thyme Adjust quantity to taste if using dried.
  • 2 stalks Celery Choose fresh stalks for the best flavor.
  • 2 medium Carrots Diced; other root vegetables can be used as substitutes.
  • 2 medium Potatoes Diced; can substitute with sweet potatoes.
  • 6 cups Chicken Stock Homemade is ideal, but low-sodium store-bought works.
  • to taste Salt & Black Pepper Essential seasonings; adjust to suit your taste.
For the Chicken & Beans
  • 1 can Cooked Cannellini Beans Drained; adds protein and creaminess.
  • 2 cups Skinless Cooked Chicken Breasts Shredded; chicken thighs can be used for extra flavor.
For the Greens & Garnish
  • 2 cups Kale Chopped; can swap with spinach or Swiss chard.
  • to taste Fresh Parsley Chopped; optional replacement with other fresh herbs.
  • to taste Grated Parmesan Optional for a vegan alternative.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 1-2 minutes. Add 1 chopped yellow onion and sauté for about 5 minutes, stirring occasionally until the onion is soft and translucent.
  2. Add 3 cloves of minced garlic and 1 teaspoon of fresh thyme to the pot. Sauté for an additional 1-2 minutes.
  3. Stir in 2 chopped celery stalks, 2 diced carrots, and 2 diced potatoes, cooking for 5-7 minutes until they soften.
  4. Pour in 6 cups of chicken stock, then season with salt and black pepper to taste. Increase the heat and bring to a gentle simmer, then reduce to low. Let it simmer for about 10 minutes.
  5. Incorporate 1 can of drained cannellini beans and 2 cups of shredded cooked chicken into the simmering broth. Stir gently and simmer for another 10 minutes.
  6. Add 2 cups of chopped kale, mixing well. Cook for an additional 3-5 minutes until the kale wilts.
  7. Ladle the hot soup into bowls, garnishing with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 3 days. Reheat gently. For freezing, cool completely before transferring to freezer-safe containers, suitable for up to 3 months.

Tried this recipe?

Let us know how it was!