Tuscan Chicken Soup

There’s something about Tuscan Chicken Soup that feels like a warm hug on a cold day. I first discovered this hearty and flavorful soup while traveling through the countryside of Tuscany a few years ago. After enjoying a rustic bowl in a small trattoria nestled in the hills outside Florence, I was hooked. The rich tomato broth, tender chicken, creamy white beans, and fresh vegetables all came together in a way that was both comforting and deeply satisfying.

Since then, I’ve recreated and refined this recipe dozens of times in my home kitchen. It has quickly become one of my favorite soups to make in the fall and winter months—or anytime I want to bring a bit of rustic Italian charm to the dinner table. Whether you’re looking for a cozy weeknight meal, something hearty to feed a crowd, or just a healthy, soul-warming dish, this Tuscan Chicken Soup delivers on every front.

Why You’ll Love This Recipe

• Ready in under an hour, perfect for busy weeknights
• Packed with protein and vegetables for a balanced meal
• Freezer-friendly and meal-prep approved
• Naturally gluten-free and easy to make dairy-free
• Customizable with your favorite veggies or grains
• A one-pot dish with minimal cleanup

Ingredients You’ll Need

Here’s everything you need to make Tuscan Chicken Soup, along with tips and substitution options:

Main Ingredients

• Chicken thighs (boneless, skinless): Juicier and more flavorful than chicken breast, these hold up beautifully in soup. You can also use cooked rotisserie chicken to save time.
• Olive oil: For sautéing the vegetables and building flavor. Use extra virgin for best results.
• Yellow onion (1 medium): Adds sweetness and depth.
• Garlic (4 cloves): A must for that signature Tuscan flavor.
• Carrots (2 medium, diced): Brings natural sweetness and color.
• Celery (2 ribs, diced): Adds a savory base note.
• Diced tomatoes (1 can, 14.5 oz): Use fire-roasted for extra depth.
• Chicken broth (4 cups): Choose low-sodium for better control of seasoning.
• Cannellini beans (1 can, drained and rinsed): Creamy white beans that add protein and texture.
• Kale (2 cups, chopped): Traditional and nutrient-packed. Spinach or Swiss chard works as an alternative.
• Italian seasoning (1 tsp): A blend of herbs like oregano, thyme, and basil.
• Salt and black pepper: To taste.
• Red pepper flakes (optional): For a gentle kick of heat.
• Parmesan rind (optional): Infuses a savory, umami flavor into the broth as it simmers.

Optional Additions

• Pasta (like small shells or ditalini): For a heartier version.
• Lemon juice or zest: To brighten the soup before serving.
• Heavy cream or coconut milk (¼ cup): For a creamy finish.

How to Make Tuscan Chicken Soup (Step-by-Step)

Step 1: Sauté Aromatics

In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, until softened and translucent.

Why this matters: Sautéing the vegetables builds the foundational flavor for the entire soup.

Step 2: Add Garlic and Seasoning

Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Cook for 30 to 60 seconds until fragrant.

Tip: Be careful not to burn the garlic—it can turn bitter quickly.

Step 3: Brown the Chicken

Push the vegetables to the side of the pot and add the chicken thighs. Sear them for 2 to 3 minutes per side until lightly browned.

Note: This step locks in the flavor and ensures the chicken doesn’t taste bland.

Step 4: Add Broth and Tomatoes

Pour in the chicken broth and diced tomatoes. Scrape up any browned bits from the bottom of the pot—this is where a lot of flavor lives. If you have a Parmesan rind, drop it in now.

Bring everything to a simmer.

Step 5: Simmer and Shred

Cover the pot partially with a lid and let the soup simmer for 20 to 25 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the pot.

Step 6: Add Beans and Kale

Stir in the cannellini beans and chopped kale. Simmer for another 5 to 10 minutes until the kale is tender.

Why kale now? Adding it toward the end keeps it vibrant and prevents overcooking.

Step 7: Finish and Serve

Taste the soup and adjust seasoning with salt, pepper, or a splash of lemon juice. Ladle into bowls and top with grated Parmesan, if desired.

Expert Tips for the Best Results

• Use bone-in chicken thighs for deeper flavor. Just remove the bones before shredding.
• Don’t skip the sauté step. Taking time to brown the aromatics and chicken builds a more complex broth.
• Add a Parmesan rind. It melts slowly into the soup, adding incredible depth.
• For a creamy version, stir in a splash of cream at the end. Just ¼ cup can transform the texture.
• Use homemade chicken stock if you have it. The richness is unmatched.

Variations and Substitutions

• Vegetarian: Swap chicken for extra beans or chickpeas and use vegetable broth.
• Low-carb: Skip the beans and replace them with extra leafy greens or mushrooms.
• Spicy: Add a diced jalapeño with the garlic or bump up the red pepper flakes.
• Creamy Tuscan Chicken Soup: Stir in cream cheese or coconut cream for a dairy-free creamy base.
• With grains: Add cooked farro, rice, or orzo for a more filling soup.

Serving Suggestions

Tuscan Chicken Soup is a complete meal on its own, but here are some pairings that complement it beautifully:

• Crusty sourdough or ciabatta bread for dipping
• Side salad with lemon vinaigrette for a fresh contrast
• The glass of dry white wine like Pinot Grigio or Sauvignon Blanc
• Grilled cheese sandwiches for a cozy combo

Storage and Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Let the soup cool completely, then freeze in character quantities for up to 3 months

Reheating: Warm gently on the stove over medium heat or microwave in 1-minute intervals, stirring between each.

Tip: If using pasta, consider storing it separately to prevent sogginess.

Recipe FAQs

What is Tuscan Chicken Soup made of?

Tuscan Chicken Soup typically includes chicken, vegetables like carrots and celery, cannellini beans, tomatoes, kale, and Italian herbs simmered in a savory chicken broth.

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts. However, thighs tend to be juicier and more flavorful, especially in soups.

How can I make this soup dairy-free?

Omit the Parmesan rind and garnish, and avoid adding cream. You can finish the soup with a touch of coconut milk or cashew cream for richness.

Is Tuscan Chicken Soup healthy?

Absolutely. It’s high in protein, packed with vegetables, and low in processed ingredients. You can reduce sodium by using low-sodium broth and limiting added salt.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then add all ingredients (except kale) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add kale in the last 30 minutes.

Nutrition Information (Approximate Per Serving)

• Calories: 320
• Protein: 28g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 5g
• Sodium: 480mg
• Sugar: 4g

Tuscan Chicken Soup is one of those recipes that never fails to comfort, nourish, and impress. Whether you’re cooking for a crowd or just want a cozy dinner on a chilly night, this rustic Italian-inspired soup delivers bold flavor and satisfying texture in every spoonful. I hope you give it a try—it’s a staple in my kitchen, and I’m sure it will become one in yours too.

If you make this recipe, don’t forget to leave a comment, rate it, or share it with your fellow soup lovers. Your feedback means the world and helps others discover it, too.