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A bowl of hearty Tuscan Chicken Soup is shown in a tempting featured image.

Ultimate Tuscan Chicken Soup

This Tuscan Chicken Soup recipe captures the rustic heart of Tuscany with layers of flavor. Searing the chicken and sautéing the aromatics create a depth of flavor that elevates this soup from ordinary to extraordinary. Cannellini beans and spinach add heartiness and nutrition to this comforting and delicious soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 5 oz fresh spinach, roughly chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup heavy cream optional
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper.
  2. Sear the chicken in batches until browned on all sides. Remove the chicken and set aside. Do not overcrowd the pan.
  3. Add the remaining 1 tablespoon of olive oil to the pot. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Stir in the oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  6. Stir in the spinach and cannellini beans. Cook until the spinach is wilted, about 2-3 minutes.
  7. If desired, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.

Notes

For a richer flavor, use homemade chicken broth. You can substitute kale for spinach. For a vegetarian version, omit the chicken and use vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.