If you’ve ever wished for a comforting bowl of soup that feels like a warm hug from the heart of Italy, this Tuscan Chicken Soup Recipe is just what you need. Rich with tender shredded chicken, creamy cannellini beans, and a medley of vibrant veggies kissed by sun-dried tomatoes and fragrant herbs, this soup effortlessly combines simple ingredients into a dish bursting with flavor. Every spoonful offers that perfect balance of creamy texture, zesty tang from apple vinegar, and a subtle kick from red pepper flakes, making it an irresistible addition to your weeknight dinner or a cozy weekend treat.
Ingredients You’ll Need
Gathering straightforward, wholesome ingredients is key to making this Tuscan Chicken Soup Recipe shine. Each item plays an essential role, whether it’s adding depth, creaminess, or a pop of color, resulting in a harmonious bowl of satisfaction.
- 2 tablespoons olive oil: The golden base that gently sautés your veggies, infusing the soup with a delicate richness.
- 1 large yellow onion (diced): Adds sweetness and depth as it softens to translucent perfection.
- 1 tablespoon minced garlic: Brings warmth and an inviting aroma that sets the stage for every spoonful.
- 2 large carrots (peeled and sliced): Offers natural sweetness and a beautiful splash of orange to brighten the bowl.
- 1/3 cup diced sun-dried tomatoes: Concentrated tomato flavor that gives a subtle tang and vibrant color.
- 1 tablespoon tomato paste: Deepens the tomato notes for a richer, more complex broth.
- 4 cups low sodium chicken broth: The hearty, savory foundation that ties all flavors together without overpowering.
- 1/3 cup white apple vinegar: A surprising twist that adds brightness and balance to the soup’s creaminess.
- 1/2 cup heavy cream (dairy or non-dairy): Creates that beloved silky smooth texture and mellow richness.
- 1 15 ounce can cannellini beans (drained and rinsed): Provides protein and a creamy bite that complements the tender chicken.
- 3 cups shredded rotisserie chicken: Effortless, flavorful protein that makes this soup incredibly satisfying.
- 2 cups spinach: A fresh, leafy green that adds color and a boost of nutrients.
- 1 teaspoon dried thyme: Herbal notes that evoke the Tuscan countryside.
- 1/2 teaspoon oregano: Earthy flavor that pairs beautifully with the tomato and garlic base.
- 1/2 teaspoon Italian seasoning: An aromatic blend enhancing the Mediterranean vibe of the soup.
- 1 – 1 1/2 teaspoons salt: Essential for seasoning, start with 1 teaspoon and adjust to your taste.
- 1/2 teaspoon black pepper: Adds just the right amount of heat and depth.
- 1/4 teaspoon red pepper flakes: A subtle spicy kick to awaken the palate.
- 2 bay leaves: Infuse the broth with a gentle, herbal fragrance that elevates every bite.
How to Make Tuscan Chicken Soup Recipe
Step 1: Heat and Sauté Aromatics
Start by warming the olive oil in a large pot over medium heat—this creates the perfect canvas to build your soup’s flavor. Add the diced onion and sauté until it’s translucent, about 2 to 3 minutes. This step unlocks the onion’s natural sweetness, creating a foundation that’s delicate yet flavorful.
Step 2: Add Carrots and Garlic
Next, toss in the sliced carrots and cook for an additional three minutes so they begin to soften and release their natural sugars. Stir in the minced garlic for just one minute; you want your kitchen to fill with that intoxicating garlic aroma but avoid any bitterness from overcooking.
Step 3: Introduce Sun-Dried Tomatoes and Tomato Paste
Adding sun-dried tomatoes and tomato paste now builds a rich, tangy base that lends depth to the soup without overpowering the other flavors. Sauté these together for 1 to 2 minutes, letting their flavors meld beautifully with the sautéed veggies.
Step 4: Add White Apple Vinegar and Reduce
Pour in the white apple vinegar and allow it to simmer until most of the liquid evaporates. This step brightens the soup and brings a subtle tang that cuts through the creaminess later on, creating wonderful balance.
Step 5: Add Broth, Beans, Cream, and Seasonings
Now, pour in the chicken broth and stir in the cannellini beans and heavy cream. Sprinkle in dried thyme, oregano, Italian seasoning, salt, black pepper, and red pepper flakes without adding the bay leaves yet. This mixture forms your flavorful, hearty broth that’s both creamy and packed with layers of seasoning.
Step 6: Optional Blending for Creaminess
If you love super creamy soup, reserve a portion of the soup, blend it until smooth, and then stir it back into the pot. This technique gives you a luscious, velvety texture without losing those delightful bean chunks and veggies.
Step 7: Add Chicken and Bay Leaves, Simmer
Stir in your shredded rotisserie chicken along with the bay leaves. Let the soup simmer gently for at least 15 minutes so the flavors marry and the chicken heats through perfectly. This slow simmer deepens the savoriness and infuses the soup with comforting warmth.
Step 8: Finish with Spinach and Season
Finally, remove the bay leaves and stir in fresh spinach until it wilts from the residual heat. Give the soup a taste and adjust the seasoning as needed, adding more salt or pepper for a perfectly balanced final bowl.
How to Serve Tuscan Chicken Soup Recipe
Garnishes
To elevate your Tuscan Chicken Soup Recipe, consider garnishing with fresh parsley or a sprinkle of grated Parmesan cheese. These simple additions add a bright herbal note or a salty, savory finish that complements the creamy soup beautifully.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic toast for dipping, enhancing the eating experience by adding crunch and extra flavor. For a lighter option, serve with a simple mixed green salad drizzled with balsamic vinaigrette.
Creative Ways to Present
If you want to impress, ladle the soup into rustic bowls and place a dollop of pesto or a swirl of extra cream on top. You can also serve it in hollowed-out bread bowls for a charming, rustic presentation that’s both cozy and fun.
Make Ahead and Storage
Storing Leftovers
Your Tuscan Chicken Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture so you can enjoy it like it’s freshly made.
Freezing
This soup freezes well, making it perfect for meal prep. Allow the soup to cool completely, then transfer to freezer-safe containers or bags. When frozen, it will keep well for up to 3 months without sacrificing much of its deliciousness.
Reheating
When you’re ready to enjoy your leftovers, gently reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much during storage to bring back the silky consistency.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! You can cook and shred chicken breast on your own, but using rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time.
Is heavy cream necessary for this soup?
While the heavy cream adds richness and smoothness, you can substitute with coconut cream or a non-dairy creamer to keep the soup creamy and dairy-free without compromising taste.
How can I make this soup spicier?
To increase the heat, add more red pepper flakes or a dash of cayenne pepper. Just remember to add little by little so you don’t overpower the delicate balance of flavors.
Can this recipe be made vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the shredded chicken. You can add extra beans or some hearty vegetables like zucchini to keep it filling.
What does the white apple vinegar do in the recipe?
White apple vinegar adds a bright acidic note that balances the creaminess and deep flavors, preventing the soup from tasting too heavy while enhancing overall freshness.
Final Thoughts
There is something truly magical about this Tuscan Chicken Soup Recipe that feels like home in every bite. It’s one of those dishes you’ll find yourself reaching for again and again, whether you want comfort, flavor, or just a satisfying bowl of wholesome goodness. Give it a try—you might just discover a new family favorite that brings warmth to your table all year round.
Print
Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Low Fat
Description
This Tuscan Chicken Soup is a creamy, comforting dish packed with tender shredded chicken, cannellini beans, sun-dried tomatoes, and fresh spinach. Infused with Italian herbs and a splash of white apple vinegar for brightness, it’s perfect for a hearty meal. The soup is gently simmered on the stovetop, with an optional blended portion for extra creaminess.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 2 large carrots, peeled and sliced
- 1/3 cup diced sun-dried tomatoes
- 1 tablespoon tomato paste
- 4 cups low sodium chicken broth
- 1/3 cup white apple vinegar
Main Ingredients
- 1/2 cup heavy cream (dairy or non-dairy)
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups fresh spinach
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1 to 1 1/2 teaspoons salt (start with 1 teaspoon and adjust as needed)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
Instructions
- Heat oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced yellow onion and cook for 2-3 minutes until translucent and fragrant.
- Cook carrots and garlic: Add the sliced carrots and cook for 3 minutes, then stir in minced garlic and sauté for an additional 1 minute to release their flavors.
- Add sun-dried tomatoes and tomato paste: Stir in the diced sun-dried tomatoes and tomato paste; cook for 1-2 minutes to deepen the flavor.
- Deglaze with vinegar: Pour in the white apple vinegar and simmer until most of the liquid evaporates, infusing the soup base with a slight tanginess.
- Add liquids and beans: Incorporate the chicken broth, cannellini beans, and heavy cream along with dried thyme, oregano, Italian seasoning, salt, black pepper, and red pepper flakes. Do not add bay leaves yet.
- Blend for creaminess (optional): To enhance creaminess, blend a portion of the soup until smooth and return it to the pot, stirring well.
- Add chicken and bay leaves: Stir in shredded rotisserie chicken and the bay leaves, then let the soup simmer gently for at least 15 minutes to meld flavors.
- Finish with spinach: Remove bay leaves, add fresh spinach, and cook until wilted. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish optionally with parsley or cheese for an extra touch of flavor and presentation.
Notes
- For a dairy-free option, use non-dairy heavy cream alternatives like coconut or cashew cream.
- Blending a portion of the soup is optional but adds a richer, creamier texture.
- Adjust salt gradually to avoid over-seasoning since rotisserie chicken and broth can be salty.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Fresh spinach can be substituted with kale for a different texture and flavor.
