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
Scale
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.
