If you are craving a soul-warming meal that balances wholesome ingredients with rich, comforting flavors, this Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe is exactly what you need. It beautifully marries tender chicken, nutritious greens, and creamy Parmesan in a savory broth that’s both hearty and light. Every spoonful bursts with layers of flavor, from the garlicky aroma to the slight kick of red pepper flakes, making it a perfect dish to share with family or savor on your own during cozy moments.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients that come together to create a symphony of taste and texture. Each ingredient plays a crucial role, from the creamy Parmesan adding richness to the bright spinach giving a fresh pop of color and nutrients.
- Chicken breasts: Boneless and skinless, providing tender, lean protein as the star of the soup.
- Olive oil: Adds a subtle fruity richness while helping to sauté the aromatics beautifully.
- Onion: Chopped to melt into sweetness, building the flavor foundation for the broth.
- Garlic: Minced fresh to infuse the soup with its classic fragrant punch.
- Chicken broth: The flavorful liquid base that ties all the ingredients together perfectly.
- Diced tomatoes: Canned for convenience, they bring acidity and freshness that brighten the soup.
- Cannellini beans: These creamy white beans contribute protein, fiber, and a satisfying texture.
- Baby spinach: Adds vibrant color and delicate greens that wilt into the broth without overpowering.
- Dried basil and oregano: Classic Italian herbs that infuse the soup with warm, earthy notes.
- Red pepper flakes: Provides a gentle spicy kick that wakes up the palate.
- Heavy cream: Creates a luscious, velvety mouthfeel that makes this soup irresistibly comforting.
- Parmesan cheese: Grated and melted in, delivering umami richness and a slightly nutty finish.
- Salt and black pepper: Essential seasonings to elevate and balance all the flavors.
- Carrots and celery: Sliced and chopped, these vegetables add subtle sweetness and satisfying crunch to the broth.
How to Make Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe
Step 1: Brown the Chicken
Begin by heating your favorite large pot or Dutch oven over medium heat. Add the olive oil and let it warm to release its fragrant fruitiness. Place the chicken breasts in the pot, cooking each side until they develop a gorgeous golden-brown crust and are cooked through. This step locks in flavor and creates a firm texture that will shred beautifully later.
Step 2: Sauté the Onions and Garlic
After removing the chicken to rest, use the same pot to sauté chopped onions until translucent and gently sweet. Add minced garlic and cook just until fragrant, making sure not to burn it, as this will keep the soup’s flavor bright and fresh.
Step 3: Build the Soup Base
Pour in the chicken broth to the aromatic base, bringing it to a gentle simmer. Add the diced tomatoes, drained cannellini beans, sliced carrots, and chopped celery. These ingredients contribute layers of flavor and texture that make this soup so hearty!
Step 4: Simmer the Vegetables and Shred the Chicken
Let the mixture bubble away until the vegetables become tender and the aromas fill your kitchen. Meanwhile, shred the cooked chicken breasts into bite-sized pieces using two forks, prepping for an even distribution of protein throughout the soup.
Step 5: Combine and Season
Return the shredded chicken to the pot. Stir in the baby spinach along with dried basil, dried oregano, and red pepper flakes. Season generously with salt and black pepper, then allow the soup to simmer so the flavors marry and the spinach softens.
Step 6: Finish with Cream and Parmesan
Pour the rich heavy cream into the pot, stirring to create a creamy, comforting texture that’s irresistible. Add the grated Parmesan cheese, gently folding it in until melted and perfectly blended. Give the soup a final taste, adjusting the seasoning if necessary, and remove it from heat just before serving.
How to Serve Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan cheese on top adds a salty, nutty flourish that melts into every bite. For an extra touch, a few fresh basil leaves or a drizzle of high-quality olive oil lends visual appeal and fresh aroma.
Side Dishes
This Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe shines with crusty bread or garlic baguette slices, perfect for soaking up the creamy broth. A crisp green salad with lemon vinaigrette pairs well to balance the richness.
Creative Ways to Present
Serve the soup in charming rustic bowls or mini bread bowls for an eye-catching presentation. You could also add a dollop of pesto or swirl in a spoonful of mascarpone cheese to elevate your bowl into something truly special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day.
Freezing
This soup freezes beautifully. Pour into freezer-safe containers, leaving room for expansion, and store for up to 3 months. Keep in mind that the spinach might darken during freezing, but the flavor remains intact.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the soup has thickened too much. Avoid boiling to preserve the delicate creaminess and fresh spinach.
FAQs
Can I use different types of beans in this soup?
Absolutely! While cannellini beans are traditional and creamy, you can substitute great northern or navy beans. Just make sure to rinse and drain them before adding to the soup.
Is it possible to make this soup vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Consider adding more beans or even some cubed firm tofu for protein, and increase the herbs for robust flavor.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken and sauté the onions and garlic beforehand, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add spinach and cream near the end to keep them fresh.
What can I use if I don’t have heavy cream?
You can substitute with half-and-half or whole milk for a lighter version, though the soup won’t be quite as rich. For dairy-free options, coconut milk works well, lending a slight sweetness.
How spicy is the soup with red pepper flakes?
The amount of red pepper flakes adds just a subtle warmth, not overwhelming heat. You can adjust the quantity based on your spice preference, or omit it altogether for a milder dish.
Final Thoughts
This Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe is a comforting, flavorful hug in a bowl that’s perfect any time you want a nourishing meal with a touch of elegance. Its balance of creamy, savory, and fresh ingredients makes it a true crowd-pleaser. I can’t wait for you to try it and share the joy it brings to your table!
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Tuscan Chicken Soup with Spinach, Cannellini Beans, and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Tuscan Chicken Soup is a comforting and creamy soup packed with tender chicken breasts, cannellini beans, fresh baby spinach, and a medley of vegetables simmered in a savory chicken broth with Italian herbs. Finished with a touch of heavy cream and Parmesan cheese, this hearty soup brings rich Tuscan flavors to your table, perfect for warming up any day.
Ingredients
Protein
- 4 boneless, skinless chicken breasts
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 2 celery stalks, chopped
- 2 cups baby spinach
Liquids
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup heavy cream
Beans & Cheese
- 1 (14.5 ounce) can cannellini beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Heat the pot: Heat a large pot or Dutch oven over medium heat to prepare for cooking the chicken and vegetables.
- Add olive oil: Pour in the olive oil and let it warm up for about a minute to create a fat base for sautéing.
- Cook chicken: Place the chicken breasts in the pot and sear for 5-7 minutes on each side until browned and thoroughly cooked, ensuring juicy meat.
- Set chicken aside: Remove the cooked chicken breasts and transfer them to a cutting board to rest while you cook the vegetables.
- Sauté onion: In the same pot, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until they turn translucent and fragrant.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning and bring out its aroma.
- Add broth and heat: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat to start building the soup base.
- Add tomatoes, beans, and vegetables: Stir in the diced tomatoes, cannellini beans, sliced carrots, and chopped celery, evenly combining all ingredients.
- Simmer vegetables: Let the soup simmer for about 10 minutes so the vegetables become tender and flavors meld together.
- Shred chicken: While the soup simmers, use two forks to shred the cooked chicken breasts into bite-sized pieces.
- Reintroduce chicken: Add the shredded chicken back into the pot with the soup, stirring to incorporate the protein evenly.
- Add greens and herbs: Stir in the baby spinach, dried basil, dried oregano, and red pepper flakes for a touch of Tuscan flavor and color.
- Season soup: Season generously with salt and black pepper to taste, blending the seasoning throughout the soup.
- Continue simmering: Allow the soup to simmer for another 5-7 minutes, letting the spinach wilt and flavors intensify.
- Add cream: Pour in the heavy cream and stir to create a rich, creamy texture that balances the savory ingredients.
- Incorporate Parmesan: Mix in the grated Parmesan cheese until it melts smoothly and integrates fully, adding depth of flavor.
- Taste and adjust: Taste the soup and adjust seasoning with more salt or pepper if needed for perfect balance.
- Remove from heat: Turn off the heat and prepare to serve the soup while it’s hot and comforting.
- Garnish and serve: Garnish with additional Parmesan cheese if desired, then ladle into bowls and enjoy this hearty Tuscan Chicken Soup.
Notes
- You can substitute kale or Swiss chard for baby spinach if preferred.
- For a lighter soup, replace heavy cream with half-and-half or milk.
- Use low-sodium chicken broth to better control salt content.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adding freshly chopped parsley or basil at the end can enhance freshness.
