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
Scale
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.
