This Tuscan Chicken Soup is a soul-warming, flavorful dish that comes together quickly and delivers big, rustic Italian flavors in just half an hour. With tender chicken, vibrant vegetables, white beans, and herbs all simmered in a savory broth, it’s the perfect weeknight comfort meal.
Why You’ll Love This Recipe
I love how this soup brings so much flavor with such minimal effort. It’s quick, hearty, and satisfying—everything I want in a bowl of soup. The mix of chicken, white beans, spinach, and tomatoes creates a beautiful balance of protein, fiber, and freshness. Plus, it’s one of those one-pot meals that makes cleanup a breeze.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
carrots, diced
celery, diced
garlic, minced
boneless skinless chicken breasts or thighs, cut into bite-sized pieces
chicken broth
canned diced tomatoes
cannellini beans, drained and rinsed
Italian seasoning
salt and pepper to taste
fresh baby spinach
parmesan cheese (for serving, optional)
fresh parsley (for garnish, optional)
directions
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I heat olive oil in a large pot over medium heat. I sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
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I stir in the garlic and cook for another minute until fragrant.
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I add the chicken pieces and cook until they’re browned on the outside, but not fully cooked through.
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Then I pour in the chicken broth, diced tomatoes, and beans. I season everything with Italian herbs, salt, and pepper.
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I bring the soup to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
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I stir in the fresh spinach and let it wilt for a couple of minutes.
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I serve the soup hot, topped with grated parmesan and a sprinkle of parsley if I’m feeling fancy.
Servings and timing
This recipe makes 4 to 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in just 30 minutes total.
Variations
I sometimes add cooked pasta or rice to bulk it up, especially if I want it to be extra filling. When I want a creamy twist, I stir in a splash of heavy cream or coconut milk at the end. If I’m out of spinach, kale or Swiss chard work just as well. For a vegetarian version, I skip the chicken and double up on beans or add lentils.
storage/reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I just warm it on the stove or in the microwave until hot. It also freezes beautifully—I portion it out and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
Can I use rotisserie chicken in this soup?
Yes, I often do that when I want to save even more time. I just shred the cooked chicken and add it during the last 5 minutes of simmering.
Is this soup gluten-free?
Yes, as long as the broth and any toppings I use are certified gluten-free, this soup naturally fits that diet.
Can I make this in a slow cooker?
Absolutely. I add everything except the spinach to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the spinach just before serving.
What can I serve with Tuscan Chicken Soup?
I like to serve it with crusty bread or a side salad. Sometimes I go all out with garlic bread for a cozy dinner.
How do I thicken the soup if it’s too brothy?
If I want a thicker texture, I mash some of the beans in the pot or let the soup simmer a bit longer uncovered to reduce the broth.
Conclusion
This Delicious Tuscan Chicken Soup is one of my favorite quick meals when I want something cozy, filling, and full of flavor without spending hours in the kitchen. It’s a reliable go-to recipe that feels like a warm hug in a bowl—and I know I’ll be making it again and again.
Print
Delicious Tuscan Chicken Soup Ready in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
This Delicious Tuscan Chicken Soup is a quick and hearty 30-minute meal full of rustic Italian flavors. Packed with tender chicken, white beans, spinach, tomatoes, and herbs, it’s a nourishing one-pot wonder perfect for busy weeknights. Cozy, comforting, and easy to customize!
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups fresh baby spinach
- Grated parmesan cheese (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add chicken and cook until browned on the outside, about 3–4 minutes.
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Pour in chicken broth, diced tomatoes, and cannellini beans.
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Season with Italian seasoning, salt, and pepper.
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Bring to a gentle boil, then reduce heat and simmer for 15 minutes, until chicken is fully cooked and vegetables are tender.
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Stir in spinach and let it wilt, about 2 minutes.
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Serve hot, topped with parmesan and parsley if desired.
Notes
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Use rotisserie chicken for even quicker prep—just add it during the last 5 minutes of cooking.
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Add cooked pasta, rice, or quinoa to bulk it up.
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For a creamy version, stir in a splash of heavy cream or coconut milk at the end.
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Kale or Swiss chard can be used instead of spinach.
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To thicken the soup, mash a few beans or simmer longer uncovered.
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