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.
