This Hearty Tuscan Chicken Soup is loaded with tender chicken, fresh veggies, and beans. It’s like a warm hug on a chilly day!
You’ll love how filling and tasty this soup is. I often make it in big batches, so I always have a cozy meal ready for those surprise gloomy days! ☔️
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds flavor, but you can use vegetable or canola oil in a pinch. I’ve noticed the taste is slightly different but still delicious!
Onion: A medium onion is essential for flavor. If you’re out, shallots can work as a substitute, providing a milder taste.
Chicken: I love using rotisserie chicken for its convenience and flavor, but boiled chicken works too. If you need a vegetarian option, swap in chickpeas or lentils.
Kale or Spinach: Both greens give a nutrient boost and vibrant color. If you don’t have either, Swiss chard or even mixed greens can be great alternatives.
Pasta: Any small pasta like ditalini adds heartiness. You can substitute it with rice or quinoa if you prefer a gluten-free option.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Getting your vegetables right is key to a good soup! The goal is to make them tender but not mushy. Here’s a simple way to do it:
- Start with medium heat and allow the onions to soften before adding tougher veggies like carrots and celery.
- Stir occasionally and watch for browning, which adds flavor. If they start sticking, lower the heat slightly.
- Keep cooking until they’re just fork-tender—around 5-7 minutes should do the trick for this soup.
These small tips can really elevate your soup! Enjoy your cooking adventure! 🍲
Hearty Tuscan Chicken Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
For the Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
For the Soup:
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- 1/2 cup small pasta (like ditalini or elbow macaroni)
For Garnish:
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese (for serving)
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This Hearty Tuscan Chicken Soup takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal, yet flavorful enough for a cozy dinner with family or friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery to the pot. Stir occasionally while cooking for about 5-7 minutes, or until the veggies are softened and the onion is translucent.
2. Add Seasonings:
Once the veggies are ready, add the minced garlic, dried oregano, thyme, and red pepper flakes (if you like a bit of heat!). Cook for another 1-2 minutes until everything is fragrant and well combined.
3. Combine the Broth and Chicken:
Pour in the chicken broth, diced tomatoes (with their juice), shredded chicken, and cannellini beans. Mix everything together well. Bring the mixture to a boil, then reduce the heat. Let it simmer gently for about 15 minutes to allow the flavors to meld.
4. Cook the Pasta:
Add the small pasta to the soup and cook according to the package instructions until it is al dente, which usually takes around 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
5. Add Greens and Season:
When the pasta is almost cooked, stir in the chopped kale or spinach. Allow it to cook for another 3-5 minutes until the greens are wilted. Taste and season the soup with salt and black pepper to your preference.
6. Serve and Enjoy:
Once everything is cooked and seasoned to your liking, ladle the soup into bowls. Top each serving with freshly grated Parmesan cheese and garnish with chopped basil or parsley. Serve hot with crusty bread on the side for the perfect cozy meal.
Enjoy this delicious and nourishing Tuscan Chicken Soup!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Soup?
Absolutely! If using frozen chicken, make sure to thaw it completely before shredding. You can thaw chicken safely overnight in the fridge or quickly in a sealed bag submerged in cold water. If you’re short on time, consider cooking the chicken directly in the broth until fully cooked, then shred it.
What Can I Substitute for Cannellini Beans?
If you don’t have cannellini beans, you can easily swap them for other white beans, such as great northern beans or navy beans. Chickpeas also make a great alternative if you want a different texture!
Can I Prepare This Soup Ahead of Time?
Yes! This soup keeps well in the fridge for up to 3 days. Just reheat it gently on the stove. If you plan to make it ahead, consider adding the pasta when you’re ready to eat to avoid it becoming mushy during storage.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the soup thickens too much after refrigeration, simply add a splash of chicken broth or water when reheating to reach your desired consistency!