Tuscan-Style Chicken Soup: A Hug in a Bowl!

Craving a warm, hearty meal that feels like a big cozy hug? This Tuscan-Style Chicken Soup is your answer! Packed with tender chicken, wholesome veggies, and creamy cannellini beans, it’s a one-pot wonder that delivers big flavors with minimal effort.

Perfect for busy weeknights, meal prep, or whenever you need a nourishing bowl of goodness, this soup is proof that simple ingredients can come together in the most delicious way. And the best part? It’s super customizable—go gluten-free, make it vegetarian, or even add a creamy twist.

Trust me, one spoonful of this rich, flavorful broth, and you’ll be hooked! Ready to make your kitchen smell amazing? Let’s get cooking

Tuscan-Style Chicken Soup Recipe

A hearty and comforting soup filled with vegetables, beans, and shredded chicken—perfect for warming up on a chilly day!

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Course: Main Course

Cuisine: Italian

Keyword: Tuscan-Style Chicken Soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 415kcal

Ingredients

1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
2 sprigs fresh thyme (or ½ tsp dried thyme)
1 celery stalk, sliced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and diced
4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
½ tsp salt
½ tsp black pepper
14 oz (400g) cooked cannellini beans, drained and rinsed
2 cooked, skinless chicken breasts, shredded
3.5 oz (100g) chopped kale
Small bunch fresh parsley, chopped
2 tbsp finely grated parmesan cheese

For Serving

Fresh thyme
Toasted granary bread (use gluten-free bread if needed)

Instructions

Sauté the Onion
Heat olive oil in a large saucepan over medium-low heat.
Add chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
Add Garlic and Thyme
Stir in minced garlic and thyme. Cook for another 2 minutes.
Add Vegetables and Stock
Add celery, carrots, and potatoes.
Pour in the chicken stock, then season with salt and black pepper.
Bring to a boil, then reduce heat and let simmer for 20 minutes.
Incorporate Beans and Chicken
Stir in the drained cannellini beans and cook for an additional 5 minutes.
Add shredded chicken, stirring well to combine, and cook for 2-3 minutes.
Add Kale and Finish Cooking
Stir in chopped kale and simmer for another 1-2 minutes until wilted.
Taste and adjust seasoning if needed.
Serve and Garnish
Ladle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme.
Serve with toasted granary bread.

Nutrition

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Tips & Modifications

Make it Gluten-Free

Use gluten-free stock and serve with gluten-free bread.

Make-Ahead Instructions

Prepare the soup in advance, let it cool, and store it in the fridge for up to 2-3 days.
Reheat in a pot over medium heat until piping hot before serving.

Freezing Instructions

Allow the soup to cool completely before transferring to an airtight container.
Freeze for up to 3 months.
Thaw overnight in the fridge and reheat in a pot until hot.

Variations & Additions

Thicker Soup: Stir in chunks of slightly stale bread (like in Ribollita soup) 15 minutes before the soup is done.
Vegetarian Version: Omit the chicken, use a high-quality vegetable stock, and substitute parmesan with a vegetarian Italian-style cheese.
Bean Swap: Use chickpeas or butter beans instead of cannellini beans.
Extra Veggies: Add leeks, mushrooms, or your favorite vegetables.
Creamy Twist: Stir in a splash of heavy cream and a squeeze of lemon juice for a richer texture.