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Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken Soup

A cozy one-pot soup featuring tender chicken, cannellini beans, sun-dried tomatoes, leafy greens, cream, and Parmesan in a savory Italian-seasoned broth. It is comforting enough for a cold evening while still offering plenty of protein and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1½ pounds Boneless, skinless chicken breasts or thighs
  • 1 teaspoon Kosher salt, divided
  • ½ teaspoon Freshly ground black pepper, divided
Soup Base
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Smoked paprika, optional
  • ½ cup Oil-packed sun-dried tomatoes, drained and chopped
  • 6 cups Chicken broth
Finishing Ingredients
  • 1 cup Heavy cream
  • 1 15-ounce can Cannellini beans, drained and rinsed
  • 5 ounces Baby spinach
  • ½ cup Finely grated Parmesan cheese
  • 2 tablespoons Chopped fresh parsley, optional
  • to taste Lemon juice, optional

Method
 

Step-by-Step
  1. Season the chicken with about half of the kosher salt and black pepper.
  2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Brown the chicken for 3–4 minutes per side, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Reduce the heat to medium. Cook the onion for 4–5 minutes until softened, then add the garlic, Italian seasoning, smoked paprika if using, and sun-dried tomatoes. Cook for about 1 minute.
  4. Pour in the chicken broth and scrape the browned bits from the bottom of the pot.
  5. Return the chicken to the pot. Bring the soup to a gentle boil, reduce the heat, and simmer for 15–20 minutes, until the chicken reaches 165°F internally.
  6. Remove the chicken, shred or chop it, and return it to the pot.
  7. Stir in the heavy cream and cannellini beans. Simmer gently for 3–5 minutes without allowing the soup to boil vigorously.
  8. Add the baby spinach and cook for 1–2 minutes until wilted. If using chopped kale instead, cook it for 5–8 minutes until tender.
  9. Stir in the Parmesan, taste, and adjust the remaining salt and pepper. Finish with fresh parsley or a small squeeze of lemon juice if desired.

Notes

Brown the chicken first for a more flavorful broth. Add the cream and Parmesan near the end, and keep the soup below a full boil to help prevent curdling. Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Refrigerate leftovers promptly and reheat gently.