Description
Tuscan Chicken Soup is a hearty and comforting Italian-inspired soup featuring tender shredded chicken, nutrient-packed kale, cannellini beans, and small pasta in a flavorful tomato and herb broth. Perfect for a nutritious weeknight dinner or cozy lunch, this soup is easy to prepare on the stovetop and packed with wholesome ingredients that warm you inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broth and Protein
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Vegetables and Beans
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup kale, chopped
Pasta and Garnishes
- 1/2 cup small pasta such as ditalini or orzo
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook and stir for 5 to 6 minutes until the vegetables start to soften and become fragrant.
- Add Herbs and Seasonings: Stir in dried thyme, dried oregano, salt, and black pepper, mixing well to evenly coat the vegetables with the herbs and spices.
- Add Broth, Tomatoes, and Chicken: Pour in the chicken broth followed by the diced tomatoes with their juices and the cooked shredded chicken. Bring the mixture to a gentle simmer over medium heat.
- Add Beans and Kale: Once simmering, add the drained and rinsed cannellini beans and chopped kale. Continue cooking for about 5 more minutes until the kale is tender but still vibrant.
- Cook the Pasta: Stir in the small pasta. Cook according to the pasta package instructions (usually around 8-10 minutes) until al dente, stirring occasionally to prevent sticking.
- Finish with Cheese and Parsley: Remove the soup from heat. Stir in the grated Parmesan cheese until melted and well combined. Garnish each serving with chopped fresh parsley and serve hot.
Notes
- You can substitute spinach for kale if desired for a milder green.
- For a heartier soup, add extra cannellini beans or diced potatoes to increase volume.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
- To make this recipe gluten-free, use gluten-free pasta instead of regular pasta.
