Tuscan Chicken Soup is a warm and hearty dish full of flavors! It’s made with tender chicken, fresh vegetables, and rich broth, giving you a big hug in a bowl.
Every spoonful is comforting, and it’s perfect for chilly days. I love to enjoy this soup with some crusty bread on the side. Who could resist that combination? 🥖
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness to the soup. If you’re looking for a lighter option, you can use avocado oil or even unsalted butter.
Chicken Broth: Low-sodium broth is best to control the saltiness. If you don’t have broth, water can work too, but it may need some extra seasoning.
Pasta: Ditalini or elbow macaroni are classic choices. If you’re gluten-free, there are many gluten-free pasta options available that can easily substitute.
Greens: Spinach is great for its quick wilting. You can swap it for kale, Swiss chard, or even frozen spinach if fresh isn’t available.
Heavy Cream: For a lighter soup, half-and-half or coconut milk will add creaminess without being too heavy. You can skip this entirely for a brothier soup!
How Can I Perfectly Cook the Pasta in Soup?
The pasta really makes or breaks the dish! To keep it just right, cook pasta separately if you’re making a big batch to avoid it getting soggy. If you want to cook it right in the soup, be attentive to the cooking time listed on the package so it remains al dente.
- Keep an eye on the soup while it simmers, and add the pasta just a few minutes before you’re ready to serve.
- By doing this, you’ll maintain the perfect texture and prevent it from soaking up all the broth!
Tuscan Chicken Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups chicken broth (preferably low sodium)
- 1 (14.5 oz) can diced tomatoes
Pasta and Proteins:
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
- 1 (15 oz) can cannellini beans, drained and rinsed
Fresh Ingredients:
- 4 cups fresh spinach or kale, chopped
- 1/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
- Optional: crusty bread for serving
Time Needed:
This soup takes about 15 minutes of prep time and an additional 20-25 minutes to cook, making it a perfect dish for a weeknight dinner. In total, you’ll need about 40 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and let it cook for about 4-5 minutes until it becomes soft and translucent.
2. Adding Vegetables:
Next, stir in the minced garlic and diced carrots. Cook these together for an additional 3-4 minutes until the carrots start to soften a bit.
3. Infusing Flavor:
Now, add the tomato paste, dried oregano, and dried basil. Stir everything well and cook for about 1 minute to let those wonderful flavors meld together.
4. Building the Soup Base:
Pour in the chicken broth and the canned diced tomatoes (along with their juices) into the pot. Bring this mixture to a gentle boil.
5. Cooking the Pasta:
Add your pasta to the boiling soup and cook according to the package instructions, usually about 8-10 minutes or until it’s al dente.
6. Adding Chicken and Beans:
Once the pasta is ready, stir in the shredded cooked chicken and the rinsed cannellini beans. Let it cook for another 2-3 minutes, just until everything is heated through.
7. Incorporating Greens:
Add in the chopped spinach or kale. Cook for an additional 2 minutes until the greens have wilted and brightened up.
8. Adding Cream:
Reduce the heat and gently stir in the heavy cream. Season the soup with salt and freshly ground black pepper to taste.
9. Serving It Up:
Remove the soup from heat and ladle it carefully into bowls. Don’t forget to sprinkle some grated Parmesan cheese on top!
10. Enjoy!
Serve your Tuscan Chicken Soup warm, ideally with some crusty bread on the side for dipping. Enjoy this cozy, delicious dish with your loved ones!
Happy cooking! 😊
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If you prefer fresh chicken, you can add diced chicken breast or thighs to the pot after sautéing the onion and garlic. Cook it until browned and fully cooked through before adding the broth and other ingredients.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, substitute the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth, and keep all the other ingredients as is for a hearty and flavorful soup!
Can I Freeze Leftover Soup?
Yes, Tuscan Chicken Soup freezes well! Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove.
What Can I Add to Boost Flavor?
If you’re looking to enhance the flavor, consider adding a splash of balsamic vinegar or a teaspoon of red pepper flakes for a bit of heat. Fresh herbs like basil or parsley added at the end can also brighten the soup beautifully!