Tuscan Chicken Soup

By Tyla | Last modified on Oct 7, 2025

Featured in: Dinner

Y’all, let’s talk about the kind of soup that makes you feel like you’re sitting at a rustic table in the Italian countryside, even if you’re actually in your pajamas on the couch. This Tuscan Chicken Soup is basically everything good about Italian comfort food in one glorious bowl. We’re talking tender chicken, creamy white beans, fresh spinach that wilts perfectly into the broth, sun-dried tomatoes for that sweet-tangy punch, and a rich, creamy base that’s flavored with garlic, Italian herbs, and just a hint of Parmesan. It’s the kind of soup that’s hearty enough to be a complete meal but elegant enough that you could totally serve it to company. Plus, it comes together in about 45 minutes, which means you can have restaurant-quality soup on a weeknight without losing your mind.

Why You’ll Love This Recipe

Restaurant-quality but made in your own kitchen
Creamy without being heavy — perfectly balanced
Ready in 45 minutes for busy weeknight dinners
One pot wonder = minimal cleanup
Packed with protein, veggies, and flavor
Great for meal prep — tastes even better the next day
Impressive enough for company but easy enough for Tuesday

The Good Stuff You’ll Need

For the Soup Base:

2 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
4 tbsp butter
1 large onion, diced
4 celery stalks, diced
4 carrots, diced
6 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 bay leaves

For the Tuscan Flavors:

1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, chopped
4 cups fresh baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tsp dried Italian seasoning
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

For Finishing:

1/4 cup fresh basil, chopped
Extra Parmesan cheese for serving
Crusty Italian bread
Lemon wedges (optional but brightens everything)

Let’s Do This

Step 1: Cook That Chicken

Season chicken breasts or thighs with salt and pepper.

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

Sear chicken for 5-6 minutes per side until golden brown (it doesn’t need to be cooked through yet).

Remove chicken to a plate and set aside — it’ll finish cooking in the soup.

Step 2: Build the Flavor Base

In the same pot, melt butter over medium heat.

Add diced onion, celery, and carrots (this is your Italian soffritto).

Cook for 6-8 minutes until vegetables are softened and starting to caramelize.

Add minced garlic and cook for another minute until fragrant.

Step 3: Make the Creamy Base

Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.

This creates a roux that’ll thicken your soup beautifully.

Gradually whisk in chicken broth, making sure no lumps form.

Add bay leaves, Italian seasoning, oregano, thyme, and red pepper flakes.

Bring to a boil, then reduce heat to a simmer.

Step 4: Add the Good Stuff

Dice or shred the seared chicken into bite-size pieces.

Add chicken back to the pot along with cannellini beans and sun-dried tomatoes.

Simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.

Step 5: Make It Creamy and Dreamy

Reduce heat to low and stir in heavy cream and Parmesan cheese.

Add fresh spinach and stir until wilted, about 2-3 minutes.

Remove bay leaves — nobody wants to bite into those!

Season with salt and pepper to taste — the Parmesan is salty, so taste first.

Step 6: Final Touches

Stir in fresh basil just before serving for that bright, fresh flavor.

Let the soup rest for 5 minutes to let flavors meld together.

Taste one more time and adjust seasoning as needed.

Serving Suggestions

Ladle into bowls and top with extra Parmesan and fresh basil.

Serve with crusty Italian bread or garlic bread for dipping.

A squeeze of fresh lemon juice brightens everything up beautifully.

A simple arugula salad with lemon vinaigrette makes a great side.

Switch It Up

Different Beans: Try great northern beans or chickpeas instead of cannellini.

Veggie Power: Add mushrooms, zucchini, or kale for extra vegetables.

Protein Swap: Use rotisserie chicken for even faster prep, or try Italian sausage.

Lighter Version: Use half-and-half instead of heavy cream for fewer calories.

Pasta Addition: Add small pasta like ditalini or orzo for extra heartiness.

Make-Ahead Magic

This soup actually gets better overnight as flavors meld together.

Store in the fridge for up to 4 days in an airtight container.

The soup will thicken when cold — just add broth or water when reheating.

Freezes well for up to 3 months (though cream soups can separate slightly when thawed).

Questions People Actually Ask

Q: Can I use chicken thighs instead of breasts? A: Absolutely! Thighs stay more tender and add extra flavor. Same cooking method applies.

Q: My soup is too thick/thin — help! A: Too thick? Add more broth or cream. Too thin? Simmer longer uncovered or make a flour slurry (1 tbsp flour + 2 tbsp water).

Q: Can I make this dairy-free? A: Use coconut cream instead of heavy cream and skip the Parmesan, or use dairy-free alternatives.

Q: What if I don’t have sun-dried tomatoes? A: You can skip them or use fresh cherry tomatoes, but sun-dried adds that concentrated sweet-tangy flavor that makes it Tuscan.

Q: Can I use dried beans instead of canned? A: Yes! Cook 1 cup dried beans first, then use in the recipe. Canned is just way more convenient.

Q: How do I prevent the cream from curdling? A: Add cream on low heat after removing from high heat, and don’t let the soup boil once cream is added.