Name: Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried); 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 6 cups chicken broth (preferably low-sodium); 2 cans cannellini beans, rinsed and drained; 2 cups cooked shredded chicken (rotisserie or home-cooked); 3 cups fresh spinach; Juice of 1 lemon; Salt and black pepper to taste; Red pepper flakes (optional)

When I need something hearty, healthy, and soul-warming, Tuscan Chicken Soup is my go-to. The first time I made it, I was struck by how something so simple could be so satisfying. Tender shredded chicken, creamy cannellini beans, and vibrant spinach come together in a savory broth that’s as nourishing as it is delicious. With just the right balance of herbs and a splash of lemon to brighten every spoonful, this soup is pure comfort food with a Mediterranean twist.

I love how adaptable this soup is. It’s perfect for weeknights, meal prep, or even impressing friends with something rustic yet elegant. It makes me feel like I’m eating in a tiny Italian farmhouse kitchen, surrounded by the smells of garlic and herbs. It’s warm, it’s hearty, and it’s exactly what I crave when I need a bowl of something that feels like a hug.

Why You’ll Love This Tuscan Chicken Soup

Healthy and satisfying: Packed with lean protein, fiber-rich beans, and fresh vegetables.
Quick and easy: Ready in under an hour with simple ingredients.
Perfect for leftovers: Flavors deepen the next day, making it even better.
One pot wonder: Less cleanup, more enjoyment.
Comfort food with a Mediterranean vibe: Fresh herbs, olive oil, and bold yet balanced flavor.

What Kind of Chicken Works Best for Tuscan Chicken Soup?

I’ve tried this soup with just about every type of chicken, and truthfully, it’s hard to go wrong. My favorite option is shredded rotisserie chicken—it’s convenient, tender, and already full of flavor. If you have leftover roasted chicken, that works beautifully too. Want to cook it from scratch? Boneless skinless chicken thighs simmered right in the broth will give you that rich, savory taste Tuscan soup is known for.

If you’re going for a lighter texture, poached chicken breasts can work, but keep an eye on the timing—they can get dry if overcooked. No matter which you choose, the key is tender chicken that soaks up all the goodness of the broth.

Options for Substitutions

Tuscan Chicken Soup is endlessly customizable. Whether you’re looking to clean out your fridge or tweak it to dietary preferences, here are a few great swaps:

Beans: Cannellini beans are traditional, but great northern or navy beans are excellent backups.
Spinach: Fresh baby spinach is easy to toss in, but kale or Swiss chard add a bit more texture and earthiness.
Carrots: You can skip them or replace them with diced sweet potatoes or butternut squash for a sweeter note.
Chicken: Swap with turkey, leftover holiday roast, or even plant-based chicken alternatives for a vegetarian twist.
Broth: A rich homemade chicken broth is gold, but store-bought low-sodium broth will still deliver.
Herbs: If you’re out of rosemary or thyme, Italian seasoning or herbes de Provence can step in.
Spice it up: Add red pepper flakes (as in the photo) for a subtle heat, or a drizzle of chili oil for bold spice lovers.

Ingredients for This Tuscan Chicken Soup

Every ingredient in this soup has a purpose—it’s all about layering flavor and creating comfort in a bowl. Here’s what goes into it and why it matters:

Shredded Chicken: This is the heart of the soup, providing protein and richness. Rotisserie or home-cooked, it adds a savory base.
Cannellini Beans: Creamy, mild, and protein-rich, these white beans thicken the soup naturally and make it hearty.
Carrots: Sweet and vibrant, they bring a subtle crunch and color contrast to the soup.
Onion: A must-have aromatic that lays the flavor foundation with warmth and depth.
Garlic: Essential for that Tuscan flavor—garlicky notes are key to the Mediterranean vibe.
Celery: Adds an earthy base flavor and a soft crunch to the broth.
Spinach: Tossed in at the end for a pop of green, it adds freshness and nutrients without overpowering.
Chicken Broth: This carries all the flavors and infuses everything with cozy richness.
Olive Oil: Used for sautéing the base ingredients, it adds depth and healthy fats.
Fresh Herbs (Rosemary, Thyme, Parsley): These add aromatic warmth and elevate the dish with authentic Tuscan flair.
Crushed Red Pepper Flakes (optional): For that perfect gentle heat that tingles the tongue just enough.
Salt and Black Pepper: To season and enhance every bite.
Lemon Juice: A final splash brightens the flavors and balances the richness of the broth.

Step 1: Sauté the Aromatics

Start by heating olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery. Cook for about 5–7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant. This base is what gives the soup its savory depth.

Step 2: Add the Herbs and Broth

Sprinkle in your chopped fresh rosemary and thyme (or Italian seasoning if using a blend). Stir to coat the vegetables, letting the herbs bloom in the warm oil. Then, pour in the chicken broth and bring the mixture to a gentle boil.

Step 3: Add Beans and Simmer

Rinse and drain the cannellini beans, then add them to the pot. Lower the heat to a simmer and let the soup cook uncovered for about 15–20 minutes. This lets the flavors meld together while the beans begin to soften more in the broth.

Step 4: Stir in the Chicken

Add the shredded chicken to the pot and stir. If using pre-cooked chicken, you just need to warm it through—about 5–10 minutes. If you’re cooking chicken directly in the soup, simmer until fully cooked, then shred and return it to the pot.

Step 5: Add the Spinach and Lemon

Once the soup is just about done, stir in the fresh spinach and squeeze in the lemon juice. Simmer for a final 2–3 minutes until the spinach wilts and the soup tastes bright and balanced.

Step 6: Taste and Adjust

Finish by tasting and adjusting the seasoning with salt and black pepper. Add a pinch of red pepper flakes if you want a touch of heat. Then it’s ready to serve!

How Long to Cook Tuscan Chicken Soup

From start to finish, this soup comes together in about 40 minutes. Here’s a quick breakdown:

Prep time: 10–15 minutes for chopping veggies and shredding chicken.
Sautéing aromatics: 7 minutes.
Simmering with broth and beans: 15–20 minutes.
Adding chicken and spinach: 5–10 minutes.

If you’re using raw chicken and cooking it in the broth, you may need to extend simmering time by an extra 10–15 minutes, depending on the thickness of the meat. Once the soup is done, let it rest for a few minutes off the heat to allow the flavors to settle.

Tips for Perfect Tuscan Chicken Soup

Sauté low and slow: Don’t rush the aromatics. Let the onions, carrots, and celery soften fully to build flavor at the base.
Use quality broth: Homemade or high-quality store-bought broth makes a massive difference in richness and depth.
Shred, don’t cube: Shredded chicken absorbs flavor more evenly and gives the soup a more rustic, comforting feel.
Finish with lemon: A splash of lemon juice at the end brightens the whole dish and balances the richness.
Don’t overcook the spinach: Add it last and let it just wilt to retain its color and nutrients.
Control the salt: Wait until the end to adjust salt—especially if your broth or rotisserie chicken is already seasoned.
Double batch it: This soup freezes beautifully, so make extra and stash some away for future meals.
Let it rest: Letting the soup sit for a few minutes after cooking deepens the flavor before serving.

Watch Out for These Mistakes While Cooking

Even a cozy soup like Tuscan Chicken can trip you up if you’re not careful. Here are a few missteps to avoid:

Overcooking the chicken: If you’re using pre-cooked or rotisserie chicken, only warm it through. Boiling it again will make it stringy and dry.
Adding spinach too early: It wilts quickly—toss it in during the final minutes to keep it vibrant and tender.
Using overly salty broth: This can throw off the flavor. Stick to low-sodium broth and season gradually.
Skipping the sauté step: Don’t rush into adding the broth—sautéing the aromatics builds the soup’s foundational flavor.
Too much lemon juice: A little brightens the soup, but too much can overpower the broth. Taste before you add more.
Neglecting seasoning at the end: The final taste test is essential. Don’t forget to adjust salt, pepper, and herbs to your liking.
Using mushy beans: If the canned beans are too soft, stir gently and avoid overcooking, or add them later in the simmer.
Boiling after adding spinach: This turns the greens dull and lifeless. Always simmer gently or remove from heat once they’re in.

What to Serve With Tuscan Chicken Soup?

A bowl of this soup is satisfying on its own, but the right pairings can elevate your meal to something really special.

Crusty Bread or Garlic Toast

Perfect for soaking up every last bit of broth. Try sourdough or a rustic Italian loaf.

Parmesan Garlic Breadsticks

Soft, cheesy, and just the right touch of indulgence to go alongside the lightness of the soup.

Simple Arugula Salad

Peppery greens tossed with lemon juice and olive oil provide a crisp, refreshing contrast.

Antipasto Skewers

A fun, no-fuss side with olives, cheese, cherry tomatoes, and salami—Tuscan vibes all around.

A Glass of Pinot Grigio or Chianti

A light white or a smooth red pairs beautifully with the herbal notes in the soup.

Flatbread with Herbed Olive Oil Dip

Warm flatbread dipped in rosemary-infused oil makes a rustic and flavorful match.

Whipped Ricotta Crostini

Toasty baguette slices topped with lemony whipped ricotta and a drizzle of honey or balsamic.

Lemon and Herb Couscous

A small side bowl of herbed couscous adds texture and complements the citrus in the soup.

Storage Instructions

One of the best things about Tuscan Chicken Soup is how beautifully it keeps. It actually tastes even better the next day as the flavors continue to meld.

Refrigerator: Store the soup in an airtight container for up to 4 days. Let it cool completely before refrigerating.
Freezer: It freezes well for up to 3 months. Freeze in individual portions for easy thawing and reheating. Just note that spinach may soften a bit more after freezing, but the flavor remains intact.
Reheating: Warm it on the stovetop over medium heat until it’s heated through. If frozen, thaw overnight in the fridge or use a low-heat microwave defrost setting before reheating.

To keep things fresh, add a squeeze of lemon and a small handful of fresh herbs after reheating to revive the brightness.

Estimated Nutrition

Here’s an approximate nutrition breakdown for one serving (based on 6 servings total):

Calories: 320
Protein: 28g
Fat: 11g
Carbohydrates: 28g
Fiber: 7g
Sugar: 4g
Sodium: ~680mg (varies depending on broth and added salt)

This soup is high in protein, rich in fiber, and naturally gluten-free. It’s a wholesome option whether you’re after a light lunch, an easy dinner, or a make-ahead meal that nourishes without fuss.

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them in advance. Dried cannellini beans should be cooked until tender before being added to the soup, or they’ll remain too firm.

What if I don’t have cooked chicken on hand?

No problem! You can simmer raw boneless chicken thighs or breasts in the broth (about 15–20 minutes), then shred them and return to the pot.

Can I use frozen spinach instead of fresh?

Absolutely. Just thaw and squeeze out excess water before adding it near the end of cooking. It won’t be quite as vibrant but still tastes great.

Is this soup gluten-free?

Yes! As long as your broth is certified gluten-free and you’re not serving it with gluten-based sides, it’s naturally gluten-free.

How do I reheat it from frozen?

Let it thaw in the fridge overnight or defrost gently in the microwave. Reheat over medium heat until hot, stirring occasionally. Add fresh lemon or herbs to refresh the flavor.

Can I make this in a slow cooker?

Definitely. Sauté the aromatics first, then transfer everything (except spinach and lemon) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add spinach and lemon in the last 10–15 minutes.

What vegetables can I add to bulk it up?

Zucchini, red bell peppers, or diced potatoes work great. Just be sure to cut them small so they cook evenly in the broth.

I don’t have lemon juice—what can I use instead?

Try a splash of white wine vinegar or a little apple cider vinegar. You need just a touch of acid to brighten the flavors.

Conclusion

Tuscan Chicken Soup is one of those magical dishes that checks every box—comforting, nutritious, and incredibly flavorful. It’s a recipe I come back to again and again because it’s simple, soul-warming, and customizable with whatever I have on hand. Whether you’re feeding a crowd, planning meals for the week, or just craving something cozy, this soup brings the essence of rustic Italian cooking right to your table. One pot, tons of flavor, and always a satisfying bowl waiting at the end.