What is Tuscan soup made of?

Tuscan soup typically includes a mix of hearty vegetables like carrots, potatoes, and celery, plus beans (usually cannellini), leafy greens like kale, and aromatic herbs such as thyme and garlic. Depending on the variation, it can feature sausage, chicken, or be vegetarian. The version we’ve shared highlights shredded chicken, kale, and white beans for a protein-rich and fiber-filled twist on the classic.

Is Tuscan chicken soup healthy?

Yes, Tuscan Chicken Soup is a healthy option , especially when made with low-sodium chicken stock and lean protein like skinless chicken breast. With fiber-rich beans, vitamin-packed kale, and fresh vegetables, it's a nourishing meal that supports digestion, immune function, and heart health. You can also make it dairy-free or gluten-free easily.

Can I make Tuscan soup without beans?

Absolutely. While cannellini beans add creaminess and protein, you can skip them if needed. Try replacing them with extra chicken, diced mushrooms, or cauliflower florets to maintain the soup’s body and texture. The flavor will still shine through thanks to the herbs and aromatics.

What makes Tuscan chicken soup creamy?

While the base recipe is broth-based, you can make it creamy by adding a splash of heavy cream , coconut milk , or even blending a portion of the beans with the broth. Another method is to stir in grated Parmesan cheese , which melts into the soup and adds richness.

Tuscan Chicken Soup – The Best Cozy One-Pot Meal for Fall

Tuscan Chicken Soup

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Tuscan Chicken Soup is a hearty, Italian-inspired comfort dish made with shredded chicken, cannellini beans, kale, and aromatic vegetables simmered in a rich chicken broth. Perfect for a cozy, wholesome meal.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
2 sprigs fresh thyme or ½ tsp dried thyme
1 stick of celery, sliced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and diced
4 cups (1 liter) good-quality chicken stock
½ tsp salt
½ tsp black pepper
14 oz (400 g) cooked cannellini beans, rinsed and drained
2 cooked, skinless chicken breasts, shredded
3.5 oz (100 g) chopped kale
Small bunch of fresh parsley, chopped
2 tbsp finely grated Parmesan cheese
Fresh thyme and toasted granary bread for serving

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Instructions

Heat olive oil in a large saucepan over medium heat.
Add the chopped onion and cook for 8–10 minutes until softened.
Stir in minced garlic and thyme, cook for 2 more minutes.
Add carrots, celery, and potatoes, stir well.
Pour in chicken stock, season with salt and pepper, bring to a boil.
Reduce heat and simmer for 20 minutes.
Add cannellini beans and shredded chicken, simmer for 5 more minutes.
Stir in chopped kale and cook for 2 minutes until wilted.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley, Parmesan, and toasted bread.

Notes

Use rotisserie chicken for a quicker version.
Can be made gluten-free with GF stock and bread.
Freeze in individual portions for easy meal prep.
Add a splash of cream or coconut milk for a creamy version.
Replace kale with spinach or Swiss chard if preferred.

Nutrition

Serving Size: 1 bowl
Calories: 412
Sugar: 7g
Sodium: 807mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 9g
Protein: 31g
Cholesterol: 45mg

Find it online: https://recipeshots.com/tuscan-chicken-soup-recipe/