Tuscan Chicken Soup
This creamy Tuscan Chicken Soup is love at first spoonful! Tender chicken, cannellini beans, sun-dried tomatoes, vegetables, spinach, and Parmigiano melt into a rich and comforting broth. Fresh basil and lemon zest brighten every bite, making this Italian-inspired Marry Me Chicken Soup taste indulgent without feeling overly heavy.
Servings: 6 servings
Ingredients
For the Soup
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oil from the jar of sun-dried tomatoes
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ½ cup oil-packed sun-dried tomatoes drained and roughly chopped
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or additional chicken broth
- 4 cups low-sodium chicken broth plus more as needed
- 1 15-ounce can cannellini beans drained and rinsed
- 2 bay leaves
- 1 teaspoon homemade Italian seasoning
- ¼ teaspoon crushed red pepper flakes more or less to taste
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more for serving
- 3 cups cooked shredded or chopped rotisserie chicken
- 1 cup heavy cream
- ½ cup freshly grated Parmigiano Reggiano plus more for serving
- 2 cups packed baby spinach
- ¼ cup fresh basil leaves torn by hand
- 1 teaspoon finely grated lemon zest
Optional Pasta
- 1 cup dry ditalini small shells, or elbow pasta
- Salt for the pasta water
Instructions
- Prepare the vegetables. Heat the olive oil and sun-dried tomato oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Build the flavor. Add the garlic, sun-dried tomatoes, and tomato paste. Cook for 1–2 minutes, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.
- Deglaze the pot. Pour in the white wine and scrape the bottom of the pot with a wooden spoon. Simmer for 2–3 minutes, until the wine reduces by about half.
- Simmer the soup. Add the chicken broth, cannellini beans, bay leaves, Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes, or until the carrots are tender.
- Add the chicken and cream. Stir in the cooked chicken and heavy cream. Simmer gently for 5-10 minutes. Do not let the soup boil vigorously after adding the cream.
- Finish the soup. Reduce the heat to low. Remove and discard the bay leaves. Stir in the Parmigiano a little at a time until it melts into the broth.
- Add the greens. Stir in the spinach and cook for 1–3 minutes, just until wilted. Remove the pot from the heat and add the fresh basil and lemon zest.
- Adjust and serve. Taste and add more salt, pepper, red pepper flakes, or chicken broth as needed. Serve hot with freshly grated Parmigiano and black pepper.
- If adding pasta: Cook the pasta separately in generously salted water until just al dente. Drain and add a small portion to each serving bowl before ladling the soup over it. Store leftover pasta and soup in separate containers so the pasta does not absorb the creamy broth.
Notes
- Pair with Focaccia Bread and a salad dressed with Parmesan Vinaigrette.
- Don't skip the tomato paste: Cooking it briefly deepens its flavor before the broth is added.
- Add the Parmigiano gradually: Freshly grated cheese melts more smoothly into the warm broth.
- Keep the soup at a gentle simmer: A hard boil after adding the cream can affect the texture.
- Finish with lemon zest and fresh basil: These bright ingredients balance the richness of the cream and Parmigiano.
Nutrition
Calories: 485kcal | Carbohydrates: 11g | Protein: 41g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 164mg | Sodium: 965mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5228IU | Vitamin C: 17mg | Calcium: 165mg | Iron: 1mg
