Creamy Tuscan Chicken Soup Recipe with White Beans
Get ready to dive into a cozy bowl of soup that delivers tons of flavor in every bite! This Creamy Tuscan Chicken Soup is a perfect one-pot meal, packed with tender chicken, hearty vegetables, sun-dried tomatoes, and cannellini beans, all swimming in a rich, creamy broth that feels like a hug in a bowl. Whether you’re curled up on a cold winter’s day or looking for a satisfying meal to bring to the dinner table, this delicious soup recipe will be your go-to for comfort food with classic Italian flavors.
This soup is one of my absolute favorites. Whenever I make it, I think of my best friend Cristina, who is obsessed with beans – which might be the star of this soup! I love to level up this soup with homemade chicken stock, but store-bought also works really well here. This hearty soup has it all – veggies, pasta, chicken, and hearty beans. If you are looking for more soup recipes (because who doesn’t love soup season?), I have plenty! Are you a fan of Italian chicken recipes? Try my Chicken Milanese Pasta!
Try my Tortellini en Brodo, Easy Tomato Florentine Soup Recipe with Spinach, Easy Chicken and Escarole Soup Recipe with Tortellini or Tuscan Soup With Tortellini Recipe (Quick and Creamy).
Why You’ll Love This Recipe
- Easy and Efficient: Made in one large pot, this is an easy soup recipe perfect for weeknight dinners or meal prep.
- Packed with Flavor: With a creamy broth, Italian herbs, and the addition of garlic, white beans, and Parmesan cheese, every spoonful is bursting with rich flavor.
- Customizable and Wholesome: Featuring wholesome ingredients like fresh kale, chicken broth, and hearty vegetables, it’s a flexible dish that’s both satisfying and nourishing.
Ingredients
- Boneless Skinless Chicken Breasts: Tender and lean, they cook quickly and soak up the rich broth. Rotisserie chicken works great if you want to save time!
- Cannellini Beans: These creamy white beans add heartiness. Substitute with great northern beans or white navy beans if needed.
- Sun-Dried Tomatoes: Packed with tons of flavor, look for sundried tomatoes in olive oil for extra richness. Drain before using.
- Ditalini Pasta: This small pasta shape is perfect for a creamy soup. Swap for small shells or even orzo for variety.
- Tuscan Kale: I love adding kale to soup – it adds such an amazing texture and heartiness! You could also use curly kale, but I love tuscan!
- Parmesan Cheese: Use freshly grated for maximum rich flavor. Toss in a Parmesan rind while simmering for an extra cheesy touch.
- Dry White Wine: Adds depth to the broth. Use something you’d enjoy drinking!
- Heavy Cream: Creates that luscious creamy broth. For a dairy-free option, swap with coconut milk.
Substitutions
- Chicken: Use boneless chicken thighs instead of breasts for extra juiciness, or go with pre-cooked chicken like rotisserie for a shortcut. Chicken sausage would be yummy, too!
- Heavy Cream: Substitute with coconut milk or cream cheese for a slightly different but equally decadent texture.
- Kale: Instead of tuscan kale, you can use baby spinach for a smoother option.
Additions
- Artichoke Hearts: Add these for a tangy twist and even more classic Italian flavors.
- Fresh Thyme: Toss in a sprig or two for a fragrant herbaceous boost. Remove before serving.
Step by Step Instructions
Brown the chicken: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until golden on all sides. Remove and set aside.
Sauté the vegetables: Add another tablespoon of olive oil to the pot. Toss in the diced onion, carrots, and celery, and cook until softened, about 5–7 minutes. Stir in the garlic and sauté for 1 minute until fragrant.
Deglaze with wine: Pour in the dry white wine and scrape up any browned bits on the bottom of the pot. Simmer for 2–3 minutes until reduced slightly.
Build the broth: Add the chicken broth, Italian seasoning, sun-dried tomatoes, and Parmesan rind (if using). Return the seared chicken to the pot and bring everything to a gentle simmer. Cook for 10–12 minutes, or until the chicken is cooked through.
Shred the chicken: Remove the chicken from the pot and shred into bite-sized pieces. Return the shredded chicken to the soup.
Add the cream and beans: Lower the heat to medium and stir in the heavy cream and cannellini beans. Let the soup simmer gently for 5 minutes, allowing the flavors to meld together.
Cook the pasta: Add the ditalini pasta and simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente.
Finish with greens and herbs: Stir in the tuscan kale and fresh basil, letting them wilt for 1–2 minutes. Add lemon juice, salt, and black pepper to taste.
Serve: Ladle into bowls and garnish with Parmesan cheese, fresh parsley, and a drizzle of olive oil. Serve with garlic bread or crusty bread.
Tips and Notes
- Brown the Chicken: Searing the chicken in olive oil at medium-high heat adds extra flavor to the base of the soup.
- Don’t Overcook the Pasta: Cook the small pasta shapes until al dente in the soup to prevent it from becoming mushy.
- Simmer Gently: Keep the soup at medium heat when adding the heavy cream to avoid curdling.
- Make it Ahead: This soup tastes even better the next day, so it’s a great option for meal prep.
Serving Suggestions
- Wine Pairing: Pair this Creamy Tuscan Chicken Soup with a crisp Pinot Grigio to balance the creamy broth or a light-bodied Chianti to complement the classic Italian flavors and hearty kale. Both options enhance the richness of the dish without overpowering it.
- Focaccia Bread: Serve this with my easy no-knead focaccia bread!
- Garlic Bread: Pair with crusty garlic bread for dipping into the rich broth.
- Side Salad: A simple salad with fresh basil and Italian dressing makes a perfect, light side.
- With Dessert: Don’t forgot a warm chocolate chip cookie for dessert! Personally, I think my old-fashioned chocolate chip cookies pair perfectly with this tuscan chicken soup!
Storage and Reheating Instructions
- Refrigerator: Store leftover soup in an airtight container for up to 3–4 days. Reheat gently over medium heat.
- Freezer: Freeze in individual portions for up to 3 months. Leave out the pasta when freezing and add fresh pasta when reheating for the best texture.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Tuscan Chicken Soup Recipe with White Beans
Equipment
- Wooden spoon or spatula
- Knife
- cutting board
- ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup dry ditalini pasta
- 6 cups chicken broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup sun-dried tomatoes chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups Tuscan kale stems removed and leaves chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1 Parmesan rind optional
- 1 tablespoon fresh lemon juice
- Kosher salt and black pepper to taste
- Fresh basil leaves torn (optional, for garnish)
Instructions
Brown the Chicken:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
- Add 1 pound boneless chicken breasts or thighs and sear until golden on both sides, about 4–5 minutes per side. Remove and set aside.
Make the Broth:
- Add another 1 tablespoon olive oil to the pot.
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes until softened.
- Stir in 2 minced garlic cloves and cook for 1 minute.
- Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Add 4 cups chicken broth, 1 teaspoon Italian seasoning, 1/4 cup chopped sun-dried tomatoes, and 1 Parmesan rind (if using).
- Return the chicken to the pot and bring to a gentle simmer.
- Cook for 10–12 minutes, or until the chicken is cooked through.
Shred the Chicken:
- Remove the chicken from the pot and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Finish the Soup:
- Lower the heat to medium and stir in 1 cup heavy cream and 1 (15-ounce) can cannellini beans.
- Simmer gently for 5 minutes to allow the flavors to meld.
- Stir in 1/2 cup dry ditalini pasta and 2 cups chopped Tuscan kale.
- Simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente and the kale is tender.
- Stir in 1 tablespoon fresh lemon juice and season with kosher salt and black pepper to taste.
- Remove the Parmesan rind if used.
Serve:
- Ladle the soup into bowls and garnish with 1/2 cup grated Parmesan cheese and torn fresh basil leaves, if desired.
I just made this, and it’s amazing. I love soups and stews this time of year, and this recipe is a keeper! Nutritious and delicious!
This soup was so easy to make on a weeknight and such a hit! I used rotisserie chicken because I had some on hand, but otherwise followed the recipe exactly. It was really really yummy! I will be remaking it many times this winter.
Delicious! I left out the celery because I don’t like celery, and used spinach instead of kale. Went ahead and cut up the chicken the first time I removed it, so did not have to take it out again. I did not add the red pepper flakes but I will next time to spice it up a little. I did not have fresh basil so added some frozen to the pot.
Thank you for your review! Spinach is such a delicious swap for kale in this soup.