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–+ servings
Tuscan chicken soup in a bowl.

Creamy Tuscan Chicken Soup Recipe with White Beans

Allie Hagerty
Warm up with a bowl of flavorful Tuscan Chicken Soup. This cozy one-pot meal is made with tender chicken, vegetables, beans, and a creamy broth.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 4 servings

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.

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

Nutrition Facts

Calories: 573kcalCarbohydrates: 31gProtein: 30gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 141mgSodium: 1442mgPotassium: 1029mgFiber: 4gSugar: 10gVitamin A: 7179IUVitamin C: 19mgCalcium: 133mgIron: 4mg
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