This soup is filled with vegetables and chicken. It's a great way to get your daily fix of protein in.
- 1 small onion, chopped
- 1 small carrot, sliced
- 1 Tablespoon California Olive Ranch® Olive Oil
- 29 Ounces chicken broth
- 1 Cup water
- 3/4 Teaspoons salt
- 1/4 Teaspoon pepper
- 15 Ounces white kidney or cannellini beans, rinsed and drained
- 2/3 Cups uncooked small spiral pasta
- 3 Cups thinly sliced fresh escarole or spinach
- 2 Cups shredded cooked chicken
Calories Per Serving664
Folate equivalent (total)460µg100%
Italian Chicken Soup
A yummy, hearty, family-friendly chicken soup with a great Italian flavor.
box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
whole Cut Up Fryer Chicken
whole Green Bell Peppers, Diced
whole Fresh Jalapenos, Diced
can (28-ounce) Can Whole Tomatoes
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
Dice canned tomatoes and return them to their juice. Set aside.
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.
WARNING: I&rsquom afraid I&rsquom going to be obsessed with soup this fall. I apologize in advance. Something about the recent lifting of the two-thousand degree weather has made me really excited about finally being able to eat hot food made in pots.
I made three soups last week, unsure of which one(s) I&rsquod use for my cookbook and which one(s) I&rsquod post here. Yesterday, I closed my eyes and picked one&hellipand was so happy this was the one I landed on, as it&rsquos the one I most wanted to share. It&rsquos very loosely based on a classic soup from a chain Italian restaurant, but departs from it in several key ways&hellipnot the least of which is the addition of heavy cream, which adds richness to the soup without turning it into&hellipwell, a creamy soup. It really is the best of both worlds.
This is a delightful and delicious soup, but be aware that it&rsquos kind of pot-heavy (meaning I&rsquom going to drive you crazy saying &ldquoget another pot&hellipget another pot&rdquo). It&rsquos also one of those recipes that has a lot of &ldquoset-aside&rdquo steps along the way (meaning I&rsquom going to drive you crazy saying &ldquodo this&hellipthen set aside.&rdquo) You&rsquoll see what I mean.
Finally, to address an issue raised here a couple of weeks ago: I&rsquom going to watch The Princess Bride for the first time ever this week.
Throw the chicken into a pot and cover it with a bunch of chicken broth or stock. Bring it to a boil, then simmer it with the lid on for 30 minutes. After that, turn off the heat and let it sit in the pot for an additional thirty minutes.
After that, take the chicken out of the pot and shred all the meat. Get ridda the bones, but keep the broth that the chicken cooked in. Set this all aside. (This will not be the first time I say &ldquoset aside&rdquo in this post. Sorry.)
Meantime, cook the pasta. If you can find it, get this kind. I love it. It&rsquos like macaroni without the curl, and half the size.
Anyway, just cook the stuff ahead of time. Then rinse it with cold water and toss it with a little olive oil. I like this better than throwing the pasta in to cook with the soup, because I have deeply rooted issues and imagine that all the starchy stuff would fall into the soup, which it would, which is just fine for normal people who don&rsquot have issues, but for me I just think of all the starch floating around in the soup.
Another &ldquoset aside&rdquo item: mince up a bunch of oregano. Heat a little skillet over medium-high heat, then drizzle in some olive oil. Throw the oregano into the olive oil, then turn off the heat, stirring the oregano constantly for a good minute or so. Your kitchen will smell like oregano, and this concoction is going to make the soup so darn good, you&rsquoll cry.
You can also use dried oregano flakes! Heating it up in the olive oil really awakens the flavor. If you&rsquore using the dried stuff, though, use half the quantity since dried herbs are quite a bit stronger.
Next, dice up some onion and green bell pepper (I think red would be nice I just didn&rsquot have any)&hellip
Hearty Vegetable Tuscan Chicken Soup
Did you know January is National Soup Month? I am actually one of those that can have soup all year long but love it even more during the colder months. We practically live on soups once November hits around here.
This Hearty Vegetable Tuscan Chicken Soup has been showing up here a lot lately. It’s hearty, filling and perfect for those cold winter days.
Plus, this soup is jam-packed with a ton of nutrients, healthy vegetables, hearty beans and tender rotisserie chicken. The best part is that you can easily customize it with whatever you have on hand!
We loaded ours up with celery, zucchini, red peppers, carrots, diced tomatoes and white beans. Cook for 25-30 minutes in a large pot along with some garlic, onions and Italian herbs and that’s it!
Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese.
Make ahead and freezer-friendly:
This soup is so easy to make ahead and also a perfect freezer friendly meal.
- 1 pound extra-lean ground beef
- 2 eggs, beaten
- ¼ cup dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 3 tablespoons minced onion
- 2 ½ quarts chicken broth
- 2 cups spinach - packed, rinsed and thinly sliced
- 1 cup seashell pasta
- ¾ cup diced carrots
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling stir in the spinach, pasta, carrot and meatballs. Return to boil reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Ratings & Reviews
Awesome delicous soup and soooo easy to make. A real hit with hubby
My husband and I go to a church luncheon once a month and at this luncheon they served this soup. It was a total hit and i got the recipe from the cook in the kitchen. I've made this many times th roughout the year not only for winter but for everyday, its a hit. We just love it and its creamy texture. We also do for the the chicken a rotisserie chicken already made for the chicken in this recipe. Don't add the skin of chicken to the soup.
Great tasting and super easy
This recipe is really easy to prepare. It has a rich, hearty flavor that you would not expect from such a simple recipe. My daughter absolutely fell in love with this soup. She said this is her new fa vorite food.
This was a very simple and so good! I did not use the bacon or oil and topped with mozzarella. It was a perfect get-well-soon soup for my boyfriend. This recipe is a keeper!
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Tuscan Chicken and White Bean Soup
Tuscan chicken and bean soup is a delicious, hearty one pot meal. It's easy to make from scratch, but if you're short on time, take a shortcut and make it with leftover or already cooked chicken.
Watch The Recipe Video
Tuscan Chicken and White Bean Soup
- 4 ounces pancetta or bacon if you can’t find pancetta
- 1 onion finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 28 ounce canned tomatoes
- 2 cups shredded cooked chicken
- 28 ounce canned white cannellini beans drained and rinsed
- 4 ciabatta rolls or 1 ciabatta baguette,sliced
- olive oil
- 5 ounces fresh baby spinach cleaned
- 1 teaspoon salt
- freshly ground black pepper
- block of Parmesan cheese
- Place pancetta in a large stockpot and cook until some of the fat has been rendered out – about 6 to 8 minutes. Remove the pancetta with a slotted spoon and set it aside.
- Add the onion to the stockpot and cook until the onion starts to soften – about 6 minutes. Add the garlic, thyme, basil, rosemary and tomato paste, stir to blend well, and cook for another minute or two. Add the chicken stock, tomatoes, shredded chicken and beans to the pot and stir well.
- Simmer the soup for 30 minutes. While the soup is simmering, pre-heat a skillet over medium heat. Add olive oil and toast the cut side of the ciabatta rolls or slices in the skillet until nicely browned.
- Remove the soup from heat and stir in the spinach. Season to taste with salt and pepper. Serve the soup with some of the cooked pancetta sprinkled on top, some shards of Parmesan cheese (made by peeling the cheese with a potato peeler) and the toasted ciabatta bread.
If you made this recipe, please add your comments and ratings below.
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Creamy Tuscan Chicken
Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one.
Made it? Let us know how it went in the comment section below!
boneless skinless chicken breasts
Freshly ground black pepper
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- Serve with lemon wedges.
Nutrition (per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium
Tuscan chicken soup
Not your average chicken soup, this recipe channels the rustic charm of Italy's Tuscan region.
- 6 skinless chicken thighs, bone in olive oil, for brushing and pan-frying
- 1 brown onion, finely diced
- 2 carrots, finely diced
- 3 celery stalks, finely diced
- 2 garlic cloves, crushed
- 2 zucchini, diced
- 2 tbsp chopped rosemary
- 400 g tinned crushed tomatoes
- 1 litre (4 cups) chicken stock
- 2 tsp finely chopped oregano, or 1 teaspoon dried
- 2 tsp finely chopped basil, or 1 teaspoon dried
- 45 g (½ cup) small pasta shells
- Grated Pecorino Romano or parmesan cheese, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C. Line a baking tray with baking paper.
Brush the chicken thighs with olive oil and sprinkle with sea salt flakes and freshly ground black pepper. Place on the lined baking tray and bake for 25 minutes. Remove from the oven and rest for 10 minutes.
Meanwhile, heat a little olive oil in a large saucepan over medium heat and sauté the onion, carrot and celery for 10 minutes. Add the garlic, zucchini and rosemary and cook for a further 5 minutes.
Stir in the tomatoes, stock, oregano and basil, then simmer over low heat for 40 minutes.
Bring 2 litres (8 cups) salted water to the boil in a saucepan over high heat. Cook the pasta shells until almost al dente, then drain.
Remove the chicken meat from the bones and cut into 2 cm pieces. Add the pasta, chicken meat and any juices from the baking tray to the soup and simmer for a final 5 minutes.
Other Ingredient Suggestions
- Cubed Zucchini
- Fresh Spinach leaves
- Mini meatballs ( you can turn this into an Italian wedding soup)
- Any kind of white beans canned and rinsed
- Mixed canned or frozen vegetables
- Italian cubed sausage links
- Any kind of root vegetables you like
- Fresh or dried herbs IE basil, parsley, oregano, thyme, sage,
- Poultry seasoning
- Chopped fresh plum tomatoes or canned
- Any kinds of cooked pasta drained always add at the end when the soup is done
- Freshly grated pecorino romano cheese
Creamy Tuscan Chicken Soup with Bacon
Last weekend I purchased a HUGE bag of spinach that I use for smoothies, but still had plenty left. I also had some mushrooms that desperately needed to be used within a 24 hour period, and some bacon I had purchased when my favorite brand (Pederson’s Farms) was on sale at the beginning of September. That was the start of the ingredients I needed to use up, and so I created a meal centered around it. And I knew I wanted it to be soup!
Things I usually always keep on hand: chicken breast, canned diced tomatoes, canned coconut milk, and chicken broth.
So I set to work with my ingredients, and even added in some other things: onion, garlic, Italian seasoning, and fresh basil. The final product?
As I mentioned above, you can make this soup in the Instant Pot or the stovetop. Its obviously a little more hands off by completing in the Instant Pot, but the cook time is probably going to be about the same regardless of which option you choose.
Tuscan Chicken Soup with Fall Vegetables
Wonderfully warm soup perfect for a fall day. One thing that I love to do with soups is cut up double or triple the veggies and put the extra in the freezer as “soup starters”. That way you are not taking up a bunch of room in your freezer with a whole pot of soup and your pasta doesn’t expand beyond control and absorb all the liquid.
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Yellow Onion, Peeled And Diced
- 4 stalks Celery, Diced
- 4 Carrots, Peeled And Diced
- 2 cups Diced Butternut Squash
- 1 Red Pepper, Stem And Seeds Removed Then Diced
- 3 cloves Fresh Garlic, Minced
- 8 cups Good Chicken Stock
- 15 ounces, fluid Can Crushed Tomatoes
- 1-½ teaspoon Basil
- 1-½ teaspoon Oregano
- 2 cups Shredded Rotisserie Chicken Meat
- ½ cups Acini De Pepe Pasta
- Salt And Pepper, to taste
- ½ cups Half-and-half
In a large pot add olive oil and saute onions, celery, carrots, squash, red pepper and garlic over medium high heat for 10-12 minutes. Add chicken stock, tomatoes, basil, oregano and chicken. Simmer soup for 20 minutes. At this point the vegetables should be tender but if not cook for a bit longer. Add the pasta and cook it right in the soup for another 10 minutes (or use the timing specified on the package for your pasta). Season with salt and pepper. Add half-and-half if using and allow to simmer for a couple more minutes.