Creamy Tuscan Chicken Soup
Creamy Tuscan Chicken Soup turns chicken breast, sun dried tomatoes, spinach, and cannellini beans into a cozy one pot dinner with a silky Parmesan broth.
This soup tastes rich, but it uses simple pantry staples. You get lean protein from chicken, fiber from beans, and a good handful of spinach in every bowl.
Why You’ll Love This Recipe
- Big Tuscan flavor: Sun dried tomatoes, garlic, Italian seasoning, and Parmesan make the broth savory and bold.
- Creamy without heavy cream: Milk and Parmesan create a smooth broth that still feels light.
- Filling and balanced: Chicken and cannellini beans make each serving hearty enough for dinner.
- Easy one pot method: You simmer the chicken right in the broth, then shred it back into the soup.
Fabian’s Budget & Health Tip: Use the oil from the sun dried tomato jar to sauté the onion and garlic. It adds deep tomato flavor, saves a splash of olive oil, and keeps every drop of that jar working for you.
Ingredients (Serves 4)
- 1 tablespoon oil from the sun dried tomato jar or olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 4 garlic cloves, minced (about 12 g)
- 1 1/4 pounds boneless skinless chicken breasts (565 g)
- 1/2 cup chopped sun dried tomatoes (75 g)
- 2 cans cannellini beans, drained and rinsed, 15 ounces each (2 x 425 g cans)
- 5 cups low sodium chicken broth (1.2 L)
- 1 1/2 teaspoons Italian seasoning (3 g)
- 1/4 teaspoon red pepper flakes, or more to taste (0.5 g)
- 1/2 teaspoon kosher salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper (1 g)
- 5 ounces fresh spinach (140 g)
- 1 cup whole milk or 2 percent milk (240 ml)
- 3/4 cup finely grated Parmesan cheese (65 g)
Step-by-Step Instructions
1. Soften the Onion and Garlic
Warm the oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft around the edges.
Add the garlic and cook for 30 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic turn dark, or it can taste bitter.
2. Build the Broth
Add the chicken breasts, sun dried tomatoes, cannellini beans, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir gently so the beans stay mostly whole.
Bring the pot to a gentle simmer. You want small bubbles around the edge, not a rolling boil.
3. Simmer Until the Chicken Is Tender
Cover the pot and simmer for 18 to 22 minutes, until the chicken is cooked through and reaches 165°F (74°C). The broth should smell savory, tomato rich, and lightly herby.
If the chicken breasts are very thick, give them a few extra minutes. Keep the heat steady and gentle so the chicken stays juicy.
4. Shred the Chicken
Move the chicken to a plate. Shred it with two forks into bite size pieces. The meat should pull apart easily and look moist, not dry.
Return the shredded chicken to the pot and stir it through the beans and tomatoes.
5. Make It Creamy
Lower the heat to medium low. Stir in the spinach and cook for 1 to 2 minutes, until it wilts into the hot soup and turns deep green.
Pour in the milk and add the Parmesan. Stir slowly until the cheese melts and the broth turns creamy. Keep the soup hot, but do not boil it after the milk and cheese go in.
6. Taste and Serve
Taste the soup and add more salt, black pepper, or red pepper flakes if needed. Serve it hot with extra Parmesan on top if you like a stronger savory finish.
Expert Troubleshooting & FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless skinless chicken thighs work well and stay very tender. Simmer them until they reach 165°F (74°C), then shred them the same way.
How do I stop the milk from curdling?
Lower the heat before adding the milk. Stir it in slowly and keep the soup at a gentle heat. Do not let it boil hard once the dairy is in the pot.
Can I use cooked chicken?
Yes. Add cooked shredded chicken after the broth and beans have simmered for 10 minutes. Then stir in the spinach, milk, and Parmesan as written.
How can I make the soup thicker?
Mash about 1/2 cup of the cannellini beans against the side of the pot before adding the milk. The mashed beans thicken the broth without extra cream or flour.
Can I freeze Creamy Tuscan Chicken Soup?
You can freeze it, but dairy soups can separate after thawing. For the best texture, freeze the soup before adding the milk and Parmesan. Add them fresh when you reheat it.
Estimated Nutritional Facts
These numbers are rough estimates per serving and can change based on broth, milk, Parmesan, and chicken size.
- Calories: about 430
- Protein: about 43 g
- Carbs: about 35 g
- Fats: about 14 g
Creamy Tuscan Chicken Soup
Ingredients
- 1 tablespoon oil from the sun dried tomato jar or olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 4 garlic cloves, minced (about 12 g)
- 1 1/4 pounds boneless skinless chicken breasts (565 g)
- 1/2 cup chopped sun dried tomatoes (75 g)
- 2 cans cannellini beans, drained and rinsed, 15 ounces each (2 x 425 g cans)
- 5 cups low sodium chicken broth (1.2 L)
- 1 1/2 teaspoons Italian seasoning (3 g)
- 1/4 teaspoon red pepper flakes, or more to taste (0.5 g)
- 1/2 teaspoon kosher salt, plus more to taste (3 g)
- 1/2 teaspoon black pepper (1 g)
- 5 ounces fresh spinach (140 g)
- 1 cup whole milk or 2 percent milk (240 ml)
- 3/4 cup finely grated Parmesan cheese (65 g)
Instructions
- 1. Soften the Onion and Garlic. Warm the oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft around the edges. Add the garlic and cook for 30 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic turn dark, or it can taste bitter.
- 2. Build the Broth. Add the chicken breasts, sun dried tomatoes, cannellini beans, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir gently so the beans stay mostly whole. Bring the pot to a gentle simmer. You want small bubbles around the edge, not a rolling boil.
- 3. Simmer Until the Chicken Is Tender. Cover the pot and simmer for 18 to 22 minutes, until the chicken is cooked through and reaches 165°F (74°C). The broth should smell savory, tomato rich, and lightly herby. If the chicken breasts are very thick, give them a few extra minutes. Keep the heat steady and gentle so the chicken stays juicy.
- 4. Shred the Chicken. Move the chicken to a plate. Shred it with two forks into bite size pieces. The meat should pull apart easily and look moist, not dry. Return the shredded chicken to the pot and stir it through the beans and tomatoes.
- 5. Make It Creamy. Lower the heat to medium low. Stir in the spinach and cook for 1 to 2 minutes, until it wilts into the hot soup and turns deep green. Pour in the milk and add the Parmesan. Stir slowly until the cheese melts and the broth turns creamy. Keep the soup hot, but do not boil it after the milk and cheese go in.
- 6. Taste and Serve. Taste the soup and add more salt, black pepper, or red pepper flakes if needed. Serve it hot with extra Parmesan on top if you like a stronger savory finish.
