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Tuscan Soup

A hearty and comforting Tuscan Soup made with cannellini beans, tender vegetables, fresh greens, and optional chicken in a creamy, flavorful broth. Inspired by traditional Italian soups and stews, this recipe is both nourishing and delicious—perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cups chicken or vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 cups shredded cooked chicken optional, for Tuscan chicken soup
  • 2 cups kale or spinach chopped
  • 1 tsp Italian seasoning
  • ½ tsp salt to taste
  • ½ tsp black pepper
  • ½ cup heavy cream or half-and-half
  • ½ cup grated parmesan cheese for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Cook until softened (about 5 minutes).
  3. Stir in broth, beans, Italian seasoning, salt, and pepper. Bring to a simmer for 15 minutes.
  4. Add cooked chicken if using. Stir well.
  5. Add kale or spinach and cook until just wilted.
  6. Pour in cream, stir, and simmer for 2–3 minutes.
  7. Serve hot with grated parmesan and crusty bread.

Notes

  • egetarian option: Use vegetable broth and skip the chicken.
  • Make ahead: This soup keeps well in the fridge for up to 4 days.
  • Freezer friendly: Store in freezer-safe containers for up to 3 months.