Tuscan Chicken Soup Recipe

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Tuscan chicken soup is loaded with plenty of chicken, veggies, beans, greens, and umami-bomb sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course, Soup

Cuisine: Italian

Servings: bowls

Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.
2 boneless, skinless chicken breasts, 6 cups low-sodium chicken broth, 1 teaspoon kosher salt
Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.
Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 1 rib celery
Stir in the sun dried tomatoes and garlic. Cook for 1-2 more minutes.
¼ cup chopped sun-dried tomatoes, 2 cloves garlic
Add in the potatoes, chicken broth, Italian seasoning, remaining salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
2 medium potatoes, 1 tablespoon Italian seasoning, ½ teaspoon ground black pepper
Stir in the cannellini beans, cooked shredded chicken, kale and ¼ cup parmesan cheese. Cook until warmed through.
15.5 ounces canned cannellini beans, 2 cups chopped kale, ¼ cup freshly grated parmesan cheese
Stir in the parsley and serve with extra parmesan.
2 tablespoons chopped fresh parsley