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Tuscan Chicken Soup

Creamy Tuscan Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Pinch red pepper flakes
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 4 cups chicken broth
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 3 cups chopped kale leaves
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper

Method
 

  1. Heat oil in a large pot over medium. Add onion, carrots, celery with a pinch of salt; cook 5 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes; cook 1 minute.
  2. Push vegetables aside; add chicken, season with salt and pepper. Cook 4 to 5 minutes until browned on the outside.
  3. Pour in broth, sun-dried tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer 10 to 12 minutes until chicken is cooked through.
  4. Stir in kale and cream; simmer uncovered 3 to 4 minutes until kale is tender. Remove from heat, stir in Parmesan until melted. Season to taste.
  5. Ladle into bowls, top with extra Parmesan, and serve.

Notes

If you have a Parmesan rind, add it with the broth and remove before serving for extra depth. The soup thickens as it cools; reheat with a splash of broth if needed.