This Tuscan Chicken Soup with Italian flavors is loaded with white beans, dino kale, and tomatoes. It’s just right for cold evenings!
You know where I got the idea for this soup recipe? From a can of soup. Yesterday I was at the grocery store thinking to myself, “Self, you need to come up with some recipes for this week.” I looked over at the soups and saw a can of Tuscan chicken pasta soup and was like, “Aha! That will do quite nicely!” It has been really cold in San Francisco the past couple days, so a hot bowl of hearty soup sounded just perfect.
The canned soup had noodles, and I bought pasta to use in the same way. Then I remembered that noodles in leftover soup always tend to get a bit mushy, so I went with cubed potatoes instead. I chose to leave my potatoes unpeeled, but you can of course peel yours if you prefer. I’m not the boss of you.
This healthy, filling soup recipe is ready in only about 30 minutes, which is my kind of meal. One pot, a half hour, and dinner is done! Red wine and crusty bread for dipping will make this meal even better. Grab a spoon and dig in!
Tuscan Chicken Soup
Chicken Potato Soup is just right for cold evenings. This hearty soup with Italian flavors is also loaded with white beans, dino kale, and tomatoes.
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced or crushed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt or to taste
- 4 cups reduced-sodium chicken broth
- 28 ounces canned petite diced tomatoes drained
- 1 pound Yukon gold or red potatoes cut into 1” cubes
- 8 ounces white button mushrooms quartered
- 1 bunch dino kale (10-12 leaves) sliced into thin strips
- 15 ounces canned cannellini beans drained
Instructions
-
Heat oil in a dutch oven over medium-high heat. Add onion, chicken, garlic, Italian seasoning, and salt. Stir and saute until onion is tender (about 5 minutes)
-
Pour in chicken broth, tomatoes, potatoes, mushrooms, and beans. Bring to a low boil, and reduce heat to medium. Cook at a low boil for about 10 minutes or until potatoes are tender.
-
Stir in kale, and cook 5 minutes longer or until kale is wilted. Add salt and pepper to taste.
Notes
- You can learn more about dino kale right here. If you can’t find it, try another variety of kale or spinach instead.
- To save on prep time, cut the potatoes while the chicken cooks. Then, cut the kale while the potatoes cook.
- Prep Time: 10
- Cook Time: 20
Want more healthy soups that are a pleasure to eat? Try these!
GiGi Eats says
Done & Done! MAKING this!!!!
Andi Gleeson says
Hope you love it, GiGi. Thanks!
Justine | Cooking and Beer says
What’s not to love about this soup?! Loving all of the deliciousness!
Andi Gleeson says
Thank you, Justine! xo
Cate | Chez CateyLou says
Its like you made this soup with me in mind – this is my ideal combo of soup ingredients! I also try to avoid using pasta in soup because I love freezing leftovers and it just doesn’t work well – using potatoes is a great idea!
Andi Gleeson says
I DID make it just for you, Cate :) Thank you so much!
Becky | The COokie Rookie says
SO PRETTY! The perfect comfort food. love love!
Andi Gleeson says
Thank you so much, Becky!
Melanie | Melanie Makes says
Love how hearty this soup is, Andi – perfect to warm tummies on these chilly fall evenings.
Andi Gleeson says
Thank you, Melanie!
Heather Cheney | heatherlikesfood.com says
Yum! What a gorgeous, comforting soup!
Andi Gleeson says
Thank you so much, Heather!! xo
Julie @ Tastes of Lizzy T says
I love it when simple recipes come to mind so easily! This looks so perfect for winter.
Andi Gleeson says
Thank you, Julie!
Tonia from TheGunnySack says
Great idea for inspiration! I love homemade soup and could it for every day!
Andi Gleeson says
I love soup on cold days too. Thanks, Tonia! :)