Tuscan Chicken Soup with Potatoes and Kale

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!

Print Recipe

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.

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Rating: 5
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Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

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

Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. 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)
2. 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.
3. Stir in kale, and cook 5 minutes longer or until kale is wilted. Add salt and pepper to taste.

Recipe 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.

Want more healthy soups that are a pleasure to eat? Try these!

Healthy Stew with Sausage and Lentils

Beef and Barley Soup