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