By Laurel Perry
Updated Feb 18, 2025
There’s something so comforting about digging into a bowl of Tuscan chicken soup. It’s loaded with plenty of chicken, veggies, beans, and greens for a hearty meal, and the sun-dried tomatoes add so much flavor! This is the kind of soup that warms me up on the coldest of nights, but it’s light enough to serve any time of the year!
Tuscan chicken is one of my favorite meals, and turning it into a soup was surprisingly easy. I love the rich umami flavor of the sun-dried tomatoes and the creaminess of the beans and potatoes. This Tuscan chicken soup is one of my favorite soup recipes of all time!
Tips for Beginners
- To save time, skip cooking the chicken and instead shred a store-bought rotisserie chicken. Add back in step 6.
- For a creamy soup, stir in a few tablespoons of room-temperature half-and-half or heavy cream.
- To brighten up the soup, consider adding a splash of dry white wine or white wine vinegar at the end of cooking.
- This Tuscan chicken soup tastes better the longer it sits, so make a big batch ahead of time and enjoy it throughout the week!
Ingredients1x2x3x
- ▢ 2 boneless, skinless chicken breasts
- ▢ 6 cups low-sodium chicken broth
- ▢ 1 teaspoon kosher salt divided
- ▢ 1 tablespoon olive oil
- ▢ 1 medium onion chopped
- ▢ 2 medium carrots peeled and chopped
- ▢ 1 rib celery sliced
- ▢ ¼ cup chopped sun-dried tomatoes
- ▢ 2 cloves garlic minced
- ▢ 2 medium potatoes diced
- ▢ 1 tablespoon Italian seasoning
- ▢ ½ teaspoon ground black pepper
- ▢ 15.5 ounces canned cannellini beans drained and rinsed (1 can)
- ▢ 2 cups chopped kale
- ▢ ¼ cup freshly grated parmesan cheese plus more for garnish
- ▢ 2 tablespoons chopped fresh parsley
Video
Instructions
- 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
Equipment
- Dutch Oven
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Tuscan Chicken Soup Step by Step
Cook the Chicken: Add 2 boneless, skinless chicken breasts, 6 cups of low-sodium chicken broth, and ½ teaspoon of kosher 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.
Shred the Chicken: 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.
Sauté the Veggies: Heat 1 tablespoon of olive oil in the pot over medium heat. Add 1 chopped medium onion, 2 peeled and chopped medium carrots, and 1 sliced rib of celery. Cook until softened, about 5-7 minutes. Stir in ¼ cup of chopped sun-dried tomatoes and 2 minced cloves of garlic. Cook for 1-2 more minutes.
Cook the Potatoes: Add in 2 diced medium potatoes, the reserved chicken broth, 1 tablespoon of Italian seasoning, the remaining ½ teaspoon of salt, and ½ teaspoon of black pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
Add the Beans: Stir in a drained and rinsed 15.5-ounce can of cannellini beans, the cooked shredded chicken, 2 cups of chopped kale, and ¼ cup of Parmesan cheese. Cook until warmed through. Stir in 2 tablespoons of chopped fresh parsley and serve with extra parmesan.
How to Store and Reheat
Store leftover Tuscan chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
more soup recipes to try!
Creamy Chicken Soup
Creamy Chicken Tortilla Soup
Hash Brown Potato Soup
Beer Cheese Soup (Made in 15 Minutes!)
Tuscan Chicken Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt divided
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 1 rib celery sliced
- ¼ cup chopped sun-dried tomatoes
- 2 cloves garlic minced
- 2 medium potatoes diced
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- 15.5 ounces canned cannellini beans drained and rinsed (1 can)
- 2 cups chopped kale
- ¼ cup freshly grated parmesan cheese plus more for garnish
- 2 tablespoons chopped fresh parsley
Instructions
- 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
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
