Comfort food bursts to life in this Tuscan Soup Recipe, a celebration of Tuscany’s rustic flavors right in your kitchen. Imagine a pot bubbling with tender chicken or sausage, sweet carrots, creamy beans, and leafy greens all mingling in a savory broth—each spoonful is like a warm hug on a chilly night, or a nourishing lunch any time of year. This dish isn’t just easy to make—it’s also endlessly adaptable, making it just as perfect for a casual weekday as for serving friends and family. If you love simple, hearty meals that never fail to impress, this Tuscan Soup Recipe is about to become a favorite.

Tuscan Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Tuscan Soup Recipe serves a delicious purpose. With a few pantry staples and the addition of bright vegetables, you’ll create a mix of flavors and textures that feel both cozy and lively. Here’s why each one matters:

  • Olive oil: Sets the right tone for sautéing, bringing warmth and flavor from the very first step.
  • Chicken breast or Italian sausage: For protein and savory depth; choose your favorite or combine both for double the heartiness.
  • Onion: Brings sweetness and a gentle base that ties everything together.
  • Garlic: Offers that unmistakable, comforting aroma and rich flavor with every bite.
  • Carrots: Adds color, subtle sweetness, and tender texture to the soup.
  • Celery: For an aromatic backbone and a little earthy crunch in each spoonful.
  • White beans: Creamy cannellini or great northern beans add body, protein, and classic Tuscan heartiness.
  • Chicken broth: Creates the savory, soul-soothing base; vegetable broth works great for a lighter or vegetarian version.
  • Diced tomatoes: Gives the soup a tangy lift and vibrant color.
  • Baby spinach or kale: For a pop of green and a boost of nutrition; use what you have on hand.
  • Dried rosemary: A touch of woodsy Tuscan flavor in every spoonful.
  • Dried thyme: Adds classic herbal notes that mimic the Italian countryside.
  • Salt and pepper: Essential for balancing and amplifying all the other flavors.
  • Heavy cream (optional): For those who love silky, creamy soup—stir in at the end for indulgence.
  • Freshly grated Parmesan cheese (optional): Instantly elevates each bowl with a salty, nutty finish.
  • Fresh parsley or basil (optional): Brightens and freshens the soup when sprinkled at serving time.

How to Make 

Step 1: Sear the Protein

Start by heating the olive oil in a large soup pot over medium heat. Toss in your diced chicken breast or crumbled Italian sausage, letting them cook until they’re just golden and cooked through—about 6 to 8 minutes for chicken or 5 to 7 minutes for sausage. Once the meat is browned and beautiful, remove it from the pot and set it aside. This first step builds a foundation of flavor that subtly seasons the rest of your Tuscan Soup Recipe.

Step 2: Sauté Aromatics and Veggies

Without cleaning the pot (all those tasty browned bits are pure gold), add in the onion, garlic, carrots, and celery. Sauté them together for 5 to 7 minutes, stirring occasionally until the veggies are soft and the onion turns translucent. This is where the soup starts smelling irresistible and you might attract the whole family into the kitchen!

Step 3: Simmer with Tomatoes and Broth

Pour in the chicken broth (or vegetable broth) and the diced tomatoes—juices and all. Stir well to loosen any flavorful bits stuck to the pot. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes; this melds the flavors and creates the comforting base that makes the Tuscan Soup Recipe so lovable.

Step 4: Add Beans and Greens

Now stir in your drained and rinsed white beans, and toss in the baby spinach or kale. Simmer for another 5 minutes, just until the greens wilt and the beans heat through. The beans thicken the soup like magic, and the greens provide pops of color and freshness.

Step 5: Season & Creaminess

Sprinkle in the dried rosemary, thyme, and a good pinch of salt and pepper. Taste and adjust the seasoning as you go. If you’re in the mood for a lush, velvety finish, stir in the heavy cream now and let it heat through gently (but don’t let it come to a boil).

Step 6: Finish & Serve

Return the cooked chicken or sausage to the pot, giving everything one last stir. Let the whole soup simmer gently for 5 more minutes to ensure all the flavors come together. Ladle into bowls and get ready for the best part—garnishing!

How to Serve 

Tuscan Soup Recipe - Recipe Image

Garnishes

Toss a handful of freshly grated Parmesan cheese over each steaming bowl and finish with a sprinkle of chopped parsley or basil. The cheese melts just so, and the herbs provide a garden-bright finish that brings your Tuscan Soup Recipe to life.

Side Dishes

Serve with a hunk of warm, crusty bread for dunking, or pair your soup with a crisp green salad to keep things light but satisfying. For a heartier meal, add a side of roasted vegetables or even a plate of garlic toast to round it out.

Creative Ways to Present

Ladle your Tuscan Soup Recipe into rustic bowls or even hollowed-out bread bowls for a fun twist. Serve family-style in a big pot at the center of the table, or offer topping stations with various cheeses, herbs, and a drizzle of olive oil for guests to customize.

Make Ahead and Storage

Storing Leftovers

Allow the Tuscan Soup Recipe to cool, then transfer leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, making it a lifesaver for busy weeks or easy lunches.

Freezing

If you want to stock up, this soup freezes well—just skip the cream if you’re planning to freeze. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm the soup gently on the stovetop, stirring occasionally, until hot. Add a splash of broth if it’s thickened, and stir in cream at the end if you like. You can also microwave single servings for about 2-3 minutes, stirring halfway through.

FAQs

Can I make the Tuscan Soup Recipe vegetarian?

Absolutely! Just omit the chicken or sausage and use vegetable broth. To make it extra hearty, you can double up on beans or add extra roasted veggies like zucchini or bell peppers.

What type of greens work best?

Both baby spinach and chopped kale work wonderfully in this Tuscan Soup Recipe, but you can use Swiss chard or any sturdy leafy green you like. Just add heartier greens a bit earlier to give them time to tenderize.

Can I swap the beans for another type?

Definitely. Cannellini and great northern beans are traditional, but navy beans or even chickpeas can be used for a different twist while still delivering that creamy texture.

Is this soup spicy?

The Tuscan Soup Recipe is mild by default, but you can easily spice things up by adding red pepper flakes or a chopped jalapeño during the veggie sauté step.

Can I make this in a slow cooker?

Yes! Sauté the meat and vegetables first, then dump everything (except cream and greens) into your slow cooker and cook on low for 6-7 hours or high for 3-4. Stir in the cream and greens in the last 30 minutes.

Final Thoughts

If you’re looking for a meal that combines the warmth of Italian tradition with ease and versatility, the Tuscan Soup Recipe truly delivers. It’s simply delicious—one pot, loads of flavor, and so many ways to make it your own. Gather your ingredients, embrace a little kitchen magic, and let this soup become a staple in your home. Buon appetito!

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Tuscan Soup Recipe

Tuscan Soup Recipe

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5 from 6 reviews

Tuscan Soup is a rich and hearty dish inspired by the flavors of Tuscany. Filled with vegetables, creamy beans, and tender protein, it’s a satisfying and comforting soup perfect for any season.

  • Total Time: 40-45 minutes
  • Yield: 6 servings

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 1 lb chicken breast or Italian sausage (or both), diced or crumbled
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 4 cups chicken broth (or vegetable broth for a lighter version)
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups baby spinach (or kale, chopped)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/2 cup heavy cream (optional, for creaminess)

For Garnish:

  • Freshly grated Parmesan cheese (optional)
  • Fresh parsley or basil (optional)

Instructions

  1. Cook the Protein: In a large pot, heat olive oil over medium heat. Add diced chicken or crumbled sausage and cook until browned. Remove from pot and set aside.
  2. Sauté Vegetables: Add chopped onion, garlic, carrots, and celery to the same pot. Sauté until vegetables soften and onions become translucent.
  3. Add Broth and Tomatoes: Stir in chicken broth and diced tomatoes. Simmer for 10-15 minutes.
  4. Incorporate Beans and Greens: Add white beans and spinach (or kale) and simmer until wilted.
  5. Season and Finish: Stir in dried rosemary, thyme, salt, and pepper. Adjust seasoning. Optionally, add heavy cream for creaminess. Return cooked protein to the pot and let simmer.
  6. Serve: Garnish with Parmesan cheese and fresh herbs. Enjoy hot with crusty bread.

Notes

  • For a vegetarian option, skip the meat and use vegetable broth. Add extra beans or roasted vegetables for heartiness.
  • If you want more heat, add red pepper flakes or a chopped jalapeño.
  • Use Swiss chard or any leafy green if spinach or kale is unavailable.
  • To lighten the recipe, skip the cream and reduce the amount of olive oil used.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 50mg

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