Description
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.
Ingredients
- 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)
- Freshly grated Parmesan cheese (optional, for garnish)
- Fresh parsley or basil (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced chicken or crumbled sausage and cook until browned (6-8 minutes for chicken, 5-7 minutes for sausage). Remove from pot and set aside.
- Add chopped onion, garlic, carrots, and celery to the same pot. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
- Stir in chicken broth and diced tomatoes. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Add white beans and spinach (or kale) and simmer for another 5 minutes, until spinach wilts and beans are heated through.
- Stir in dried rosemary, thyme, salt, and pepper. Taste and adjust seasoning. If you prefer a creamier soup, stir in heavy cream.
- Return cooked chicken or sausage to the pot and let the soup simmer for another 5 minutes to heat through.
- Serve hot, garnished with grated Parmesan cheese and fresh herbs like parsley or basil. Enjoy with crusty bread on the side!
Notes
- For a vegetarian option, skip the meat and use vegetable broth. Add extra beans or roasted vegetables like zucchini or bell peppers for more heartiness.
- If you want more heat, add red pepper flakes or a chopped jalapeño to the soup.
- Use Swiss chard or any other leafy green if you don’t have spinach or kale.
- To lighten the recipe, skip the cream and reduce the amount of olive oil used.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Tuscan
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
