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This Tuscan chicken soup is a comforting spin on an Italian classic. A mix of vegetables, tender chicken, and white beans are simmered in a rich Italian broth, then topped with crunchy croutons. Make it on the stovetop or in a crockpot for a satisfying meal any day of the week!
For another easy meal full of Tuscan flavor, try our crockpot Tuscan chicken.
This Tuscan chicken soup recipe is an easy and nourishing one-pot meal with big flavor. Tender chicken, carrots, cannellini beans, and greens are simmered in a prosciutto-infused creamy broth. To top it off, we finish it with crunchy homemade croutons for an irresistible meal that will soon become a family favorite.
Is this a traditional Tuscan chicken soup recipe?
This recipe is made with many of the ingredients and flavors that we associate with Italian cooking such as salty prosciutto, Italian herbs, cannellini beans, and parmesan cheese. It's based loosely on the Italian white bean soup called ribollita. This is not a recipe that has been passed down from an Italian grandmother, but we can tell you that it is absolutely delicious.
This hearty Tuscan chicken soup is delicious and it's full of feel-good ingredients. Here's everything you need to make it:
- Olive oil: any variety of extra-virgin olive oil will work for sautéing.
- Prosciutto: prosciutto adds a rich, salty, and savory element to the broth of this soup.
- Carrots: the carrots add color and cook up to be tender and sweet.
- Onion + garlic: you don't always know they're in there but onion and garlic give this soup a sweet, pungent kick of flavor.
- Chicken stock: we use our homemade chicken stock, but you can use a store-bought version. Chicken broth or vegetable broth work as well if that's what you have on hand.
- Italian seasoning: try our Italian seasoning recipe or a mix of a few Italian herbs from your pantry.
- Sea salt + black pepper: for seasoning.
- Chicken thighs: we use bone-in chicken thighs to enrich this soup, but you can also use bone-in chicken breasts. If you prefer not to cook with the bones you can use boneless instead. If you opt for boneless chicken, it's extra important that you use good-quality bone broth to enjoy the full, rich flavor of the soup.
- White beans: white beans are a nutritional powerhouse. We like cannellini beans for their larger shape and texture but you can also use navy beans or great northern beans.
- Parmesan cheese: grated parmesan adds bold cheesy flavor and creaminess.
- Spinach: adding spinach to soup is an easy way to eat your daily dose of greens. You can also substitute for other greens like curly kale, lacinato kale, or collards.
- Lemon juice: a squeeze of fresh lemon juice adds acidity and brightens up other flavors.
- Homemade croutons and parmesan cheese: have you tried our easy garlic parmesan croutons? They're an optional topping but they add the perfect crunch to this soup. Use gluten-free croutons if needed.
How to make chicken Tuscan soup
One of the many reasons we love this creamy Tuscan chicken soup is that it makes eating well easy. Just grab your pot or slow cooker and follow a few simple steps!
To make it on the stovetop:
- Heat the oil and cook the prosciutto until it's crispy.
- Add the carrots and onion, followed by the garlic.
- Add the chicken stock, seasonings, and chicken thighs. Bring it to a boil, stir, and cook for 30 minutes or so.
- Remove the chicken to take it off the bones.
- Return the chicken to the pot, add the rest of the ingredients, and that's it!
- Serve it with some croutons and extra parmesan cheese. Enjoy!
To make it in a crockpot:
- Sauté the prosciutto and vegetables then add everything to the slow cooker. Cook it on low or high and walk away until it's ready!
Did you know?
We simmer the chicken with the bones in because it gives the soup more body and flavor. It also gives this soup more nutritional benefits like collagen, gelatin, glycine, and glutamine which have been show to soothe gut inflammation.
If you're not using bone broth, cooking bone-in chicken in the soup is a wonderful way to make a quick bone broth while the soup cooks. You'll be amazed at how much flavor it brings to your soup!
What to serve with Tuscan chicken soup
This Tuscan chicken soup makes a nourishing lunch or light dinner and goes wonderfully with a simple spring mix salad. It's a meal on its own but can also be enjoyed as an appetizer before an Italian meal like our easy lasagna or Italian sausage pasta.
And don't forget to serve it with a slice of crusty bread such as our no yeast bread with herbs and cheese!
Can I freeze Tuscan chicken soup?
Absolutely! Store it in a freezer-safe airtight container in your freezer for up to 6 months. We do recommend leaving out the parmesan cheese before freezing it for the best taste and texture. It can be added back in when you warm it up.
Can I make this soup ahead of time?
Yes! You can make this soup up to 3 days ahead of time and it tastes great reheated. Just be sure to add the croutons and extra parmesan cheese right before serving.
Can I use chicken breast instead of thighs?
Yes, you definitely can. We like to rich taste of dark meat which is why we use thighs but you can swap for breasts instead.
I don't like cooking with bones. Can I use boneless chicken instead?
Yep! We use the bones for the added flavor and nutrition but if that's not your thing you can simply use boneless. But be aware that if you use storebought stock and opt to go boneless, the soup will not be as wonderfully rich tasting. Unless you're really opposed to bones and are okay with a lighter-tasting soup, we encourage you to use bone-in chicken!
Can I use rotisserie chicken instead?
Yes, to keep things quick and easy you can use rotisserie chicken instead. If you go this route, make sure to use good-quality storebought bone broth or make your own homemade chicken stock.
Can I make it without cheese?
You can! To make this soup dairy-free, simply omit the parmesan cheese. It won't be quite as flavorful but will still taste great.
How long does leftover soup keep in the fridge?
Store any leftover soup in an airtight container in your fridge for up to 3-4 days.
- 1 tablespoon olive oil
- 4 slices prosciutto (cut into small pieces)
- 2 medium carrots (diced)
- 1 medium onion (minced)
- 4 cloves garlic (finely minced)
- 5 cups chicken stock (see notes)
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: salt and pepper
- 4 bone-in skinless chicken thighs
- 2 15-ounce cans white beans (drained and rinsed)
- 1 cup grated parmesan
- 2 cups baby spinach
- 2 tablespoon lemon juice (fresh is best!)
- Top with homemade croutons (gluten-free if needed) and parmesan cheese
- Heat the oil in a large pot over medium-high heat. Add the prosciutto and fry until crispy.1 tablespoon olive oil, 4 slices prosciutto
- Add the carrots and onion to the pot and saute, stirring occasionally, until they begin to brown, about 8 minutes. Add the garlic and cook for 1 minute more.1 medium onion, 4 cloves garlic, 2 medium carrots
- Add the chicken stock, Italian seasoning, salt, and pepper and stir. Put the chicken thighs into the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.5 cups chicken stock, 2 teaspoons Italian seasoning, 4 bone-in skinless chicken thighs, ½ teaspoon EACH: salt and pepper
- Remove the chicken from the pot. When it is cool enough to handle, remove the bones and shred the meat using two forks.
- Return the chicken to the pot, add the white beans and parmesan cheese, and let the beans warm for 5 minutes. Stir in the spinach and lemon juice and then season to taste with salt and pepper.2 15-ounce cans white beans, 1 cup grated parmesan, 2 cups baby spinach, 2 tablespoon lemon juice
- Top with homemade croutons (gluten-free if needed) and parmesan cheese
Slow Cooker Instructions
- Add the sauteed vegetables, chicken stock, Italian seasoning, salt, pepper, and chicken thighs to your slow cooker and cook it on low for 8 hours or high for 3-4 hours. Shred the meat and add the remaining ingredients per the recipe directions above.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.