Tuscan Chicken Soup with Prosciutto and Parmesan

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!

This Tuscan chicken soup is one of those easy, one-pot meals I come back to when I want something cozy but still full of flavor. Tender chicken, sweet carrots, creamy white beans, and leafy greens simmer together in a rich, prosciutto-infused broth that feels hearty without being heavy. I always finish it with a handful of crunchy homemade croutons and a little Parmesan, because the contrast between the creamy soup and the crisp topping is hard to beat.

One thing I’m firm on here is using bone-in chicken. Simmering the chicken with the bones adds real body and depth to the broth, almost like making a quick chicken bone broth right in the pot as the soup cooks. If I’m not starting with bone broth, this step makes all the difference — the soup ends up richer, more savory, and far more satisfying than it would with boneless chicken alone.

For flavor, prosciutto quietly does a lot of heavy lifting, lending a salty, savory backbone that infuses the entire pot. Cannellini beans make the soup feel creamy and substantial, while spinach (or another sturdy green) softens right at the end. A squeeze of lemon brightens everything up, and a final shower of Parmesan ties it all together. It’s the kind of soup that feels comforting, complete, and destined to become a regular at the table.

Is this a traditional Tuscan chicken soup recipe?

This recipe uses many of the ingredients and flavors I 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 passed down from an Italian grandmother, but I can tell you it is absolutely delicious.

Make ahead and store

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 freeze Tuscan chicken soup? Absolutely! Store it in a freezer-safe container in your freezer for up to 6 months.

Tap stars to rate!

4.95 stars (50 ratings)

Tuscan Chicken Soup Recipe

Prep: 15 minutes mins

Cook: 10 hours hrs

Total: 10 hours hrs 15 minutes mins

Rate Recipe Print

• Pin

SaveSaved!

Add us as a preferred source

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!

4

Ingredients

The Soup

• ▢ 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 and parmesan cheese

Instructions 

• 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
  
• Serve the Tuscan chicken soup topped with some shaved parmesan cheese and homemade croutons.
  Top with homemade croutons 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.
  

Video

Notes

Chicken stock: If you have a 4-cup carton, use it and add 1 cup of water. 

Chicken: If you prefer breast meat, substitute 2 split chicken breasts (chicken breast with the bone in)

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 544kcal (27%), Carbohydrates: 29g (10%), Protein: 41g (82%), Fat: 29g (45%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 133mg (44%), Sodium: 1042mg (45%), Potassium: 1005mg (29%), Fiber: 2g (8%), Sugar: 12g (13%), Vitamin A: 9699IU (194%), Vitamin C: 54mg (65%), Calcium: 380mg (38%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

More chicken soup recipes

10 hours hrs 10 minutes mins

Best Thai Chicken Soup

4 hours hrs 20 minutes mins

Best Recipe for Chicken Tortilla Soup

35 minutes mins

Creamy Chicken Taco Soup

40 minutes mins

Lemon Chicken Orzo Soup

All soup recipes