Best Tuscan Chicken Soup Recipes

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN CHICKEN SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
• Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
• Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
• Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

TUSCAN CHICKEN SOUP

Steps:

• In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. , Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.

TUSCAN SUN WHITE BEAN CHICKEN SOUP #RSC

Steps:

• Heat oil in Dutch oven over medium-high heat. Add chicken, shallots and garlic, stirring until chicken is no longer pink. Stir in beans, broth, carrots, tomatoes and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add spinach; simmer 2 to 3 minutes or until spinach is just wilted. Remove cheese rind. Ladle soup into serving bowls. Sprinkle with parmesan cheese.

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a 5-quart Dutch oven over medium-low heat.
• Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
• Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
• Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
• Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
• Remove from heat. Remove and discard herb springs.
• Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
• Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
• Bring soup to a boil over medium heat.
• Add kale and reduce heat to low.
• Simmer for 5 minutes or until kale is tender.
• Add chicken and continue to simmer until hot, about 2 to 3 minutes.
• Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.

TUSCAN CHICKEN SOUP

Steps:

• 1. In a large soup pot, heat oil and butter. Saute Onion, Pepper, Celery and Carrots until the vegetables begin to soften.
• 2. Add the chicken, broth, water, beans, tomatoes and seasonings. Simmer for at least 45-60 minutes or until veggies are soft and the flavors are well blended.
• 3. If adding Zucchini, add about 10-15 minutes before ready to serve. If adding Spinach, add about 5 minutes before ready to serve.
• 4. This soup could be made in the crockpot. Just saute the vegetables as in step 1 and then combine the vegetables and all of the other ingredients besides the spinach or zucchini in the crockpot and cook on low for about 4-6 hours. Add the zucchini about 30-45 minutes, Spinach about 10 minutes before serving. This soup also freezes well.

TUSCAN CHICKEN NOODLE SOUP

Steps:

• 1. saute the onion and celery in butter until tender in dutch oven.
• 2. add remaining ingredients, bring to a boil. Reduce heat and simmer for 40 minutes.

TUSCAN CHICKEN & BEAN SOUP WITH LEMON ZEST & HERBS

Steps:

• saute chicken breast cut up in cubes or cut into pieces the roasted chicken from the market chop veggies in small bite size pieces and saute lightly in a teaspoon of olive oil add the above ingredients to the chicken broth along with the drained can of white beans let simmer for ten minutes add herbs and two tablespoons of olive oil to the broth before serving once in the bowl or cup add the cheese, lemon zest, and croutons. eat at once.

TUSCAN CHICKEN SOUP

Steps:

• In a soup pan, saute chopped vegetables and herbs. Add all remaining ingredients except orzo. Simmer 30 minutes. Add orzo and simmer 15-20 minutes longer. Serve with parmesan cheese

TUSCAN CHICKEN SOUP

Steps:

• Prep the ingredients. Chop the chicken into 1 inch chunks. Mince the garlic cloves. Chop the sun-dried tomatoes into bite-sized pieces.
• In a stew pot or large pot, heat the olive oil over medium heat.
• Add the chicken to the pot. Let sit for 2 minutes, then stir and cook for 3-4 minutes, stirring frequently, until seared.
• Add the sundried tomatoes, garlic, dried thyme, and smoked paprika to the pot. Stir and cook for 1 minute.
• Add a splash of the chicken stock to the pot and stir, scraping the bottom of the pot to deglaze.
• Add the rest of the stock and stir together. Increase the heat to boiling. Once soup reaches boiling, reduce the heat back to medium and simmer for 10 minutes.
• While soup cooks, prepare the kale leaves. Wash and remove the stems. Cut the leaves into bite sized pieces (about 1 inch) and discard the stems.
• After the soup has simmered for 10 minutes, add the heavy cream and the kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.
• Season with salt and pepper as needed.