Tuscan Chicken Soup with Spinach: The Cozy, High-Flavor Bowl That Fixes Your Whole Week

This soup is the meal prep flex you didn’t know you needed. It’s comfort food that still feels clean, like a hug from Italy that also respects your macros. We’re talking juicy chicken, silky beans, garlicky broth, and a swirl of spinach that says, “Yes, I’m wholesome—and delicious.” One pot, minimal fuss, restaurant-level flavor.

If your weeknight dinners are boring, this pot will change the tone—fast.

What Makes This Recipe So Good

• Max flavor, minimal effort: A quick sauté builds a rich, savory base—no fancy steps, just smart layering.
• Balanced and hearty: Chicken for protein, cannellini beans for creaminess, spinach for greens—every spoonful hits all the notes.
• Tuscan vibes at home: Rosemary, thyme, and a hint of sun-dried tomato give that rustic trattoria taste without a plane ticket.
• One pot wonder: Less cleanup, more flavor. Your dishwasher will send a thank-you note.
• Flexible: Works with rotisserie chicken, thighs, or leftover roasted chicken. Gluten-free friendly and easily dairy-free.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional, to taste)
• 1 teaspoon dried thyme or 2 teaspoons fresh
• 1 teaspoon dried rosemary or 2 teaspoons fresh, minced
• 1 bay leaf
• 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can diced tomatoes with juices
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1.5 pounds cooked chicken, shredded (poached, rotisserie, or leftover roasted)
• 3 cups fresh baby spinach, loosely packed
• 1/3 cup heavy cream or 1/2 cup half-and-half (optional for creamier broth)
• 1 tablespoon lemon juice (or to taste)
• Kosher salt and freshly ground black pepper, to taste
• Parmesan rind (optional, but clutch for depth)
• For serving: grated Parmesan, extra-virgin olive oil, crusty bread, and chopped parsley

How to Make It – Instructions

1. Build the base: Heat olive oil in a large pot over medium.

   Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened and lightly golden.

2. Add aromatics: Stir in garlic, red pepper flakes, thyme, rosemary, and bay leaf. Cook 1 minute until fragrant—don’t burn the garlic, we’re not making sadness.
3. Umami boost: Add sun-dried tomatoes and stir 30 seconds.

   If using, toss in a Parmesan rind now.

4. Liquids and beans: Pour in chicken broth and diced tomatoes. Add cannellini beans. Bring to a boil, then reduce to a lively simmer for 10 minutes.
5. Chicken time: Stir in shredded chicken.

   Simmer another 5–8 minutes to let flavors mingle. Taste and season with salt and pepper.

6. Finish silky: Add spinach and stir until wilted, about 1–2 minutes. Remove bay leaf (and Parmesan rind).

   Stir in cream if using, plus lemon juice.

7. Serve: Ladle into bowls. Top with grated Parmesan, a drizzle of good olive oil, and parsley. Add crusty bread if you’re living your best life.

Storage Tips

• Fridge: Cool completely and store in airtight containers up to 4 days.

  The flavors improve on day two. Shocking, I know.

• Freezer: Freeze in portions up to 3 months. Skip the cream before freezing; add it after reheating for best texture.
• Reheat: Warm gently on the stove over medium-low, adding a splash of broth or water as needed.

  Avoid boiling if you added cream.

• Meal prep tip: Keep extra spinach separate and add when reheating so it stays vibrant.

Benefits of This Recipe

• Nutritious and satisfying: Lean protein from chicken, fiber from beans, and micronutrients from spinach—no nap required afterward.
• Weeknight friendly: Ready in about 35–40 minutes with cooked chicken. Feeds a crowd or gives you lunch for days.
• Budget-smart: Pantry staples meet fresh veggies for big flavor without big spend. Your wallet says grazie.
• Customizable: Make it dairy-free, low-carb, or spicier without breaking the core flavor profile.

Pitfalls to Watch Out For

• Overcooking spinach: Add at the end.

  Overcooked spinach turns murky and sad. You deserve better.

• Skipping seasoning: Beans and broth soak up salt. Taste, season, then taste again.

  Flavor doesn’t happen by accident.

• Boiling after cream: If you add cream, keep it to a gentle simmer to avoid separation. Science is real.
• Watery flavor: Use a Parmesan rind and sun-dried tomatoes for depth. Or simmer a bit longer to concentrate.

Alternatives

• Protein swaps: Use turkey, Italian chicken sausage, or browned boneless thighs.

  For pescatarian, add white fish in the last 5 minutes.

• Bean choices: Great Northern beans, chickpeas, or butter beans all work. Mash a few beans for a thicker broth.
• Greens: Kale or Swiss chard instead of spinach. Kale needs 5–8 extra minutes.
• Dairy-free: Skip cream and finish with a glug of olive oil.

  Add 1 teaspoon white miso for savory depth, IMO.

• Low-carb: Reduce beans by half and add more chicken and spinach. Still hearty, still delicious.
• Herb tweak: Basil at the end for freshness; sage for a deeper rustic profile. Don’t add delicate herbs too early.
• Pasta addition: Stir in 1 cup small pasta (ditalini) and cook until al dente.

  Add more broth to compensate.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice 1.25–1.5 pounds boneless, skinless thighs or breasts. After sautéing aromatics, add chicken and cook until lightly browned.

Proceed with liquids and simmer until chicken is cooked through, about 12–15 minutes, then shred or cube.

How do I make it creamier without dairy?

Blend 1 cup of the soup (beans and broth) and stir back in, or add 2 tablespoons cashew cream. A drizzle of good olive oil also adds body.

Is this gluten-free?

It is naturally gluten-free as written, assuming your broth is certified GF and you skip any pasta add-ins. Always check labels on broth and sun-dried tomatoes, FYI.

What can I use instead of cannellini beans?

Great Northern beans, navy beans, or butter beans are excellent.

Chickpeas work too, though they’re firmer and less creamy.

How do I avoid soggy leftovers?

Store spinach separately and add when reheating. If you included pasta, keep it separate as well and combine just before serving.

Can I make this in a slow cooker?

Yes. Sauté aromatics on the stove, then transfer to the slow cooker with broth, tomatoes, beans, and raw chicken.

Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir in spinach and cream at the end.

What wine pairs well with this soup?

A crisp Pinot Grigio or Verdicchio balances the richness. If you prefer red, go with a light Sangiovese.

Or, wild idea, sparkling water with lemon—simple and refreshing.

My Take

This Tuscan Chicken Soup with Spinach is a weeknight cheat code: fast, deeply satisfying, and sneaky-healthy. The sun-dried tomatoes and Parmesan rind do heavy lifting, while the spinach keeps it bright and fresh. I prefer thighs for extra juiciness and a quick splash of lemon at the end for lift.

Make a double batch, freeze half, and feel like a culinary genius every time you reheat it. Because yes—you can have cozy and nutrient-dense in the same bowl.