Creamy Tuscan Chicken Soup

This soup comes together quickly and easily. It s perfect for using up some leftover shredded chicken or rotisserie chicken. You can also make it non-creamy, just leave out the flour and the cream and add an additional cup of broth.


  1. 2 tbsp unsalted butter
  2. 1/2 small onion diced
  3. 3 cloves garlic minced
  4. 2 tbsp all purpose flour
  5. 2 large carrots peeled and diced
  6. 1 can (15 oz ) canellini beans drained and rinsed
  7. 1 can (14 5 oz ) diced tomatoes
  8. 4 cups chicken broth reduced sodium recommended
  9. 2 tsp Italian seasoning
  10. 1 tsp dried basil
  11. to taste salt amp pepper
  12. 1 1/2 cups small pasta shape uncooked
  13. 2 cups cooked shredded chicken
  14. 1 cup heavy cream (could also use half amp half or whole milk)
  15. chopped spinach for serving
  16. freshly grated parmesan for serving


  1. Heat the butter in a large pot over medium-high heat Once its melted stir in the onions and cook until they are translucent about 3-5 minutes Stir in the garlic and cook until fragrant just a minute or so more
  2. Stir in the flour and continue to cook and stir it for a minute or so then slowly stir in the broth and the cream Season to taste and allow this to come to a boil
  3. Once at a boil stir in the carrots beans shredded chicken and uncooked pasta Reduce the heat to medium and let this simmer for 10-12 minutes until the pasta is al dente
  4. If youre going to serve the majority of this soup right away then remove it from the heat and stir in about 2 large handfuls of chopped spinach Since we tend to end up with a good amount leftover I like to just add the spinach to individual bowls rather than to the whole pot
  5. Serve immediately with some fresh parmesan grated over individual bowls Refrigerate any leftovers Before reheating leftovers add some additional broth to it as the pasta will soak up a lot of it

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