Tuscan Style Chicken Soup – a hearty soup with veggies and beans to warm up your belly! The broth is really flavourful, yet simple to prepare, and you can use leftover cooked chicken too!Tuscan Style Chicken Soup in a stone bowl with toast and another bowl of soup in the background

I LOVE soup season! There’s something about bowl food that’s so comforting.

Recently we’ve been serving a lot of dinners on our knees. We’ve been batch filming lots of recipe videos lately, so the kitchen table is piled high with equipment – meaning we’re all squashed up on the sofa, getting through multiple episodes of Marvel’s Agents of Shield (quite enjoying watching it all together as a family, but trying not to feel the mum-guilt of not sitting at the table).

Trust me, a lap-served meal requiring a knife and fork just doesn’t mix with kids. The amount of times I’ve watched a sauce-covered knife slowly slip from Lewis’s grasp and end up on one of the cushions, whilst yelling ‘nooooooo’ in that slow-motion Vadar voice from Star Wars is too many to count.

But I’m not giving up!! Bowl food like this delicious soup requires a spoon only.  No juggling of cutlery, just family cuddled up, bowls held under our chins, getting our Sci-Fi TV fix.

We start by softening onions in a pan with oil, then adding garlic and thyme. Next in goes carrots, potato and celery, followed by chicken stock, salt and pepper. Let that simmer together for 20 minutes. Next add cannellini beans and let them cook for 5 minutes before finishing off with cooked shredded chicken and kale. Bubble for another couple of minutes until heated through.

8 image collage showing how to make Tuscan Chicken Soup

Serve it with some granary toast for a filling meal (fortunately my kids prefer it un-buttered, so that saves the cushions from another potential risk!).

Overhead photo of Tuscan Style Chicken Soup in a stone bowl

What is Tuscan soup?

A Tuscan soup is basically an Italian-style soup that contains beans, kale and vegetables. The famous Zuppa Toscana (translated as Tuscan soup) contains Sausage and or bacon. This version is my chicken version.
There are lots of different Italian soups – tomato and bread based ones (Pappa al pomodoro), ones that contain vegetables and bread (Ribollita) and pasta soups (Minestrone) to name a few.

What can I serve this soup with?

I love serving this with granary bread, but you could also make it a more substantial meal by serving with up with:

More of my favourite soup recipes:

The Tuscan Style Chicken Soup Video:


In order to make this heart warming Tuscan Style Chicken Soup you will need:

The Tuscan Style Chicken Soup Recipe:

4.96 from 49 votes

Tuscan Style Chicken Soup

Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian


  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan

To Serve:

  • fresh thyme
  • toasted granary bread to serve gluten-free if required - Warburtons Newburn Bakehouse Seeded is a good one
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  • Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
    1 tbsp olive oil, 1 onion
  • Add the garlic and thyme and cook for a further 2 minutes.
    2 cloves garlic, 2 sprigs fresh thyme or ½ tsp dried thyme
  • Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
    1 stick of celery, 2 medium carrots, 2 medium potatoes, 1 litre (4 cups) good-quality chicken stock, ½ tsp salt, ½ tsp black pepper
  • Add in the drained cannellini beans and cook for a further 5 minutes
    400 g (14 oz) cooked cannellini beans
  • Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
    2 skinless cooked chicken breasts, 100 g (3.5 oz) chopped kale
  • Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
    small bunch fresh parsley, 2 tbsp finely grated parmesan, fresh thyme, toasted granary bread to serve



Can I make it gluten free?

Yes – use gluten free stock and serve with gluten free bread.

Can I make it ahead?

The kale won't be quite as vibrant, but yes, you can make this soup ahead. Make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. 

Will it freeze?

Yes! Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving.

Other modifications:

  • Stir in chunks of slightly stale bread (like a Ribollita soup) about 15 minutes before the soup is done. This will thicken the soup.
  • Make it a vegetarian version, leaving out the chicken and using a really good quality vegetarian stock. You'll also need to replace the parmesan with vegetarian Italian-style hard cheese.
  • Replace the cannellini beans with tinned chickpeas or butter beans (lima beans)
  • Add extra veggies or replace with different veggies – such as leeks or mushrooms.
  • Stir in a couple of tablespoons of double (heavy) cream and a squeeze of lemon juice at the end, for a creamy version.
Nutritional information is per serving.


Calories: 412kcal | Carbohydrates: 52g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 1651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7700IU | Vitamin C: 48.8mg | Calcium: 204mg | Iron: 7.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first created in November 2016 (and I first made this soup for Superfood Magazine). Updated in October 2019 with video, step-by-step photos and some general housekeeping.

If you liked this then please check our some of my other soup recipes.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Tina B says:

    5 stars
    I made this tonight… followed it almost completely. Only thing I changed was… after the chicken was shredded I took the cooked onion, garlic, thyme, uncooked veggies and the chicken brothe placed it into the crockpot let it sit on high for about 3 hrs… it was so good. We added the fresh Parmesan, thyme and parsley when we served this…. We served with toasted bread. Excellent!! Will be making this again. Thank you

  2. alison says:

    5 stars
    we love it!

  3. Michelle says:

    5 stars
    I LOVE that in the directions, you also have the amounts of ingredients listed there so I didn’t have to scroll back up to the ingredients list. ALL RECIPES SHOULD BE WRITTEN THIS WAY! AMAZING! 💕💕💕

  4. Karen says:

    5 stars
    Delicious! Adding this to my monthly calendar and serving it for company next month!

  5. Michele Goodwin says:

    5 stars
    Sooooo good!

  6. Cheryl Aston says:

    5 stars
    Loved every bite! What a warm, feel-good Italian soup! Will definitely do it again! Easily served six!