Best 5 Tuscan Chicken Soup Recipes
Tantalize your taste buds with our delectable Tuscan Chicken Soup, a symphony of flavors that pays homage to the rustic charm of Tuscany. Immerse yourself in the warmth of this hearty soup, where succulent chicken mingles with an array of garden-fresh vegetables in a savory broth infused with herbs and spices. This culinary masterpiece is not just a meal; it's a journey through the vibrant tapestry of Tuscan cuisine. Our collection of recipes offers variations that cater to diverse dietary preferences, ensuring that everyone can savor the essence of this Tuscan delight. Dive into the classic version, or explore lighter options with our gluten-free and low-carb renditions. Vegetarian enthusiasts will delight in our meatless version, while those seeking a touch of indulgence can explore our creamy and cheesy variations. Each recipe is meticulously crafted to capture the authentic flavors of Tuscany, making this soup a delightful addition to any table.
Let's cook with our recipes!
TUSCAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 servings (12 to 13 cups)
Number Of Ingredients 16
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
Change up your traditional chicken soup by adding delicious white kidney beans. It is also a great way to use up cooked chicken. -Rosemary Goetz, Hudson, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1542mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 6g fiber), Protein 28g protein.
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)
Provided by campbellkid36
Number Of Ingredients 11
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 SUN WHITE BEAN CHICKEN SOUP #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" A colorful, heart-warming and Italian inspired white bean and chicken soup that makes a hassle-free meal.
Provided by lisak64
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 75.5, Sodium 916.2, Carbohydrate 42.6, Fiber 14.5, Sugar 7.2, Protein 43.3
TUSCAN CHICKEN NOODLE SOUP
This is my 'go to' soup when I bring a dish to a sick friend or family member. It is well loved. Add a loaf of crusty bread and you got a yummy, comforting meal.
Provided by Chrissy Hanson
Categories Chicken Soups
Time 1h
Number Of Ingredients 8
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.
Tips:
- When browning the chicken, be sure to do so in batches to avoid overcrowding the pan and ensure even cooking.
- To save time, use a pre-made rotisserie chicken or leftover cooked chicken.
- For a thicker soup, add more chopped carrots, celery, and potatoes.
- To make the soup ahead of time, prepare the soup up to the point of adding the pasta. Store in the refrigerator for up to 3 days or freeze for up to 3 months. When ready to serve, bring the soup to a simmer and add the pasta. Cook according to package directions.
- Serve with a side of crusty bread or crackers for a complete meal.
Conclusion:
Tuscan chicken soup is a hearty, flavorful soup that is perfect for a cold winter day. With its combination of tender chicken, fresh vegetables, and savory broth, this soup is sure to please everyone at the table. Plus, it's easy to make and can be tailored to your own preferences. So next time you're looking for a delicious and comforting soup, give Tuscan chicken soup a try.
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