Tuscan Chicken Soup

green leafy vegetable topped yellow cream soup in round gray ceramic bowl

If you love soups as much as my family does, you will enjoy this Tuscan chicken soup. I often prepare soups for lunch and supper and it is often my go to meal in the cold winter months. I will either serve it with a salad or a fresh loaf of bread from our favorite bakery. The Tuscan chicken soup is a quick, light one-pot chicken soup made with beans, chicken, crisp vegetables, and spinach.


2 tablespoons olive oil

1 clove garlic minced

1 medium yellow onion chopped

2 cups cooked chicken diced

2 14-ounce cans of chicken broth

1 cup sliced carrots

1 cup sliced celery

1 14.5- ounce can of cannellini beans, drained and rinsed

2 small zucchinis cubed

1/4 teaspoon black pepper

1/4 teaspoon salt

1 bay leaf

2 cups spinach packed, rinsed and torn


  1. Cook the garlic and onion in the oil until the onion is transparent.
  2. Add all the rest of the ingredients except the spinach and cook about 15-20 minutes, until the carrots are crisp tender.
  3. Stir in the spinach and continue to cook for about 5 minutes more, until spinach is nicely wilted.
  4. Serve immediately.

Serves: 6

Serving Size: Each serving is about 1 cup.

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