This Tuscan chicken soup is a comforting spin on an Italian classic. A mix of vegetables, tender chicken, and white beans are simmered in a rich Italian broth, then topped with crunchy croutons. Make it on the stovetop or in a crockpot for a satisfying meal any day of the week!
This Tuscan chicken soup is one of those easy, one-pot meals I come back to when I want something cozy but still full of flavor. Tender chicken, sweet carrots, creamy white beans, and leafy greens simmer together in a rich, prosciutto-infused broth that feels hearty without being heavy. I always finish it with a handful of crunchy homemade croutons and a little Parmesan, because the contrast between the creamy soup and the crisp topping is hard to beat.
One thing I’m firm on here is using bone-in chicken . Simmering the chicken with the bones adds real body and depth to the broth, almost like making a quick chicken bone broth right in the pot as the soup cooks. If I’m not starting with bone broth, this step makes all the difference — the soup ends up richer, more savory, and far more satisfying than it would with boneless chicken alone.
For flavor, prosciutto quietly does a lot of heavy lifting, lending a salty, savory backbone that infuses the entire pot. Cannellini beans make the soup feel creamy and substantial, while spinach (or another sturdy green) softens right at the end. A squeeze of lemon brightens everything up, and a final shower of Parmesan ties it all together. It’s the kind of soup that feels comforting, complete, and destined to become a regular at the table.
Is this a traditional Tuscan chicken soup recipe?
This recipe uses many of the ingredients and flavors I associate with Italian cooking, such as salty prosciutto, Italian herbs, cannellini beans, and Parmesan cheese. It’s based loosely on the Italian white bean soup called ribollita. This is not a recipe passed down from an Italian grandmother, but I can tell you it is absolutely delicious.
What to serve with Tuscan chicken soup
This Tuscan chicken soup makes a delicious lunch or light dinner and goes wonderfully with a simple spring mix salad or classic Caesar salad .
And don’t forget to serve it with a slice of crusty bread such as our no yeast bread with herbs and cheese or some garlic bread !
Make ahead and store
Can I make this soup ahead of time? Yes! You can make this soup up to 3 days ahead of time, and it tastes great reheated. Just be sure to add the croutons and extra parmesan cheese right before serving.
Can I freeze Tuscan chicken soup? Absolutely! Store it in a freezer-safe container in your freezer for up to 6 months.
Tuscan Chicken Soup Recipe
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Ingredients
The Soup
- ▢ 1 tablespoon olive oil
- ▢ 4 slices prosciutto (cut into small pieces)
- ▢ 2 medium carrots (diced)
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (finely minced)
- ▢ 5 cups chicken stock (see notes)
- ▢ 2 teaspoons Italian seasoning
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 4 bone-in skinless chicken thighs
- ▢ 2 15-ounce cans white beans (drained and rinsed)
- ▢ 1 cup grated parmesan
- ▢ 2 cups baby spinach
- ▢ 2 tablespoon lemon juice (fresh is best!)
- ▢ Top with homemade croutons and parmesan cheese
Instructions
- Heat the oil in a large pot over medium-high heat. Add the prosciutto and fry until crispy. 1 tablespoon olive oil, 4 slices prosciutto
- Add the carrots and onion to the pot and saute, stirring occasionally, until they begin to brown, about 8 minutes. Add the garlic and cook for 1 minute more. 1 medium onion, 4 cloves garlic, 2 medium carrots
- Add the chicken stock, Italian seasoning, salt, and pepper and stir. Put the chicken thighs into the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes. 5 cups chicken stock, 2 teaspoons Italian seasoning, 4 bone-in skinless chicken thighs, ½ teaspoon EACH: salt and pepper
- Remove the chicken from the pot. When it is cool enough to handle, remove the bones and shred the meat using two forks.
- Return the chicken to the pot, add the white beans and parmesan cheese, and let the beans warm for 5 minutes. Stir in the spinach and lemon juice and then season to taste with salt and pepper. 2 15-ounce cans white beans, 1 cup grated parmesan, 2 cups baby spinach, 2 tablespoon lemon juice
- Serve the Tuscan chicken soup topped with some shaved parmesan cheese and homemade croutons. Top with homemade croutons and parmesan cheese
Slow Cooker Instructions
- Add the sauteed vegetables, chicken stock, Italian seasoning, salt, pepper, and chicken thighs to your slow cooker and cook it on low for 8 hours or high for 3-4 hours. Shred the meat and add the remaining ingredients per the recipe directions above.
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Tuscan Chicken Soup Recipe
Ingredients
The Soup
- 1 tablespoon olive oil
- 4 slices prosciutto , cut into small pieces
- 2 medium carrots , diced
- 1 medium onion , minced
- 4 cloves garlic , finely minced
- 5 cups chicken stock , see notes
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: salt and pepper
- 4 bone-in skinless chicken thighs
- 2 15-ounce cans white beans , drained and rinsed
- 1 cup grated parmesan
- 2 cups baby spinach
- 2 tablespoon lemon juice , fresh is best!
- Top with homemade croutons and parmesan cheese
Instructions
- Heat the oil in a large pot over medium-high heat. Add the prosciutto and fry until crispy. 1 tablespoon olive oil, 4 slices prosciutto
- Add the carrots and onion to the pot and saute, stirring occasionally, until they begin to brown, about 8 minutes. Add the garlic and cook for 1 minute more. 1 medium onion, 4 cloves garlic, 2 medium carrots
- Add the chicken stock, Italian seasoning, salt, and pepper and stir. Put the chicken thighs into the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes. 5 cups chicken stock, 2 teaspoons Italian seasoning, 4 bone-in skinless chicken thighs, ½ teaspoon EACH: salt and pepper
- Remove the chicken from the pot. When it is cool enough to handle, remove the bones and shred the meat using two forks.
- Return the chicken to the pot, add the white beans and parmesan cheese, and let the beans warm for 5 minutes. Stir in the spinach and lemon juice and then season to taste with salt and pepper. 2 15-ounce cans white beans, 1 cup grated parmesan, 2 cups baby spinach, 2 tablespoon lemon juice
- Serve the Tuscan chicken soup topped with some shaved parmesan cheese and homemade croutons. Top with homemade croutons and parmesan cheese
Slow Cooker Instructions
- Add the sauteed vegetables, chicken stock, Italian seasoning, salt, pepper, and chicken thighs to your slow cooker and cook it on low for 8 hours or high for 3-4 hours. Shred the meat and add the remaining ingredients per the recipe directions above.
Notes
https://www.theendlessmeal.com/crock-pot-tuscan-chicken-soup/
