Tuscan Chicken Soup

Name: Tuscan Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 small onion, chopped; 1 small carrot, sliced; 1 tablespoon olive oil; 2 cans (14-1/2 ounces each) chicken broth; 1 cup water; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained; 2/3 cup uncooked small spiral pasta; 3 cups thinly sliced fresh escarole or spinach; 2 cups shredded cooked chicken

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

Ingredients

1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

Directions

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

1-1/2 cups: 329 calories, 10g fat (2g saturated fat), 67mg cholesterol, 1542mg sodium, 30g carbohydrate (3g sugars, 6g fiber), 28g protein.

Originally published as Tuscan Soup in Taste of Home Recipe Card Collection Winter 2009

Reviews

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Average Rating:

meliss.beyer

Jan 14, 2017

This recipe was easy to make with simple ingredients. I added spinach and it made a good addition to the soup. In the future, I think I would add some more seasoning.
pajamaangel

Sep 25, 2016

Really enjoyed this soup. So quick and easy to make when using a rotisserie chicken from the store. Great flavor for as little seasoning as the recipe calls for. I may add some garlic next time when I saute the onions and carrots. Used gluten free pasta, too. The liquid had diminished quite a bit before adding the chicken and spinach so I will add a bit more liquid next time. Keeper!
mrdestiny04

Apr 30, 2015

Loved the recipe, it has good flavor. The next time I make it I would add more liquid to it because the beans and pasta absorb a lot of it leaving it with hardly and liquid.
LBurkey

Sep 1, 2014

This is a good-for-you, feel-good soup. It's not difficult to make, but tastes like you worked hard. I double the recipe so we can have some for lunch the next day:)
Rose2425

Oct 26, 2012

This soup is the best! I used a whole bag of spinach & it turned out great. I will definitely make this many times more.
shortie2

Sep 30, 2012

So easy and quick, but oh the flavor. Added garlic.
S.M.E.

Sep 28, 2012

We used smoked chicken in the soup. Very tasty. Loved all the veggies.
califdreamin

Sep 26, 2012

This is a good basic soup, but I did pretty much what cramirez did, but went one step further and added about a half tbsp of a garlic-herb mix that I have from Costco. It gave it the punch it needed. I served it with a garlic studded artisan Italian Bread to soak up the broth. With my additions it was voted a keeper. Thanks for the great basic recipe.
cramirez

Sep 26, 2012

Great soup. Made this tonight with some changes. Saute a couple of cloves of garlic along with the onions and carrots, added more carrots, used about 1 cup of Ditalini pasta and 3+ cups of shredded chicken. Didn't have fresh escarole or spinach so I threw in a 12 oz. package of frozen spinach. Also added a little more water to compensate for the extra veggies & chicken. Grated some fresh parmesan cheese when serving. Definitely a keeper and will be even better when the cold weather gets here.
bananagrama

Sep 26, 2012

i like a more dense soup, so used orzo instead of spiral pasta, and smashed a few beans first..... NICE flavor!!