This Tuscan Chicken and Bean Soup is a rustic, hearty one-pot meal that feels like a warm hug. It’s packed with tender chicken, creamy beans, and rich flavor from sun-dried tomatoes and herbs. The aroma fills your kitchen long before it’s ready, making this Tuscan Chicken and Bean Soup a truly comforting experience.
Love Tuscan Chicken and Bean Soup? So do we! If you're into Soup Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Tuscan Chicken and Bean Soup
- Hearty & satisfying: A meal-in-a-bowl that fills you up and warms you from within.
- Deep, complex flavor: Pancetta, sun-dried tomatoes, and tomato paste create a rich, savory broth.
- Great for meal prep: Tastes even better the next day as flavors continue to meld.
- Flexible ingredients: Easily adapt with spinach or different beans based on what you have.
Ingredients & Tools
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1 lb boneless, skinless chicken thighs
- 8 cups chicken broth, low-sodium
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 large bunch Tuscan kale, stems removed and leaves chopped
- 1 tsp dried oregano
- 1 large sprig fresh rosemary
- To taste salt and freshly ground black pepper
- For serving: grated Parmesan cheese and crusty bread
Tools: A large Dutch oven or heavy-bottomed soup pot is essential here.
Notes: Using quality chicken broth and real pancetta makes a noticeable difference, giving the soup a rich, savory backbone that you just can’t get from shortcuts.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs are my go-to for soup because they stay incredibly moist and tender during cooking. Breast meat can easily become dry and stringy, but thighs are much more forgiving and flavorful.
- Don’t skip rinsing the beans. Giving your canned beans a quick rinse under cold water removes that starchy, sometimes slightly metallic-tasting liquid they’re packed in, resulting in a cleaner-tasting, better-textured soup.
- The power of sun-dried tomatoes. These aren’t just for show. They pack an intense, sweet, and tangy tomato punch that permeates the entire broth, adding a layer of complexity that fresh tomatoes just can’t provide.
- Get your mise en place ready. This soup comes together quickly once you start cooking. Having all your vegetables chopped and ingredients measured before you turn on the heat makes the process smooth and enjoyable.
How to Make Tuscan Chicken and Bean Soup
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced pancetta and cook, stirring occasionally, for about 5-7 minutes until it’s crispy and has rendered its fat. Use a slotted spoon to remove the pancetta and set it aside on a paper towel-lined plate. You’ll notice the rendered fat in the pot is pure gold for building flavor.
Step 2: To that flavorful fat, add the chopped onion, carrots, and celery. We’re making a classic soffritto here. Sauté the vegetables for about 8-10 minutes, until they have softened and the onion is turning translucent. You should hear a gentle sizzle—that’s how you know the heat is right.
Step 3: Stir in the minced garlic, tomato paste, and chopped sun-dried tomatoes. Cook for another 1-2 minutes, stirring constantly. The tomato paste will darken slightly and the garlic will become incredibly fragrant. This step is crucial for cooking out the raw taste and deepening the tomato flavor.
Step 4: Now, add the whole chicken thighs directly into the pot. Pour in the chicken broth, and add the dried oregano and the whole sprig of rosemary. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 20 minutes.
Step 5: After 20 minutes, the chicken should be cooked through and tender. Carefully remove the chicken thighs with tongs and place them on a cutting board to cool slightly. Also, fish out and discard the now-spent rosemary sprig. Its job is done, and it has infused the broth with its lovely piney aroma.
Step 6: While the chicken is cooling, add the rinsed cannellini beans and the reserved crispy pancetta back into the simmering broth. Using two forks, shred the now-cool-enough-to-handle chicken into bite-sized pieces and return it to the pot as well. Stir everything to combine.
Step 7: Finally, stir in the chopped Tuscan kale. Let the soup simmer for another 5-7 minutes, just until the kale has wilted and turned a vibrant green. Taste the broth—this is your moment. Season generously with salt and freshly ground black pepper until it’s just right for you.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Add a splash of broth or water when reheating to restore consistency.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, grilled bread — Rubbed with a garlic clove and drizzled with good olive oil, it’s the perfect vehicle for sopping up every last drop of that incredible broth.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a fresh, crisp contrast to the rich, hearty soup.
- Cheesy garlic breadsticks — Because sometimes you just need that extra layer of cheesy, garlicky goodness alongside your soup.
Drinks
- A medium-bodied Italian red wine — A Chianti or a Sangiovese has enough acidity to cut through the richness and complements the Tuscan flavors beautifully.
- A crisp, pale ale — The slight bitterness and carbonation are fantastic for cleansing the palate between spoonfuls of this savory soup.
- Sparkling water with lemon — A non-alcoholic option that’s refreshing and helps balance the meal without competing with the soup’s deep flavors.
Something Sweet
- Affogato — A scoop of vanilla gelato or ice cream drowned in a shot of hot espresso. It’s simple, elegant, and the perfect bitter-sweet finish.
- Almond biscotti — These crunchy, twice-baked cookies are classic for a reason. They’re wonderful for dipping and not overly sweet.
- Lemon olive oil cake — A slice of this moist, fragrant cake provides a lovely, bright ending that feels light after a hearty soup.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the chicken. A rolling boil will make the chicken tough and rubbery. A gentle simmer is the key to tender, shreddable meat.
- Mistake: Adding the kale too early. If you add it with the beans, it will overcook, lose its vibrant color, and become slimy. It only needs a few minutes at the end to wilt perfectly.
- Mistake: Not tasting and seasoning at the end. The saltiness of your broth and pancetta can vary wildly. Always, always taste your soup right before serving and adjust the salt and pepper. This single step elevates it from good to great.
- Mistake: Skipping the step of cooking the tomato paste. If you just stir it into the broth, you miss out on that deep, caramelized flavor. Taking a minute to “toast” it with the veggies is a game-changer.
Expert Tips
- Tip: Use an immersion blender for a creamier texture. Before adding the beans, chicken, and kale, you can use an immersion blender to purée about a third of the soup right in the pot. It will thicken the broth beautifully without any cream.
- Tip: Brown the chicken thighs first. For an even deeper flavor, pat the chicken thighs dry and sear them in the hot pot for 2-3 minutes per side until golden brown before removing them and proceeding with the pancetta. Add them back in with the broth.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese sitting in your fridge, toss it into the pot with the broth. It will melt into the soup, adding an incredible layer of umami and richness.
- Tip: Let it rest. If you have the time, turn off the heat and let the finished soup sit for 15-20 minutes before serving. This allows the flavors to meld even more and the soup to cool to the perfect eating temperature.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and are less forgiving. I’d recommend adding them later, after the broth has simmered for about 10 minutes, and then cooking for another 10-15 minutes until just cooked through before shredding. Keep a close eye on them to prevent dryness.
How can I make this soup in a slow cooker?
It’s easily adaptable! Sauté the pancetta and vegetables in a skillet first (this step is important for flavor), then transfer everything to the slow cooker. Add the raw chicken thighs, broth, oregano, and rosemary. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, then stir in the beans, pancetta, and kale and cook for another 20-30 minutes on HIGH until the kale is wilted.
How long will leftovers last?
Stored in an airtight container in the refrigerator, this soup will keep beautifully for 3-4 days. The beans will continue to absorb the broth, so you may want to add a splash of water or broth when reheating to get it back to your desired consistency.
Can I freeze this Tuscan Chicken and Bean Soup?
Yes, it freezes wonderfully! Let the soup cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. The texture of the potatoes and beans may soften slightly upon thawing and reheating, but the flavor will still be fantastic.
What can I use instead of kale?
Tuscan kale (also called lacinato or dinosaur kale) is ideal for its sturdy texture, but fresh spinach or Swiss chard are excellent substitutes. If using spinach, just stir it in at the very end and let it wilt for only a minute or two—it cooks in a flash.
Tuscan Chicken And Bean Soup
Make this hearty Tuscan Chicken and Bean Soup for a comforting one-pot meal. Packed with flavor, it's perfect for weeknights. Get the easy recipe now!
Ingredients
For the soup:
-
2 tbsp olive oil
-
4 oz pancetta (diced)
-
1 large yellow onion (chopped)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
1/3 cup sun-dried tomatoes in oil (drained and chopped)
-
1 lb boneless, skinless chicken thighs
-
8 cups chicken broth (low-sodium)
-
2 cans cannellini beans (15 oz each, rinsed and drained)
-
1 large bunch Tuscan kale (stems removed and leaves chopped)
-
1 tsp dried oregano
-
1 large sprig fresh rosemary
-
salt and freshly ground black pepper (to taste)
For serving:
-
grated Parmesan cheese
-
crusty bread
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced pancetta and cook, stirring occasionally, for about 5-7 minutes until it’s crispy and has rendered its fat. Use a slotted spoon to remove the pancetta and set it aside on a paper towel-lined plate.01
-
To that flavorful fat, add the chopped onion, carrots, and celery. Sauté the vegetables for about 8-10 minutes, until they have softened and the onion is turning translucent.02
-
Stir in the minced garlic, tomato paste, and chopped sun-dried tomatoes. Cook for another 1-2 minutes, stirring constantly.03
-
Now, add the whole chicken thighs directly into the pot. Pour in the chicken broth, and add the dried oregano and the whole sprig of rosemary. Bring everything to a boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for about 20 minutes.04
-
After 20 minutes, the chicken should be cooked through and tender. Carefully remove the chicken thighs with tongs and place them on a cutting board to cool slightly. Also, fish out and discard the now-spent rosemary sprig.05
-
While the chicken is cooling, add the rinsed cannellini beans and the reserved crispy pancetta back into the simmering broth. Using two forks, shred the now-cool-enough-to-handle chicken into bite-sized pieces and return it to the pot as well. Stir everything to combine.06
-
Finally, stir in the chopped Tuscan kale. Let the soup simmer for another 5-7 minutes, just until the kale has wilted and turned a vibrant green. Taste the broth and season generously with salt and freshly ground black pepper until it’s just right for you.07
Not what you're looking for?
