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–+ servings
Simple Tuscan Soup

Simple Tuscan Soup: A Cozy Bowl of Italian Comfort

This Simple Tuscan Soup brings warmth and Mediterranean flavors together for a comforting bowl of homemade Italian cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Avocado oil can be a tasty alternative.
  • 1 medium Onion Substitute with shallots for a milder touch.
  • 2 medium Carrots Could swap in parsnips or sweet potatoes if desired.
  • 3 cloves Garlic Fresh is best, but powdered can suffice in a pinch.
  • 1/4 cup Sun-Dried Tomatoes Fresh cherry tomatoes are a great replacement for a lighter bite.
  • 2 tablespoons Tomato Paste Adjust for preferred consistency.
  • 1/2 cup White Wine For a non-alcoholic version, vegetable broth is a fitting substitute.
  • 4 cups Chicken Broth Using homemade stock amplifies depth; vegetable broth makes it vegetarian-friendly.
For Creaminess
  • 1 cup Heavy Cream Coconut cream serves as a wonderful non-dairy alternative.
For Protein and Fiber
  • 2 cups Shredded Chicken Rotisserie chicken is a quick choice.
  • 1 can Cannellini Beans Substitute with any white bean if desired.
For Color and Nutrition
  • 2 cups Fresh Spinach Kale or Swiss chard can replace it easily.
For Seasoning
  • Salt
  • Black Pepper
  • Oregano
  • Crushed Red Pepper
  • Thyme
  • Italian Seasoning

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Simple Tuscan Soup
  1. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add one diced onion, sautéing for about 3 minutes until soft.
  2. Stir in two sliced carrots and continue cooking for another 3 minutes. Mix in 3 minced garlic cloves for about 30 seconds until aromatic.
  3. Add 1/4 cup of chopped sun-dried tomatoes and 2 tablespoons of tomato paste. Cook for 1-2 minutes, stirring frequently.
  4. Pour in 1/2 cup of white wine, letting it simmer for 2-3 minutes to reduce slightly.
  5. Add 4 cups of chicken broth and a can of rinsed cannellini beans. Season with salt, black pepper, oregano, crushed red pepper, thyme, and Italian seasoning.
  6. Stir in 2 cups of shredded chicken and a couple of bay leaves. Let the soup simmer uncovered for at least 15 minutes.
  7. Remove the bay leaves, then add 2 cups of fresh spinach. Stir until the spinach wilts, tasting and adjusting seasoning as necessary.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Pair with crusty bread or a fresh salad for a complete meal.

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