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This hearty Tuscan chicken soup blends Mediterranean flavors with cozy comfort. Tender rotisserie chicken, creamy white beans, and vibrant vegetables swim in a rich broth infused with sun-dried tomatoes and aromatic herbs. A splash of cream ties everything together, creating a satisfying meal that tastes like it simmered all day.
Recently, I made this for a neighbor recovering from surgery. She texted later saying the aroma alone made her feel better, and her whole family asked for the recipe.
Essential Ingredients
- Rotisserie chicken: Adds depth and saves time. The darker meat brings extra flavor
- Sun-dried tomatoes: Their concentrated sweetness adds incredible depth. Choose oil-packed for best results
- Great Northern beans: Creamy texture and mild flavor that soaks up the broth beautifully
- Fresh spinach: Adds color and nutrients. It wilts perfectly into the hot soup
- Fresh herbs: Thyme and oregano bring authentic Tuscan notes
Detailed Step-by-Step Instructions
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Build Your Base
Heat olive oil in a Dutch oven over medium heat. Add diced onion, cooking until softened, about 3 minutes. Stir in carrots for another 3 minutes, then garlic until fragrant, about 30 seconds.
Develop Flavor Layers
Add sun-dried tomatoes and tomato paste, cooking until they release their oils. Pour in white wine, letting it reduce until most liquid evaporates. This concentrates the flavors beautifully.
Create the Soup Body
Pour in chicken broth, beans, cream, and seasonings. For extra creaminess, blend 1 cup of the mixture and return it to the pot. Add shredded chicken and bay leaves, simmering for 15 minutes to marry the flavors.
Finish with Fresh Elements
Remove bay leaves, stir in spinach until just wilted. Taste and adjust seasonings.
My Italian grandmother always said a good soup needs time to "trovare il suo carattere" - find its character. Let those flavors meld together before serving.
Make it Your Own
The beauty of this soup lies in its flexibility:
- Add diced celery and fennel for extra Tuscan flair
- Swap spinach for lacinato kale
- Stir in some cooked orzo or small pasta
- Add a parmesan rind while simmering
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Storage Secrets
This soup gets even better after a day in the fridge. Store in an airtight container for up to 3 days. When freezing, leave out the cream and add it fresh when reheating.
This soup has become my winter Sunday tradition. While it simmers, the kitchen fills with aromas that remind me of trattorias tucked away in Tuscan hill towns. It's comfort food that nourishes both body and soul.
Frequently Asked Questions
- → Can I skip the white wine?
- Yes, substitute with extra chicken broth, though wine adds nice flavor as it cooks off.
- → How long does this keep?
- Stores well in airtight container in fridge for 4-5 days. Perfect for meal prep.
- → Can I use dried beans?
- Yes, but cook them separately first. Any small white beans work well.
- → What can I use instead of rotisserie chicken?
- Any cooked, shredded chicken works. You can cook chicken breasts or thighs specifically for this.
- → Can I freeze this soup?
- Yes, freeze for up to 3 months. If using dairy cream, it may separate slightly when thawed.