Tuscan Chicken Soup

Karen Blackmon


I have been making this recipe since I saw a demonstration on Nov 10, 2009. I have to give credit to Talk of the Town here in Nashville.

pinch tips: How to Debone a Chicken




30 Min


15 Min


Stove Top


1 1/2 lb
boneless, skinless chicken breast
1 tsp
crushed dried rosemary
1 tsp
1/2 tsp
4 tsp
olive oil
4 tsp
minced garlic
1 qt
chicken broth
1 can(s)
(16 oz.) cannelloni beans, rinsed and drained
1 jar(s)
(7 oz.) roasted red peppers, drained and chopped
1 pkg
baby spinach

Directions Step-By-Step

Cut chicken into 1-inch pieces.

Combine rosemary, salt and pepper. Toss to coat.

Brown in heated olive oil in a large nonstick skillet over medium–high heat for 3 minutes.

Add garlic, sauté one minute longer.

Add chicken broth, beans & roasted bell peppers, bring to a boil.

Reduce heat & simmer for 10 minutes until chicken cooked through.

Stir in spinach & simmer one more minute.

*If a do-ahead, stir in spinach after reheated & piping hot, then serve.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy