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.

★★★★★ 1 vote
30 Min
15 Min
Stove Top


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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

How to Make Tuscan Chicken Soup


  • 1Cut 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.

Printable Recipe Card

About Tuscan Chicken Soup

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

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