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


  • 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


  1. 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.

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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