Last Updated on May 19, 2026 by Sabrina Currie
When soup season hits, cozy creamy Tuscan chicken soup with cannellini beans is a meal the whole family will love. It's a creamy, bright, Tuscan-style white bean soup loaded with tender chicken, sweet and tangy sun-dried tomatoes, baby spinach, and plenty of parmesan cheese stirred into a silky, creamy broth. Done in 45 minutes or less, this crave-worthy soup is a perfect mid-week meal. Naturally GF with DF option below.
Hearty enough to be a complete meal and still easy enough for a weeknight, if you've been looking for an easy soup recipe that will fill you up, this one's for you!
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Why I Love This Recipe
I wanted a simple chicken soup that felt a little extra, without needing anything fancy. This hearty soup recipe is a great way to turn basic pantry ingredients like canned beans and broth into a comforting bowl that tastes like it simmered all afternoon. Plus, creamy beans release starch into the liquid, thickening the soup and making the broth feel thick and rich even before you add heavy cream.
Recipe Ingredients
You don't need a long list to make a good soup, but a few key ingredients make this one really sing.
- Chicken - Lean, quick-cooking, chicken breasts or thighs are the perfect choice for this soup. Brown seared chicken adds lots of authentic flavor.
- White beans - I love cannellini beans (also called white kidney beans) for a creamy texture that holds its shape but you can use pretty much any other canned white beans you have on hand. Use canned beans for a quick dinner, or you can use dried beans that have been soaked overnight. If you're using fresh soaked beans, simmer them until tender (about 30 minutes) instead of just 15 minutes.
- Sun-Dried Tomatoes - These sweet and tangy tomatoes add lots of umami and bright flavor that keeps every bite exciting.
- Chicken Broth / Chicken Stock - use whichever you keep on hand (low-sodium is easiest for managing salt levels) How much extra seasoning or salt you'll need will depend on how salty (or not) your broth is. If using water, you'll need more.
- Heavy Cream + Parmesan - Just a little goes a long way to give this soup it's velvety, restaurant-style finish. Freshly grated parmesan will melt and blend in better than old powdery shredded parmesan.
See recipe card for quantities.
Substitutions + Variations
This flexible soup lends itself well to a few ingredient swaps or even omissions if you are in a pinch. (If you're on a soup kick, you might also love my Easy Panera Chicken + Wild Rice Soup or Easy Creamy Potato Leek Soup With Ham.)
- Chicken - This soup works well with leftover chicken. Leftover roast chicken or rotisserie chicken has great flavor. For the best texture, add leftover chicken at the end so it stays juicy and tender.
- Beans - You can use great northern beans (a little softer and creamier) or navy beans (smaller, super tender). This soup is happy with any white beans.
- White Chicken Chili - Swap out the Tuscan flavors for some Southwest ones! Add a small can of green chiles, a pinch more chili pepper flakes (or cayenne), and swap the Italian seasoning and anise seed for a pinch of cumin and oregano. Omit the sun-dried tomatoes.
- Spice - This recipe calls for hot chili flakes but you can swap it for a pinch of cayenne or omit it altogether, depending on your preference. The soup is not very spicy, it just adds a mild zest.
- Dairy-Free - Blend 1-2 cups of the beans with some broth, then stir it back in and omit the cheese at the end. You'll still get a delicious thick soup without dairy.
- Vegetarian - Love this soup but have a vegetarian in the family? Omit the chicken and add an extra can of beans, then swap the chicken broth for vegetable broth.
Step-By-Step Video
Step-by-Step Photos + Instructions
This recipe is designed for a large dutch oven like the one below, (or any large pot) so you can sear, simmer, and finish all in one place.
Step 1. Place a large dutch oven (or large pot) over medium-high heat with a tablespoon of olive oil (or a quick coat of spray oil). Season the raw chicken pieces with salt and pepper and fry until browned. Lift out with a spatula to a plate and set aside.
Searing = flavor. Browning the chicken and the browned bits on the pot add tons of important flavor to the soup so don't skip this step.
Step 2. Reduce the heat and add the onion, cooking until soft. Stir in Italian seasoning, anise seed, garlic, pepper flakes, and sun-dried tomatoes and fry until fragrant.
Step 3. Add the white wine (or lemon juice), chicken broth (or water) to the onion mixture, stirring to deglaze the pot.
Step 4. Pour in the canned or soaked beans and bay leaf.
Step 5. Add the carrots and bring it to a low boil over medium heat, then reduce to medium low for 15 minutes (longer if using fresh beans).
Step 6. Return the chicken to the pot and simmer for 10 more minutes. Mash some of the beans for thicker, creamier soup if you like. Then pour in the cream.
Step 5. Next, add grated parmesan, spinach and ¼ cup of the parsley (if using). Let the cheese melt and the spinach wilt. Season well with extra salt and pepper to taste. Don't boil after adding the cheese. Keep it at a gentle simmer to prevent curdling.
Step 6. Ladle the creamy, chunky soup into bowls and garnish with fresh cracked pepper, extra parmesan, parsley and a drizzle of olive oil over each bowl. And of course, a side of your favorite bread or biscuits.
Make-ahead win - This soup tastes even better the next day because the flavors meld and the broth thickens slightly.
What a marvelous resource soup is for the thrifty cook.
Julia Child
Leftovers will keep well, covered in the fridge for up to 4 days. This soup also freezes really well. To thaw, place it in the fridge overnight, then bring it just to a light simmer for 5 minutes before serving. (Don't let it come to a hard boil or the cheese can get a grainy look. It will still taste ok and be safe, but not so pretty to look at.)
Expert Tips
Watch your salt levels. Broth, parmesan, and sun-dried tomatoes can all be salty. Start light, then adjust at the end. (I usually need 1 extra teaspoon of salt but everyone's broth and tastes are different.)
Pin It For Later
Save this creamy Tuscan chicken soup recipe to Pinterest for next time or share it with your friend on Facebook!
More Soup Recipes
I love a good soup and you'll find lots of them here!
- Easy 7-Ingredient Creamy Potato Leek Soup With Ham
- Best Leftover Ham Recipes For Leftover Holiday Ham
- Best Creamy Prawn Chowder With Leeks, Corn And Bacon
- Easy Creamy Delicious Lobster Mushroom Bisque Recipe
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Cozy Creamy Tuscan Chicken Soup With Cannellini Beans
Ingredients
- 1 lb boneless skinless chicken breast or thighs chopped into ½" pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon anise seed
- 1 cup medium yellow onion ¼" diced
- 1 cup carrot ¼" diced
- 3 cloves garlic minced
- ¼ teaspoon chili pepper flakes or to taste
- ½ cup sun-dried tomatoes thinly sliced
- ¼ cup white wine or 1 tablespoon lemon juice
- 6 cups chicken broth
- 2 cans 425 g / 15 oz each cannellini beans, drained and rinsed
- 1 bay leaf
- 1 cup heavy cream
- 1 cup grated parmesan cheese 4 oz plus more for serving
- 2 cups packed baby spinach
- ½ cup chopped fresh parsley optional
Instructions
- Place a large dutch oven (or large pot) over medium-high heat. Add olive oil.
- Season chicken with salt and pepper. Add the chicken to the pot and fry, flipping once, until chicken is lightly browned on both sides, about 7-10 minutes. Remove chicken to a plate and set aside.
- Reduce to medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Stir in Italian seasoning, anise seed, garlic, pepper flakes, and sun-dried tomatoes and fry until the garlic and herbs are fragrant, about 1 minute.
- Add the white wine or lemon juice, chicken broth, beans, chopped carrots and bay leaf. Bring to a simmer over medium heat, then reduce to medium low for 15 minutes.
- Return the chicken to the pot and simmer for 10 more minutes and mash some of the beans with a potato masher or fork for thicker, creamier soup if you like.
- Stir in the cream, parmesan, spinach and ¼ cup of the parsley. Let the cheese melt and the spinach wilt, then season with additional salt and pepper to taste.
- Serve the soup while hot with extra parsley, parmesan, and a drizzle of olive oil sprinkled over each bowl. Add crusty bread for dunking.
Notes
Nutrition
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