There is something truly comforting about a warm bowl of soup that feels like a hug from the inside out, and this Tuscan Chicken Soup with White Beans and Pasta Recipe hits all the right notes. Packed with hearty chicken sausage, tender white beans, fresh kale, and small pasta, it delivers rich layers of flavor alongside a satisfying texture. It’s a soul-soothing and wholesome meal perfect for cozy evenings or anytime you want to bring a little taste of Tuscany to your kitchen. The beautiful blend of garden-fresh herbs, garlic, and savory broth makes this soup a true crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Tuscan Chicken Soup with White Beans and Pasta Recipe lies in its simple yet essential ingredients. Each one plays a special role, from adding robust flavor and texture to bringing color and heartiness. Here’s everything you’ll need:
- Olive oil: A tablespoon to gently sauté the aromatics, adding a silky base and a touch of richness.
- Medium onion (chopped): Brings sweetness and depth that softens as it cooks.
- Small bulb fennel (chopped finely): Adds a subtle anise flavor and a crunchy texture.
- Chicken sausage (16 ounces, bite-size pieces): Provides savory protein and a hint of spice.
- Chicken broth (2 cans, 10 fl oz each): The flavorful liquid that binds all ingredients together beautifully.
- Diced tomatoes with juices (1 can, 28 fl oz): Adds vibrant color and a tangy sweetness that brightens the soup.
- White beans (1 can, 19 fl oz, drained): Creamy and hearty, these boost the protein and fiber content.
- Garlic (4 cloves, minced): Essential for that aromatic warmth that infuses the whole pot.
- Italian seasoning (5 dashes): A blend of herbs that makes the soup unmistakably Tuscan in character.
- Worcestershire sauce (1 teaspoon): Adds an unexpected umami punch.
- Uncooked pasta (1 cup): Small shapes work best to soak up the broth without overpowering the soup.
- Kale (small bunch, stems discarded, leaves torn): Offers a fresh, slightly bitter contrast and adds beautiful green color.
- Water (1/2 cup): Helps the pasta cook perfectly without making the soup too thick.
- Salt & pepper (to taste): The final touch to balance all the flavors.
- Croutons and Parmesan cheese (optional): For serving, to add crunch and cheesy richness on top.
How to Make Tuscan Chicken Soup with White Beans and Pasta Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating the olive oil in a large pot over medium-high heat. Toss in the chopped onion and finely chopped fennel. Sauté them together for about five minutes until the onion becomes translucent and tender, releasing a sweet fragrance. This simple step is the foundation of the soup’s rich flavor, waking up those vegetables and preparing the pot for all the delicious ingredients to come.
Step 2: Brown the Chicken Sausage
Add the bite-sized chicken sausage pieces into the pot and cook them for another five minutes. Stir occasionally as the sausage browns and crisps lightly. This step adds savory depth, caramelizing the meat’s surface and enriching the whole soup with its meaty aroma. The golden-brown bits also contribute incredible taste throughout the broth.
Step 3: Add Broth, Tomatoes, Beans, and Seasonings
Pour in the chicken broth, diced tomatoes with their juices, and the drained white beans. Stir in minced garlic, Italian seasoning, and Worcestershire sauce. Turn the heat to high until the mixture boils, then reduce to medium-low and let it gently simmer for 15 minutes. This simmering melds all elements together, coaxing out those beautiful Tuscan flavors and softening the beans even more.
Step 4: Cook Pasta and Kale for Heartiness and Freshness
Next, add the uncooked pasta, torn kale leaves, torn fresh basil, and half a cup of water to the pot. Continue cooking for 15 to 20 minutes until the pasta is tender but not mushy, and the kale is wilted yet still vibrant. This step finalizes the soup’s texture, balancing the soft beans, tender sausage, and fresh greens with the silky broth and tender pasta.
Step 5: Season and Serve
Give the soup a taste and season with salt and pepper as needed. Ladle it into bowls and top with crunchy garlic croutons and freshly shaved Parmesan cheese if you’re feeling indulgent. This last touch adds a delightful contrast of textures, turning this wholesome soup into a truly satisfying meal you’ll crave time and time again.
How to Serve Tuscan Chicken Soup with White Beans and Pasta Recipe
Garnishes
To elevate your Tuscan Chicken Soup with White Beans and Pasta Recipe, don’t skip the garnishes. A sprinkle of shaved Parmesan adds salty richness, while crunchy garlic croutons bring a textural pop that makes every bite exciting. If you have fresh basil or a drizzle of olive oil on hand, those are also super inviting finishing touches.
Side Dishes
This soup shines as a standalone meal but pairs wonderfully with simple sides like crusty Italian bread or a light mixed green salad. The bread is perfect for soaking up every last drop of the soup’s savory broth, and the salad adds a refreshing crispness that complements the heartier flavors.
Creative Ways to Present
If you want to impress guests, serve this Tuscan Chicken Soup with White Beans and Pasta Recipe in charming individual bowls with basil leaves arranged beautifully on top. You can also offer a Parmesan shaving station or homemade garlic croutons on the side, letting everyone customize their bowl. Presentation like this brings an extra layer of warmth and care to the table.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day after the flavors have melded completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale might darken slightly but the taste remains wonderful.
Freezing
You can freeze this Tuscan Chicken Soup with White Beans and Pasta Recipe, but keep in mind pasta texture may change after thawing. If you plan to freeze, consider cooking the pasta separately and adding it fresh when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat until warmed through, stirring occasionally. If the soup is too thick, add a splash of water or broth to loosen it up. Add fresh pasta or croutons upon serving for best texture.
FAQs
Can I use other types of sausage in this soup?
Absolutely! While chicken sausage is lighter, Italian pork sausage or turkey sausage also work beautifully. Just choose your favorite flavor profile and adjust seasoning if needed.
Is this soup gluten-free?
This recipe as written uses regular pasta, which contains gluten. To make it gluten-free, substitute with a gluten-free pasta variety or small gluten-free grains like quinoa.
Can I make this soup vegetarian?
Yes, you can substitute vegetable broth for chicken broth and use plant-based sausage or omit the sausage entirely. Adding extra beans and vegetables will keep it hearty and delicious.
How spicy is this soup?
This Tuscan Chicken Soup with White Beans and Pasta Recipe has a mild, comforting warmth thanks to the Italian seasoning. If you like more heat, consider adding red pepper flakes or a dash of hot sauce.
What pasta shape works best for this soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best as they hold the broth and mix well with the beans and sausage without overwhelming the soup.
Final Thoughts
This Tuscan Chicken Soup with White Beans and Pasta Recipe is a delicious, nourishing dish that brings together the best textures and flavors of Italy’s heartland. It’s easy to prepare and incredibly satisfying, making it the perfect soup to enjoy anytime you want warmth and comfort in a bowl. I can’t wait for you to try it—it might just become one of your all-time favorites!
Print
Tuscan Chicken Soup with White Beans and Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Tuscan Chicken Soup combines savory chicken sausage, tender white beans, and flavorful vegetables in a rich tomato broth, finished with fresh kale, basil, and pasta. Perfect for a comforting meal, it’s easy to prepare and bursting with Italian-inspired flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 small bulb fennel, chopped finely
- 16 ounces chicken sausage, cut into bite-size pieces
- 2 (10 fluid ounce) cans chicken broth
- 1 (28 fluid ounce) can diced tomatoes (with juices)
- 1 (19 fluid ounce) can white beans, drained
- 4 cloves garlic, minced
- 5 dashes Italian seasoning
- 1 teaspoon Worcestershire sauce
Pasta and Greens
- 1 cup uncooked pasta
- 1 small bunch kale, stems discarded and leaves torn
- Small handful fresh basil, torn
- 1/2 cup water
Seasoning & Garnishes
- Salt & pepper, to taste
- Croutons, for serving
- Parmesan cheese, shaved, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat, then add chopped onions and fennel. Cook while stirring occasionally for about 5 minutes until softened and fragrant.
- Brown Sausage: Add the chicken sausage pieces to the pot and cook for another 5 minutes, stirring occasionally to brown the sausage evenly.
- Add Broth and Simmer: Pour in the chicken broth, diced tomatoes with their juices, drained white beans, minced garlic, Italian seasoning, and Worcestershire sauce. Bring the mixture to a boil on high heat, then reduce the heat to medium-low and let it simmer gently for 15 minutes to meld the flavors.
- Add Pasta and Greens: Stir in the uncooked pasta, torn kale leaves, fresh basil, and 1/2 cup of water. Continue cooking the soup for an additional 15 to 20 minutes until the pasta is tender and kale is wilted.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with garlic croutons and shaved Parmesan cheese for added texture and flavor.
Notes
- You can substitute chicken sausage with turkey or plant-based sausage for variations.
- Use gluten-free pasta if you prefer a gluten-free version.
- Adding a splash of white wine in step 3 can enhance depth of flavor.
- For a spicier version, add red pepper flakes when sautéing the aromatics.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
