Crockpot Tuscan Chicken Soup

This easy Tuscan chicken soup practically cooks itself and tastes even better the next day!

Tender chicken simmers with beans, sun-dried tomatoes, and spinach with loads of Parmesan cheese in this creamy Tuscan chicken soup recipe.

Easy Ingredients

• Chicken: Boneless skinless chicken breasts are called for, but you can use cutlets or thighs for individual servings. Frozen chicken meatballs are another easy switch that will decrease the overall cook time.
• Creamy Broth: The magic in this masterpiece is that most of the ingredients are ready-made. No need to buy the name-brand of soup, either!
• Seasonings: Buy or DIY? Whip up a batch of all-purpose Italian seasoning and save the rest for a zesty Italian dressing or marinade. It’s also perfect for seasoning some of my other Crockpot favorites, like Tuscan tortellini soup and Italian chicken stew.
• Beans: Use white (AKA cannellini) beans or navy beans, drained and rinsed. Pasta is a tasty twist on beans. Try ziti, penne, bowtie, or medium-sized elbow or macaroni shells.
• Veggies: Sundried tomatoes and spinach give this soup its “Tuscan” identity. Kale can be swapped out for the spinach, as in this chicken kale soup.

How to Make Tuscan Chicken Soup

1. Whisk broth and soup in the crockpot.
2. Stir in the chicken, beans, tomatoes, and seasonings, and cook until the chicken is cooked through (full recipe below).
3. Remove the chicken and shred it before returning it to the crockpot.
4. Stir in spinach, Parmesan cheese, and cream.
5. Heat through and serve with extra cheese or basil if desired.

Crockpot Tips & Tricks

• Any crockpot will do, but if you are buying one for the first time, look for one that has a timer and a locking lid. Trust me, these features will come in handy!
• If using frozen spinach, thaw and press out excess moisture with a clean kitchen towel.
• Stir in the spinach, cheese, and cream at the end on the low heat setting so they don’t overcook.
• Parmesan can get gummy and stick to utensils if it gets too hot, so you might also consider adding it after turning off the heat.
• Use heavy cream, which tends to resist curdling more than light cream.

Savor Those Second Servings

• Store leftover crockpot Tuscan chicken soup in a covered container in the refrigerator for up to 4 days.
• Reheat in the slow cooker, on the stove top, or in the microwave.
• Freeze portions in zippered bags for up to 2 months. Thaw on low in the crockpot or the refrigerator overnight before reheating.

More Cozy Crockpot Soups

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Chicken Pot Pie Soup

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Crockpot Tuscan Chicken Soup

This soup is a cozy mix of tender chicken, beans, and veggies simmered in a creamy, flavorful broth.

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Prep Time 20 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8

Author Sandra

Equipment

Slow Cooker

Ingredients  

1x2x3x

• ▢ 3 cups low sodium chicken broth
• ▢ 10.5 ounces condensed cream of chicken soup 1 can, or cream of mushroom
• ▢ 1 pound boneless skinless chicken breasts
• ▢ 15.5 ounces white beans 1 can cannellini or navy, drained and rinsed
• ▢ ½ cup sundried tomatoes in oil drained and chopped
• ▢ 2 teaspoons Italian seasoning
• ▢ 2 teaspoons onion powder
• ▢ ½ teaspoon garlic powder or 2 cloves minced garlic
• ▢ ¼ teaspoon crushed red pepper optional
• ▢ 2 ounces chopped spinach fresh or frozen*
• ▢ ¼ cup heavy cream optional
• ▢ 2 tablespoons grated parmesan cheese plus additional for serving

Instructions 

• In the slow cooker, whisk together condensed soup and broth.
• Stir in chicken, beans, sundried tomatoes, Italian seasoning, onion powder, garlic powder, and crushed red pepper (if using).
• Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken reaches 165℉.
• Remove chicken from the slow cooker and use two forks to shred.
• Return the chicken to the pot. Stir in cream, spinach, and Parmesan cheese.
• Heat 10–15 minutes more until spinach is wilted. Serve with extra cheese if desired.

Notes

If using frozen spinach, thaw it first and squeeze out excess water.

Store leftovers in airtight containers for up to 4 days in the refrigerator, or 2 months in the freezer.

4.58 from 14 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 239kcal | Carbohydrates: 21g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 406mg | Potassium: 783mg | Fiber: 4g | Sugar: 1g | Vitamin A: 985IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Lunch, Soup

Cuisine American

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