Creamy Tuscan White Bean Soup with Chicken

You know that cold-weather hunger for something genuinely velvety… not light, not virtuous, just rich and creamy in every spoonful. This Tuscan white bean soup hits every note. But here’s what stands between you and actually pulling it off: tempering the sour cream. It’s the one move that separates silky, elegant soup from a separated, broken mess. Get that right, and you’re done.

We’ve made this enough times to know exactly where it falls apart. If the sour cream goes straight in cold, you’re suddenly staring at a curdled disaster. Temper the sour cream with hot soup broth first; that’s the secret to velvety smooth soup. It’s a small technique, but it’s the difference between guessing and knowing what you’re doing in the kitchen.

Love a good soup night? Browse our Soup Recipes for more big-flavor bowls like this one

A variety of ingredients arranged on a white surface, including raw chicken, spinach, white beans, carrots, celery, onion, cheese, ricotta, spices, and olive oil.

Avocado oil or olive oil – for browning the chicken and veggies
Boneless chicken breast or thighs – cut into 1″ pieces (thighs stay juicier)
Yellow onion – diced
Carrots and celery – classic soup base for aroma and depth
Red bell pepper – adds color and sweetness
Italian seasoning – oregano, rosemary, thyme, and basil
Paprika – a little warmth and color
Cannellini beans – creamy white beans that make this soup hearty
Chicken broth – low-sodium preferred
Sun-dried tomatoes – diced for tangy, concentrated flavor
Tomato paste – deepens the color and umami
Sour cream – creates a creamy, velvety broth
Parmesan cheese – freshly grated for richness
Spinach or kale – adds a pop of color and nutrition
Salt and cracked black pepper – season to taste
Fresh basil – for garnish

Equipment

Large Dutch oven or heavy soup pot
Wooden spoon
Chef’s knife and cutting board
Ladle

📝 Step-by-Step: How to Make Tuscan White Bean Soup

Brown the chicken:
Heat oil in a Dutch oven or large pot over medium heat. Season chicken with salt and pepper. Add to the pot and cook until lightly browned on all sides. Remove and set aside.
Sauté the vegetables:
In the same pot, add onion, celery, and carrots. Sauté for 5 minutes until softened. Add red bell pepper and cook another 2 minutes.
Build the flavor:
Stir in Italian seasoning and paprika; cook 30 seconds until fragrant. Add sun-dried tomatoes and tomato paste. Stir to coat everything well, then add the beans.
Deglaze and simmer:
Slowly pour in chicken broth, scraping up any browned bits with a wooden spoon — that’s flavor you don’t want to lose. Return the chicken to the pot. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes.
Finish the soup:
In a small bowl, whisk sour cream with a few tablespoons of hot soup liquid to temper it. Stir this mixture into the soup until smooth and creamy. Add Parmesan and stir until melted.
Add greens and serve:
Turn off the heat and stir in spinach (or kale). Let it wilt for one minute. Taste, adjust seasoning, and serve hot with more Parmesan and fresh basil on top.

Three bowls of creamy tuscan white bean soup with white chicken, spinach, and tomatoes, surrounded by toasted bread, grated cheese, dried chili flakes, spoons, and fresh basil leaves on a white marble surface.

🔄 Substitutions & Variations

Make it vegetarian: Skip the chicken and use vegetable broth; double the beans for protein.
Add heat: A pinch of crushed red pepper or Calabrian chili paste perks it up.
Swap the greens: Swiss chard or baby kale work beautifully.
Extra creamy: Stir in a splash of half-and-half or cream cheese. If you love the Tuscan flavor profile, you’ll also dig our Creamy Tuscan Chicken — same sun-dried tomatoes, spinach, and rich sauce, but a one-pan chicken dinner.

💡 Meat Nerd Tips

Use chicken thighs. They stay juicier and give the broth more flavor than breast meat.
Build the base right. Browning the chicken first leaves behind those golden bits — that’s the good stuff. Scrape it up when you add the broth; it’s free flavor.
Temper your sour cream. Whisk it with a little hot soup first so it blends in smoothly instead of curdling.
Skip the pre-grated cheese. The real Parmigiano-Reggiano melts into the broth; the green-can stuff just clumps.
Don’t rush the simmer. Twenty minutes lets the beans and broth come together into that creamy texture you’re chasing.
Soup too thick? Add a bit more broth at the end to reach your ideal texture.
Use the oil from the sun-dried tomatoes. It adds a punch of savory richness that bottled olive oil just can’t touch.
Finish with something fresh. A handful of basil or a squeeze of lemon wakes everything up right before serving.

Three bowls of creamy soup with white beans, tomatoes, spinach, and fresh basil, accompanied by toasted bread slices on a marble surface.

🍽️ What to Serve with Tuscan White Bean Soup

Crusty Italian bread or garlic toast for dunking. Always.
A drizzle of olive oil or a sprinkle of Parmesan shavings just before serving for extra richness.
Pair it with a glass of crisp Chianti or a Classic Negroni. Both cut through the creamy broth, making it feel like an Italian night in.

🧊 Leftovers & Reheating

Fridge: Store in airtight containers up to 4 days.
Freezer: Cool completely, then freeze for up to 3 months.
Reheat: Warm gently on the stove, adding a splash of broth if it thickens too much.

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You’re tired of the same five recipes. But this creamy cannellini bean soup with chicken, that’s herbaceous and rich… This is the one you make twice in a month because the whole family loves it. 40 minutes. One pot. That’s dinner.

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Brown the chicken:

Heat the oil in a Dutch oven or large pot.
Season the chicken with salt and pepper.
When the oil is heated, add the chicken and cook until lightly browned on all sides.

Sauté the vegetables:

Add the onion, celery and carrot and sauté for 5 minutes, until veggies are softened.
Add the red bell pepper and cook for 2 more minutes.
Stir in the Italian seasoning and paprika and cook for 30 seconds.
Add the diced sun-dried tomatoes and tomato paste. Stir well, then add the white beans.
Slowly, pour in chicken broth a little at a time, using a wooden spoon to scrape up any browned bits on the bottom of the pot.
Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes.

For deeper flavor, use chicken thighs and brown them well before adding liquid.
Temper the sour cream with a little hot broth before stirring it in to prevent curdling.
Use sun-dried tomatoes packed in oil — and drizzle in a teaspoon of that oil for bonus flavor.
Skip the pre-grated Parmesan; freshly grated melts properly.
Soup will thicken as it cools — add broth when reheating to loosen it.

Course: Soup

Cuisine: Italian, Italian-American

❓ FAQs: Tuscan White Bean Chicken Soup

Can I use canned chicken or rotisserie chicken?

Yes. Add it during the last 5 minutes of simmering to warm through.

Is this soup gluten-free?

It is – just make sure your broth and seasonings are certified gluten-free. If you’re counting carbs, check the carb count of your beans and consider lupini beans or other low-carb options.

Can I make it in a slow cooker?

Yes. Combine all ingredients except sour cream, spinach, and cheese. Cook on low for 6–7 hours or high for 3–4. Stir in the creamy ingredients right before serving.

Can I freeze Tuscan White Bean Soup?

Absolutely. Leave out the spinach before freezing and add fresh greens when reheating.

What can I serve with it?

A salad, toasted bread, or roasted vegetables round it out perfectly.