This lighter creamy Tuscan-inspired soup is warm and comforting. Tender chicken, cannellini beans, sundried tomatoes and kale simmer in a flavorful broth of chicken stock and white wine. Fat-free half and half, reduced-fat cream cheese and Pecorino Romano add richness so the soup doesn’t taste lightened up. This one-pot meal works well for busy weeknights and meal prep, and the hearty Tuscan flavors are perfect for cold weather.
Ingredients for Lighter Creamy Tuscan-Inspired Soup
- Carrots, diced
- Celery, diced
- Onion, diced
- Garlic, minced
- Sundried tomatoes (I use julienned, herb-packed tomatoes in oil)
- Tomato paste
- Dry white wine
- Chicken broth or stock (use reduced sodium if preferred; adjust salt to taste)
- Cannellini beans, drained and rinsed
- Kale, stems removed and chopped into bite-sized pieces
- Fat-free half and half
- Reduced-fat cream cheese
- Pecorino Romano, grated
- Cooked chicken breast, shredded (rotisserie works well)
- Fresh basil, chopped
- Olive oil spray
Instructions
1. Prepare the vegetables: dice the carrots, celery and onion. In a large stock pot or Dutch oven, spray the bottom with olive oil spray and add the diced vegetables. Cook over medium-high heat for about 5 minutes, until tender.
2. Add garlic: mince the garlic and stir it into the pot. Cook for about 1 minute, until fragrant—avoid browning the garlic to prevent bitterness.
3. Add tomatoes and tomato paste: stir in the sundried tomatoes (chop if needed) and the tomato paste. Cook 1–2 minutes to combine flavors.
4. Deglaze: pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
5. Add stock: pour in the chicken stock and bring the mixture to a boil.
6. Prepare beans and kale: drain and rinse the cannellini beans. Remove the kale leaves from the ribs and cut into bite-sized pieces.
7. Combine and season: add the beans and kale to the pot. Stir in the half and half, reduced-fat cream cheese and grated Pecorino Romano until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed.
8. Add chicken and basil: shred the cooked chicken breast and stir it into the soup along with the chopped fresh basil.
9. Simmer: reduce heat and simmer for 10–15 minutes to allow the flavors to meld. Serve hot.
Notes and Serving Suggestions
This soup is comforting and satisfying thanks to its combination of textures and creamy elements. The chicken and cannellini beans provide plenty of protein, making it substantial as a main course. For a heartier meal, serve the soup with a grilled cheese or sandwich. For a lighter option, pair it with a crisp green salad. It reheats well and is ideal for meal prep—store in the refrigerator and gently rewarm on the stove.
Lighter Creamy Tuscan Inspired Soup
Equipment
- Stock pot or Dutch oven
Ingredients
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 3 cloves garlic, minced
- Olive oil spray
- ½ cup sundried tomatoes, packed in oil with herbs
- 1 tbsp tomato paste
- ¾ cup dry white wine
- 4 cups chicken broth/stock
- 15 oz cannellini beans, drained and rinsed
- 4 cups kale, packed
- 1 cup fat-free half and half
- 2 oz reduced-fat cream cheese
- ½ cup Pecorino Romano, grated
- 2 cups cooked chicken breast, shredded
- ¼ cup fresh basil, chopped
Instructions
- Dice the carrots, celery and onion. In a large pot, spray with olive oil and cook the vegetables over medium-high heat for about 5 minutes, until tender.
- Mince and add the garlic, cooking about 1 minute until fragrant.
- Add chopped sundried tomatoes and tomato paste, stirring and cooking 1–2 minutes.
- Pour in the white wine and deglaze the pot, scraping up any browned bits.
- Add chicken stock and bring to a boil.
- Drain and rinse the beans. Remove kale from ribs and chop into bite-sized pieces.
- Add beans and kale to the pot. Stir in the half and half, cream cheese and Pecorino Romano until combined. Taste and season with salt and pepper if needed.
- Stir in shredded chicken and fresh basil.
- Simmer for 10–15 minutes to allow flavors to meld. Serve warm.
Nutrition
