Hearty Vegetable Tuscan Chicken Soup makes the perfect comforting meal for busy weeknights. Best of all, it’s so easy to make and full of hearty vegetables, white beans and chicken.
This recipe was first posted on The Recipe Critic
Did you know January is National Soup Month? I am actually one of those that can have soup all year long but love it even more during the colder months. We practically live on soups once November hits around here.
This Hearty Vegetable Tuscan Chicken Soup has been showing up here a lot lately. It’s hearty, filling and perfect for those cold winter days.
Plus, this soup is jam-packed with a ton of nutrients, healthy vegetables, hearty beans and tender rotisserie chicken. The best part is that you can easily customize it with whatever you have on hand!
We loaded ours up with celery, zucchini, red peppers, carrots, diced tomatoes and white beans. Cook for 25-30 minutes in a large pot along with some garlic, onions and Italian herbs and that’s it!
Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese.
Make ahead and freezer-friendly:
This soup is so easy to make ahead and also a perfect freezer friendly meal.
- chop the vegetables ahead of time and store in a clear zip-top bag or glass container
- if using dried beans, cook them ahead of time, drain and freeze
- soup stores well in a sealed container in the fridge for up to 5 days
- freeze extra for easy lunches and dinner for up to 3 months
More comforting stews and soups: