Monday, February 4, 2013

Tuscan Chicken Soup for #souplove

Are you ready for some Soup?  After all that heavy, calorie laden food yesterday, here is a lighter fare that's deeelicious! I love, love, love soup and eat a lot of it during the winter, especially. We are finally having snowy, winter weather here in Chicagoland, so now is the perfect time for soup. February is the #souplove time for the  Love Blog Hop.   I saw this recipe on Pinterest, and knew that I would be making this soon. 

Tuscan Chicken Soup is a Cooking Light Recipe which I changed a bit.  I used  boneless, skinless chicken breasts, chicken stock, tomatoes, roasted red peppers, cannellini white beans, and herbs, all cooked in a slow cooker, and topped with fresh Parmesan Cheese and fresh Baby Spinach. Easy peasy! You can opt to cook this on the stove as well, but I made this in the slow cooker, earlier in the afternoon, before the Super Bowl. This is a light tasty, soup bursting with flavor, and color, low fat,  low sodium, and gluten free. I love making soup with so many many bright colors. I used the chicken breasts, instead of the chicken thighs, and added diced tomatoes for more flavor and color to the soup, which  made more broth.  I like a lot of broth in my soup, and don't really care for creamy soups that much.  If your team didn't  win the Super Bowl, you can drown your sorrows in a steamy bowl of this tasty soup.
 Tuscan Chicken Soup Adapted from My

  • 1 cup chopped onion
  • 2 tablespoons tomato paste (low sodium)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt  ( I didn’t add any salt)
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (32-ounce) box fat-free, lower-sodium chicken broth
  • 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
  • 1 14 oz can diced tomatoes with juice added, ( I used no salt tomatoes
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1/2 teaspoon chopped fresh rosemary  (I used 1 tsp Herbes de Provence)
  • 1 (6-ounce) package fresh baby spinach
  • 8 teaspoons grated fresh Parmesan cheese
  1. . Combine first 10ingredients in slow cooker. Cover and cook on    HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary*** and spinach; cover and cook on LOW for 10 minutes.
  2. . Ladle soup into bowls; top each serving with cheese.
Cooks Note:
If using dried Hebes de Provence, add to the slow cooker with all if the other 10 ingredients in the beginning. 

Don't forget Join in on the #souplove fun linking up any soup recipe  from the month of February 2013.  Don't forget to link back to this post, so that your readers know to come stop by the #soupve event.  The twitter hashtag is #nuthlove:)  

Here's the list of the other Amazing cooks:

Helena @ Rico Sin Azucar | @ricosinazucar

Jennifer @ Leave No Scone Unturned | @Foodie2Choux

Serena @ Teaspoon of Spice | @tspcurry

Kimberly @ Badger Girl Learns To Cook  |@Bdgergrl

Jackie @ Vegan Yack Attack | @Veganyackattack

Susan @ The Girl in the Little Red Kitchen | @littleredkitchn
 If you would like to share your favorite soup recipes this month, please add them to the blog hop, or add them to our Google+ community

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #53
 Stop by and say Hi to Brandie!  



  1. What a deliciously hearty soup :)

    Choc Chip Uru

    1. Uru,
      This is a tasty soup with a lot of protein, vitamins and fiber

  2. What a beautiful soup, it also sounds absolutely delicious. Thanks for sharing!

    Happy Valley Chow

  3. Such lovely soup would be like a main dish for me :) Nice and comforting.

    1. This is a great main dish with lots of protein, vitamins and fiber, very filling.

  4. This sounds absolutely delightful and filling on a cold day!

    1. we need lots of tast soup recipe now, that we finally have winter here!


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