This Tuscan White Bean Soup recipe is packed with white beans, shredded chicken breasts, fresh herbs, and a few vegetables for an absolutely delicious soup that everyone is sure to enjoy. You’ll love the quick prep and how easy it is to make.
If you’re looking for a few other recipes that feature white cannellini beans, try my Slow Cooker Sausage White Bean Soup or Bean and Bacon Soup.
Why you’ll like this Tuscan white bean soup
Making a healthy soup doesn’t have to be difficult or call for tons of ingredients. This delicious soup is packed with lots of flavors and it’s so easy to make. Everything is tossed into the crock pot, the chicken is shredded after a few short hours of cooking time, and you end up with one of those one-pot delicious recipes that call for seconds.
Not to mention, all of the ingredients in this soup recipe are pantry staples and can easy be found at your local grocery store. Oh, and it also makes the perfect freezer meal!
Recipe Ingredients
- Chicken Breasts: Don’t worry about cooking these beforehand. They’ll be added to the slow cooker with everything else and shredded toward the end of the cooking time.
- Chicken Broth: Helps create the creamy texture of the soup all while adding an additional chicken taste. You can also use chicken stock.
- Vegetables: Carrots, chopped celery, onion, and fire roasted tomatoes come together to make a healthy and hearty soup.
- White Beans: When cooked in the slow cooker, these canned beans will take on the flavor of the broth. You can use cannellini beans, small white beans, or butter beans.
- Seasonings: Salt, black pepper, thyme, fresh rosemary, oregano, bay leaves, and garlic create the Tuscan flavor that’s iconic to this kind of soup.
- Parmesan Cheese: Grated parmesan is for serving.
Step-by-Step Directions
Step One – Add the chicken breasts, canned tomatoes, beans, vegetables and seasonings to the slow cooker.
Step Two – Pour over the chicken broth.
Step Three – Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker.
Step Four – Serve and enjoy this absolutely delicious soup!
How to serve
- One of the most common ways to serve this soup is topped with parmesan cheese.
- You can also add red pepper flakes, Italian seasoning, and a dollop of sour cream.
- And of course, you can’t go wrong with serving this soup with bread, such as crusty bread for dipping.
Recipe FAQs and Variations
This type of soup would be great with the following additions: fresh kale (or chopped kale), swiss chard, baby spinach, and/or chopped peppers.
Absolutely! Even better if it’s already shredded.
Yes. If you don’t have chicken broth, you can use vegetable stock (or vegetable broth) or homemade veggie stock or homemade veggie broth.
Sure. You can use any meat you prefer. Some like the taste of hot Italian sausage, ground turkey, or ground beef. You may want to cook any ground meat first before adding it to the crock pot.
Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
Make your meal prep easy by placing everything into a gallon-sized Ziplock bag, and squeeze out the air before sealing. Freeze for up to a month. Thaw in the fridge for 36 hours, then follow the cooking directions above.
Yes! Regular diced tomatoes (instead of fire-roasted) will go work fine.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Tuscan White Bean Soup
Equipment Needed:
Ingredients:
- 30 oz. white beans, drained and rinsed (two 15-oz. cans)
- 30 oz. fire-roasted diced tomatoes (do not drain) (two 15-oz. cans)
- 2 cups sliced carrots
- 1 ½ cups diced celery
- 1 small white onion diced
- 1 garlic clove minced
- 2 bay leaves
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- ¼ tsp. pepper
- 32 oz. box chicken broth
- 1 ½ lbs. boneless skinless chicken breasts
For serving
- parmesan cheese
- bread
Instructions:
Cooking instructions:
- Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!
To make this into a freezer meal:
- Place everything into a gallon-sized Ziplock bag (before cooking), squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions above.
How to Video:
Sarah’s Notes:
- Storing instructions: Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
- Instead of chicken, cooked ground sausage, beef or turkey can be used.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
One of my faves! I make it for people often, and they always love it. In fact – making it for my kids’ teachers tomorrow! Thank you for the great recipe!
Thank you Savannah for the kind comment. I’m sure the teachers will love the soup just as we do.
Can this be cooked on high to shorten cooking time?
Yes! I recommend about four hours on high.
This was fantastic! I added some red pepper flakes and hot sauce to give it a little heat but other than that I followed the receipt. Will be making this again!
Can this be made on the stove top? Would it be as good and what would cooking time be?
I did not test this recipe on the stove top. It would need some tweaking.
*Cooking dry beans in a slow cooker is not recommended by FDA because they don’t get hot enough to kill the toxins in the beans.
This rule is mostly for kidney beans.
Can rotisserie chicken be used in these recipes?
Yes, though you may need to add additional broth.
This was delicious.
This recipe inspired me! I one of those people that just cook based on what is already in frig and cupboard. I added Frank’s Hot sauce to taste. 2 Arbol dried chillis (remove after cooking). I did not plan ahead and I was in a huge hungry hurry and used dried white beans. Pre-warmed all ingredients in crock in microwave (while crockpot cradle was getting hot), so everything was hot when placed in crock cradle. Cranked crockpot to high. I needed to shave at least an 2 hours off total 8 hr recommended slow-cook time. Adjusted amount of homemade chicken broth to accomidate dried beans–eyeballed it. Used left over rotisserie chicken. Served with gluten free homemade corn bread. YUM! Thanks for a great recipe that is very adaptable.