This Lighter Creamy Tuscan Inspired Soup is warm and comforting. Tender chicken, cannellini beans, sundried tomatoes and kale are simmered in a delicious combination of chicken stock and white wine. Fat free half and half, reduced fat cream cheese and Pecorino Romano add a richness to this soup, so it does not taste lightened up at all. This one pot meal is great for a busy weeknight dinner or perfect for weekly meal prep. These Tuscan inspired flavors are hearty and the perfect combination to beat the cold weather.
What you will need to make this Lighter Creamy Tuscan Inspired Soup
- carrots
- celery
- onion
- garlic
- sundried tomatoes
- I use these that are julienned with herbs and packed in oil. The herbs add more flavor to the soup as well.
- tomato paste
- dry white wine
- chicken broth/stock
- If you use a reduced sodium chicken broth, you may need to add more salt.
- cannellini beans
- kale
- fat free half and half
- reduced fat cream cheese
- Pecorino Romano
- chicken breast
- I use a rotisserie chicken for easy prep.
- fresh basil
- olive oil spray
How to make this Lighter Creamy Tuscan Inspired Soup
To get this soup started, you dice up the carrots, celery and onion. Add them to a large stock pot or Dutch oven that has been sprayed with olive oil spray. Cook the vegetables on medium high heat for about 5 minutes or until tender. Mince the garlic and add it to the pot and cook for 1 minute or until it just becomes fragrant. Make sure not to let the garlic burn, or it will have a bitter taste. Next, add the sundried tomatoes and tomato paste. If the tomatoes are not sold already cut up, make sure to do so before adding them in. Stir to combine the flavors and cook for 1-2 minutes.
After the tomatoes have cooked, add the wine to deglaze the pot, scraping up any brown bits on the bottom of the pot from the cooking process. Next, add in the chicken stock and bring to a boil.
In the meantime, prepare the other ingredients. Drain and rinse the beans, cut the kale off of the ribs and into bite sized pieces. Add the beans and kale to the liquid. Stir in the half and half, cream cheese, and Pecorino Romano until well combined throughout the soup. At this point, taste for seasoning and add salt and pepper as needed.
Shred the chicken breast and add it to the soup, followed by the fresh basil. Simmer the soup for 10-15 minutes for all the flavors to combine.
About this soup
This is perfect recipe if you are wanting something warm and comforting. The textures make it so hearty and it has a touch of creaminess with the addition of half and half, some reduced fat cream cheese and Pecorino Romano. This soup is filling on it’s own since it’s packed with protein from the chicken and beans. It is pretty filling as a main course but you can also serve it along side grilled cheese or a sandwich for dinner, or for a lighter lunch, serve it alongside a fresh and crisp salad. Either way, you can’t go wrong.
Lighter Creamy Tuscan Inspired Soup
Equipment
- Stock pot or Dutch oven
Ingredients
- ½ c carrots, diced
- ½ c celery, diced
- ½ c onion, diced
- 3 cloves garlic, minced
- olive oil spray
- ½ c sundried tomatoes, packed in oil with herbs
- 1 tbsp tomato paste
- ¾ c dry white wine
- 4 c chicken broth/stock
- 15 oz cannellini beans, drained and rinsed
- 4 c kale , packed
- 1 c fat free half and half
- 2 oz reduced fat cream cheese
- ½ c Pecorino Romano, grated
- 2 cooked chicken breast, shredded
- ¼ c basil, fresh, chopped
Instructions
- Dice the carrots, celery and onion. In a large pot, add olive oil spray and the diced vegetables. Cook on medium high heat for about 5 minutes or until tender.
- Mince the garlic and add it to the pot, cooking for 1 minute or until just fragrant.
- Add the sundried tomatoes (they should be chopped into small pieces if not already sold that way) followed by the tomato paste. Stir to combine the flavors and cook for 1-2 minutes.
- Add the white wine to deglaze the pot, scrapping up any brown bits on the bottom of the pot from the cooking process.
- Add the chicken stock and bring to a boil.
- Drain and rinse the beans. Cut the kale off the ribs and into bite sized pieces.
- Add the beans and kale to the liquid. Stir in the half and half, cream cheese and Pecorino Romano until well combined. Taste and add salt and pepper if needed.
- Shred the chicken breast and add it to the soup, followed by the fresh basil.
- Simmer the soup for 10-15 minutes for all the flavors to combine.
Weight Watchers
Notes
Nutrition
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Delish! Had lots of flavor without adding to much spice! Will definitely make this again!