Why I Love This Recipe

There’s just something about having dinner cooking away in the crockpot while you go about your day, especially when the end result is a big bowl of creamy soup. This one has tender chicken, white beans, pillowy gnocchi, sun-dried tomatoes, spinach, and plenty of Parmesan all tucked into a creamy tomato broth. The little squeeze of lemon at the end might seem minor, but trust me on this one. It brightens everything up and balances the richness perfectly. It’s cozy, filling, and exactly the kind of dinner I start craving the second the weather cools down.

Enjoying The Leftovers

I’m always happy when there’s an extra bowl of this waiting in the fridge. The gnocchi and beans will soak up some of the broth overnight, so the soup gets quite a bit thicker, but that’s an easy fix. Add a splash of chicken stock or milk when you warm it back up, then finish with some fresh Parmesan and cracked black pepper.

Storing

Let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The gnocchi will continue to soften and absorb some of the broth as it sits, so don’t be surprised if the soup looks thicker the next day.

Reheating

Reheat the soup gently in a pot over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken stock or milk as needed to loosen the broth. For individual servings, microwave in 30-second intervals, stirring between each one, until heated through.

A few tips before you start

Use freshly grated Parmesan

  •  Fresh Parmesan melts much more smoothly into the broth than the pre-shredded kind and helps give the soup that creamy finish without becoming grainyo here repeat for all below

Keep an eye on the chicken

  •  Chicken breasts can vary quite a bit in size and thickness. Start checking on the earlier side and remove the chicken once it reaches 165°F and shreds easily

Choose how creamy you want it

  •   Whole milk gives you a slightly lighter creamy broth, while half-and-half makes it richer. Either works, so use what you have or choose based on how creamy you want the finished soup

Add the lemon at the very end

  •  Don’t skip it! A little fresh lemon juice helps balance all the creamy, tomato-y flavors and makes the entire soup taste brighter. Stir it in once everything is finished cooking
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Crockpot Tuscan Chicken Soup

Put everything in the crockpot, and a few hours later you have the coziest bowl of Tuscan-inspired chicken soup waiting for you. Between the creamy tomato broth, tender chicken, buttery beans, pillowy gnocchi, and plenty of Parmesan, there’s a little bit of everything in each bowl. It's hearty enough for dinner while still being incredibly easy to throw together.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
US M
Servings 6

Ingredients

  • 1 lbs chicken breast
  • 4 cups chicken stock
  • 1 can cannellini or butter beans, drained
  • 2 tbsp Italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 2 shallots, finely diced
  • 2 tbsp tomato paste
  • 1, 14 oz can crushed tomatoes
  • 4 cloves garlic, grated
  • 1/2 lemon, juiced
  • 1 cup milk or half and half
  • 1 package gnocchi
  • 1-2 cups spinach, roughly chopped
  • 1/2 cup parmesan cheese, freshly grated
US – M

Instructions

  • Add the chicken stock, Italian seasoning, salt, pepper, garlic powder, red pepper flakes, sun-dried tomatoes, shallots, tomato paste, crushed tomatoes, and garlic to the crockpot. Stir well until the tomato paste is fully incorporated.
  • Add the chicken and beans, making sure the chicken is mostly submerged in the liquid.
  • Cover and cook on low for 2 to 3 hours or high for 1 to 2 hours, until the chicken is cooked through and tender.
  • Remove the chicken from the crockpot and shred or chop it into bite-sized pieces. Return the chicken to the soup and stir to combine.
  • Stir in the milk and gnocchi. Cover and cook on high for another 20 to 30 minutes, or until the gnocchi are tender. Start checking around 20 minutes to prevent the gnocchi from becoming too soft.
  • Once the gnocchi are cooked, stir in the spinach and freshly grated Parmesan. Cook for another 5 minutes, or until the spinach has wilted and the Parmesan has melted into the broth.
  • Stir in the lemon juice, then taste and adjust with additional salt and pepper as needed.
  • Serve topped with more freshly grated Parmesan and plenty of cracked black pepper.

Equipment

crockpot
measuring cups
cutting board

Nutrition Per Serving

Calories: 386kcal | Carbohydrates: 52g | Protein: 33g | Fat: 8g | Fiber: 9g