Tuscan Chicken Soup

Oxmoor House
Tuscan Chicken Soup Recipe

Oxmoor House

This recipe uses many common pantry and refrigerator staples. All you have to pick up at the supermarket is fresh spinach and chicken thighs.
4 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese)


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1 cup chopped onion
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
1 (6-ounce) package fresh baby spinach
8 teaspoons grated fresh Parmesan cheese


1. Combine first 9 ingredients in an electric 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.

Created date

October 2012

Nutritional Information

Calories 246
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 1.8 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 30 g
Carbohydrate 18 g
Fiber 5.1 g
Cholesterol 97 mg
Iron 3.9 mg
Sodium 667 mg
Calcium 137 mg