Tuscan Chicken and Kale Soup

Name: Tuscan Chicken and Kale Soup with Pasta
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs bone-in, split chicken breast; Salt, to taste; Black pepper, to taste; 1 yellow onion; 3 carrots; 1 bunch Lacinato kale (Tuscan kale); 2 tbsp olive oil; 8 cups chicken stock; 1 large Parmigiano-Reggiano rind; 4 oz medium shell pasta (like lumache); 1 (15-ounce) can cannellini beans; Freshly grated Parmigiano-Reggiano cheese, for garnish; Extra virgin olive oil, for garnish; Crusty bread, for serving

This Tuscan chicken and kale soup combines tender shredded chicken, hearty cannellini beans, and pasta in a deeply flavored broth made rich by simmering a Parmigiano-Reggiano rind. It's a rustic Italian one-pot meal that builds complexity through slow cooking.

🌍Italian 🏷️Soup 🏷️Chicken soup 🏷️Tuscan soup 🏷️Kale Cannellini beans

🏷️

🏷️Pasta

-0:00

cookingwithshereenonTikTok

Total

1h 10m

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

2 lbs bone-in, split chicken breast
Salt, to taste
Black pepper, to taste
1 yellow onion
3 carrots
1 bunch Lacinato kale (Tuscan kale)
2 tbsp olive oil
8 cups chicken stock
1 large Parmigiano-Reggiano rind
4 oz medium shell pasta (like lumache)
1 (15-ounce) can cannellini beans
Freshly grated Parmigiano-Reggiano cheese, for garnishoptional
Extra virgin olive oil, for garnishoptional
Crusty bread, for servingoptional

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Instructions

1
Preheat oven to 400°F. Season the chicken breasts on both sides with salt and pepper.
2
Place the chicken in a baking dish and roast for about 30 minutes, until just cooked through.
3
While the chicken roasts, prepare the vegetables. Dice the onion, and peel and slice the carrots.
4
Wash the kale, remove the tough stems, and tear the leaves into bite-sized pieces. Set aside.
5
Once the chicken is cooked and cool enough to handle, shred the meat from the bones. Set the shredded chicken aside.
6
In a large Dutch oven or pot over medium-low heat, add the olive oil. Add the diced onion and carrots, season with salt and pepper, and sauté for a few minutes until slightly softened.
7
Pour in the chicken stock and add the Parmigiano-Reggiano rind. Season the stock with more salt, then bring to a boil.
8
Once boiling, add the pasta. Stir, reduce the heat to a simmer, cover, and cook for 10-15 minutes, or until the pasta is al dente.
9
Stir in the drained cannellini beans and the prepared kale. Simmer for another 2 minutes to wilt the kale.
10
Turn off the heat. Add about half of the shredded chicken to the pot and stir to combine.
11
Ladle the soup into bowls. Garnish with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Serve with crusty bread for dipping.

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Tips & Notes

Pro tips

Add pasta separately in the final 8–10 minutes to prevent it from absorbing too much broth and becoming mushy; cook to al dente.
Shred the chicken while warm for cleaner, longer strands; it will be tender enough at 25–30 minutes if the broth simmers gently.
Do not discard the Parmigiano-Reggiano rind—it's essential; it melts slightly and adds savory depth that plain broth cannot replicate.
Season in stages: after adding stock, after shredding chicken, and at the end. Taste before serving because the rind and stock contribute salt.

Substitutions

Lacinato kale → curly kale or spinach (spinach wilts faster; add in the last 2 minutes)
Cannellini beans → white kidney beans or Great Northern beans (nutritionally and texturally similar)
Medium shell pasta (lumache) → ditalini or elbow pasta (adjust cooking time slightly for smaller shapes)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium heat. Store cooked pasta separately if making ahead to prevent sogginess.

Common Questions

Can I use boneless chicken breasts instead of bone-in?

Yes, use 1.5–2 lbs boneless breasts and reduce cooking time by 10–15 minutes. Bone-in breasts add more collagen and flavor to the broth, so simmer for 25–30 minutes.

How do I prepare and cook the Parmigiano-Reggiano rind?

Add the whole rind to the pot with the stock and let it simmer for the duration of cooking; it softens and releases umami. Remove before serving or break into pieces to eat.

Can I make this soup ahead of time?

Yes. Cool and refrigerate up to 3 days. Add the pasta fresh when reheating to avoid mushiness, or store it separately and combine just before serving.

What type of kale works best?

Lacinato (Tuscan) kale is traditional and tender; curly kale works too but requires an extra minute or two to soften. Strip leaves from the tough center stem.