Tuscan-Style Chicken Soup

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 8

A European spin on traditional chicken soup, this 35-minute recipe gets its rich flavor from Italian seasoning, Italian veggies and red kidney beans. Freeze any leftovers for when you need a hearty soup on a cold day.


  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (12-ounce) bag Italian frozen vegetables
  • 4 cups low sodium chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • ½ cup uncooked ditalini pasta
  • 1 teaspoon Italian seasoning
  • 1 (15.5-ounce) can light red kidney beans, drained and rinsed

Nutritional Information (PER SERVING)

Calories: 220
Fat: 5g
Saturated Fat: 1g
Sodium: 780g
Carbohydrate: 19g
Sugars: 2g
Protein: 23g


  1. Heat oil in a 5-quart stockpot over high heat.
  2. Season chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper.
  3. Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.
  4. Add vegetables, broth, tomatoes, pasta, Italian seasoning, ½ teaspoon of salt and ¼ teaspoon of black pepper. Simmer soup, covered, for 5 minutes.
  5. Add beans. Continue cooking for 10 minutes.
  6. Ladle soup into bowls and serve.