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How to make amazing Tuscan Chicken Soup with a rotisserie chicken

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This amazing Tuscan soup recipe is so easy when you have a shredded rotisserie chicken on hand! Kids will love the sweet Italian vegetable soup made with tiny chopped up fresh carrots, celery, and zucchini. Since it is tomato based, this healthy vegetable soup is one you can feel great about feeding your family. 

How to make amazing Tuscan Chicken Soup with a rotisserie chicken

During a recent trip to visit family in the Twin Cities area, we stopped in at a cafe called D’Amico & Sons for a quick lunch. Too much heavy food and greasy fast food on our trip had left me with an upset stomach so all I wanted was a light and healthy vegetable soup. When the server brought my bowl, I immediately knew I had picked a winner.

  • Italian soup recipes
  • Healthy vegetable soup recipe
  • Chicken veggie soup
  • Italian vegetable soup
  • tuscan soup recipe

This Tuscan soup has a tomato-based broth with just a hint of creaminess without being a full-fledged cream soup. It is thick with Italian vegetables and teeny tiny pasta but still brothy enough to be a soup but not a stew. It might possibly be the most perfect chicken veggie soup I have ever had. The little bits of chicken give it that nice savory taste but it is truly the sweet carrots and zucchini that are the heroes of this dish.

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I could NOT stop thinking about what went into this Tuscan soup recipe for days. I’m not exactly a soup fantatic but it hit the spot and kept me wanting more even after I returned home. In total desperation, I hunted the internet for a similar recipe. I found nothing that came close until I finally decided to just search for the restaurant’s name and the name of the soup. Sure enough, I was able to find the original recipes from an employee’s grandmother that is used for the basis of the soup they serve at D’Amico & Sons! Score! I literally yelped with excitement.

My version of the soup is not a dead-on match, I tweaked it a little to fit our family. The key to making this the very best Italian soup is to take the time and cut the veggies as small as you can.

I would also consider adding a little more tomato and broth (or reducing the pasta) since the pasta does tend to soak up the broth overnight and make it closer to a thick stew. I added a note to the recipe to help fix this if it happens to you!

Serve this Tuscan soup with some fresh warm bread and butter and it is total cold winter day heaven. Even the Peanut gave it two thumbs up. She practically licked her bowl clean and I couldn’t feel better about the ingredients in it.

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Tuscan Chicken Soup

adapted from “Grandma Mary’s Soup” a.k.a. the Tuscan Chicken Soup from D’Amico & Sons.
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Tuscan Chicken Soup

★★★★★

5 from 1 reviews
  • Author: Tiffany Dahle
  • Category: Soup
  • Cuisine: Italian-American
Print Recipe

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 carrots, peeled and diced
  • 4 stalks celery, diced
  • 2 zucchini, diced
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 6 cups chicken stock
  • 28 oz can crushed tomatoes
  • 2 cups rotisserie chicken, shredded
  • 1/2 cup heavy cream (optional)
  • Salt & pepper to taste 
  • 1/2 cup Acini de pepe pasta

Instructions

1. In a large pot add 2 tbsp olive oil and sauté the onions, celery, and carrots over medium high heat for 8-10 minutes.  Add the zucchini, garlic, basil and oregano. Sauté until the veggies are tender about 4-6 minutes.

2. Pour the chicken stock and tomatoes into the pot and stir. Add the chicken and stir. Simmer the soup for 20 minutes.

3. Add the pasta and cook it right in the soup for another 10 minutes. Taste and season the soup with salt and pepper.  Add the heavy cream at this time if you choose and allow to simmer for 6-8 minutes.

4. Top with grated parmiggiano reggiano or pecorino romano cheese and serve!

Notes

I let my soup set in the fridge overnight and the pasta absorbed far too much of the liquid. I just added a few more cups of chicken stock when I reheated it to make it more brothy and soup-like.

How to make amazing Tuscan Chicken Soup with a rotisserie chicken

Comments

  4. Made this last night – made it gluten/dairy free by scooping my portion out before adding the pasta and the cream. So good –

    Reply

  9. I love soup and am always willing to try a new recipe or new version. I made this & I have to say it was FABULOUS!!!! It is my new favorite soup. The flavor was amazing, I lightened it up my holding off on the heavy cream & I can honestly say it didn’t need it. At about 300 calories for 2 cups (which is very filling) it makes seven economical servings. This is my new favorite, go to soup. It takes a little longer to dice up all the veggies & remove the meat but all worth it!!! Thank you!!!

    Reply

  10. great recipe, i added a touch of fresh ginger. beautiful tasty.brings back to life be it flu, cold or stomach problem:)

    Reply

  11. I made this last week and we absolutely loved it. I want to make this for my daughter,but I’ll use gluten free pasta. I made double the amount of vegetables and froze them so next time I’ll just heat the broth and add them in with the chicken.

    Reply

    • I’ve posted to you years ago. and would like to tell you I’m still making this soup and have given the recipe out many times.
      Love Love Love it

      Reply

  12. This has become one of my family’s favorite soups. It’s so easy to make and absolutely delicious! Thanks for sharing.

    Reply

  13. I used low fat evaporated milk in place of the cream and it was great- added a little creaminess without the extra calories. Also added about 1 C of fresh baby spinach with the pasta to get some extra greens in my family. Everyone loved it, even my 2 year old!

    Reply

  15. Hi there, do you think this soup would hold up in the freezer? I am going on maternity leave soon and am hoping to fill my freezer with yummy soups!

    Reply

  17. This freezes beautifully, if you do it BEFORE the pasta goes in. Pasta in soups dissolves into mush in the freezer.

    I freeze it in a one-gallon Ziploc bags, double bagged (safest with soups, so you don’t have a mess at thawing time) with a little quart bag of pasta tucked into the outer bag. When we’re ready to eat it, I heat it to boiling, add the pasta, and let it simmer together for 8 or 10 minutes until the pasta is tender. This makes a very generous pot, so for a smaller family, I’d split it into 2 one-gallon Ziplocs so you don’t have a ton of leftovers hanging around waiting to be eaten with the pasta getting mushy.

    Super delicious recipe. I love to take this frozen to families with new babies, so they can eat it whenever the time is right for them!

    Reply

  19. This soup is delicious!! It’s my go to soup. Everyone I’ve ever made it for loves it. I have substituted quinoa for the pasta and it is delicious! I make this all the time.

    Reply

  21. This has become my FAVORITE go-to soup! It’s like a hybrid of tomato and chicken noodle soup. My very picky husband and kids love it as well. Well done, Tiffany! Cheers!

    Reply

  24. Just made this tonight! Excellent~ I pretty much followed the recipe – I did add fresh baby spinach at the end when I was adding the pasta (I used Orzo) and I also used light cream. Wonderful~ Thanks for sharing!

    Reply

  26. Made this for dinner tonight and it was very good. I diced all of the veggies. Added a little more pasta so I added a bit more broth and a little extra cream. Added spinach also. Will definitely make it again!

    Reply

  29. Have to tell you – this is my new favorite soup. So, so good and it fills the house with delicious smells! Thank you for sharing.

    One non-food question – where did you find that placemat/napkin? I love the colors! So happy! 🙂

    Reply

  30. This is THE BEST vegetable soup I have ever made/tasted!!! I’ve given it to several people and they all have rave reviews and ask for the recipe. I have made this at least 10 times. I like to add a bunch of Kale,yellow squash, and white beans – for more veggies and protein, especially if I’m low on chicken. My kids (5, 3 and 1) gobble it down like it’s going out of style. Thanks so much for a GREAT recipe!!!

    Reply

  32. Hallo. I am from Hungary, but live in Sweden, and I am soup fantatic. In Hungary, people eat soup every day as a starter even though I myself usually settle for a filling soup. This has awakened my imagination and I will do it. A simple summer soup, maybe with a hot cheese sandwich becomes a full dinner.
    A little tip if you happen to have too much vegetables in the soup : remove some of the vegetables and broth and mix with a hand blender. Pour back into the rest and you get a different kind of soup which gets a bit hazy without being overpowering.
    If I have rice or pasta in a soup, I boil it for themselves and serving by adding up the rice or pasta in the bottom of a plate and ladles on the hot soup.

    Reply

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  35. Has helped a lot of people who do not challenge things people should know. You need more publicize this because many people. Who know about it very few people know this. Success for you….!!!

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  39. Thank you for this recipe…it is delicious! I had some leftover baked chicken breasts that needed to be used up, and this fit the bill perfectly. I used Israeli couscous instead of the suggested pasta, and did use cream. I forgot all about adding the cheese at the end, but no one missed it. My kids are no strangers to vegetables, but (like all) can be rather picky sometimes…not tonight! They ate this up! We will be making this again and again!

    Reply

  42. Made this again today. I’ve made it about 3 or 4 times since I read your blog and I really love. I didn’t have any of the pasta you recommended so I used Farfelle today (Bowties).about half a box It always comes out delicious. I added some spinach and yellow squash today as well.

    Reply

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  58. I’ve posted to you years ago. and would like to tell you I’m still making this soup and have given the recipe out many times.
    Love Love Love it

    Reply

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