When you want something cozy, hearty, and packed with flavor, this Tuscan Chicken Potato Soup delivers every time. Made with seasoned ground chicken, tender Yukon Gold potatoes, sun-dried tomatoes, and kale simmered in a savory broth with a splash of cream, it’s the kind of one-pot meal that feels rustic yet simple enough for a weeknight. If you love cozy Italian-style soups like this, you’ll also want to try my Tuscan White Bean Soup made with Italian sausage. And be sure to check out my other easy soup recipes for even more comforting dinner ideas.
Ingredients & Substitutions
- Ground Chicken: I used ground chicken for a lighter take on this Tuscan-style soup. You can substitute ground turkey or Italian sausage for a richer, more traditional flavor. When we tested it with sausage, it added great depth, but the broth was slightly richer due to the extra fat. If using sausage, you may want to drain excess grease before continuing.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are the easiest option; just drain and chop. If using dry-packed sun-dried tomatoes, soak them in hot water for about 20 to 30 minutes to soften, then drain, pat dry, and chop before adding to the soup.
- Potatoes: Yukon Gold potatoes hold their shape well and give the soup a naturally creamy texture. Red potatoes would also work. Russets can be used, but they will break down more and make the broth thicker.
- Kale: Kale adds texture and color. If you prefer, you can substitute fresh spinach. Stir spinach in at the end and cook just until wilted.
- Chicken Broth: Chicken broth creates the savory base of the soup. You can substitute chicken stock or even vegetable broth if needed, though it will slightly change the flavor.
- Heavy Cream: The heavy whipping cream adds a silky finish and balances the savory broth. For a lighter option, you can use half-and-half, but the soup will be slightly less rich.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty finish. I recommend serving with extra on top for the best flavor.
FAQs
Can I use Italian sausage instead of ground chicken?
Yes! Italian sausage is a great substitute and adds a deeper, savory flavor. If using sausage, brown it well and drain excess grease before continuing with the recipe to keep the broth balanced.
Can I make Tuscan chicken potato soup dairy-free?
Yes. You can omit the heavy cream for a lighter, dairy-free version. I tested this soup both with and without the cream, and some taste testers actually preferred the broth-based version because it was a little lighter. The soup will still be flavorful from the broth, potatoes, and sun-dried tomatoes, though it won’t have the same creamy finish. If you want a little extra richness without dairy, you can stir in a splash of full-fat coconut milk.
What type of potatoes work best in this soup?
Yukon Gold potatoes are ideal because they hold their shape while adding natural creaminess to the broth. Red potatoes also work well. Russet potatoes can be used, but they will break down more and create a thicker, softer texture.
Can I add other vegetables to Tuscan chicken soup?
Absolutely. White beans, carrots, or even chopped zucchini would work nicely in this soup. If adding beans, stir them in during the last few minutes of simmering so they warm through without becoming too soft.
Serving Ideas
- Serve this Tuscan chicken potato soup with warm, crusty bread like a French Baguette, Ciabatta, or a slice of toasted sourdough bread to soak up the savory, creamy broth.
- Pair it with a simple side salad for a fresh contrast to the hearty potatoes and chicken.
- Add a sprinkle of freshly grated Parmesan and a little extra fresh thyme on top just before serving for extra flavor and a beautiful finish.
- For a heartier meal, serve alongside a crispy grilled cheese sandwich or garlic breadsticks for a cozy, comfort-food dinner.
How to Store Tuscan Chicken Potato Soup
Refrigerator: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days. The potatoes may absorb some of the broth as it sits, so when reheating, add a splash of chicken broth or water to loosen it up and stir gently while warming.
Freezer: This soup can be frozen for up to 2 months. For best results, let it cool completely before transferring to freezer-safe containers. Keep in mind that the texture of the potatoes may soften slightly after freezing and thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra broth if needed.
Reheating Tip: Warm the soup over medium-low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the cream to separate.
Tuscan Chicken Potato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 small yellow onion, diced
- 1 ½ teaspoons garlic, minced
- 1 ½ pounds Yukon Gold potatoes, peeled, cut into ½-inch pieces
- 4 cups (32 ounces) chicken broth
- 1 cup water
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 to 3 cups kale, chopped, stems removed
- ½ cup (119 g) heavy whipping cream
- Parmesan cheese, grated, for serving (optional)
- Fresh thyme, for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the ground chicken and break it apart with a wooden spoon as it begins to cook.
- Immediately sprinkle the Italian seasoning, paprika, kosher salt, black pepper, and red pepper flakes (if using) over the chicken. Continue cooking and stirring, allowing the chicken to cook through and absorb the seasonings, until it is no longer pink. Transfer the cooked chicken to a plate and set aside.
- Add the diced onion to the same pot and cook over medium heat, stirring occasionally, until the onion becomes softened, about 3 to 4 minutes.
- Stir in the minced garlic and cook for about 30 seconds.
- Add the potatoes, chicken broth, water, and chopped sun-dried tomatoes. Stir everything together, then bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
- Return the cooked chicken to the pot. Stir in the chopped kale and let simmer for 3 to 5 more minutes, or until the kale is wilted and tender.
- Stir in the heavy whipping cream and cook for another 1 to 2 minutes to warm the sauce.
- Remove from heat.
- Serve warm, topped with grated Parmesan cheese and fresh thyme if desired.
Did you make this recipe?
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