Slow Cooker Tuscan Soup Recipe

Name: Slow Cooker Tuscan Soup Recipe
Prep time: 10 min
Cook time: 320 min
Total time: 330 min
Ingredients: 1 onion (diced); 1 red bell pepper (diced); 3 boneless skinless chicken breasts (diced); 15 ounces cannellini beans (drained and rinsed); 14 ounces chicken broth; ¼ cup tomato paste; 2 teaspoons minced garlic; salt (to taste); pepper (to taste); Rosemary (to taste); 2 cups fresh baby spinach leaves; shredded Parmesan cheese (to taste)

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It has been raining here off an on for the last few days and it just makes me want to cuddle up, watch some Netflix, and eat warm, wonderful foods. I love Olive Garden’s Zuppa Toscana – and I found this variation on it that I just had to try (especially because it was in the slow cooker!). It’s really easy to just throw all the ingredients in the slow cooker and let it simmer all day until your ready to eat! It makes the whole house smell delicious. Plus, because this soup is broth-based and not cream-based, there are a lot less calories!

Looking for easy side dishes for your soup? Try these:

Serves: 4

Slow Cooker Tuscan Soup Recipe

This soup takes minutes to throw together, and then you let it simmer all day in the slow cooker until you're ready to eat! It makes the whole house smell delicious.

Prep Time 10

Cook Time 5 20

Total Time 5 30

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Ingredients

1 onion diced
1 red bell pepper diced
3 boneless skinless chicken breasts diced
15 ounces cannellini beans drained and rinsed
14 ounces chicken broth
¼ cup tomato paste
2 teaspoons minced garlic
salt to taste
pepper to taste
Rosemary to taste
2 cups fresh baby spinach leaves
shredded Parmesan cheese to taste

Instructions

In your crockpot, combine the onion, pepper, chicken, beans, broth, paste, garlic, salt, and pepper.
Cook on low for 5 hours, stirring occasionally.
Add rosemary and spinach and let it simmer for an additional 10-15 minutes.
Serve topped with shredded Parmesan cheese

Notes

To make this into a freezer meal:

In a gallon-sized freezer bag, combine onion, red pepper, chicken, beans, chicken broth, tomato paste, garlic, salt and pepper. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Cover and cook on LOW heat for 6-7 hours (or HIGH heat for 3-4 hours). Follow the rest of the instructions as written.

Nutrition

Calories: 217 kcal · Carbohydrates: 25 g · Protein: 26 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 834 mg · Potassium: 752 mg · Fiber: 7 g · Sugar: 4 g · Vitamin A: 2616 IU · Vitamin C: 56 mg · Calcium: 106 mg · Iron: 4 mg

Equipment

Slow Cooker

Recipe Details

Course: Main Course

Cuisine: American

Recipe adapted from: MyRecipes

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Questions & Reviews

Shelley says:

Do you cook the chicken prior or put it in crock raw?
Steph says:

I just put it in raw (even partially frozen) and it turned out great!
sally says:

Raw or cooked chicken????
Suzy says:

I love crock pot meals, especially this time of year. Makes life so much easier and this looks delicious and a must try! Thanks Steph.
Tiffany says:

This looks so good! Do you think it would be ok to freeze?
Cyd says:

Hi Tiffany! We have not put this in the freezer before, but looking over the ingredients it should freeze just fine!
Cyd says:

Raw chicken diced into small pieces.
Jessica says:

What is the calorie count for this recipe?
Cyd says:

Hi Jessica, just click on the MAGIC button under the picture and then click on NUTRITION. It gives you all of the nutritional info and calories on this recipe. If you have a problem try again in a day or so, we are undergoing a little renovation on MyRecipeMagic.com. Our tech team is working on it right now!! But you can click on the MAGIC button on all of our recipes and get that information. Thanks for stopping by and have a great day!!
Denise Klingbeil says:

Is 1 can of chicken broth enough. It doesn't seem like enough liquid.
Debbie says:

Made this recently and we really liked it. I saved a step by using leftover cooked chicken. An easy, tasty, light soup that the whole family enjoyed!
Cyd says:

You can easily add another can of chicken broth.
Barb A. says:

This looks yummy and I LOVE crockpot cooking! I am very much a measurer though--could you give an idea of how much salt, pepper, and rosemary you use? Thanks!
Cyd says:

Around 1/8 to 1/4 teaspoon of each. Just depends on how much you like those spices and seasonings.
CarrieMinor says:

I just ordered one of your books from Amazon for my daughter's birthday gift--she will love it. We have found lots of your recipes on Pinterest and I just signed up for your newsletter, Keep up the great work.
Jaymie says:

could you use sausage or pork instead of chicken and would you have to change the amount liquid you add
Cyd says:

We have only made this soup using chicken. Sausage or pork should work fine and just check the soup while cooking to make sure there is enough liquid.
Siboney says:

What size crock pot did you use?
Cyd says:

We use 6 quart or 7 quart slow cookers. Some sisters have 8 quart slow cookers too. Any of them will work fine.
Nicole says:

This was VERY disappointing. The chicken ended up extremely dry, it was also more of a chili consistency and not much of a soup at all. It tasted way to strongly of onions and really nothing else. Even my husband, who usually eats any healthy meal I come up with, refused to eat this after a few bites. I would not recommend this.
Melissa Farneman says:

I agree with this. I used a medium onion and this was all the soup tasted like. Onions should compliment a dish not overpower it. This was inedible and I was really disappointed.

Slow Cooker Tuscan Soup Recipe

Looking for easy side dishes for your soup? Try these: