This Tuscan chicken soup is a rich and hearty soup made with Tuscan-inspired flavors. It’s dairy-free, paleo, and can be made AIP.

tuscan chicken soup in bowl

Tuscan Chicken Soup

Tuscany is a region in Italy that is known for a variety of flavors, dishes, and ingredients. I studied abroad in Florence in college, and trust me… the food is amazing. This Tuscan chicken soup is a one-pan meal made with a creamy sauce, garlic, kale, white sweet potato and cauliflower gnocchi!

When I shared my recipe for Tuscan Chicken Skillet, not only was the recipe a huge hit, but I got tons of questions if you could make it as a comforting and delicious soup. So, I wanted to share a version of my Tuscan Chicken made as a nourishing and warming Tuscan Chicken soup! This one-pan soup is dairy-free, paleo, whole30, and can be made AIP.

The Ingredients for Tuscan Chicken Soup

  • Chicken Breast: You can also use chicken thigh, if you prefer.
  • Onion, Carrots & Celery
  • White Sweet Potato: You can sub regular sweet potato or regular white potatoes, if tolerated.
  • Olive Oil: You can sub other oils like coconut or avocado oil, if you prefer.
  • Garlic, Salt & Black Pepper: Omit pepper for AIP.
  • Chicken Broth & Coconut Cream: These make up the base of the soup.
  • Diced Tomato: Sub nomato sauce for AIP.
  • Cauliflower Gnocchi: You can use Trader Joes, or homemade for AIP.
  • Kale & Parsley

How to Make Tuscan Chicken Soup

  • Cook Chicken: Using a large stockpot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
  • Cook Vegetables: Add the onion and garlic to the pot and cook for 3-4 minutes. Add the white sweet potato, carrots, and celery and saute for another 5 minutes to lightly soften.
  • Combine & Serve: Add the broth, diced tomato, and chicken to the pot and stir well to combine. Bring to a boil and reduce to a simmer for 8-10 minutes or until the vegetables are fork-tender. Pour the coconut cream into the pot and add the gnocchi (add the uncooked gnocchi if using Trader Joes, see notes for using homemade). Bring to a low simmer and allow to cook for about 5 minutes. Stir in the kale and allow to soften for another 2-3 minutes. Serve warm topped with parsley.

tuscan chicken soup in bowls

Can you make this recipe coconut free?

You can, though it won’t be as creamy. You can use heavy cream if tolerated instead!

Can you leave out the gnocchi?

You can! Add in some extra vegetables to round out the rest of the soup and you’re good to go.

tuscan chicken soup in bowls

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Tuscan Chicken Soup


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Tuscan chicken soup is a rich and hearty soup made with Tuscan-inspired flavors. It’s dairy-free, paleo, and can be made AIP.


Scale

Ingredients

  • 2 tbsp olive oil
  • 1 lb chicken breast, cubed
  • 1 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, chopped
  • 2 cups white sweet potato, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups chicken broth
  • 1/2 cup diced tomato (sub nomato sauce for AIP)
  • 12 oz cauliflower gnocchi (Trader Joes, or homemade for AIP… see notes)
  • 1 cup coconut cream
  • 2 cups kale, chopped
  • 2 tbsp parsley, chopped

Instructions

  1. Using a large stockpot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
  2. Add the onion and garlic to the pot and cook for 3-4 minutes. Add the white sweet potato, carrots, and celery and saute for another 5 minutes to lightly soften.
  3. Add the broth, diced tomato, and chicken to the pot and stir well to combine. Bring to a boil and reduce to a simmer for 8-10 minutes or until the vegetables are fork-tender.
  4. Pour the coconut cream into the pot and add the gnocchi (add the uncooked gnocchi if using Trader Joes, see notes for using homemade). Bring to a low simmer and allow to cook for about 5 minutes.
  5. Stir in the kale and allow to soften for another 2-3 minutes.
  6. Serve warm topped with parsley.

Notes

If using homemade gnocchi, skip the baking in the original recipe and simply boil the gnocchi as directed.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 446
  • Fat: 11g
  • Carbohydrates: 26.3g
  • Fiber: 6g
  • Protein: 31.9g