In a large soup pot or Dutch oven, heat olive oil over medium heat.

Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic and sauté for another 30 seconds—just until you smell that irresistible aroma.

Nestle in the chicken thighs or breasts, pushing the veggies to the sides.

Sear each side for 2–3 minutes to lock in flavor. No need to fully cook the chicken at this point—it will finish simmering later.

Pour in the chicken broth, then stir in the diced tomatoes (with juices), cannellini beans, and Italian seasoning.

Season with a good pinch of salt and pepper, then bring the pot to a gentle boil.

Reduce heat to low and cover the pot. Let the soup simmer for 20–25 minutes, or until the chicken is tender and fully cooked through.

Carefully remove the chicken and shred it using two forks. Return the shredded pieces to the pot and stir to combine.

Add the chopped spinach or kale, allowing it to wilt for about 2–3 minutes.

If you’re going for that creamy Tuscan soup texture, stir in the heavy cream now and let it warm through.

Give your soup a taste. Add more salt, pepper, or a sprinkle of crushed red pepper flakes if you like a little kick.

Low and slow wins the flavor game. Simmering gently helps the flavors meld beautifully.

Want a thicker texture? Mash some of the beans before adding them to the soup.

Prefer a dairy-free option? The soup still tastes amazing without cream—just skip or use plant-based alternatives.