Creamy Tuscan Bean and Chicken Soup

Creamy Tuscan Bean and Chicken Soup

Campbell's Kitchen 0

"Simmer white beans, chicken and bacon with cream of celery soup and baby spinach for this hearty, quick, Tuscan-inspired soup."

Ingredients 20 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1252 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the soup, water, beans, tomatoes, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
  2. Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Serve the soup with a drizzle of oil and sprinkle with the cheese.
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  • Tip: For the shredded chicken, purchase a rotisserie chicken. Remove the skin and bones. You canĀ either shred the chicken with your fingers or use 2 forks.
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Reviews 13

  1. 17 Ratings


I absolutely LOVE this soup. I thought it had a ton of flavor. I changed it a bit and heated some garlic in EVOO right away in the beginning and then added everything to that. I also doubled the recipe and added garbanzo beans. I had to salt the soup slightly and also added chopped cilantro on the top when I served. My hubby said it was one of his favorite soups of all time. Great recipe and so quick and easy! I know I will be making this one often. :)

Jillian Kuhlmann

So good! I seasoned the chicken and sauteed up about 1/4c. of diced onion before adding to the soup. Served with buttermilk biscuits.


This didn't ring any bells at our house, but it was good.