Tuscan Chicken Soup With Creamy Basil Ricotta Swirl

There’s nothing quite like a warm, comforting bowl of soup, and this Tuscan Chicken Soup with Creamy Basil Ricotta Swirl takes that feeling to a whole new level. Inspired by the rustic flavors of Tuscany, this soup is packed with tender chicken, hearty vegetables, and a vibrant, creamy swirl of basil-infused ricotta. It’s a delightful combination of textures and tastes that will warm you from the inside out. Perfect for a chilly evening or when you’re craving a little Italian comfort, this soup is sure to become a new family favorite. Let’s gather the ingredients and get started on this culinary journey!

Ingredients You’ll Need

• 800g (1.75lb) Bone-in Chicken Thighs (about 4 pieces): Using bone-in, skin-on chicken thighs provides the richest flavor and keeps the chicken incredibly moist during simmering. The bone adds depth to the broth, while the skin renders fat for extra richness.
• 15ml (1 Tbsp) Olive Oil: We’ll use olive oil for sautéing the vegetables and browning the chicken. Choose a good quality olive oil for the best flavor.
• 150g (1 cup) Onion, Diced: Yellow onions are the base for many great soups, providing a foundational savory flavor. Dicing ensures even cooking and distribution of flavor.
• 120g (1 cup) Carrots, Diced: Carrots add a touch of sweetness and vibrant color to the soup. Dicing them similarly to the onion ensures they cook at a comparable rate.
• 100g (1 cup) Celery Stalks, Diced: Celery contributes a subtle, fresh flavor and adds to the overall aromatic profile of the soup.
• 3 Cloves Garlic, Minced: Garlic is essential for that classic Tuscan flavor. Mincing releases its aromatic compounds, infusing the soup with its pungent goodness.
• 5g (1 tsp) Dried Oregano: Oregano is a staple herb in Italian cuisine, lending a warm, earthy flavor to the soup.
• 2g (¼ tsp) Red Pepper Flakes (Optional): For a touch of heat, add a pinch of red pepper flakes. Adjust the amount to your preference.
• 400g (14oz) Can Diced Tomatoes: Diced tomatoes provide acidity and a rich tomato flavor. Using canned tomatoes is convenient and ensures consistent quality.
• 400g (14oz) Can Cannellini Beans, Drained and Rinsed: Cannellini beans, also known as white kidney beans, add a creamy texture and mild flavor to the soup. Draining and rinsing them removes excess starch and sodium.
• 960ml (4 cups) Low-Sodium Chicken Broth: Chicken broth forms the liquid base of the soup, providing a savory foundation. Using low-sodium broth allows you to control the salt level.
• 60g (2 cups) Kale, Stems Removed and Chopped: Kale adds a healthy dose of nutrients and a slightly bitter, earthy flavor. Removing the stems ensures a more tender texture.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is crucial! Adjust the salt and pepper to your liking throughout the cooking process.
• 200g (7oz) Ricotta Cheese (Halal-certified): Ricotta cheese forms the base of the creamy swirl. Using a high-quality, whole-milk ricotta will result in the best texture and flavor.
• 10g (¼ cup) Fresh Basil Leaves, Finely Chopped: Fresh basil adds a bright, herbaceous flavor to the ricotta swirl.
• Zest of 1 Lemon (≈1 tsp): Lemon zest brightens the ricotta mixture, adding a touch of citrusy freshness.
• 30ml (2 Tbsp) Extra-Virgin Olive Oil, for Drizzle: A final drizzle of extra-virgin olive oil adds richness and flavor.
• 30g (2 Tbsp) Pine Nuts, Toasted: Toasted pine nuts provide a delightful crunch and nutty flavor.
• Fresh Basil Leaves for Garnish: A few fresh basil leaves add a pop of color and enhance the aroma.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Chicken Thighs: You can substitute chicken breasts, but they may become drier during simmering. Reduce the simmering time slightly if using breasts.
• Cannellini Beans: Great Northern beans or navy beans can be used as substitutes for cannellini beans.
• Kale: Spinach or Swiss chard can be used in place of kale.
• Ricotta Cheese: If you can’t find ricotta, you could try using mascarpone, though the flavor will be slightly different.

Step-by-Step Instructions for Tuscan Chicken Soup

1. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken thighs dry with paper towels – this is crucial for achieving a good sear. Season generously with salt and pepper. Place the chicken thighs skin-side down in the hot oil and sear for 4-5 minutes, until the skin is deeply golden brown and crispy. This browning process develops a lot of flavor. Flip the chicken and sear for another 3 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This builds the aromatic base of the soup. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Simmer the Soup: Return the seared chicken thighs to the pot. Pour in the diced tomatoes (including the juices) and the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes. This allows the flavors to meld and the chicken to become tender.
4. Prepare the Basil-Ricotta Swirl: While the soup simmers, prepare the creamy basil-ricotta mixture. In a small bowl, combine the ricotta cheese, finely chopped fresh basil, lemon zest, and a pinch of salt. Mix well until smooth and creamy. Cover the bowl and refrigerate until ready to serve. Chilling the mixture helps it hold its shape when swirled into the hot soup.
5. Shred the Chicken: After 25 minutes of simmering, remove the chicken thighs from the pot. Let them cool slightly, then shred the meat off the bones, discarding the bones and skin. Return the shredded chicken to the pot.
6. Add Beans and Kale: Add the drained and rinsed cannellini beans and the chopped kale to the pot. Simmer for another 5 minutes, or until the kale is wilted and tender. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
7. Toast the Pine Nuts: While the kale is wilting, toast the pine nuts. Place them in a dry skillet over medium heat. Shake the pan frequently to prevent burning, and toast for about 2-3 minutes, until golden brown and fragrant. Remove from the skillet and set aside.
8. Serve and Garnish: Ladle the hot Tuscan chicken soup into shallow bowls. Drop a generous teaspoon of the chilled basil-ricotta mixture into the center of each bowl. It will melt slightly, creating a beautiful creamy green swirl. Drizzle about ½ teaspoon of extra-virgin olive oil around the rim of the bowl, sprinkle with toasted pine nuts, and garnish with a fresh basil leaf. Serve immediately.

The Importance of a Good Sear

Achieving a deep, golden-brown sear on the chicken thighs is a critical step in developing the rich flavor of this Tuscan Chicken Soup. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, occurs when the chicken is exposed to high heat, creating hundreds of flavor compounds. Don’t overcrowd the pot; work in batches if necessary to ensure proper browning. Patting the chicken dry before searing is also essential, as moisture inhibits browning.

Why Cannellini Beans? A Tuscan Staple

Cannellini beans are a classic ingredient in Tuscan cuisine, and for good reason. Their creamy texture and mild flavor complement the other ingredients in the soup beautifully. They also provide a good source of plant-based protein and fiber. While other white beans could be substituted, cannellini beans offer the most authentic Tuscan flavor profile.

The Magic of the Basil-Ricotta Swirl

The creamy basil-ricotta swirl isn’t just for aesthetics; it adds a burst of fresh, herbaceous flavor and a luxurious texture to the soup. The coolness of the ricotta contrasts nicely with the warmth of the soup, and the basil provides a bright, aromatic note. Using high-quality ricotta cheese is key to achieving the best flavor and texture.

Variations and Additions

Feel free to customize this Tuscan Chicken Soup to your liking. Some delicious additions include a splash of dry white wine during the vegetable sauté, a handful of sun-dried tomatoes for extra intensity, or a pinch of saffron for a subtle floral aroma. You can also substitute other leafy greens for kale, such as spinach or Swiss chard.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs are recommended for their richer flavor and ability to stay moist during simmering. If using breasts, reduce the simmering time to prevent them from drying out.

Can this soup be made ahead of time?

The soup can be made ahead of time, but it’s best to add the kale and ricotta swirl just before serving. The kale will become mushy if left to sit in the soup for too long.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use gluten-free chicken broth.

Enjoy Your Tuscan Escape!

This Tuscan Chicken Soup with Creamy Basil Ricotta Swirl is a comforting and flavorful dish that will transport you to the rolling hills of Tuscany with every spoonful. Don’t forget to save this recipe to Pinterest for easy access later! [Pinterest Save Button/Link]

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