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hearty Italian soup.

Italian Chicken, Artichoke and Bean Soup

  • Author: amycaseycooks
  • Total Time: 40 minutes
  • Yield: 3 quarts or 8 servings 1x


This Italian Chicken, Artichoke and Bean Soup is a hearty meal in a bowl. It’s a healthy tomatoey soup loaded with tender chicken, artichoke hearts, and cannellini beans. Fresh peppery basil and creamy burrata are the finishing touches for this cozy soup.


Units Scale
  • 2 tablespoons olive oil
  • 2 cups diced red onion
  • 4 garlic cloves, chopped
  • 1/4 cup white wine
  • 1/4 cup chopped sun dried tomatoes
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes
  • 2 teaspoons Italian herb blend
  • dash of red pepper flakes
  • 4 cups reduced sodium chicken stock
  • 1 (14-ounce can) artichoke hearts in water, drained and chopped
  • 1 (15.5 ounce) can of cannellini beans, drained
  • 1 1/4 pounds boneless skinless chicken breasts, diced in bite sized pieces
  • about 10 basil leaves, chopped
  • kosher salt
  • pepper
  • 2 burrata balls


  1. In a large stock pot over medium heat add the olive oil and onions. Sauté for about 4 to 5 minutes or until the onions are translucent. Add the garlic and cook for about 30 seconds. Stir in the wine and cook for an additional 2 to 3 minutes or until it has almost absorbed.
  2. Add the three types of tomatoes, Italian herb blend, a dash of red pepper flakes, and chicken stock. Bring to a boil then reduce heat and simmer for 10 minutes.
  3. Add the artichoke hearts, cannellini beans and diced chicken breast. Simmer for an additional 10 minutes or until the chicken is cooked. Season to taste with kosher salt and pepper.
  4. Serve the soup topped with chopped fresh basil and some torn pieces of the burrata. Add extra red pepper flakes if desired.


  • Substitute yellow or Vidalia onions for the red onion.
  • Use a dry white wine in this recipe. My favorites are Chardonnay, Pinot Grigio, or Sauvignon Blanc.
  • An Italian herb blend is a convenient and effortless way season Italian dishes. The blend is a robust and aromatic combination of oregano, marjoram, thyme, rosemary, basil and sage.
  • Cannellini beans are the quintessential Italian beans. But other legumes such as chickpeas, pinto beans or navy beans are delicious in the recipe.
  • Diced boneless skinless chicken thighs can stand in for the chicken breast.
  • The burrata adds a contrasting cool creaminess to the soup. Fresh mozzarella is a tasty alternative.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: entrée
  • Method: cook on stove top
  • Cuisine: Italian


  • Serving Size: 1/8 of recipe
  • Calories: 311
  • Sugar: 8.6 g
  • Sodium: 1339 mg
  • Fat: 11 g
  • Saturated Fat: 2.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.6 g
  • Fiber: 8.5 g
  • Protein: 24.3 g
  • Cholesterol: 55 mg

Keywords: Italian chicken soup, chicken soup, Tuscan chicken soup, soup recipe, Italian chicken soup without pasta