Creamy Tuscan Bean & Chicken Soup

Campbell's Creamy Tuscan Bean & Chicken Soup Recipe

It only takes 20 minutes to make this savory soup that tastes like it's been simmering for's a great way to use leftover chicken.

At a glance


10 min.


20 min.



Servings: about 1 2/3 cups each

Cook: 10 min.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

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What You'll Need

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 cups water
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded or diced cooked chicken
1/4 cup bacon bits
3 cups fresh baby spinach
Olive oil
Grated Parmesan cheese

How to Make It

  • 1

    Heat the soup, water, beans, tomatoes, chicken and bacon bits 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.  Drizzle with the oil and sprinkle with the cheese before serving.

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Easy Substitutions

  • Time-Saving: To save time, buy a rotisserie chicken and shred or dice the meat to use in this recipe.
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