Tuscan Harvest Chicken Soup

My apartment has officially made the transition to fall! Being surrounded by gourds, autumn colors & the scent of pumpkin pie really had me craving a hearty Sunday evening dinner that encompassed all the best flavors of the harvest season. I searched Pinterest up and down, and I found a couple of soups with potential but nothing that screamed, “This Is The One!” at me – so I decided to create my own! With a little inspiration and a lot of work (done by my food processor – not me!), I threw together what turned out to be a definite fall staple at my house!

Note: Although a food processor is not required, it really cuts down on the prep time. With a processor, this can be in the crockpot in just 10 minutes!


  • 1 lb chicken tenderloins
  • 2 cans cannellini beans
  • 1 can diced tomatoes w/ garlic, basil & oregano
  • 1 small butternut squash, peeled
  • 1/2 yellow onion
  • 2 carrots
  • 1-2 cups fresh kale (w/out ribs)
  • 2 celery stalks
  • 2 cloves garlic
  • 1 large box chicken broth (32 ounces)
  • 1 tablespoon salt (more or less to taste)
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Optional: hard grated cheese like asiago & crusty bread


  1. Place clean chicken tenderloins in bottom of large crockpot; sprinkle with pinch of salt
  2. Chop butternut squash, carrot, onion, & celery into large chunks that will fit in your food processor. Combine these ingredients & dice in processor; dump into crockpot. (Note: I left out some carrot, butternut squash & onion to chop on my own so I would have some big chunks in my soup as well; this added about 5 minutes).
  3. Place kale & garlic in food processor & pulse for 20 seconds, until broken down; dump into crockpot.
  4. Add tomatoes (with juice), beans (drained), chicken broth, herbs & spices; stir ingredients
  5. Cover crockpot and cook on low 7-8 hours (or high 3-4)
  6. Serve with fresh Italian cheese such as pecorino or asiago + a fresh loaf of crusty bread like the Rosemary Olive Oil round from La Brea, here.



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