Tuscan Chicken and Sorghum Soup2

Tuscan Chicken and Sorghum Soup

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x


  • 1 tsp olive oil
  • 11/2 cup chopped carrots (2 medium carrots)
  • 11/2 cup chopped onion (1 medium onion)
  • 1 clove garlic
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 32 oz broth
  • 1 cup chopped cooked chicken
  • 1 cup cooked whole grain sorghum
  • 1 can white beans (14.5-oz)
  • 1 can diced tomatoes (14.5-oz)
  • 2 cups baby spinach


  1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, garlic, thyme, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  2. Add the broth, tomatoes, sorghum, and white beans and bring to a boil. Reduce heat, simmer 15 minutes. Stir in spinach. Top with freshly grated Parmesan


Recipe Twist: Tuscan Chicken and Tortellini Soup: For a twist on this recipe skip the sorghum and use refrigerated tortellini in its place. I usually use a 16-oz package of Three Cheese Tortellini and add it at the same time that I add the spinach. The brand I use cooks in 2 minutes but if you’re using a dried variation or a brand that cooks longer (some say 7 minutes), add a few minutes before stirring in the spinach. Because the tortellini soaks up quite a bit of broth, the soup becomes more of a stew-like consistency. I love it like this but if you prefer a brothier soup, add another 12-16 ounces of chicken stock or broth.