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Chicken Minestrone Soup

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Chicken Minestrone Soup is a hearty, one-pot Italian-inspired meal combining lean chicken, colorful vegetables, beans, pasta, and a savory tomato broth. It’s comforting, protein-rich, and perfect for both weeknight dinners and meal prep.

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs (cooked and shredded or diced)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini or yellow squash, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken broth
  • 1 (15 oz) can cannellini beans or kidney beans, drained and rinsed
  • 2 cups baby spinach or kale (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 1 cup small pasta (ditalini or elbow macaroni)
  • Grated Parmesan cheese (optional, for serving)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic, zucchini, oregano, and basil. Cook for another 2–3 minutes.
  4. Add tomato paste and stir to coat the vegetables evenly.
  5. Pour in the diced tomatoes and chicken broth. Bring to a boil.
  6. Reduce heat and simmer for 10–15 minutes.
  7. Add beans, pasta, and cooked chicken. Simmer for 8–10 minutes, or until pasta is tender.
  8. Stir in spinach or kale during the last 2 minutes of cooking until wilted.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with Parmesan cheese and fresh parsley if desired.

Notes

Use gluten-free pasta for a gluten-free version.Store leftovers in the fridge for up to 4 days.Freeze soup without pasta for best texture.Rotisserie chicken works well for a quick version.Customize with seasonal vegetables like green beans or corn.

Nutrition

Find it online: https://cookibly.com/chicken-minestrone-soup/