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–+ servings
side view of a bowl of chicken minestrone soup loaded with chopped veggies, beans, pasta, and parmesan cheese.

Hearty Chicken Minestrone Soup

Chicken minestrone soup loaded with shredded chicken, white beans, pasta, and veggies in a cozy tomato broth that stays hearty without feeling heavy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 3 cups cooked shredded chicken
  • 7 cups chicken broth
  • 1 (28 oz) can diced tomatoes
  • 1 (19 oz) can white beans drained and rinsed
  • 1 zucchini chopped
  • 1-2 cups green beans chopped
  • 2 cups fresh spinach or kale
  • ¾ cups small pasta ditalini, small shells, elbow, or cavatappi
  • 1 ¾ tsp Italian seasoning
  • salt and pepper to taste
  • pinch of red pepper flakes optional

To Finish

  • juice of 1/2 a lemon
  • grated parmesan cheese for serving

Instructions

  • Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  • Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
    black cast iron pot with chopped celery, carrots, and white onions.
  • Stir in the garlic and cook for 30 seconds until fragrant.
    black cast iron pot with chopped celery, carrots, white onions, and minced garlic.
  • Add the chicken broth, diced tomatoes, white beans, zucchini, green beans, Italian seasoning, and red pepper flakes. Bring to a gentle simmer. Simmer for 15 minutes to allow the flavours to develop and the vegetables to soften.
    large black cast iron soup pot with brothy minestrone soup with zucchini, green beans, carrots, onions, and seasonings.
  • Stir in the pasta and cook until just tender according to package directions.
    minestrone soup in a black pot with a wooden spoon - pasta, zucchini, green beans, and diced tomatoes showing.
  • Add the shredded chicken and spinach. Cook for another 2 to 3 minutes until the greens wilt and the chicken is heated through. Stir in the lemon juice and season with salt and pepper to taste. Serve hot with grated parmesan on top.
    large pot of chicken minestrone soup with shredded chicken, celery, carrots, green beans, diced tomatoes, and spinach.

Notes

Use low-sodium chicken broth for better control over the final flavour.
Rotisserie chicken works great here and makes weeknight prep even easier. Or try using my instant pot shredded chicken recipe instead.
Add the pasta near the end so the soup stays brothy instead of thick and starchy.
Don’t skip the fresh lemon juice at the end. It brightens the whole soup.
The pasta will continue soaking up broth as it sits, especially in leftovers. Add extra broth when reheating if needed.
Use freshly grated parmesan for the best flavour and texture.

Nutrition

Serving: 1Serving | Calories: 254kcal | Carbohydrates: 22g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 1099mg | Potassium: 547mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4578IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg
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