Get ready for a hearty chicken minestrone soup that will warm your body and soul. Unlike some minestrone recipes that come with long shopping lists, this one requires just 10 simple ingredients.
Ready in 30 minutes, this soup is a perfect weeknight dinner, super nutritious, and packed with veggies and lean protein. It’s also a great way to use up leftover chicken.
I’m a big fan of pasta soups—they’re so satisfying and work as a standalone meal. For more chicken pasta soups, check out my Orzo Chicken Soup, Creamy Tortellini Chicken Soup, or Greek Lemon Chicken Soup with Orzo. If you’re after something veggie-based, my creamy dreamy Pastina Soup with Egg is sure to hit the spot.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Why you'll love this recipe:
- Super simple with just 10 ingredients
- Super nutritious - packed with veggies, beans and protein-rich chicken
- A great way to use up leftover chicken
Ingredients:
- Chicken stock. You can use either store-bought or homemade.
- Pasta. Small pasta shapes like ditalini, elbow macaroni, or even orzo work well.
- Shredded chicken. Use leftover chicken or grab a store-bought rotisserie chicken.
- Tomato paste. Optional. Deepens the tomato flavor in the soup.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Switch up the veggies. Try adding spinach or kale for extra greens or toss in some mushrooms for a boost of umami flavor.
- Make it veggie. Simply remove the chicken for a satisfying vegetarian soup.
- Feel free to use chickpeas or kidney beans instead of Cannellini beans.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: In a large pot, sauté the onion for 5-7 minutes, until soft and translucent. Stir in the carrots, celery, zucchini, and garlic. Cook for another 2-3 minutes until fragrant.
Step 2: Add the canned tomatoes, tomato paste (if using, oregano, and stock). Bring to boil, add the pasta and cook until al dente.
Step 3: Stir in the beans and shredded cooked chicken. Simmer for 5-7 minutes until tender.
Step 4: Serve immediately topped with Parmesan.
Expert Tips
- Sauté the veggies. Don’t skip the step of sautéing the onion, celery, and carrot. It helps to bring out their natural sweetness and deepens the flavor of the soup.
- Pasta storage. If you're making the soup ahead or plan for leftovers, store the broth separately. This keeps the pasta from becoming mushy. When you're ready to serve, cook the pasta fresh.
Serving suggestions
For me, a generous sprinkle of Parmesan is a must for those sharp, tangy, and salty notes.
I also like to serve alongside a warm piece of crusty bread to mop up the delicious broth.
Recipe FAQs
The soup can be stored in the fridge for up to 2 days and reheated on the stove over medium heat or in the microwave. Keep in mind that the pasta will absorb some of the liquid. If you are planning to keep some aside for later. It's best to set aside some broth and cook the pasta fresh just before serving.
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Recipe
Chicken Minestrone Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion chopped
- 2 sticks celery diced
- 1 large carrot diced
- 1 zucchini (optional) diced
- 1 clove garlic crushed
- 1 14 oz can chopped tomatoes
- 2 tablespoon tomato paste (optional) (Note 1)
- 2 tsp dried oregano
- 4 cups chicken stock (Note 2)
- 2 cups pasta (Note 3)
- 1 14 oz can cannelli beans
- 2 cups shredded cooked chicken (Note 4)
- salt and pepper to taste
- Parmesan to serve (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5-7 minutes, until soft and translucent.
- Stir in the carrots, celery, zucchini, and garlic, cooking for another 2-3 minutes until fragrant.
- Pour in the chopped tomatoes, tomato paste (if using), and oregano. Stir well to combine. Let it simmer for a minute or two.
- Pour in the chicken stock and bring the soup to a boil.
- Add the pasta and reduce the heat to low and let the soup simmer for 10 minutes until the pasta is cooked.
- Stir in the beans and shredded cooked chicken and cook for an additional 5 minutes until the beans are tender. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Notes
-
- Tomato paste – Optional. Deepens the tomato flavor in the soup.
- Chicken stock – You can use either store-bought or homemade.
- Pasta – Small pasta shapes like ditalini, elbow macaroni, or even orzo work well.
- Shredded chicken – Use leftover chicken or grab a store-bought rotisserie chicken for ease.
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