Easy Chicken Minestrone Soup

This easy Chicken Minestrone Soup is loaded with vegetables, white beans, and tender chicken in a rich tomato broth. It comes together in just 30 minutes and makes a hearty, healthy dinner the whole family will love.

For more cozy Italian-inspired soups, try Sausage Tortellini Soup or Italian Chicken Soup. You’ll find even more favorites in our Soups & Stews collection.

Before You Get Started

A few tips to make sure your soup turns out perfectly every time.

• Use rotisserie chicken for the easiest prep. You can shred it while the vegetables cook. Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken also work great if you have some on hand.
• Don’t skip sautéing the aromatics. Cooking the garlic, onion, and vegetables before adding the broth builds layers of flavor that make the soup taste rich and developed.
• Add extra broth if you’re adding more veggies. The pasta and vegetables absorb liquid as the soup sits, so don’t be shy with the broth, especially if you’re customizing with extra vegetables.

Traditional vs Chicken Minestrone: Traditional minestrone is an Italian vegetable soup made with beans, pasta, and a tomato-based broth. It’s hearty and rustic, with recipes varying by region and season. Chicken minestrone adds shredded chicken to the mix, turning it into a protein-packed meal that’s even more filling. It’s a simple twist that makes this classic soup a complete dinner.

recipe walk-through

How To Make Chicken Minestrone Soup

See the recipe card below for full, detailed instructions

This soup comes together quickly and fills your kitchen with the best aromas. Here’s how to make it.

Step 1: Sauté the Vegetables and Aromatics

Heat olive oil in a large pot over medium heat. Add the garlic, carrots, onion, celery, and zucchini along with the sage, oregano, parsley, salt, and pepper. 

Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and everything smells amazing.

Don’t rush this step. Sautéing the vegetables first builds a flavor base that makes the whole soup taste richer.

Step 2: Add the Broth, Tomatoes, and Pasta

Pour in the vegetable broth, diced tomatoes with their juices, and water. Stir in the ditalini pasta. Turn the heat to medium-high and bring everything to a boil, then let it cook for about 10 minutes until the pasta is just cooked through.

Watch the pasta closely. It will continue to soften as the soup sits, so pull it off the heat when it’s just al dente.

Step 3: Add the Beans and Chicken

Turn the heat to low and stir in the cannellini beans and shredded chicken. 

Let everything simmer together for about 5 minutes so the flavors meld and the chicken heats through.

Step 4: Serve and Enjoy

Ladle into bowls and top with freshly grated Parmesan cheese. A crusty loaf of Italian bread is perfect for dipping.

Tips for Customizing Your Soup

This recipe is flexible and great for using up whatever vegetables you have on hand. Green beans, bell peppers, spinach, or diced potatoes all work well. Just add a little extra broth if you’re packing in more veggies.

For the pasta, ditalini is traditional, but elbow macaroni or small shells work just as well. Whatever small pasta shape you have in the pantry will do the job.

What to Serve with Chicken Minestrone Soup

This soup is a meal on its own, but a few simple sides make it even better.

Bread for dipping: Homemade Garlic Breadsticks or Cheesy Garlic Bread are perfect for soaking up every last bit of broth. Oven Grilled Cheese is another cozy pairing the whole family will love.

A simple salad: Keep it light with a Caesar Salad or Olive Garden Salad Copycat on the side.

More Soup Recipes to Try

• Italian Wedding Soup
• Easy Crockpot Chicken Noodle Soup
• Smoky Vegetable Beef Soup
• Chicken Tortilla Soup

Recipe

Chicken Minestrone Soup

5 from 4 votes

This easy Chicken Minestrone Soup is loaded with vegetables, white beans, and tender shredded chicken in a rich tomato broth. Ready in 30 minutes, it's hearty, healthy, and perfect for busy weeknights.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

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Ingredients

  

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• 1 tablespoon olive oil
• 1 clove garlic minced
• 1 cup carrots diced
• 1/2 cup onion diced
• 3 stalks celery diced
• 1 cup zucchini quartered and sliced (about ½ medium zucchini)
• 1 teaspoon sage
• 1 teaspoon oregano
• 1/2 tablespoon fresh parsley minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 quart (4 cups) vegetable broth (or chicken broth)
• 28 ounces diced tomatoes with juices
• 2 cups water
• 1 cup ditalini pasta uncooked
• 15.5 ounces canned canellini beans drained and rinsed
• 4 cups shredded chicken (about 1 rotisserie chicken)

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Instructions

 

• Heat olive oil in a large pot over medium heat. Add garlic, carrots, onion, celery, zucchini, sage, oregano, parsley, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and aromatic.
  
• Pour in the vegetable broth, diced tomatoes with juices, and water. Stir in the ditalini pasta. Increase heat to medium-high and bring to a boil. Cook for about 10 minutes, or until the pasta is just cooked through.
• Reduce heat to low. Stir in the cannellini beans and shredded chicken. Simmer for 5 minutes to let the flavors meld and the chicken heat through.
  
• Taste and adjust seasoning as needed. Serve warm, topped with freshly grated Parmesan cheese and crusty bread on the side.
  

Notes

• Chicken options: Rotisserie chicken is the fastest option. Slow cooker shredded chicken or Instant Pot shredded chicken also works well. You can also poach chicken breasts in the broth and shred them. One rotisserie chicken yields about 4 cups of shredded meat.
• Pasta: Ditalini is traditional, but elbow macaroni or small shells can be substituted.
• Broth swap: Chicken broth can be used instead of vegetable broth for more savory depth.
• Add more veggies: Green beans, bell peppers, spinach, or potatoes work well. Add extra broth if adding more vegetables.
• Pasta absorbs liquid: The soup will thicken as it sits. Add a splash of broth when reheating.
• Storage: Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months.
• Make-ahead: This soup is great for meal prep. Prep vegetables a day ahead for even faster assembly.
• Flavor boost: Add a Parmesan rind while simmering for extra richness, or finish with a drizzle of good olive oil.

Keyword chicken minestrone soup, minestrone soup, minestrone soup recipe

Nutrition

Calories: 238kcalCarbohydrates: 33gProtein: 12gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 812mgPotassium: 632mgFiber: 5gSugar: 5gVitamin A: 3110IUVitamin C: 14.3mgCalcium: 93mgIron: 3.3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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