Chicken Minestrone Soup
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.
Servings: 8 servings
Ingredients
- 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 1/2 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)
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.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 812mg | Potassium: 632mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3110IU | Vitamin C: 14.3mg | Calcium: 93mg | Iron: 3.3mg
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