Name: Chicken Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded; 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, chopped; 1 can (15 oz) diced tomatoes; 1 can (15 oz) cannellini or kidney beans, drained and rinsed; 1 cup green beans, trimmed and cut; 6 cups chicken broth; 1 cup small pasta (like ditalini or elbow macaroni); 1 tsp dried oregano; 1/2 tsp dried thyme; Salt and black pepper to taste; 2 cups fresh spinach or kale; Fresh parsley or grated Parmesan cheese for garnish (optional)

Why You’ll Love This Recipe

All in one pot — easy cleanup
Balanced — protein, vegetables, beans, and pasta all in one bowl
Flexible — use whatever veggies, beans, or pasta you have
Great for leftovers and meal prep
Comforting and satisfying, especially in cooler weather

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Carrots, diced
Celery stalks, diced
Garlic, minced
Chicken (boneless, skinless breasts or thighs, or cooked/rotisserie chicken)
Chicken broth
Canned crushed tomatoes (or diced tomatoes with juice)
Beans (e.g. white beans, kidney beans)
Pasta (small shapes like elbow macaroni, ditalini, or shells)
Zucchini, chopped
Green beans (fresh or frozen)
Seasonings: Italian seasoning (or dried basil, oregano, thyme), salt, pepper
Fresh herbs (parsley, basil)
(Optional) Balsamic vinegar or lemon juice
(Optional) Grated Parmesan cheese for serving

Directions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Sauté until the vegetables begin to soften (about 5 minutes).
Stir in garlic and cook another minute until fragrant.
Add the chicken (if raw) and cook briefly until it begins to brown but is not yet fully cooked through.
Pour in chicken broth and crushed tomatoes; stir to combine.
Add the beans and bring the soup to a boil.
Reduce heat to a simmer. Add zucchini and green beans. Simmer until all vegetables are tender and chicken is cooked through.
If using raw chicken, remove it, shred or dice it, and return it to the pot.
Stir in the pasta and cook until al dente (about 8–10 minutes, or according to package instructions).
Taste and adjust seasoning (salt, pepper). If desired, stir in a splash of balsamic vinegar or a squeeze of lemon juice for brightness.
Ladle into bowls and garnish with fresh herbs and grated Parmesan before serving.

Servings and timing

Yield: about 6 servings
Prep time: 15 minutes
Cook time: 30–40 minutes (depending on whether the chicken is raw or pre-cooked)
Total time: ~45–55 minutes

Variations

Use rotisserie or leftover cooked chicken: Skip the raw-cook step and add the cooked chicken toward the end.
Gluten‑free version: Use gluten-free pasta or omit pasta altogether (add extra vegetables or beans).
Different vegetables: Add or swap in vegetables like spinach, kale, bell peppers, potatoes, or corn.
Alternate beans: Use chickpeas, cannellini beans, or any beans you like.
More flavor depth: Add a Parmesan rind while simmering or stir in tomato paste.
Spicy twist: Add red pepper flakes or a dash of hot sauce.
Lighter version: Reduce or omit pasta and focus on beans and veggies.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze portions (omit or undercook pasta in advance) for up to 2–3 months.
Reheating (stovetop): Warm over low to medium heat; if soup is thickened, add a splash of broth or water.
Reheating (microwave): Heat in a microwave-safe bowl in 1‑ to 2-minute intervals, stirring between, and add liquid if needed.

FAQs

How do I prevent pasta from getting too soft when reheating?

Cook the pasta just to al dente and avoid overcooking before storing. When reheating, you may need to add liquid and heat gently.

Can I skip the tomatoes?

You could make a chicken vegetable soup base without tomatoes, but it changes the nature of minestrone. Use tomato paste or a lighter tomato option if you prefer.

What if I don’t have all the vegetables called for?

Use what you have on hand—minestrone is quite forgiving. Just maintain balance with a mix of vegetables.

Should I cook the beans if they’re dry?

Yes—if using dry beans, cook them fully before adding to the soup. Canned beans can be used directly (just rinse and drain).

Can I make this in a slow cooker or Instant Pot?

Yes. For slow cooking, sauté vegetables first, then transfer all ingredients to the slow cooker and cook on low for 4–6 hours. For Instant Pot, use the sauté mode for vegetables, add everything, then pressure cook for about 10 minutes.

How do I adjust the flavor if the soup tastes bland?

Add salt and pepper gradually, a splash of balsamic vinegar or lemon juice for brightness, or fresh herbs at the end.

What garnish works well?

Chopped fresh parsley, basil, grated Parmesan, or a drizzle of extra virgin olive oil.

Can I make this vegetarian?

Yes — omit chicken and use vegetable broth. Increase beans, legumes, or another protein source to maintain substance.

Does soup thicken over time?

Yes. When refrigerated, the starch from pasta and beans can thicken the broth. Add broth or water when reheating to reach your desired consistency.

Is this recipe dairy‑free?

Yes, as written it’s dairy‑free (unless you garnish with Parmesan). You can omit cheese to keep it dairy-free.

Conclusion

This Chicken Minestrone Soup is a hearty, nourishing, and versatile dish — combining vegetables, beans, pasta, and protein in one comforting pot. Whether you make it for a cozy family dinner or batch it for leftovers, it’s a satisfying choice that’s easy to adapt to what you have. Enjoy this classic Italian‑style soup any time you need something warm and wholesome.