Chicken minestrone is the ultimate "clean out the fridge" soup elevated to Italian perfection. Packed with vegetables, beans, pasta, and tender chicken, this hearty soup is a complete meal in a bowl. It's the kind of soup that nourishes both body and soul.
Traditional minestrone varies by region and season - there's no single "right" recipe. This version adds protein-rich chicken to make it even more satisfying. It's perfect for meal prep and tastes even better the next day.
Minestrone Essentials
- Vegetables - Use what's in season
- Beans - Kidney, cannellini, or both
- Pasta - Small shapes work best
- Tomatoes - For acidity and color
Pasta Tips
- Ditalini, elbow, or small shells
- Cook pasta slightly al dente
- Add cooked pasta at serving for leftovers
- Pasta absorbs broth over time
Serving Suggestions
- Freshly grated Parmesan
- Crusty Italian bread
- Drizzle of olive oil
- Great for Sunday dinner
Chicken Minestrone
Hearty Italian soup loaded with vegetables and protein.
Nutrition per serving
320Calories
28gProtein
32gCarbs
9gFat
7gFiber
6gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes. Add garlic, basil, and oregano. Cook 1 minute.
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Build the base. Add broth, tomatoes, and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove chicken and shred.
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Add vegetables and pasta. Add zucchini, beans, and pasta to the pot. Simmer 10-12 minutes until pasta is al dente.
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Finish. Return shredded chicken to pot. Add spinach and stir until wilted. Season with salt and pepper. Serve topped with Parmesan.
Recipe Notes
- For leftovers: Cook pasta separately and add at serving to prevent mushiness.
- More vegetables: Add green beans, cabbage, or potatoes.
- Gluten-free: Use gluten-free pasta or omit.
- Storage: Refrigerate 5 days. Freezes well without pasta.
