Chicken Minestrone Soup

Easy Chicken Minestrone Soup made with rotisserie chicken, vegetables, beans, pasta, and savory broth. A hearty, one-pot Italian soup perfect for a quick, comforting dinner. Ready in 30 minutes.

Course Dinner, Lunch

Cuisine American, Italian

Recipe Type Camping, Chicken, Crockpot, Fall, Healthy Dinner, Meal Prep, Pasta, Quick Dinner, Rainy Day, Rotisserie Chicken, Served Hot, Soups, Spring Dinner

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 233kcal

Author Angela G.

Equipment

dutch oven

Ingredients

1 cup cooked chicken chopped
2 ribs celery
1 carrot chopped
1 parsnip chopped
½ onion chopped
2 tablespoon butter
2 tablespoon grape seed oil or olive oil
½ lb ditalini pasta uncooked
3 cups vegetable stock
3 cups chicken stock
14.5 oz diced tomatoes
16 oz light red kidney beans drained
15.5 oz cannellini beans drained
1 tablespoon sugar more or less to taste
salt and pepper to taste

Optional Extras

Italian herb blend
garlic (fresh or powder)
2 bay leaves
Parmesan or Italian cheese

Instructions

Cook ditalini pasta according to package. Drain and set aside.
In a dutch oven, saute celery, carrots, parsnips, and onions in butter and oil over medium-high heat for about 10 minutes or until soft, stirring frequently. Add herbs and garlic at the end (optional).
Add cooked chicken, vegetable and chicken stock, tomatoes, beans and sugar. Bring to a boil then reduce heat and simmer for at least 10 minutes. Add salt and pepper to taste.
Stir in cooked pasta and serve hot with a side of toasted garlic bread. Top each bowl with cheese right before serving (optional).

Notes

If you are adding or subbing in other vegetables, add them when you add the carrots and parsnips.
You can use honey in place of sugar. This touch of sweetness balances out the tomatoes.

Nutrition