Chicken Minestrone Soup

Chicken Minestrone Soup with rotisserie chicken, beans, vegetables, and pasta. Easy homemade Italian soup recipe for weeknight dinners, family meals, or meal prep. Healthy and hearty soup loaded with carrots, zucchini, celery, elbow macaroni, and Parmesan cheese. Protein-rich, fiber-filled, and flavorful chicken soup with tomato-based broth.

Ingredients

• Soup base:
  • 2 tablespoons oil (vegetable, canola, or olive oil)
  • 1 cup diced onion
  • 1 cup chopped baby carrots
  • 2 zucchini, chopped
  • 3 ribs celery, chopped
  • 2 teaspoons minced garlic
  • 6 cups low-sodium chicken broth, divided
• Beans and tomatoes:
  • 14 ounces canned pinto beans, rinsed and drained
  • 14 ounces canned kidney beans, rinsed and drained
  • 28 ounces canned Italian-style crushed tomatoes
• Seasoning:
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Lawry’s Seasoned Salt (or other all-purpose seasoning)
• Pasta and protein:
  • 1 cup cooked elbow macaroni (or ½ cup uncooked prepared according to package directions)
  • 2 cups rotisserie chicken, diced or shredded
• Garnish:
  • ½ cup chopped fresh parsley
  • Shaved or shredded Parmesan cheese

Instructions

1. Heat oil in a Dutch oven or large soup pot over medium heat. Add the onion, carrots, celery, and zucchini. Sauté for 5–10 minutes, until the vegetables are slightly softened. Add garlic and cook for 1–2 minutes more.
2. Pour in 4 cups of chicken broth, reserving the remaining broth. Add the pinto beans, kidney beans, crushed tomatoes, basil, oregano, and seasoned salt. Bring the mixture to a boil over medium-high heat.
3. Stir in the cooked macaroni and reduce heat to low. Add the chicken and as much of the remaining broth as needed to achieve the desired consistency. Add parsley if using. Simmer for a few minutes, then remove from heat.
4. Serve hot, topped with shaved or shredded Parmesan cheese.

---

Why You’ll Love This Recipe

This Chicken Minestrone Soup is hearty, flavorful, and packed with protein and vegetables. It’s a wholesome, comforting meal that works for weeknight dinners, meal prep, or family gatherings. The combination of beans, pasta, and chicken creates a filling soup that’s both nutritious and satisfying.

---

Tips

• Sauté the vegetables first to bring out their natural flavors.
• Adjust the broth quantity depending on how thick or brothy you prefer your soup.
• For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes before serving.

---

Variations and Substitutions

• Swap elbow macaroni for other pasta like ditalini, penne, or small shells.
• Use leftover cooked chicken, turkey, or even shredded rotisserie chicken for convenience.
• For a vegetarian version, omit the chicken and use vegetable broth.
• Add extra vegetables such as spinach, green beans, or bell peppers for added nutrition.

---

FAQs

Q: Can I make this soup ahead of time?
A: Yes! Prepare the soup and store in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Q: Can I freeze this soup?
A: Yes, but leave out the pasta when freezing. Add cooked pasta fresh when reheating to avoid mushy noodles.

Q: Can I use canned chicken instead of rotisserie?
A: Yes, just drain and add it toward the end of cooking.

---

Serving

Serve this Chicken Minestrone Soup hot in bowls. Top with fresh parsley and Parmesan cheese. Pair with crusty bread or garlic toast for a complete meal.

---

Suggestions

• Sprinkle with crushed red pepper for a subtle kick.
• This soup works well for meal prep—store in individual containers for quick lunches or dinners.
• Add a side salad for a balanced, hearty meal.