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Chicken minestrone soup in a white bowl with a spoon.
Alana Lieberman

Chicken Minestrone Soup (with Rotisserie Chicken!)

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This Chicken Minestrone Soup is full of fresh vegetables, kidney beans, and rotisserie chicken. Whip it up in under 45 minutes to be served as your next favorite meal-prep friendly lunch or dinner!
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 6 servings
Course: American, Appetizers, Dinner, Lunch, Soups
Cuisine: American, American-Italian, Italian
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion about ½ a large onion
  • 3 large garlic cloves minced
  • 1 cup thinly sliced celery
  • 1 cup diced carrots
  • 1 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 to 6 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ to ½ teaspoon red pepper flakes depending on desired spice level
  • ⅔ cup ditalini pasta
  • 1 cup fresh green beans trimmed and cut into 1-inch pieces (frozen works too!)
  • 1 15 ounce can kidney beans, drained and rinsed
  • 2 cups shredded rotisserie chicken roughly chopped
  • Fresh chopped parsley for topping
  • Grated parmesan for topping

Method
 

  1. In a large soup pot over medium heat, add oil and onion. Sauté for 5 to 7 minutes, stirring often, until softened.
  2. Add garlic and continue cooking for 2 to 3 minutes. 
  3. Add celery and carrots. Cook for 5 minutes, stirring often so nothing sticks or burns.
  4. Add tomatoes, tomato paste, broth, and seasonings. Stir well and bring to a boil. 
  5. Reduce heat to a simmer and cook, uncovered, for 10 minutes on low.
  6. Add pasta, green beans, kidney beans, and shredded chicken. Continue cooking for about 10 minutes, or until the pasta is tender. 
  7. Serve topped with parsley, grated parmesan cheese, and more red pepper flakes.

Notes

  • If making this soup ahead of serving, cook the pasta a few minutes less than the recipe indicates. The longer the pasta sits in the broth, the softer it will become.

Nutrition

Calories: 330kcalCarbohydrates: 27gProtein: 29gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 76mgSodium: 1077mgPotassium: 579mgFiber: 4gSugar: 6gVitamin A: 3974IUVitamin C: 15mgCalcium: 80mgIron: 2mg

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