Why You’ll Love This Chicken and Vegetable Minestrone
- It’s a complete meal in one bowl. With lean protein from the chicken, plenty of fiber-rich vegetables, and comforting beans and pasta, this soup is designed to be deeply satisfying without needing any sides. It’s lunch or dinner, sorted.
- The flavor develops beautifully. Unlike quick soups, this minestrone benefits from a gentle simmer, allowing the tomato base, herbs, and Parmesan rind (if you’re using one!) to create a rich, complex broth that’s far greater than the sum of its parts.
- It’s your new favorite clean-out-the-fridge recipe. Have a zucchini that’s seen better days? A handful of green beans? Toss them in! The recipe is a guideline, not a strict rulebook, making it wonderfully adaptable to the seasons and your pantry.
- It tastes even better the next day. This is a make-ahead dream. The flavors continue to mingle and deepen overnight, meaning your leftovers will be arguably more delicious than the first serving—a true win for meal prep.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, with their juices
- 6 cups chicken broth, low-sodium
- 1 Parmesan rind (optional, but highly recommended!)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta or other small shape
- 2 cups chopped fresh spinach or kale
- Salt and freshly ground black pepper to taste
- For serving: Freshly grated Parmesan cheese and chopped fresh parsley
Tools: A large stockpot or Dutch oven (at least 5-6 quarts), a wooden spoon, and a ladle.
The quality of your broth really sets the stage here, so use a good one. And that Parmesan rind? Don’t skip it if you can help it—it adds an incredible, subtle umami richness that makes the soup taste like it’s been simmering for hours.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Dice your veggies uniformly. This isn’t just for looks! Cutting your onion, carrots, and celery into similar-sized pieces ensures they all cook at the same rate, giving you a perfect texture in every spoonful.
- Don’t rush the sauté. Those first few minutes when you’re cooking the onion, carrot, and celery (the soffritto) are where you build a ton of flavor. Let them soften and sweeten properly—it should take a good 8-10 minutes.
- The power of the Parmesan rind. If you’ve never used one before, you’re in for a treat. Toss it in with the broth and let it simmer away. It melts slightly, releasing savory, cheesy notes into the soup. Just remember to fish it out before serving!
- Cook the pasta separately for leftovers. If you know you’ll have leftovers, consider cooking the ditalini in a separate pot of boiling water and adding it to each bowl individually. This prevents the pasta from absorbing all the broth and becoming mushy overnight.
How to Make Chicken and Vegetable Minestrone
Step 1: Build your flavor base. Heat the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Stir everything together and let it cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. You’ll notice the kitchen starting to smell amazing. Add the minced garlic, oregano, and thyme, and cook for just one more minute until the garlic is fragrant.
Step 2: Deepen the tomato flavor. Push the vegetables to the side of the pot to create a little clear space. Add the tomato paste to that spot and let it cook for about 30 seconds to a minute. This quick “toasting” really caramelizes the paste and deepens its flavor. Then, stir it into the vegetable mixture until everything is well coated.
Step 3: Create the broth. Pour in the entire can of diced tomatoes with their juices and the chicken broth. Add the bay leaf and the Parmesan rind, if using. Give it a good stir, increase the heat to high, and bring the soup to a boil.
Step 4: The first simmer. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes. This allows the flavors to start marrying beautifully. The broth should be a lovely reddish-orange color at this point.
Step 5: Add the heartier components. Uncover the pot and stir in the shredded chicken and the rinsed cannellini beans. Let the soup return to a simmer and cook for another 5 minutes, just to heat the chicken and beans through.
Step 6: Cook the pasta. Now, stir in the uncooked ditalini pasta. Let the soup simmer uncovered for the time recommended on the pasta package, usually around 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The soup will thicken slightly as the pasta releases its starch.
Step 7: Wilt the greens and final season. Turn off the heat. Stir in the chopped spinach or kale—it will wilt perfectly in the residual heat within a minute or two. Now is the time to taste your masterpiece! Season generously with salt and freshly ground black pepper. Remember, the Parmesan you’ll add at the end is salty, so taste as you go. Don’t forget to remove the bay leaf and the spent Parmesan rind before serving.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, toasted bread — Rubbed with a clove of garlic and drizzled with olive oil, it’s the perfect tool for scooping up every last bit of broth and vegetable from the bowl.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a fantastic fresh contrast to the rich, hearty soup.
Drinks
- A crisp, Italian white wine like Pinot Grigio — Its light citrus notes cut through the richness of the soup beautifully without overpowering it.
- A sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing between spoonfuls.
Something Sweet
- Classic Italian almond biscotti — Their crunchy texture and not-too-sweet flavor are the ideal way to end a meal that started with minestrone. Perfect for dipping into a post-dinner coffee.
- A small bowl of lemon sorbet — It’s light, cleansing, and the zesty lemon flavor is a wonderfully bright finish after the savory soup.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta in the soup. If you cook the pasta for too long, or let it sit in the hot soup for hours, it will continue to absorb liquid and become bloated and unpleasantly soft. If making ahead, cook it separately.
- Mistake: Skipping the step of toasting the tomato paste. I’ve messed this up before too, just stirring it in cold. Taking that extra minute to cook it concentrates its flavor and removes any tinny taste, making a world of difference.
- Mistake: Not seasoning in layers. Seasoning only at the end means the flavors won’t be as integrated. A pinch of salt when sautéing the vegetables and again after adding the broth helps build a well-rounded taste profile.
- Mistake: Using raw, uncooked chicken. This recipe is designed for pre-cooked chicken (like rotisserie) for ease and food safety. Adding raw chicken would require a much longer cooking time and could result in overcooked vegetables.
Expert Tips
- Tip: Make it a “kitchen sink” soup. This recipe is a template! Got a half-used zucchini? Chop it and add it with the carrots. A handful of green beans? Toss them in with the pasta. It’s a fantastic way to reduce food waste.
- Tip: Boost the umami even more. A few shakes of Worcestershire sauce or a splash of soy sauce (added with the broth) can add a incredible depth of savory flavor that people won’t be able to pinpoint but will absolutely love.
- Tip: For a richer broth, use homemade chicken stock. If you have the time and resources, using your own homemade stock will elevate this soup from great to truly extraordinary.
- Tip: Freeze it for a rainy day. This soup freezes exceptionally well (just remember to leave out the pasta if you plan to freeze it). Portion it into airtight containers for a ready-made meal whenever you need it.
FAQs
Can I make this soup vegetarian?
Absolutely! It’s an easy swap. Simply use vegetable broth instead of chicken broth and omit the chicken. To make up for the lost protein, you could add an extra can of beans or even a cup of cooked lentils. The result is a equally hearty and delicious vegetarian minestrone.
My soup seems too thick. How can I thin it out?
No problem at all! Soups can thicken as they sit, especially with the pasta starch. Just add a little more chicken broth or even some hot water, a half-cup at a time, until it reaches your desired consistency. Give it a quick stir and heat through before serving.
What’s the best way to store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, gently warm it in a pot on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water if it has thickened up.
Can I use a different type of pasta?
Of course! Any small pasta shape will work well. Orzo, small shells, or even broken-up spaghetti are great alternatives. Just be mindful of the cooking time on the package and adjust accordingly. The goal is pasta that’s cooked al dente, not mushy.
Is it okay to use frozen vegetables?
Yes, you can, though the texture will be slightly softer. A frozen mix of corn, peas, and green beans would be a fine addition. I’d recommend adding them towards the end of cooking, with the spinach, so they don’t become too mushy. For the base (onion, carrot, celery), fresh is preferable for the best texture and flavor foundation.
