This hearty Chicken Minestrone Soup is packed with tender chicken, fresh vegetables, beans, and pasta in a rich, savory broth. A high-protein twist on the classic, it's gluten-free when made with GF pasta or use regular pasta. Perfect for late-winter days when the weather is still chilly, this comforting soup is a great way to bridge the seasons.
While traditionally a vegetarian soup-or made with pancetta or prosciutto-classic minestrone soup is highly adaptable. My modern version stays true to its rustic Italian roots while adding extra protein with chicken and using a flavorful chicken broth. It's a well-balanced meal that keeps you full and energized, making it perfect for meal prep or a wholesome weeknight dinner.
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Why You'll Love Chicken Minestrone Soup
- Hearty and satisfying.
- Add chicken for more protein.
- Loaded with nourishing vegetables.
- Make it gluten-free or not.
For another hearty Italian-style soup, make a pot of this Tuscan white bean soup.
Recipe Ingredients
Prepping all of the Minestrone ingredients takes a little effort, but it's worth it. You can do some of it ahead to save time.
- Chicken: Use leftover chicken or rotisserie chicken.
- Broth: Low sodium chicken broth.
- Beans: Minestrone uses either red kidney beans, or the white beans called cannellini beans.
- Onion: Yellow, white, or brown onions.
- Celery: For the base of flavor.
- Carrots: For sweetness and flavor.
- Garlic: Fresh cloves for the best flavor.
- Zucchini: Adds to the hearty texture, blends well with tomatoes and broth.
- Green beans: Use fresh raw green beans.
- Herbs: Dried basil, thyme, rosemary, or an Italian seasoning blend. Add fresh basil to and fresh parsley finish at the end end for more flavor.
- Oil: Extra virgin olive oil, or avocado oil.
- Pasta: Choose small pasta shapes in either gluten-free, wheat pasta, or grain-free pasta. Ditalini pasta, elbow macaroni, or small shells work well.
- Tomatoes: Canned diced tomatoes, chopped, or crushed tomatoes. Use high-quality tomatoes such as Italian San Marzano tomatoes.
- Parmesan cheese: Grated Parmesan for a rich salty finishing touch at serving.
- Parmesan rind: If you have one, it adds a nice depth of flavor and umami richness to the minestrone.
Please see the recipe card for measurements, salt, and black pepper.
Chef's Tip: Homemade chicken broth makes the best minestrone soup! It's richer in flavor and more nutritious than store-bought versions. Try my Instant Pot chicken broth for a fast batch, or my slow-simmered chicken bone broth for extra depth. Prefer a plant-based option? Homemade vegetable broth is easy to make and adds great flavor to any soup. Any way you make it, use a rich broth for great soup.
Substitutions and Variations:
- For a little heat, add red pepper flakes.
- For greens, add a couple handfuls of baby spinach leaves just before serving. Chopped kale and chard are good too.
- For a vegetarian minestrone or a vegan option, use vegetable broth, and omit the chicken, using both red and white kidney beans.
- Use frozen green beans instead of fresh.
- Don't like kidney beans? Use navy beans, great northern beans, or even garbanzo beans.
For another classic, big, flavorful soup, make a pot of Italian Ribollita Soup.
Minestrone Recipe Instructions
Start a large pot of water to cook the pasta. Cook it just to al dente as it will soften more in the minestrone.
- Saute onion in olive oil until soft, 3-4 minutes. Add garlic, cook 1 minute.
- Add the carrots and celery, cook until softened, 3-4 minutes.
- Add the zucchini, green beans, and herbs. Stir and cook another 3-4 minutes.
- Stir in the beans and tomatoes.
- Add the broth.
- Stir in the chicken and pasta, cook at a gentle simmer until hot to serve.
Serving Suggestions
Chicken minestrone soup is a hearty meal in a bowl. All you need if desired is some crusty bread or a slice of garlic toast. For garnish, add chopped Italian parsley or even a drizzle of pesto, and be sure to sprinkle with real Parmigiano Reggiano!
Storing and Freezing
Minestrone soup lasts 3-4 days in the refrigerator in an airtight container. As the minestrone holds in the refrigerator the pasta absorbs broth so you may need extra broth when reheating, about a ½ cup per serving.
It's best to freeze minestrone without the pasta and add fresh-cooked pasta when reheating to avoid mushiness.
I freeze my soup in portions in Souper Cubes! They work great, make freezer storage easy and neat, and they stack. I pop out however many cubes I need for a batch of soup. Plus they are good for way more than soup and broth.
Recipe FAQS
Yes, frozen green beans, peas, carrots, or zucchini work well-just add them near the end of cooking so they don't overcook.
Ditalini pasta, elbow macaroni, or small shells are common choices for minestrone, but any small shape works well.
Yes, but I recommend you don't. For the best texture, cook the pasta separately and add it just before serving to prevent it from absorbing too much broth.
Yes, simmer raw chicken breasts or thighs (without the skin) in the broth until fully cooked, then shred or chop and return to the soup (removing any bones, or use boneless chicken).
More Hearty Soup Recipes
Please check out the soups recipe index for more delicious soup ideas, from creamy purees like this cream of asparagus soup, or a Mexican chicken tortilla soup, to a quick tomato soup made from canned tomatoes.
Did You Make This Recipe?
If you make this chicken minestrone soup, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Chicken Minestrone Soup
Equipment
- Dutch oven 5 ½ quarts
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ cups chopped onion
- 3 large garlic cloves chopped fine
- ¾ cup chopped carrots about 3
- ¾ cup chopped celery 3 ribs
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried thyme
- ½ cup chopped zucchini 1 small
- ¾ cup chopped raw green beans
- 15 ounces canned chopped tomatoes or diced tomatoes
- 15 ounce can of cannellini beans drained, rinsed.
- 4 cups chicken broth, low sodium
- 8 ounces rotisserie chicken or leftover chicken chopped
- 4 ounces elbow pasta GF or wheat
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh chopped parsley optional
- ¼ cup grated parmesan cheese optional
Optional
- 1 parmesan rind
Instructions
Pasta water
- First get a large pot of water on to boil for the pasta. Add a little salt. When the water boils, add the pasta a cook according to the box directions. When done, drain through a strainer, rinse briefly with cold water and save for adding to the soup.
Make the soup
- In a large heavy pot (5 ½ quart dutch oven) over medium heat, add the oil and when hot, cook the onion until soft, 3-4 minutes. Add the garlic and cook 1 minute. Add the carrots and celery and cook until softened, 4-5 minutes.
- Stir in the dried thyme and oregano, then the zucchini, green beans, and tomatoes. Add the beans, broth, chicken, salt and pepper, parmesan rind if using, and bring to a simmer. Turn the heat down and allow soup to cook for 7-10 minutes to allow flavors to blend. Add the pasta towards the end and heat through. Garnish with fresh chopped parsley and sprinkles of grated parmesan cheese if desired.
Notes
- For the dried herbs, you can also use 1 tablespoon of a dried Italian blend.
- For a little heat, add red pepper flakes.
- For greens, add a couple handfuls of baby spinach leaves just before serving. Kale and chard are traditional too (but they need to cook longer than the spinach).
- For a vegetarian or vegan minestrone, use vegetable broth, and omit the chicken, using both red and white kidney beans.
- Use frozen green beans instead of fresh.
Nutrition
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Jane says
Outstanding recipe - thanks!!
Sally Cameron says
Thanks Jane! I appreciate your feedback!