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chicken minestone soup in a bowl
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Chicken Minestrone Soup

Chicken Minestrone Soup gets lots of help from the canned and frozen sections but tastes fresh, healthy and delicious.
Course Soup
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8
Calories 437kcal
Author Jill McOwen

Ingredients

  • 3 cups rotisserie chicken
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 10 oz frozen mirepoix
  • 2 tbsp fresh Italian herb mix
  • 2 tsp garlic powder or 3 cloves of fresh garlic, minced
  • 2 tsp Harissa seasoning
  • 1 tsp red pepper flakes
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz frozen chopped spinach
  • 1 can crushed tomatoes
  • 1 can petite cut diced tomatoes drained
  • 1 can petite cut green beans drained
  • 8 oz diced carrots drained
  • 1 can white beans drained
  • 1/3 cup white wine
  • 4 cups chicken stock
  • 2 cups dry pasta like macaroni
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • Parmesan cheese

Instructions

  • Prepare the chicken so you have about 3 cups of cooked chicken to add to the soup.
  • Heat the butter and olive oil over medium-high heat.
  • Add the mirepoix mixture and cook until it is starting to soften and brown a bit, about 5 - 7 minutes.
  • Add the seasonings, Italian herbs, garlic powder, harissa, red pepper flakes, salt and pepper and cook until fragrant, stirring often, for about 1 - 2 minutes.
  • Stir in the frozen spinach and cook until it starts to soften, about 2 minutes more.
  • Drain the petite cut diced tomatoes, green beans, carrots and white beans.
  • Add all the drained vegetables and the beans, the can of crushed tomatoes, the chicken and the wine to the soup pot.
  • Stir until well combined and beginning to simmer.
  • Add the chicken stock and stir the soup occasionally until it is simmering. Cover the soup and allow it to simmer for at least 20 minutes before serving.
  • Meanwhile, cook the pasta according to package directions in salted water. Add a little of the pasta cooking water to the soup as it simmers if you want your minestrone to be a little thinner.
  • Drain the pasta and stir in some butter, lemon juice and fresh parsley.
  • Spoon some cooked pasta into each serving bowl and top it with minestrone. Sprinkle the minestrone soup with Parmesan cheese to serve. 

Nutrition

Calories: 437kcal | Carbohydrates: 56g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 899mg | Potassium: 1220mg | Fiber: 9g | Sugar: 11g | Vitamin A: 9412IU | Vitamin C: 30mg | Calcium: 149mg | Iron: 6mg