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Chicken Minestrone Soup (with Rotisserie Chicken!) Recipe

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3.9 from 56 reviews

A hearty and comforting Chicken Minestrone Soup made with tender shredded rotisserie chicken, fresh vegetables, kidney beans, and ditalini pasta simmered in a flavorful tomato broth seasoned with classic Italian herbs. Perfect for an easy weeknight dinner or meal prep.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Sauce and Seasonings

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion (about ½ a large onion)
  • 3 large garlic cloves, minced
  • 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)

Vegetables

  • 1 cup thinly sliced celery
  • 1 cup diced carrots
  • 1 28-ounce can diced tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces (frozen green beans can also be used)

Liquids and Pasta

  • 2 tablespoons tomato paste
  • 4 to 6 cups low sodium chicken broth
  • ⅔ cup ditalini pasta

Beans and Protein

  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 cups shredded rotisserie chicken, roughly chopped

Toppings

  • Fresh chopped parsley for topping
  • Grated Parmesan cheese for topping

Instructions

  1. Sauté onion: In a large soup pot over medium heat, heat the olive oil and add the diced yellow onion. Sauté for 5 to 7 minutes, stirring often, until the onion is softened and translucent.
  2. Add garlic: Add the minced garlic to the pot and cook for an additional 2 to 3 minutes, stirring frequently to avoid burning and to release the garlic’s aroma.
  3. Cook celery and carrots: Stir in the thinly sliced celery and diced carrots. Continue cooking for about 5 minutes, stirring often to prevent sticking or burning, until the vegetables begin to soften.
  4. Add tomatoes, paste, broth, and seasonings: Stir in the diced tomatoes, tomato paste, chicken broth, dried thyme, oregano, basil, dried parsley, kosher salt, ground pepper, and red pepper flakes. Mix everything well and bring the mixture to a boil.
  5. Simmer: Once boiling, reduce the heat to low and let the soup simmer uncovered for 10 minutes. This allows flavors to meld and the vegetables to soften further.
  6. Add pasta, beans, green beans, and chicken: Stir in the ditalini pasta, fresh green beans, drained kidney beans, and shredded rotisserie chicken. Continue simmering for about 10 minutes or until the pasta is tender and the green beans are cooked to your preference.
  7. Serve: Ladle the hot soup into bowls and top with fresh chopped parsley and grated Parmesan cheese. Add extra red pepper flakes if desired. Enjoy immediately.

Notes

  • Use low sodium chicken broth to control the saltiness of the soup.
  • If fresh green beans are not available, frozen green beans work well and save prep time.
  • The amount of chicken broth can be adjusted depending on how thick or brothy you like your soup.
  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Leftovers keep well in the refrigerator for up to 3 days and the flavors improve overnight.
  • You can use other small pasta types like elbow macaroni or small shells if ditalini is unavailable.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/chicken-minestrone-soup-with-rotisserie-chicken-recipe/