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Chicken minestrone soup in blue bowl.

Chicken Minestrone Soup

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 1 hour, 45 minutes
  • Yield: 8 servings 1x


This Chicken Minestrone Soup with Pasta Recipe will fill every portion of your soul on a cold day. It is delicious, healthy and full of flavor. 


  • 2 tablespoons of olive oil
  • 1 zucchini, medium diced
  • 1/2 of a small sweet yellow onion, medium diced
  • 2 celery stalks, medium diced
  • 1 carrot, medium diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 cup of roughly chopped kale with no stems, depending on how much you like kale. You can easily go spinach instead, if preferred.
  • (1) 15 ounce can of tomato sauce
  • (1) 14 ounce can of fire roasted tomatoes
  • (1) 16 ounce can of garbanzo beans, drained
  • (1) 16 ounce can of kidney beans, drained
  • (1) 14 ounce can of cut green beans, drained
  • (2) 32 ounce containers of Chicken Stock or Vegetable Stock. *If you like a lot of broth, you may want 3 containers.
  • 1 rotisserie chicken or 2 cooked chicken breast, shredded into pieces
  • 1/2 cup of Ditalini or Orzo pasta, uncooked
  • 1/2 cup grated parmigiano-reggiano cheese for garnish


  1. Begin by placing a dutch oven or large pot on medium heat on the stovetop. Once heated, add olive oil.
  2. To the pot, add zucchini, onion, celery, carrot. Cook for 4 to 5 minutes until slightly softened. Add in oregano, salt, and pepper.
  3. Add in the bay leaf and garlic. Stir and allow garlic to cook for 30 seconds.
  4. Toss in kidney & garbanzo beans, green beans, and fire roasted tomatoes.
  5. Mix in stock and tomato sauce. Bring to a low boil. Stir well. Reduce heat to low, cover and allow to simmer for an hour. 
  6. After an hour, add the kale and shredded chicken. Stir and increase the heat to medium low.
  7. Add in pasta and stir every few minutes. Cook for 12-15 minutes until al dente. Turn off the stovetop and place dutch oven on another burner to avoid the pasta from overcooking.
  8. Serve and enjoy! I love topping this soup with a hearty amount of parmesan cheese. 


  • Do not leave the soup simmering on the stove, if you've added the pasta. This soup is intended to eat right away. Make sure the heat is off or the ditalini will continue to cook and swell.
  • If you are going to add the pasta into the pot, it needs a little extra loving care. It's going to stick to the bottom, so you will have to stir it every minute or so. I love the flavor the soup brings to the noodles, but if you don't want to deal with this, just cook pasta on the side and add it in at serving.
  • I highly suggest using a dutch oven for this recipe. It cooks the vegetables perfectly, and still allows for all of the contents of the minestrone soup.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Soup
  • Method: stovetop
  • Cuisine: Italian