Chicken Minestrone Soup With Pesto

This Chicken Minestrone Soup With Pesto is a hearty, flavorful dish packed with tender chicken, fresh vegetables, and beans in a rich tomato broth. A dollop of pesto adds a herby, savory twist that elevates every bite. Ready in just 30 minutes, this easy one-pot recipe is perfect for busy weeknights or a cozy family dinner.

Ingredients Needed:

• Kosher salt
• 1 quart (4 cups) low-sodium chicken stock (use 2 quarts for thinner soup)
• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces (or 2 cups shredded cooked chicken)
• Freshly ground black pepper
• 8 ounces ditalini pasta (or your favorite small pasta)
• 2 stalks celery, finely diced
• 1 yellow bell pepper, finely diced
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 zucchini, diced (or 1 can of zucchini in Italian-style tomato sauce)
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 (28-ounce) can of diced tomatoes, with juice
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1 teaspoon dried basil (or 2 tablespoons fresh basil)
• 1 teaspoon dried oregano
• Chopped fresh parsley, for serving
• Jarred pesto, for serving (optional)
• Grated Parmesan, for serving (optional)

How To Make This Chicken Pesto Minestrone Soup:

1. Cook the Chicken and Vegetables: Heat olive oil in a large pot over medium heat. Add the chicken, season with salt and pepper, and cook for 2–3 minutes until lightly browned. Add celery, bell pepper, onion, carrot, and zucchini. Season with salt, pepper, and red pepper flakes (if using), and cook for 4–5 minutes until softened.
2. Add Broth and Beans: Stir in the diced tomatoes (with juice), white beans, kidney beans, basil, oregano, and chicken stock. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes.
3. Cook the Pasta: Add the pasta directly to the soup and simmer for 8–10 minutes until tender. Alternatively, cook the pasta separately in salted boiling water according to package instructions, drain it, and add it to the soup.
4. Finish the Soup: Taste and adjust the seasoning with more salt, pepper, or herbs as needed. Stir in pre-cooked chicken, if using, during this step.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley, a dollop of pesto, and a sprinkle of Parmesan, if desired. Serve with crusty bread for a complete meal.

Recipe Tips

• Customize the Heat: Reduce or omit the red pepper flakes for a milder flavor.
• Use Fresh Basil: Fresh basil enhances the flavor, but dried basil works well too.
• Save Time: Use pre-diced or frozen vegetables for quicker prep.
• Chicken Options: Use shredded pre-cooked chicken for convenience.

How To Store & Reheat Leftovers

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.

Reheat: Thaw overnight in the fridge if frozen. Reheat on the stove over medium heat, stirring occasionally. Add a splash of stock or water if the soup thickened.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 428
• Total Fat: 9 g
• Saturated Fat: 2 g
• Carbohydrates: 53 g
• Dietary Fiber: 9 g
• Sugar: 7 g
• Protein: 36 g
• Cholesterol: 63 mg