Slow Cooker Chicken Minestrone Soup
This Slow Cooker Chicken Minestrone Soup is a hearty, comforting soup made with tender chicken, fresh vegetables, kidney beans, cannellini beans, pasta, and a rich tomato broth. A warm, filling family dinner that’s easy to prepare and perfect for chilly nights or busy weeknights.
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts, diced
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta such as ditalini or small shells
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese plus more for serving
Instructions
- Place the diced chicken in the bottom of a 6-quart slow cooker. Add the onion, carrots, celery, garlic, zucchini, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and chicken broth.
- Sprinkle in the Italian seasoning, dried oregano, garlic powder, salt, and black pepper. Give everything a good stir to combine the ingredients around the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking on HIGH for about 20–30 minutes, or until the pasta is tender.
- Add the baby spinach and grated Parmesan cheese. Cover and cook for another 5 minutes, just until the spinach wilts and the cheese blends into the broth.
- Taste the soup and add more salt or pepper if needed. Ladle into bowls and sprinkle with extra Parmesan cheese before serving.
Servings: 6
Calories: 400kcal