Description
This slow cooker chicken minestrone soup is hearty, comforting, and easy to make! A set-it-and-forget-it recipe perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta, such as ditalini or small shells
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Add the diced chicken to 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, oregano, garlic powder, salt, and black pepper. Stir the ingredients around the chicken to combine.
- 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 until the pasta is tender, about 20–30 minutes.
- Stir in the baby spinach and Parmesan cheese. Cover and cook for another 5 minutes, just until the spinach has wilted.
- Taste and add additional salt and pepper if needed. Ladle into bowls and serve warm with extra Parmesan cheese on top.
- Prep Time: 15
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American