Crock Pot Italian Bean Soup with Chicken
Warm, hearty, and bursting with classic Italian flavors, this Crock Pot Italian Bean Soup with Chicken is the ultimate comfort food made easy. Tender shredded chicken, creamy cannellini beans, and a medley of fresh vegetables like carrots, celery, and spinach come together in a robust tomato-based broth infused with garlic, herbs, and a hint of red pepper flakes for a subtle kick. Slow-cooked to perfection, this wholesome meal is packed with protein and nutrients, making it ideal for busy weeknights or meal prep. Topped with freshly grated Parmesan and a sprinkle of parsley, every bowl is irresistibly cozy and satisfying. Plus, it all comes together with just 20 minutes of prep time before the Crock Pot takes over, filling your kitchen with the irresistible aroma of homemade Italian cuisine.
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Recipe Information
Ingredients
- 2 whole Chicken breasts
- 2 cups Cannellini beans (rinsed and drained)
- 2 medium Carrots (chopped)
- 2 stalks Celery (chopped)
- 1 medium Onion (diced)
- 3 cloves Garlic cloves (minced)
- 14.5 oz can Diced tomatoes (with their juice)
- 6 cups Low-sodium chicken broth
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 whole Bay leaf
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 4 cups Baby spinach
- 0.25 cup Parmesan cheese (grated, for serving)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts at the bottom of the Crock Pot.
Add the cannellini beans, carrots, celery, onion, and garlic on top of the chicken.
Pour the diced tomatoes (with their juice) and chicken broth into the Crock Pot.
Stir in the tomato paste, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Add the bay leaf to the pot.
Cover the Crock Pot with its lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, carefully remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot.
Add the baby spinach to the Crock Pot and stir. Allow it to wilt for about 5 minutes.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and fresh parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 37.7 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1234 mg | 95% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3479 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
