Italian Chicken and Cannellini Soup
Warm up your soul with this hearty and wholesome Italian Chicken and Cannellini Soup, a flavorful one-pot meal that's perfect for cozy dinners or meal prepping. Tender shredded chicken, creamy cannellini beans, and nutrient-packed fresh spinach are simmered in a fragrant broth infused with garlic, Italian seasoning, and a touch of tomato richness. This easy-to-make recipe comes together in under an hour, combining classic Italian flavors with a nourishing twist. Serve it hot with a sprinkle of Parmesan cheese for an extra savory touch, and pair it with crusty bread to soak up every delicious drop. Perfect for any season, this comforting soup is a satisfying option for your healthy dinner rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes, with juices
- 2 teaspoons dried Italian seasoning
- 1 leaf bay leaf
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, diced tomatoes with their juices, and cannellini beans. Stir to combine.
Add the Italian seasoning, bay leaf, and seared chicken breasts back into the pot. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
Return the shredded chicken to the soup and stir in the fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
Taste the soup and adjust seasonings with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7327 mg | 319% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 34.0 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1643 mg | 126% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 8136 mg | 173% | |
*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.
