Chicken Soup with White Beans & Pasta
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This 30-minute chicken soup with pasta and white beans in a light cream broth is perfect when you want something that tastes rich and comforting yet packs in plenty that’s good for you, too. Like most soups, it’s a one-pot wonder that builds layers of flavor with every step. Serve on cool nights and stay cozy!
I’m confident this soup will earn a permanent spot in your dinner rotation. Garlic, red pepper, and Italian herbs make it wildly flavorful, and it pulls a lot of elements together in one: lean chicken, creamy white beans, nubby pasta, and many tender veggies. Even a novice chef can pull this together in 30 minutes or less, and like most soups, it requires just one pot for a full meal.
This soup was inspired by my desire to use some adorable ditalini I’d purchased on my latest trip to DeLallo, which is near the house where I grew up and still visit my Mom in western Pennsylvania. Each trip is a pilgrimage; I stock up!
It starts with the same fundamentals as my creamy sausage tortellini soup but incorporates lean chicken and beans for a lighter twist. If you appreciate nourishing comfort food, I know you will love this soup!
Why You’ll Love this Creamy Chicken Soup
- All the most soul-warming Italian-inspired flavor and aromas
- Rich but not heavy—using a roux to thicken the broth gives it light structure and body
- Can be on the table in 30 minutes, start to finish
- A perfect way to use up the last bit of your rotisserie chicken. No waste!
- Tiny pasta shapes are universally irresistible
A lighter option
Although I consider this relatively light comfort food, I know that even the light cream broth is not everyone’s thing. In that case, try my popular white bean chicken soup without cream or roux, which has terrific flavor and a bright burst of lemon.
Ingredient Notes
We also love this adorable pasta shape in my super simple yet delicious ditalini with peas, Parmesan, and black pepper. So good!
Pro Tip
Have a Parmesan rind in the fridge? Toss it into this soup as it simmers for extra body and flavor, just as is done in my slow cooker Parmesan white bean soup. Add it together with the broth and let it simmer as the pasta cooks. Remove and discard the rind just prior to stirring in the spinach and cream.
Perfect Soup Pairings
I truly believe this soup is a full meal in one bowl, but to make it a real event, serve with a loaf of great bread, homemade breadsticks, or semi-homemade garlic knots. Your family will be asking when you retired from The Olive Garden!
On the lighter side, salad greens topped with shredded or shaved carrots, tomatoes, cucumber, and Italian dressing or balsamic vinaigrette make that soup-salad combo come alive right at home.
More Quick and Easy Soup Recipes
Chicken Soup with White Beans and Pasta
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 2 medium carrots peeled and chopped into small coins
- 1/2 medium yellow onion peeled and chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 6 cups low-sodium chicken stock or broth
- kosher salt and black pepper
- 2 Tablespoons butter melted
- 2 Tablespoons all-purpose flour
- 1 15 ounce can Cannellini or other white beans drained and rinsed
- 1-2 cups cooked chicken shredded or diced, such as from a rotisserie chicken
- 8 ounces pasta any small shape
- 2 cups fresh baby spinach loosely packed
- 1 cup heavy or light cream
- Parmesan, red pepper flakes, fresh parsley or basil optional garnish
Instructions
- In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, then cook for about 4 minutes, stirring often.1 Tablespoon extra-virgin olive oil, 2 medium carrots, 1/2 medium yellow onion
- Add garlic, Italian seasoning, and red pepper flakes. Cook for another 30-60 seconds, just until fragrant.4 cloves garlic, 2 teaspoons Italian seasoning, 1/4 teaspoon red pepper flakes
- Add broth plus 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase heat to bring the mixture to a boil.6 cups low-sodium chicken stock or broth, kosher salt and black pepper
- While the broth is coming to a boil, melt the butter and stir in the flour to make a quick roux. Stir this into the broth.2 Tablespoons butter, 2 Tablespoons all-purpose flour
- Once the broth is bubbling rapidly, stir in the white beans and chicken.1 15 ounce can Cannellini or other white beans, 1-2 cups cooked chicken
- Add pasta and cook for 1-2 minutes less than the package directions say for al dente pasta. Reduce heat a bit if needed; the water should simmer rapidly but not boil over.8 ounces pasta
- When you’re 1-2 minutes shy of the al dente time, turn off the heat. Stir in the spinach and cream. Sample and season with extra salt and/or black pepper to taste.2 cups fresh baby spinach, 1 cup heavy or light cream
- Garnish with grated Parmesan, red pepper flakes, and fresh parsley or basil, as desired. Enjoy!Parmesan, red pepper flakes, fresh parsley or basil
Notes
- Pasta: Ditalini are a favorite and shown here; small shells, orzo, or acini di pepe, pastina, or any other very small shape also work very well. Pearl couscous also works well.
- Beans: Great Northern or navy beans are good substitutes if Cannellini beans are hard to find.
- Cream: Half-and-half does work as a substitute for the cream if you prefer. The consistency will be a little different, as you’d expect.
- Yield: A batch of this soup typically offers my family enough for dinner one night (two hungry parents, two less hungry kids) and lunch leftovers for both adults. Your mileage will vary depending on appetite of course, but I would comfortably expect it to feed at least four adults.
