Chicken Pesto Vegetable Soup
Chicken Pesto Vegetable Soup turns lean chicken breast, creamy cannellini beans, fresh vegetables, and basil pesto into a cozy one pot dinner with bright, savory flavor.
This soup tastes hearty without feeling heavy. The beans add creaminess, the tomatoes bring gentle acidity, and the pesto melts into the broth at the end so it stays fresh and fragrant.
Why You’ll Love This Recipe
- Big flavor from simple ingredients: Pesto and Parmesan make the broth taste rich without a long cook time.
- Hearty texture: Tender shredded chicken, creamy beans, soft carrots, zucchini, and silky spinach make every spoonful satisfying.
- Great for weeknights: Everything cooks in one pot with easy prep and very little cleanup.
- Naturally nourishing: You get lean protein, fiber rich beans, and plenty of vegetables in one warm bowl.
Budget & Health Tip: Use one large chicken breast and an extra can of cannellini beans if chicken is pricey. The beans keep the soup filling, add fiber, and make the pot stretch without losing comfort.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 medium carrots, diced (225 g)
- 1 medium zucchini, chopped (225 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 1 can cannellini beans, drained and rinsed, 15 ounces (425 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 6 cups low sodium chicken broth (1.4 liters)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 3 cups baby spinach (90 g)
- 1/3 cup basil pesto (80 g)
- 1/2 cup grated Parmesan cheese (45 g), for serving
Step-by-Step Instructions
1. Sauté the Vegetables
Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and zucchini. Cook for 5 to 6 minutes, stirring often, until the onion looks glossy and the carrots start to soften at the edges.
Add the garlic and cook for 30 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic brown, since it can turn bitter fast.
2. Build the Broth
Add the chicken breast, cannellini beans, diced tomatoes with their juices, chicken broth, salt, and black pepper. Stir gently so the vegetables are evenly spread around the chicken.
Raise the heat until the soup reaches a lively simmer. You should see small bubbles rolling around the edges of the pot.
3. Simmer Until the Chicken Is Tender
Lower the heat to medium low. Cover the pot partly and simmer for 18 to 22 minutes, until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.
The broth should smell savory and tomato rich, and the carrots should be tender when pierced with a fork.
4. Shred the Chicken
Transfer the chicken to a cutting board. Let it rest for 3 minutes, then shred it with two forks into bite size pieces.
Return the shredded chicken to the pot and stir it into the broth. The soup should look chunky, colorful, and hearty.
5. Stir in Spinach and Pesto
Turn the heat to low. Add the spinach and stir until it wilts, about 1 minute. Remove the pot from the heat, then stir in the basil pesto.
Adding pesto off the heat keeps the basil flavor bright and the color fresh. Taste the broth and add a little more salt or pepper if needed.
6. Serve with Parmesan
Ladle the soup into bowls and finish each serving with grated Parmesan. The cheese should melt slightly into the hot broth and add a salty, nutty finish.
Expert Troubleshooting & FAQs
Can I use cooked chicken instead of raw chicken breast?
Yes. Simmer the vegetables, beans, tomatoes, and broth for about 12 minutes, then stir in 3 cups shredded cooked chicken (420 g). Warm it through before adding the spinach and pesto.
Why did my pesto turn dark?
Pesto can darken when it boils. Take the pot off the heat before stirring it in. This keeps the basil fresh, green, and fragrant.
How do I know the chicken is fully cooked?
The safest way is to use a thermometer. The thickest part should reach 165°F (74°C). If you do not have one, cut into the center. It should be opaque, juicy, and easy to shred.
Can I make this soup thicker?
Yes. Mash half a cup of the cannellini beans before adding them to the pot. They will melt into the broth and make it creamier without adding cream.
Can I freeze Chicken Pesto Vegetable Soup?
Yes, but freeze it before adding the spinach, pesto, and Parmesan if possible. Add those fresh after reheating for the best color and flavor.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 430
- Protein: 42 g
- Carbs: 31 g
- Fats: 16 g
Chicken Pesto Vegetable Soup
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 medium carrots, diced (225 g)
- 1 medium zucchini, chopped (225 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 1 can cannellini beans, drained and rinsed, 15 ounces (425 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 6 cups low sodium chicken broth (1.4 liters)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 3 cups baby spinach (90 g)
- 1/3 cup basil pesto (80 g)
- 1/2 cup grated Parmesan cheese (45 g), for serving
Instructions
- 1. Sauté the Vegetables. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and zucchini. Cook for 5 to 6 minutes, stirring often, until the onion looks glossy and the carrots start to soften at the edges. Add the garlic and cook for 30 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic brown, since it can turn bitter fast.
- 2. Build the Broth. Add the chicken breast, cannellini beans, diced tomatoes with their juices, chicken broth, salt, and black pepper. Stir gently so the vegetables are evenly spread around the chicken. Raise the heat until the soup reaches a lively simmer. You should see small bubbles rolling around the edges of the pot.
- 3. Simmer Until the Chicken Is Tender. Lower the heat to medium low. Cover the pot partly and simmer for 18 to 22 minutes, until the chicken is cooked through and reaches 165°F (74°C) in the thickest part. The broth should smell savory and tomato rich, and the carrots should be tender when pierced with a fork.
- 4. Shred the Chicken. Transfer the chicken to a cutting board. Let it rest for 3 minutes, then shred it with two forks into bite size pieces. Return the shredded chicken to the pot and stir it into the broth. The soup should look chunky, colorful, and hearty.
- 5. Stir in Spinach and Pesto. Turn the heat to low. Add the spinach and stir until it wilts, about 1 minute. Remove the pot from the heat, then stir in the basil pesto. Adding pesto off the heat keeps the basil flavor bright and the color fresh. Taste the broth and add a little more salt or pepper if needed.
- 6. Serve with Parmesan. Ladle the soup into bowls and finish each serving with grated Parmesan. The cheese should melt slightly into the hot broth and add a salty, nutty finish.
