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Italian Chicken and Bean Soup
Italian Chicken and Bean Soup
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Prep Time:
15 minutes
Total Time:
40 minutes
Spicy Italian skillet soup with chicken, beans, pasta, and veggies for a delicious dinner.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1/2 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
  • 1/2 teaspoon Italian seasoning
  • 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
  • 2 cups water
  • 1/2 cup uncooked small pasta shells
  • 1/2 cup uncooked juniorettes (small spiral pasta)
  • 1 small red bell pepper, coarsely chopped (1/2 cup)
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, coarsely chopped (2 cups)
Instructions:
  • In a 3-quart saucepan over medium-high heat, heat the oil. Add the chicken and sprinkle 1/4 teaspoon of Italian seasoning. Cook and stir for 3 to 5 minutes until the chicken is browned.
  • Pour in the flavorful broth and water and bring them to a boil. Toss in the pasta and vibrant bell peppers. Let it simmer gently for 10 to 12 minutes until the pasta is perfectly al dente, stirring occasionally.
  • Add the rest of the 1/4 teaspoon of Italian seasoning, kidney beans, and zucchini. Sauté for 3 to 5 minutes until the zucchini is tender-crisp.

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