Jeanne's Minestrone Soup Recipe

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Jeanne's Minestrone Soup

Suzanne Ferguson


This recipe was given to me many years ago and I have made it traditionally on our Christmas tree decorating day. Serve with toasted cheesy french bread. Yum!

pinch tips: How to Debone a Chicken




15 Min


55 Min


Stove Top


2 pkg
knorrs or mrs. grass vegetable soup mix
1 pkg
frozen chopped spinach
1 can(s)
16oz tomatoe sauce
1 can(s)
small kidney beans
chicken breasts, whole
3-4 c
vegetables you want, carrots, cauliflower, snow peas, potatoes
1/2 c
pasta, i like the colored cork screw
9 c
1 can(s)
small of chick peas
1/2 tsp
each of oregano and thyme or 2 tsps italian seasoning
fresh grated parmesan to garnish

Directions Step-By-Step

Put soup mix, chicken, beans, chick peas and frozen spinach in pot of water and bring to a boil. Lower temp and simmer about an hour.
Remove chicken breasts. After they are cool enough to touch, remove bone and skin and shred. Put shredded chicken back in pot. Add whatever vegetables you have chosen. Add oregano and thyme or italian seasoning.
About 15 minutes later (vegetables should be just getting tender, but not done) add pasta. Cook another 20-30 minutes. Season with salt and pepper to taste. Sprinkle some fresh parmesan on soup when serving.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy