Chicken, White Bean, Spinach & Parmesan Soup

Donna Graffagnino


I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too!
For a quick, throw-it-together soup that is ready in practically no time, this is it.

★★★★★ 2 votes
15 Min
30 Min
Stove Top


3 can(s)
14oz chicken broth, low sodium or homemade stock
1 can(s)
14oz diced tomatoes with liquid
1 can(s)
12oz v-8 juice
1 - 2 can(s)
15oz cannellini beans, rinsed and drained
1 tsp
crushed red pepper or to taste
boneless, skinless chicken breasts, in 1-inch cubes
1 Tbsp
granulated garlic or powder
1 Tbsp
granulated onion or powder
1 - 2 can(s)
14.5oz creamed corn
6 oz
bag prewashed baby spinach, stems removed, whole or chopped
1/2 c
fresh basil, coarsely chopped (1/4 c if dried)
salt & pepper to taste
3/4 c
grated parmigiano-reggiano cheese


1Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
2To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil.
*If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth.
Add chicken then reduce heat to low and simmer for about 5 minutes.
3Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
4Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
5Ladle into bowls and top with Parm. Enjoy!
6*TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside.

*Options: Use Turkey or Sweet Italian sausage instead of Chicken

About Chicken, White Bean, Spinach & Parmesan Soup