Chicken, White Bean, Spinach & Parmesan Soup

★★★★★ 2 Reviews
StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

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.

serves 6-8
prep time 15 Min
cook time 30 Min
method 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
  •   3
    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

How To Make

  • 1
    Cut 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.
  • 2
    To 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.
  • 3
    Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
  • 4
    Stir 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.
  • 5
    Ladle 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