Minestrone Style Chicken Noodle Soup

  • Servings: 6-8
  • Prep: 15
  • Cook Time: 40

Try this delish soup with diced tomatoes, white beans, Italian herbs, and a Parmesan garnish. A Chicken Noodle Soup with a delightful new twist to be tried by you!


3 cupsNo Yolks® Extra Broad Noodles
2 Tbspsolive oil
1garlic clove, minced
1onion, chopped
2celery ribs, chopped
3carrot, chopped
1 tspfresh rosemary, stemmed and chopped
2 tspsfresh oregano, chopped
1 Tbsptomato paste
1 tspcrushed red pepper flakes, divided
15 ozpetite diced tomatoes
3 cupscooked rotisserie chicken meat, shredded
15 ozcannellini beans, rinsed and drained
4 cupsbaby spinach
8 cupschicken broth
2 Tbspsflat leaf parsley, chopped
2 Tbspsfresh basil leaves, chopped
1 Tbspfreshly grated Parmesan cheese


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions, carrots, celery, garlic, rosemary, and oregano. Cook, stirring occasionally, until starting to soften, about 3 minutes.
  3. Add the tomato paste and crushed red pepper flakes, and cook, stirring, 1 minute.
  4. Add the diced tomatoes and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes.
  5. Add the chicken broth and bring to a simmer. Simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
  6. Add the noodles and beans and simmer until the noodles are tender, about 8 minutes.
  7. Add the spinach and stir until wilted.
  8. Stir in the chicken until heated through, then stir in the parsley and basil.
  9. Top with a drizzle of olive oil and grated Parmesan and serve.