Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.
Italian Chicken and Bean Soup
- Prep Time 15 min
- Total 40 min
- Servings 4
- Ingredients 10
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
-
Step1Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
-
Step2Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
-
Step3Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.
Nutrition
375
Calories
8g
Total Fat
31g
Protein
53g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 375
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 1g
- Cholesterol
- 35mg
- Sodium
- 1400mg
- Total Carbohydrate
- 53g
- Dietary Fiber
- 9g
- Protein
- 31g
% Daily Value*:
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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