Simple Soup Recipe Archives – Charlotte Fashion Plate

White Bean Chicken Soup

Craving a comforting, yet quick meal to warm you up on a cold evening? Look no further than this easy White Bean Chicken Soup. With the convenience of rotisserie chicken, this soup comes together in well under 30 minutes, making it an ideal choice for a cozy, healthy weeknight dinner. Loaded with protein-packed cannellini beans, fresh veggies, and aromatic spices, this Homemade Chicken Soup promises both ease and flavor, in every spoonful.

For an added kick of spice, top this Quick and Easy Chicken Soup with a drizzle of your favorite chili crisp oil. Alternatively, sprinkle on a touch of freshly grated Parmesan cheese.

Ingredients to make Chicken and White Bean Soup

Easily, pick up a rotisserie chicken from the store, along with veggies and pair with your favorite seasoning blend, then toss everything into a pot with stock! It’s that simple! You’ll have a tasty, family-friendly soup, in no time

Rotisserie Chicken: I only use white meat, but feel free to incorporate a little dark meat. Grilled chicken strips, or even turkey are great substitutes.
Cannellini Beans: Great Northern beans, navy beans, butter beans or kidney beans can be used in replacement of the cannellini beans.
Fresh Baby Spinach: Possible substitutes include; kale, Swiss chard or even frozen spinach.
Chicken Stock: Vegetable broth or stock can be used instead.
Thyme: If you do not have fresh, use dried thyme. Rosemary is also a great addition/substitution.
Vegetables: In addition, add leeks, carrots, bell peppers and/or fennel.
Seasonings: Chili powder or cumin would be great additions.
Pasta: Pasta is a great addition. Use only one can of cannellini beans and add 1/2-3/4 cup dried pasta when the stock comes to a boil.

How to Make This Easy Homemade Soup with Rotisserie Chicken

Using rotisserie chicken in this hearty chicken and bean soup, not only cuts down on cook time, but also adds yummy flavor.

Begin by heating the olive oil and butter in a large pot over medium heat.
Add the minced onions, garlic, and celery to the pot, and sprinkle in the salt, pepper, garlic powder, onion powder, and paprika. Sauté for 3 to 4 minutes until the vegetables are tender and fragrant.
Pour in the chicken stock, add the bay leaves, and toss in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes, to allow the flavors to meld.
Once simmered, remove and discard the bay leaves and woody stems of the thyme.
Next, add the diced rotisserie chicken, cannellini beans, and fresh baby spinach. Let the soup cook for a few additional minutes to warm the chicken and beans through, and to wilt the spinach.
Squeeze in the lemon juice to brighten the flavors.
Ladle the soup into bowls and optionally garnish each serving with a small spoonful of chili crisp oil for an extra kick or Parmesan cheese for added richness.

Minced celery, onions and garlic sautéing in a pot with olive oil and butter and spices.

Sautéed vegetables and spices in a soup pot.

Tips for Making this Nutritious Chicken and Bean Soup

Use rotisserie chicken for ease.
Feel free to add additional spices to your liking.
Allow the soup to simmer to allow the flavors to meld.
Don’t forget to remove and discard the bay leaves and woody stems of the thyme.
If you add pasta, use only one can of cannellini beans. Use a small pasta shape (ditalini, orzo, etc.) and add to the stock once the stock starts to boil.
Lemon juice brightens the flavor of this soup. Leave out, or add more to your liking.
For a spicy and flavorful kick, garnish with a drizzle of chili crisp oil.
For a more mild kick of flavor (also more kid-friendly), top with freshly grated Parmesan cheese.

How to Serve and Store White Bean Chicken Soup

This Cannellini Bean Soup pairs wonderfully with a side of toasted bread, a crispy grilled cheese sandwich or a simple side salad.

A grilled cheese and ham sandwich in a non-stick pan.

Store leftovers of this quick soup recipe in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portions. Thaw and reheat gently on the stove, adding a splash of extra broth, if needed.

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White Bean Chicken Soup

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Author: Charlotte Fashion Plate
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

Ingredients

Scale

2 cups diced rotisserie chicken
2 cans cannellini beans, rinsed and drained
1 tablespoon olive oil
1 tablespoon butter
1 large celery stalk with leaves, minced
1/4 white or yellow onion, minced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
6 cups chicken stock
2 bay leaves
3 sprigs of fresh thyme
1 to 2 tablespoons lemon juice
2 cups fresh baby spinach
chili crisp oil or freshly grated Parmesan cheese, for garnish (optional)

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Instructions

Begin by heating the olive oil and butter in a large pot over medium heat.
Add the minced onions, garlic, and celery to the pot, and sprinkle in the salt, pepper, garlic powder, onion powder, and paprika. Sauté for 3 to 4 minutes, or until the vegetables are tender and fragrant.
Pour in the chicken stock, add the bay leaves, and toss in the fresh thyme. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld.
Once simmered, remove and discard the bay leaves and woody stems of the thyme.
Next, add the diced rotisserie chicken, cannellini beans, and fresh baby spinach. Let the soup cook for a few additional minutes to warm the chicken and beans, and to wilt the spinach.
Squeeze in the lemon juice to brighten the flavors.
Ladle the soup into bowls and optionally garnish each serving with a small spoonful of chili crisp oil for an extra kick, or Parmesan cheese for added richness.

Notes

Use rotisserie chicken for ease.
Feel free to add additional spices to your liking.
Allow the soup to simmer to allow the flavors to meld.
Don’t forget to remove and discard the bay leaves and woody stems of the thyme.
If you add pasta, use only one can of cannellini beans. Use a small pasta shape (ditalini, orzo, etc.) and add to the stock once the stock starts to boil.
Lemon juice brightens the flavor of this soup. Leave out, or add more to your liking.
For a spicy and flavorful kick, garnish with a drizzle of chili crisp oil.
For a more mild kick of flavor (also more kid-friendly), top with freshly grated Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup, Lunch or Dinner
Method: Easy
Cuisine: American

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Easy Creamy Meatball Soup

A yellow-rimmed, white bowl filled with Creamy Meatball Soup and garnished with grated cheese with bread in the background.

Warm up with a bowl of this Easy Creamy Meatball Soup. This homemade soup is a delicious blend of savory Italian sausage meatballs, hearty tomatoes, and a creamy broth. Simple to make and bursting with deliciousness, this homemade soup is a go-to when you are craving a cozy dinner or a warm, hearty pasta dish.

Why Make this Pasta Meatball Soup

Comforting and Convenient: This Easy Creamy Meatball Soup is perfect for cozy nights or chilly evenings. It’s the perfect bowl of goodness to serve on a weeknight.
Simple Yet Flavorful: With straightforward instructions and easily accessible ingredients, this soup guarantees a deliciously satisfying meal.
Versatile and Family-Friendly: Whether for a quick family dinner or a casual gathering, this Italian Sausage Meatball Soup with a Creamy Tomato Base can be customized to yours and your family’s liking.

Ingredients for Easy Creamy Meatball Soup

This Hearty Soup recipe calls for a number of ingredients you probably already have in your pantry, or fridge. Feel free to use whatever pasta shape you have on hand.

Italian Sausage: Use mild, sweet or hot Italian sausage. Ground beef, ground pork or even ground chicken or turkey are great substitutions. If using an alternative, season well to mimic the flavorful sausage. (Store-bought meatballs can also be used for a quicker preparation).
Pasta: Any small pasta shape, tortellini or small ravioli will make for great substitutions.
Crushed Tomatoes: Substitute with whole tomatoes that you can crush before adding to the soup. Diced tomatoes will also work well in this family-friendly soup recipe.
Parmesan Cheese: Freshly grated Parmesan cheese adds a rich and savory taste. You can substitute it with Pecorino Romano or Grana Padano for a similar nutty, and sharp flavor.
Tomato Paste: Tomato paste enhances the depth of the soup’s flavor. If needed, you can substitute it with an equal amount of tomato sauce, although the concentration of flavor might be slightly different.
Chicken Stock: Chicken stock serves as the base of the soup. Vegetable broth or stock is a great substitution.
Heavy Whipping Cream: The heavy cream provides richness and creaminess to the soup. If desired, you can substitute it with half-and-half for a slightly lighter option, or choose a dairy-free alternative.
Baby Spinach: Fresh baby spinach adds a pop of color and nutrients to the soup. If preferred, you can use chopped kale or Swiss chard as substitutes for spinach.
Fresh Basil and Parsley: Fresh herbs like basil and parsley contribute to the soup’s freshness and aroma. In place of fresh herbs, you can use dried ones, adjusting the quantity (usually 1 teaspoon of dried herbs for every tablespoon of fresh herbs).

How to Make Meatball Soup

Crafting this Easy Creamy Meatball Soup is a breeze, requiring simple steps and basic ingredients:

Combine all of the ingredients for the meatballs in a bowl. Do not over mix. Shape into 1″ meatballs.
In a deep pot, heat the olive oil. Add the meatballs in batches, browning them on all sides until cooked through. Once all of the meatballs have been cooked, reserve on a plate.
Drain all but a tablespoon of the grease from the pot.
Add minced celery, carrot, onion and garlic to the pot. Season with salt and pepper. Sauté for a few minutes to soften.
Stir in the tomato paste. Toast for a minute.
Add in the crushed tomatoes, stock, bay leaves, Italian seasoning and Parmesan rind (if you have one). Season with just a pinch of salt.
Bring the mixture almost to a boil. Turn down the heat and simmer for 15-20 minutes.
Once simmered, remove and discard the bay leaves and Parmesan rind.
Turn up the heat, add in the dried pasta. Cook the pasta just before al dente, stirring often to ensure the pasta does not stick to the bottom.
Reduce the heat. Pour in the heavy whipping cream. Add in the Parmesan cheese. Stir. Cook for another minute.
Add in the reserved meatballs, fresh spinach, basil and parsley.
Cook just long enough to wilt the spinach and warm up the meatballs.
Ladle into bowls sprinkled with freshly grated Parmesan cheese.

Meatball ingredients in a glass bowl for meatball soup.

Tips on Making the Best Pasta Meatball Soup

When preparing the meatballs, avoid over mixing to maintain their tenderness and texture.
If substituting with ground meat of your choice, season the meat well. Also, add 1/4 cup of breadcrumbs and a beaten egg to bind.
Yes, you can use store-bought meatballs instead of making your own.
Cook the meatballs in batches to ensure even browning and to develop a flavorful crust.
Sauté celery, carrots, onions, and garlic before adding liquids to enhance the overall flavor of the soup.
Toasting the tomato paste intensifies the flavor.
Allow the soup to simmer after adding tomatoes, stock, and seasonings to blend the flavors together.
You can use any pasta variety you have on hand, such as penne, fusilli, or shells, adjusting cooking times as needed.
If you don’t have crushed tomatoes, tomato sauce or diced tomatoes can be a great alternative, adjusting the texture by blending or simmering longer.
For added protein and texture, consider adding cannellini beans to the soup for a heartier dish, stirring them in towards the end of cooking.
Add fresh spinach, basil, and parsley at the end of cooking to retain their color, flavor, and nutrients.

How to Serve and Store Meatball Soup

This hearty meatball soup can be served alone, or pair with any of the following for a complete meal:

Bread or Rolls
Mixed Green or Light Side Salad.
Grilled Cheese
Bruschetta or Crostini
Vegetable Platter

Storing Suggestions:

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
If freezing, considering not adding the pasta to the soup as the texture of the pasta can change significantly upon freezing.
Portion the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

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