Soup with fresh spinach 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.

More Soup to Love

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.

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Italian Sausage Orecchiette Soup

This Italian Sausage Orecchiette Soup recipe is a go-to for its simplicity, and bold Italian flavors. Loaded with spicy sausage, fresh spinach and a kick of Parmesan cheese, this savory soup is guaranteed to warm you up on chilly nights without keeping you tied to the kitchen for hours.

It’s a timesaving, one-pot soup recipe that doesn’t compromise on taste, making it perfect for busy weeknights or whenever a quick, hearty meal is needed. Seriously, this homemade pasta soup can be on your dinner table in about 20 minutes!

Ingredients and Substitutions

Hot Italian Sausage: Easily replace with sweet, or mild Italian sausage. Use turkey or chicken Italian sausage for a lighter option. For a vegetarian version, replace the sausage with crumbled tempeh or firm tofu seasoned with Italian spices like fennel, paprika, and crushed red pepper.
Passata: If passata is unavailable, blend canned whole tomatoes until smooth. Alternatively, use tomato sauce for a slightly different flavor profile.
Chicken Stock: Replace chicken stock with vegetable stock or broth for a vegetarian option.
Orecchiette Pasta: If orecchiette pasta isn’t available, substitute with small pasta shapes like shells or elbows. Gluten-free or whole wheat pasta can be used for dietary preferences.

How to Make Sausage Orecchiette Soup

With just a few easy steps and minimal time, you can indulge in a bowl of this Italian Sausage Orecchiette Soup:

Heat a deep pot over medium heat. Remove the sausage from the casing and add it to the pot. Break it apart as it browns.
Once the sausage is almost fully cooked, add the minced onions and garlic. Cook for an additional minute.
Pour in the passata, season with salt and pepper, then add the chicken stock. Increase the heat to nearly a boil.
Add the orecchiette pasta, stirring well. Reduce the heat to a simmer. Loosely cover the pot and allow the pasta to cook to just al dente, about 8 minutes. Stir frequently to prevent sticking.
When the pasta is almost al dente, add the fresh spinach and Parmesan cheese. Stir well and cook for another minute to let the spinach wilt.

Ground sausage browned in a soup pot with minced garlic and onions.

Browned ground sausage in a soup pot with tomato passata.

Pouring chicken stock in a pot with ground sausage and passata.

Orecchiette added to the tomato soup base in a pot.

How to Serve and Store Pasta Soup

This hearty pasta soup is best served immediately. Ladle into individual bowls. Garnish with freshly grated Parmesan cheese. Optionally, garnish with fresh herbs. Basil and/or parsley would be great additions.

Serve this easy homemade soup with crusty bread, garlic knots, a side salad, or a grilled cheese for a heartier meal.

Once cooled, store the orecchiette soup in an airtight container in the fridge for up to 3-4 days. Reheat leftovers gently on the stove or in the microwave. The flavors often intensify, making it even more delicious the next day. If the soup thickens, add a splash of chicken stock while reheating to maintain its consistency.

Alternatively, freeze this Italian Sausage Orecchiette Soup for up to 2 months. NOTE: The consistency of the pasta may change upon freezing and thawing.