Go Back

Creamy Chicken Pesto Soup with White Beans

Creamy chicken pesto soup with white beans combines shredded chicken, cannellini beans, vegetables, and basil pesto in a rich, gently simmered broth. Finish with cream and spinach for a comforting soup that’s ready in about an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless
  • 6 cups low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 cup heavy cream
  • 0.5 cup basil pesto
  • 2 cups spinach baby

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
  3. Add the chicken breasts and broth and bring to a gentle boil.
  4. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the thickest part of each chicken breast reaches 165°F.
  5. Transfer the chicken to a cutting board, cover loosely, and let rest for 5 minutes.
  6. Stir the beans into the broth and simmer gently for 5 minutes while the chicken rests.
  7. Shred the chicken and return it to the pot.
  8. Stir in the heavy cream, pesto, and spinach and heat gently for 2 to 3 minutes, until the spinach wilts and the soup is steaming; do not let it boil.

Notes

For the smoothest finish, stir in the cream and pesto over gentle heat and do not let the soup boil. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream may separate when thawed. For a dairy-free option, use unsweetened dairy-free cream and dairy-free pesto.