Chicken and artichoke minestrone

    40 min

    This hearty soup is a great for those cold winter evenings. Serve with freshly grated Pecorino cheese and warm crusty bread.

    49 people made this

    Serves: 12 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 2L (3 1/4 pints) chicken stock
    • 7 tablespoons dry sherry
    • 200g (7 oz) uncooked stellette soup pasta, such as De Cecco
    • 1 (340g) tin sweetcorn, undrained
    • 1 (390g) tin artichoke hearts, drained
    • 500g (1 1/4 lb) cooked chicken meat
    • 10 large fresh mushrooms, quartered
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • pinch cayenne pepper
    • 285g (10 oz) frozen spinach
    • 1 (400g) tin chopped tomatoes, drained

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large saucepan over medium heat, heat the olive oil and sauté the onion and garlic until tender. Pour in the chicken stock and sherry, and mix in pasta, corn, artichokes, cooked chicken and mushrooms. Season with salt, pepper and cayenne pepper. Cook and stir until heated through and pasta is tender, about 10 minutes.
    2. Mix the spinach and tomatoes into the saucepan. Continue to cook and stir about 10 minutes, until blended and heated through.


    If you can't find stellette, use any other small pasta shape or even short grain rice.

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    Reviews in English (42)


    I really enjoyed this soup & will make it again. The only reason I'm giving it 4 stars instead of 5 is that I only used 1/4 tsp. red pepper flakes & it was spicy enough for my family. I think 3/4 tsp. would have been way too spicy for us. I used frozen corn, 6 oz. bag of fresh baby spinach, and substitued 15 oz. of crushed tomatoes as I prefer this to the diced ones. I also cut up some left over cooked whole wheat angel hair pasta which I added when heating it up. As minestrone usually has some beans in it, I'll probably add some cannellini or navy beans to the soup the next time, either in addition to or instead of the chicken.  -  04 Jun 2005  (Review from Allrecipes US | Canada)


    This soup is soooo flavorful, the sherry makes a huge difference in the flavor so don't leave it out or use the cheap stuff. I made it exactly how it is written but will add an extra can of corn next time (and there will be a next time) cause my family liked the texture and sweetness the corn gave the soup.  -  04 Nov 2005  (Review from Allrecipes US | Canada)


    Love it! This soup is great for our cold winters!! I has just the right zip in the flavoring ...I even like a little tobasco sauce dotted inmy bowl. MMMMmmmm! I had leftover chicken to use up and keep most if the other ingredients on hand so I made it almost exactly as stated (no corn). My family loved it. Thanks momomany!  -  18 Feb 2004  (Review from Allrecipes US | Canada)