OnePot – Recipe Coast

Chicken and White Bean Soup (One-Pot Hearty Dinner)

admin — Fri, 21 Aug 2026 16:13:41 +0000

This chicken and white bean soup is rich, smoky, and finished with lemon — the kind of soup that gets better the longer it simmers on the stove.

At A Glance

Ready In: 50 minutes (15 min prep, 35 min cook)
Serves: 4 – 6
Diet: Gluten-Free, High-Protein, Dairy-Free (optional)
Nutrition Highlights: High in protein from chicken and beans, great source of fiber
Main Ingredients: Chicken breast or thighs, cannellini beans, chicken broth, tomato paste, kale, celery, carrot, onion, lemon
Flavor Profile: Rich, savory, gently smoky, brightened with lemon at the end
Meal-Prep Friendly: Keeps 4–5 days in the fridge, freezes well (leave out cream and kale before freezing)
Best Served With: Crusty bread or sourdough toast, a simple green salad

This chicken and white bean soup is the kind of dish that gets better the longer it sits on the stove. Chicken pieces braise right in the broth until fall-apart tender, then shred straight into the soup for a richness that chicken breast just doesn’t deliver. The cannellini beans do double duty — part of them get blended back into the broth, which thickens everything naturally without a drop of cream or flour. Tomato paste, smoked paprika, and a bay leaf build a warm, savory base, and a squeeze of lemon at the end keeps it from tasting heavy. If you want an extra hit of umami, stir in some grated Parmesan right before serving — it’s optional, but worth it.

You might also like these recipes: lemon chicken orzo soup, chicken lentil soup, chicken potato soup, tuna white bean salad, borscht soup, or tomato Florentine soup.

What You’ll Need

Here is what you’ll need for this chicken white bean soup recipe. Find the full measurements in the recipe card below.

Onion, carrot, celery, garlic — the classic soup base that builds flavor from the ground up.
Tomato paste — adds depth and richness; cook it until it darkens for the best flavor.
Dried thyme, oregano, smoked paprika, red pepper flakes, bay leaf — build warmth and gentle spice without overpowering the broth.
Chicken — breast or thighs can be used; the meat braises directly in the broth and shreds beautifully. I find that chicken thighs are tastier and shred more easily, but breast is best for leaner meat.
Cannellini beans — two cans, drained and rinsed. Part of them get blended back into the soup to thicken it naturally. Navy or great northern beans work too.
Chicken broth — the base of the soup, so use a good-quality one.
Lemon juice — added at the end to brighten the broth and balance the richness.
Kale or spinach — stirred in at the end for a pop of green.
Cream (optional) — for extra richness; leave it out for a lighter, dairy-free version. Light sour cream is another fun option.
Grated Parmesan (optional) — stir in at the end for extra umami flavor.

How To Make Chicken & White Bean Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this bean soup.

Heat olive oil in a heavy pot over medium heat. Add onion, carrot, celery and half a teaspoon of salt, and cook for about 8 minutes until softened. Stir in garlic for 30 seconds.
Add tomato paste and cook 2 minutes until it darkens. Stir in thyme, oregano, smoked paprika, red pepper flakes, and bay leaf, and toast 30 seconds until fragrant.
Add the chicken, beans, and broth. Bring to a gentle simmer and cook 20–25 minutes, until the chicken is tender.

Remove the chicken and shred it. Blend 1 cup of the beans and broth until smooth, then stir it back into the pot along with the shredded chicken.
Stir in the lemon juice, cream (if using), then season with more salt and pepper as needed (taste as you go).
Stir in the kale or spinach and simmer 3 minutes, until wilted.
Remove the bay leaf, ladle into bowls, and finish with grated Parmesan if using.

Recipe Tips

Don’t rush the tomato paste. Two full minutes in the pan, until it goes from bright red to a deep brick color, removes the raw edge and adds concentrated flavor.
The blending step matters. Blending just one cup of beans and broth and stirring it back in thickens the soup naturally, no flour or cornstarch needed.
Chicken thighs shred better than breast, but breast is leaner and lower in calories and works just as fine.
Storage: keeps in the fridge for 4–5 days in an airtight container.
Freezer-friendly: freeze in portions for up to 3 months. Leave out the cream and kale, then add them fresh when reheating.
Make it dairy-free: skip the cream and Parmesan — the soup is plenty rich from the beans and blended broth alone.

Serving Suggestions

I like to serve this with a thick slice of crusty sourdough for dipping, or a simple green salad on the side to balance the richness. A sprinkle of extra Parmesan and fresh parsley at the table never hurts either.

If you’ve tried this chicken white bean soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Rich and savory, with tender shredded chicken and a broth that thickens naturally from the beans. A squeeze of lemon at the end keeps it bright, not heavy. Find step-by-step photos and more recipe tips above.

Heat the olive oil in a heavy pot over medium heat. Add the onion, carrot, celery, and half a teaspoon of salt, and cook for about 8 minutes, until softened and slightly golden. Add the garlic and cook for 30 seconds, until fragrant.
Stir in the tomato paste and cook for 2 minutes, until it darkens from bright red to a deeper, brick-red tone.
Add the thyme, oregano, smoked paprika, red pepper flakes, and bay leaf. Toast for 30 seconds, until fragrant.
Add the chicken, beans, and broth. Bring to a gentle simmer and cook for 20–25 minutes, until the chicken is tender and cooked through.
Remove the chicken and shred it with two forks. Blend 1 cup of the beans and broth until smooth, then return it to the pot along with the shredded chicken.
Stir in the lemon juice. Then stir in cream, if using.
Season with extra salt and pepper; taste as you go. Stir in the chopped kale and simmer for 3 minutes, until wilted.
Remove the bay leaf. Ladle into bowls and finish with grated Parmesan, if using.

Important Ingredient Tips: Chicken thighs shred better and add more richness than breast, but breast is leaner and lower in calories. Cannellini beans can be swapped for navy or great northern beans.
Key Recipe Tips: Cook the tomato paste until it darkens for concentrated flavor. Blend just one cup of beans and broth to thicken the soup naturally.
Storage Tips: Keeps in the fridge in an airtight container for 4–5 days.
Make-Ahead Tips: Dice the vegetables up to a day ahead and store in the fridge to save time.
FAQs:
Can I make this in a slow cooker? Yes — add everything except the lemon, kale, and cream, then cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, blend the beans, and stir in the kale and lemon before serving.
Can I use rotisserie chicken to save time? You can, though you’ll miss some of the depth that comes from braising raw chicken in the broth. Add shredded rotisserie chicken along with the beans and broth, and simmer for 15 minutes to build flavor.
Is this soup gluten-free? Yes, naturally.
Can I freeze it? Yes — leave out the cream and kale before freezing, then add them fresh when you reheat.

Keywords: chicken bean soup, cannellini bean soup, chicken and white bean soup, white bean soup

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Creamy Sausage Tortellini Soup (Easy One-Pot, 30 Minutes)

admin — Thu, 16 Apr 2026 06:34:07 +0000

This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

At A Glance

Ready In: 35 minutes
Serves: 4–6
Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
Flavor Profile: Creamy, savory, slightly tangy, gently spiced
Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
Best Served With: Crusty bread or a simple green side salad

If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
Onion, carrot, celery – classic soup base that builds sweetness and depth
Garlic – essential for that savory backbone
Italian seasoning + red pepper flakes – warmth and a little kick
Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
Flour – helps create that slightly thick, creamy texture
Chicken broth – the base that ties everything together; chicken stock is fine too
Half and half (or light cream) – makes it silky and rich
Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
Parmesan cheese – salty, nutty boost of flavor
Fresh parsley – bright, fresh contrast

How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
Stir in garlic, seasoning, salt, and pepper; cook until fragrant
Add tomato paste and cook for 2–3 minutes to deepen flavor
Sprinkle in flour and cook briefly
Gradually add chicken broth while stirring to keep it smooth
Bring to a gentle simmer and add tortellini; cook until tender
Stir in half and half and spinach; simmer until wilted and creamy
Taste, adjust seasoning, and serve with Parmesan and parsley

Recipe Tips

Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
Add broth gradually: This keeps the soup smooth and lump-free
Season as you go: Layering salt builds better flavor than adding it all at the end
Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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This creamy sausage tortellini soup is rich, cozy, and packed with flavor—perfect for busy nights when you want something hearty but easy. Find step-by-step photos and more recipe tips above.

Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Add celery, carrot, and onion. Cook for 5–7 minutes until softened.
Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 30 seconds.
Add tomato paste and cook for 2–3 minutes, stirring frequently.
Sprinkle in flour and stir well. Cook for 1 minute.
Gradually add chicken broth while stirring. Bring to a gentle simmer.
Add tortellini and cook for 3–5 minutes until tender.
Stir in half and half and spinach. Simmer 2–3 minutes until spinach is wilted.
Taste and adjust seasoning. Serve with Parmesan and parsley.

Why cook tomato paste first? It removes the raw taste and adds depth
Soup too thick? Add warm broth ¼ cup at a time until it loosens
Can I freeze this? Not recommended—the cream and tortellini don’t hold up well
Salt levels vary: Taste at the end, especially depending on your broth and sausage
Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Keywords: tortellini, italian sausage, tortellini soup, creamy soup, comfort food dinner, creamy sausage and pasta recipe

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