Name: Italian Chicken Soup with Cannellini Beans and Orzo Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; 1 lb boneless skinless chicken thighs; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tsp Italian seasoning; ¼ tsp red pepper flakes; 6 cups chicken broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 (15 oz) can cannellini beans, drained and rinsed; ½ cup orzo; Salt and black pepper; ¼ cup chopped fresh parsley; Grated Parmesan cheese, for serving

A pot of this soup on the stove means dinner is taken care of. It cooks in one pot, uses pantry staples like canned tomatoes and beans, and the chicken simmers right in the broth until it’s tender enough to shred with two forks.

The orzo and Parmesan give it a creamy, almost risotto-like feel without any cream, and the Italian seasoning brings that warm, herby backbone you’d expect from a slow-simmered soup.

What Makes This Soup So Good

The broth gets its body from the cannellini beans and the starchy pasta cooking right in the pot. You don’t need a roux or a blender. As the orzo softens, it releases just enough starch to thicken the soup into something that feels hearty but never heavy.

I also like how adaptable it is. You can use chicken thighs for extra richness or chicken breasts if that’s what you have. Swap the beans for chickpeas, add a handful of spinach at the end, or skip the pasta entirely on a grain-free day. The core flavor stays solid.

Ingredients

2 tbsp olive oil: any neutral oil works
1 lb boneless skinless chicken thighs: or chicken breasts, see the table below for adjusted cook times
1 medium yellow onion, diced: sweet or white onion both work
2 medium carrots, peeled and diced: about 1 cup once diced
2 celery stalks, diced: leaves and all if they’re fresh
4 cloves garlic, minced: use the flat side of your knife to crush them first
2 tsp Italian seasoning: a dried blend of oregano, basil, thyme, rosemary
¼ tsp red pepper flakes: skip if you don’t want any heat
6 cups chicken broth: low-sodium lets you control the salt
1 (14.5 oz) can diced tomatoes, undrained: fire-roasted add a nice smokiness
1 (15 oz) can cannellini beans, drained and rinsed: great northern beans or chickpeas also work
½ cup orzo: ditalini, small shells, or broken spaghetti are good substitutes
Salt and black pepper: season in layers as you go
¼ cup chopped fresh parsley: plus more for serving
Grated Parmesan cheese: for passing at the table, don’t skip this

Variations / Substitutions

Chicken thighs vs breasts: Both work. Thighs give a richer soup and are harder to overcook. Breasts stay lean but can dry out if simmered too long, so pull them a few minutes earlier.
No orzo: Use 1 cup of cooked rice, small pasta shapes, or even broken lasagna noodles. Stir in cooked grains at the end so they don’t soak up all the broth.
Add greens: Toss in 2 cups of chopped kale, spinach, or escarole during the last 5 minutes of cooking and let it wilt right in the pot.
Make it vegetarian: Skip the chicken, use vegetable broth, and double the beans or add a can of chickpeas. The Parmesan at the end still gives a savory kick.
Creamy version: Stir in ¼ cup of heavy cream or a spoonful of mascarpone after removing from heat.

If you like this, you’ll probably also enjoy a classic minestrone, which uses a similar base of vegetables and beans without the chicken.

How to Make Italian Chicken Soup with Cannellini Beans and Orzo

Step 1: Sear the Chicken

Heat the 2 tbsp olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Pat the 1 lb chicken thighs dry with a paper towel, season both sides with a pinch of salt and pepper, and place them in the hot oil. Cook for about 4 minutes per side, until the thighs release easily from the pot and have a deep golden crust. They don’t need to be cooked through yet.

The surface of the chicken should turn a rich brown, not just pale. Those browned bits on the bottom of the pot will flavor the broth later.

Transfer the chicken to a plate and set it aside. If the pot looks dry, you can add a tiny splash of broth to loosen up the stuck bits, but don’t wipe it out. That fond is carrying a lot of flavor.

Step 2: Sauté the Vegetables

Lower the heat to medium and add the diced onion, carrots, and celery to the same pot. Cook, stirring often, for 6 to 7 minutes, until the onion turns translucent and the carrots start to soften at the edges. The vegetables should look glossy, not burnt. If they start to stick too much, add a tablespoon of water.

Stir in the minced garlic, 2 tsp Italian seasoning, and the ¼ tsp red pepper flakes. Keep them moving for about 30 to 45 seconds, just until the garlic smells strong and your kitchen fills with that herby aroma. Garlic can go from fragrant to bitter fast, so don’t walk away.

Step 3: Simmer the Chicken and Beans

Pour in the 6 cups chicken broth and the entire can of diced tomatoes with their juices. Add the drained cannellini beans and give everything a good stir. Nestle the seared chicken thighs back into the pot, along with any juices that collected on the plate. Bring the soup to a boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 15 minutes.

You’ll see small bubbles breaking the surface, not a rolling boil. The chicken should be just cooked through; the thickest part will feel firm and reach 165°F (74°C) on an instant-read thermometer.

Step 4: Shred the Chicken

Use tongs to lift the cooked chicken thighs out of the pot and place them on a cutting board. Let them rest for just a moment while the soup continues to simmer uncovered. Once they’re cool enough to handle, shred the meat with two forks or pull it apart into bite-sized chunks. It should fall apart with almost no effort.

Return the shredded chicken to the pot and stir it back into the broth. This is when the soup starts to look like a proper meal, with tender pieces of chicken and creamy beans scattered throughout.

Step 5: Stir In the Orzo

Raise the heat to medium-high and bring the soup back to a gentle boil. Stir in the ½ cup orzo and let it cook, uncovered, for 8 to 10 minutes. Stir the pot once or twice to keep the pasta from sticking to the bottom. The orzo will plump up and soak up some of the liquid, and the broth will thicken just enough to coat the back of a spoon.

Taste the soup and add salt and black pepper as needed. The amount of salt depends on your broth and tomatoes, so season in small pinches, tasting after each one.

Step 6: Ladle and Top with Parmesan

Remove the pot from the heat and stir in the ¼ cup chopped fresh parsley. Ladle the hot soup into bowls and pass grated Parmesan cheese at the table so everyone can add as much as they like. A small mound of cheese will melt into the top and make each spoonful taste richer.

Serve it right away while the orzo is still tender but not mushy. The steam rising from each bowl carries the scent of garlic, herbs, and fresh parsley.

A Few Tips for the Best Soup

Use chicken thighs for the most forgiving texture.: They stay moist even if the soup simmers a few extra minutes. Breasts work, but keep a close eye on the clock so they don’t turn stringy.
Don’t skip browning the chicken first.: That crust on the bottom of the pot is the foundation of the broth’s deep flavor. If you toss in raw chicken without searing, the soup will still taste good, but it’ll miss that savory, slow-cooked note.
Add the pasta right before serving if you plan to store leftovers.: Orzo soaks up liquid as it sits. If you think you’ll have extra soup for another day, cook the pasta separately and add it to each bowl instead. That way the broth stays silky and the pasta doesn’t bloat overnight.
Season in layers.: A pinch of salt on the chicken, another on the vegetables as they soften, and a final adjustment at the end. This builds flavor gradually instead of hitting you with salt all at once.

Simmer times by chicken cut:

Type	Time
Boneless skinless chicken thighs	15 to 20 mins
Boneless skinless chicken breasts	12 to 15 mins

Storing Leftovers

Refrigerate: Cool the soup completely, then transfer it to airtight containers. It keeps well in the fridge for up to 4 days. The orzo will soak up some broth, so when you reheat you may want to add a splash of chicken stock or water.
Reheating: Warm single portions in a saucepan over medium-low heat, stirring often, until hot throughout. A microwave works too, in 1-minute bursts, stirring between each one. If the pasta absorbed too much liquid, stir in a little extra broth.

What to Serve with Italian Chicken Soup

A few slices of toasted rustic bread are all this soup really needs. Brush them with olive oil, rub with a cut garlic clove, and let them soak up the last bits of broth from the bottom of the bowl. If you want a vegetable on the side, a crisp arugula salad with lemon vinaigrette cuts through the richness. The peppery greens and bright acidity balance the warm, herby soup nicely.

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken?

Yes, and it’ll save you some time. Shred about 2 cups of cooked chicken and stir it in during the last 10 minutes of cooking, right when you add the beans, so it heats through without drying out.

Can I make this in a slow cooker?

Definitely. Sear the chicken and sauté the vegetables as written, then transfer everything except the orzo and parsley to a slow cooker. Cook on low for 4 to 6 hours, shred the chicken, then stir in the orzo 20 minutes before serving on high.

What can I use instead of orzo to keep it gluten-free?

Swap in gluten-free small pasta, or use 1 cup of cooked rice or quinoa added at the end. The soup itself is naturally gluten-free without the pasta.

Is there a way to make this dairy-free?

Yes, just skip the Parmesan at the end. The soup still tastes savory and full. You can finish it with a drizzle of good olive oil and a squeeze of lemon for brightness.

My soup turned out too thick after sitting. How do I fix it?

Stir in a little warm chicken broth or water until it’s the consistency you like. The orzo keeps absorbing liquid as it sits, so this is normal.