Chicken & Spinach Soup with Fresh Pesto

September/October 2009

Your rating: None Average: 4.2 (441 votes)

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

"OMG. This is the first Recipe that I've tried from this Website and I have to say it's absolutely amazing! My family just loved this dish and the flavor and taste was awsome! I will be making this dish more often this winter! "
Chicken & Spinach Soup with Fresh Pesto

64 Reviews for Chicken & Spinach Soup with Fresh Pesto

Refreshing and Springy

I've made a new soup each week this winter. Some have been pretty great but this was my favorite. It was so refreshing and bright. Sadly, it was all eaten so there were no left overs. Next time I will double it. So good!

Easy to make, great taste, fun color.
Comments (1)


Anonymous wrote 2 years 8 weeks ago

What a great idea to make a

What a great idea to make a new soup each week. I am going to copy you. I LOVEe soup and have been collecting a few recipes. I'm starting with this soup.


I've made this recipe several times and shared it with friends and coworkers. Everybody loves it! It is surprisingly hearty and filling. I usually tinker with recipes, but not with this one except to use both carrots and peppers (and once yellow squash, which also worked well). I give it my highest rating.

Fast, easy, flavorful, hearty

I used prepared pesto. Added onion/garlic powders and italian seasoning. Additional vegetable added with the red bell would be good as well. This is especially good the day after making. The flavors have had a chance to meld. I added more seasons upon rewarming.

Really Loved It

I was impressed how much flavor the soup had and how quick it was to make! I added some additional basil leaves in with the spinach and added both carrots and red pepper.


I have a lot of basil left over in my garden, so I definitely know what I'm going to be doing with it...making pesto and freezing it so I can make this soup for the upcoming cold months!
The only thing I had to change in this recipe was the marjoram. I didn't have any, so I substituted 1/2 tsp. oregano and 1/4 tsp. thyme. Oh, and I did add one more can of beans just because I wanted it to be a little thicker.
Please give this a try. It is so worth it, IMO.


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