Pepperoni Soup with Chicken and White Beans

Grated cheese on top of a comforting bowl of Italian soup with chicken and pepperoni.

5 from 5 votes

Pepperoni Soup with Chicken and White Beans

A hearty Italian-inspired soup made with chicken, mini pepperoni, white beans, tomatoes, zucchini, bell pepper, and herbs. Prepare it on the stovetop or in a slow cooker for a flavorful family meal.

Course: main course - chicken, Main Course Soup

Cuisine: Italian-inspired

Keyword: chicken white bean soup, pepperoni soup

Servings: servings

Calories: 762kcal

Author: Renee Goerger

Equipment

Ingredients

For the instant pot or slow cooker method:

3 4 ounces each boneless, skinless chicken breasts seasoned to taste with salt and pepper

For the quick cooking stovetop method:

3 cups pre-cooked chicken shredded or cubes

For the soup (any method of cooking):

1 can (28 ounces) diced tomatoes undrained
2 Cans (15 ounces each) cannellini beans drained
1 quart chicken stock
1½ cups water
1½ teaspoon kosher salt
½ teaspoon pepper
2 medium zucchini chopped into bite-sized pieces
1 small red onion chopped into bite-sized pieces
1 medium green bell pepper chopped into bite-sized pieces
1 teaspoon dried basil
1 teaspoon dried oregano
1 bag (4 ounces) mini pepperoni
3 tablespoons grated Parmesan cheese for topping, optional

Get Recipe Ingredients

Instructions

Instant pot or slow cooker directions:

Add the seasoned raw chicken breast to the cooker.
Add the tomatoes, beans, stock, water, veggies, basil, oregano, salt, and pepper.
Cover and cook on low in the slow cooker for 5 hours
OR according to manufactures directions (8-10 minutes on high pressure) allowing an additional 10 minutes for pressure release (instant pot.)
Remove the cooked chicken breast from the pot and shred.
Return the shredded chicken to the pot along with the pepperoni.
Stir well and heat through.
Serve hot along with grated Parmesan cheese for garnish.

Quick cooking stove top directions:

Add the chicken stock, tomatoes, water, chopped veggies, basil, oregano, salt, and pepper to a large stockpot.
Add the pre-cooked chicken and mini pepperoni to the pot. Stir well to combine.
Simmer (covered) over medium/low heat for 30 minutes.
Serve hot along with grated Parmesan cheese for garnish.

Video

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight freezer container or freezer bag. Label and date. May be frozen for up to 3 months. Thaw in the refrigerator overnight.

Nutrition