Fall Minestrone
This Fall Minestrone is one of my favorite Fall soups. This soup is so healthy, easy & simple to make! It is not meant to be a super thick soup, which I LOVE because it doesn’t feel heavy on your tummy at all!! This soup is also super high in protein! This soup makes 6 large servings. I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Be sure to check out my Crock Pot Chicken & Wild Rice Soup and Instant Pot White Chicken Chili as well for the Fall & Winter seasons!
Reasons to Love This Soup
- Easy: This soup is so easy to make and requires very basic ingredients that you probably already have at home.
- Macros/Nutritious: This soup is only 260 calories a serving and packed with veggies & protein! There are 24 grams of protein per serving, can you believe that? This soup will keep you full for a long time.
Nutritional Benefits
- Chicken: Chicken is a great source of protein (helps with building muscle and toning up!). It is also rich in calcium & phosphorous, which aid in bone health! There are lots of other great vitamins & minerals and chicken is relatively low in calories.
- Almond Flour: Almond flour is my go-to low carb flour for binding my meatballs together. Almonds are high in fat, but it is unsaturated fat. This type of fat is good and does not raise those “bad” cholesterol levels. It is rich in Vitamin E, which is an antioxidant as well.
- Spinach: Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Ingredients
For the meatballs:
- Ground Chicken - 2 pounds of lean ground chicken. My favorite brand is Perdue.
- Red Pepper Flakes - 1 teaspoon red pepper flakes.
- Basil - 2 tsp dried basil.
- Garlic Salt - 1 teaspoon garlic salt.
- Pepper - 1/2 teaspoon pepper.
- Onion Powder - 1/2 teaspoons onion powder.
- Parmesan Cheese - 1/2 cup Parmesan cheese.
- Garlic - 2 teaspoons minced garlic.
- Almond Flour - 1/3 cup fine almond flour - I used the Prozis Organic Almond Flour. You can use the code “KATIE10” for 10% off their site as well!
For the soup:
- Olive Oil - 1 tablespoon of olive oil.
- Parsley - 2 teaspoon dried parsley.
- Thyme - 1 teaspoon dried thyme.
- Lemon Juice - Juice of one lemon.
- Sweet Onion - 3/4 medium sweet onion, diced.
- Carrots - 2 carrots, peeled & diced.
- Celery - 1 stock celery, diced.
- Chicken Broth - 9 cups low sodium chicken broth.
- Spinach - 3 cups spinach.
- Ditalini Pasta - 1 cup ditalini pasta (can leave out if you are low carb but it’s really not that much pasta and is a great finishing touch!
- Salt & Pepper - To taste
How To Make It
- In a large mixing bowl, combine all of the ingredients for the meatballs. Form 62 smaller sized meatballs, about 1 inch in size.
- Cook the meatballs in a large skillet and set aside. Heat up the olive oil in a large stock pot. Add in the onion, carrots, and celery. Sauté until fragrant and slightly cooked down, about 5 minutes.
- Add in your lemon juice and chicken stock. Bring to a boil.
- Turn the heat down to low. Add in your parsley, thyme, meatballs, spinach, ditalini, and salt & pepper to taste. Cook until pasta is al dente, about 12 minutes and enjoy!
Use the code "KATIE10" for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! This soup reheats great.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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This Fall Minestrone is one of my favorite Fall soups. This soup is so healthy, easy & simple to make! It is not meant to be a super thick soup, which I LOVE because it doesn’t feel heavy on your tummy at all!! This soup is also super high in protein! This soup makes 6 large servings. I hope you give this recipe a try and love it as much as I do!
- 2 lb ground chicken
- 1 tsp red pepper flakes
- 2 tsp basil (dried)
- 1 tsp garlic salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ cup parmesan cheese
- 2 tsp garlic (minced)
- ⅓ cup almond flour (I used the Prozis Organic Almond Flour. You can use the code “KATIE10” for 10% off their site as well!)
- 1 tbsp olive oil (extra virgin)
- 2 tsp parsely (dried)
- 1 tsp thyme (dried)
- 1 lemon (juiced)
- ¾ sweet onion (medium sized, diced)
- 2 carrots (peeled & diced)
- 2 celery (2 stalks, diced)
- 9 cup chicken broth (low sodium)
- 3 cup baby spinach
- 1 cup ditalini pasta
In a large mixing bowl, combine all of the ingredients for the meatballs. Form 62 smaller sized meatballs, about 1 inch in size.
Cook the meatballs in a large skillet and set aside. Heat up the olive oil in a large stock pot. Add in the onion, carrots, and celery. Sauté until fragrant and slightly cooked down, about 5 minutes.
Add in your lemon juice and chicken stock. Bring to a boil.
Turn the heat down to low. Add in your parsley, thyme, meatballs, spinach, ditalini, and salt & pepper to taste. Cook until pasta is al dente, about 12 minutes and enjoy!
Servings 6
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.7g9%
- Cholesterol 90mg30%
- Sodium 1380mg58%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.