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Recipe of Minestrone Creamy Soup

Minestrone Creamy Soup

30 mins
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The first time I went to an Italian restaurant, I remember being fascinated because the aroma and the nuances of flavors in your mouth, leave you amazed, it was very small, but I still have that feeling in mind, of the soup that I ate with my parents after celebrating my birthday, that's why I wanted to create my own recipe, combining the ingredients that I like along with the heat of that moment as a family.


5 portions
  • 1/2 boneless chicken breast
  • 1 teaspoon salt
  • 1/2 teaspoons paprika
  • 2 teaspoons oregano
  • 1/2 tablespoons sea salt
  • 3 tablespoons corn oil
  • 1 package farfalle pasta, The modern
  • 2 zucchini
  • 2 carrots
  • 1 cauliflower, little
  • 1 broccoli, little
  • 1/4 white onions
  • 1 clove garlic
  • 100 grams mushroom
  • 5 tomatoes
  • 1 tablespoon butter
  • 3 1/2 tablespoons dry chicken broth or bouillon
  • 2 leaves bay (laurel)
  • aromatic herbs
  • 1 twig basil
  • 1 teaspoon ground black pepper


Gather and have at hand all your ingredients and utensils.
Clean the chicken breast and cut into small strips, sprinkle 1 teaspoon of salt, ½ teaspoon of paprika, 1 teaspoon of ground oregano. Store it in the refrigerator so that it is marine while you prepare the rest of the ingredients.
Boil 1 liter of water with ½ tablespoon of grain salt and 1 tablespoon of oil. Once it has boiled add a bundle of soup bow, stir so it does not stick. When it is ready it drains into a strainer.
Wash, peel and disinfect carrots and zucchini. Cut them into small cubes.
Wash and cut the broccoli and cauliflower into small trees.
Finely chop ¼ of white onion and 1 clove of garlic.
Clean and cut sliced ​​mushrooms.
Blend 5 gourd tomatoes with 2 cups of water.
In a pan or deep casserole put to heat 2 tablespoons of oil. Once hot empty the chicken and cook until golden brown.
Remove the chicken and add a tablespoon of butter, let it melt and add the onion and garlic. Pour the liquefied tomatoes and add 2 ½ cups of water and 3 ½ tablespoons of chicken powder, let it heat until it boils.
Add the herbs, 2 bay leaves, the basil sprigs and carrots, boil for 5 minutes. Add the broccoli and cauliflower, allow it to boil for another 5 minutes.
Add zucchini, mushrooms, chicken and soup. Mix everything well and pour 250 ml of whipping cream, stir to integrate everything perfectly. Sprinkle a teaspoon of oregano powder and boil for another 5 minutes.
Turn off the fire, remove the herbs of smell, bay leaves and basil sprig. Sprinkle 1 teaspoon ground black pepper. Serves hot


Accompany the soup with slices of golden bread in butter

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