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Photo Credit: Elizabeth Newman

Chicken, Artichoke and Cannellini Bean Spezzatino

20 MINPrep Time
38 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This loaded soup couldn't be easier to throw together, and it's as good for you as it is hearty and comforting.

Chicken, Artichoke and Cannellini Bean Spezzatino

Chicken, Artichoke and Cannellini Bean Spezzatino



Prep Time

20 minutes

Cook Time

38 minutes




Giada De Laurentiis

Image of Chicken, Artichoke and Cannellini Bean Spezzatino


  • 2 tablespoons olive oil
  • 1 4-ounce piece pancetta, diced into 1/4-inch pieces
  • 2 medium carrots (peeled and cut into 1/2-inch pieces)
  • 2 celery stalks (thinly sliced)
  • 1 onion (diced)
  • 3 cloves garlic (halved)
  • 1 teaspoon kosher salt (plus more for seasoning)
  • 1 teaspoon freshly ground black pepper (plus more for seasoning)
  • 2 14-ounce cans low-sodium chicken stock
  • 1/2 packed cup fresh basil leaves (chopped)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
  • 12 ounces frozen artichoke hearts (thawed and chopped into 1-inch pieces)
  • 1 15-ounce can cannellini beans, rinsed and drained


  1. In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
  2. Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
  3. Ladle the spezzatino into bowls and garnish with the cooked pancetta.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
29 grams
34 grams
15 grams
Saturated Fat
4 grams
79 milligrams
900 milligrams
8 grams
4 grams
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3 reviews & comments

  • Author's avatar image
    Teri - Jan 08

    FULL OF FLAVOR!!! What a tasty, hearty, and healthy soup. Nice and easy to make. I also used canned artichokes and they worked fine. My whole family enjoyed this soup. Will definitely be making again.

  • Author's avatar image
    Kay Soltysiak - Jun 09

    This soup was largely pantry ingredients and exceptional – very tasty. A couple modifications based on what we had on hand: used pesto in place of the fresh basil, had a zucchini that needed to be used and added the chopped zucchini at the same time as the beans. Finally added can of diced tomatoes. Will most definitely make again!

  • Author's avatar image
    kileyward - Jun 09

    What a great recipe that is full of flavor and hearty. I used canned artichoke, couldn’t find frozen, seemed to work for me. Next time I will add extras beans, I love beans. Definitely great on a cold winter day.

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