Ingredients
For the Soup:
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz small pasta shells
- 1 cup heavy whipping cream
- ½–1 cup grated parmesan reggiano cheese
- 2½–3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Cook the chicken until it is browned on all sides, about 4-5 minutes.
- Sauté the Vegetables: In the same pot, stir in the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 3-4 minutes.
- Add Flour & Tomato Paste: Sprinkle in the flour, stirring well to combine. Add the flour in stages to prevent clumping or excess drying. If using, add the tomato paste at this stage and stir to coat the vegetables and chicken.
- Add Broth & Deglaze: Gradually pour in the chicken broth, whisking or stirring constantly to eliminate any lumps and deglaze the pot (scraping any browned bits from the bottom for added flavor).
- Cook Pasta & Simmer: Increase the heat and bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and additional salt and pepper to taste. Cover with a lid, reduce the heat to low, and simmer the soup for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. Note: You can choose to boil the pasta separately and add it in later if you prefer.
- Add Cream, Spinach, & Cheese: Uncover the pot and stir in the heavy cream, spinach, and grated parmesan cheese. Simmer for an additional 5 minutes, allowing the soup to become creamy and the spinach to wilt.
- Adjust Seasoning & Serve: Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed. Serve warm and enjoy!
Notes
- Start with 6 cups of broth for a thick soup; add more later to thin if desired.
- Tomato paste is optional—add for extra tomato flavor, omit for a whiter, creamier soup.
- Rotisserie or pre-cooked chicken can be swapped in; add at the end to heat through only.
- If concerned about mushy pasta, cook and store the pasta separately, adding it to servings just before eating.
- Add extra broth or water when reheating if the soup has thickened.
- Flour thickens the soup but can be substituted or left out for a different texture—try cream cheese for extra richness.
- Use half-and-half, milk, or coconut milk for a lighter option, but note the soup will be less thick.
- To make in a slow cooker, combine all ingredients except pasta, cream, spinach, and cheese; cook, then add those in after pasta is cooked.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 generous bowl
- Calories: 410
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
