Ingredients
For the Chicken:
- 1 teaspoon olive oil
- 1 – 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Soup Base:
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups for a thicker soup)
- 6 oz pasta (Italian small shells recommended)
For the Creamy Finish:
- 1 cup heavy whipping cream
- ½ – 1 cup grated Parmesan Reggiano cheese
- 2 ½ – 3 cups fresh spinach
Instructions
- Sear the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon Italian seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Aromatics & Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté until the vegetables soften and the onions become translucent, about 3-4 minutes.
- Add Thickener & Tomato Paste: Sprinkle flour over the vegetables and stir to coat, adding it in stages to prevent excess drying. If using tomato paste, add it now and stir to combine evenly.
- Add Broth & Deglaze: Gradually pour in the chicken broth, whisking well to incorporate the flour and create a smooth soup base. Use your spoon to deglaze the bottom of the pan, ensuring no browned bits are left stuck to the pot.
- Simmer with Pasta & Seasoning: Bring the mixture to a rolling boil, then add the pasta, remaining 1 teaspoon of Italian seasoning, and additional salt and pepper as needed. Cover the pot, reduce heat to low, and simmer for roughly 20 minutes, until the chicken is tender and the pasta is al dente. (Alternatively, cook pasta separately if you prefer.)
- Add Cream, Cheese, and Spinach: Remove the lid and stir in the heavy cream, grated Parmesan, and fresh spinach. Simmer uncovered for an additional 5 minutes, until the cheese has melted and spinach is wilted.
- Final Seasoning & Serve: Taste and adjust salt, pepper, or extra Italian seasoning as needed. Serve the soup hot, garnished with extra Parmesan if desired.
Notes
- For a thinner soup, add extra chicken broth after simmering; for a thicker soup, start with less and add more as needed.
- Tomato paste is optional for a light tomato touch; omit for a classic creamy finish.
- If using rotisserie or pre-cooked chicken, add it just before the creamy finish to heat through.
- To avoid mushy pasta (especially with leftovers), cook the pasta separately and stir it in just before serving.
- When reheating leftovers, add more broth or water to revive the creamy consistency.
- Flour thickens the soup, but you can use cream cheese or omit it for a lighter texture.
- Feel free to substitute cream with half-and-half, whole milk, or full-fat coconut milk, keeping in mind it may change the texture.
- For slow cooker: Add all ingredients except pasta, cream, spinach, and Parmesan. Cook on Low 8 hours or High 4 hours. Add cooked pasta, cream, spinach, and cheese at the end.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American, Tuscan
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
