Ingredients
Savory Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
Broth & Protein
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes, chopped
Pasta & Thickeners
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
Greens & Garnish
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- Shredded mozzarella cheese, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it just begins to brown, about 3 to 4 minutes.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook everything together for 1 minute to release the flavors.
- Simmer Chicken and Broth: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes. Increase the heat to medium-high and bring the mixture to a simmer. Cover the pot, reduce the heat to medium-low, and cook for 12 to 15 minutes until the chicken is fully cooked (internal temperature should be 165°F).
- Cook Pasta: While the soup simmers, bring a large pot of salted water to a boil and cook the dry pasta or broken lasagna noodles according to package directions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes until the soup thickens slightly.
- Combine All Ingredients: Return the shredded chicken to the pot along with the cooked pasta and roughly chopped spinach. Stir everything together and heat through until the spinach wilts.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or seasonings as desired. Serve hot, garnished generously with ricotta, parmesan, and shredded mozzarella cheese.
Notes
- Using low-sodium chicken broth helps control the saltiness, allowing better seasoning adjustments at the end.
- Feel free to swap half-and-half for heavy cream for an even richer soup, or use milk for a lighter option.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Canadian
