Ingredients
Chicken
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
Vegetables and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth (start with 6 cups for thicker soup)
Pasta and Greens
- 6 oz pasta (Italian small shells recommended)
- 2 ½ to 3 cups fresh spinach
Dairy
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook the chicken until browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and fragrant, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well. Add it gradually to avoid clumping or drying out. If using tomato paste, stir it in now to integrate with the flour and vegetables.
- Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Use your spoon to scrape up any browned bits from the bottom of the pot, which adds flavor to the soup base.
- Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover the pot with a lid, reduce heat to low, and let simmer for about 20 minutes until the chicken is cooked through and the pasta is al dente. Alternatively, boil the pasta separately and add later.
- Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes, allowing the spinach to wilt and the cheese to melt into the creamy broth.
- Adjust Seasonings and Serve: Taste the soup and adjust the seasoning with salt, pepper, or additional Italian seasoning if needed. Serve hot for comforting and hearty enjoyment.
Notes
- Start with 6 cups of chicken broth for a thick, creamy texture. You can add more later to thin the soup if desired.
- Tomato paste is optional. Omit it for a white creamy soup or include it for a slight tomato flavor complementing the sundried tomatoes.
- Use rotisserie chicken for convenience but add it toward the end just to warm through to avoid overcooking.
- For seafood variations, reduce simmering time to 10-15 minutes. Add seafood with the cream, spinach, and cheese.
- To prevent mushy pasta, cook it separately and add before serving.
- When reheating leftovers, add broth or water to loosen the soup consistency.
- Flour is used as a thickener; you may substitute with cream cheese for similar texture.
- Heavy cream can be replaced with half and half, milk, or full-fat coconut milk, but note these will alter the final texture.
- For slow cooker preparation: combine all ingredients except pasta, cream, spinach, and cheese. Cook on low for 8 hours or high for 4 hours. Boil pasta separately, then stir in with cream, spinach, and cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tuscan
