Ingredients
For the Chicken
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Vegetables & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base & Thickener
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth, start with 6 cups
Finishing Ingredients
- 6 oz pasta (such as Italian small shells)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes. Remove and set aside if needed.
- Sauté Vegetables & Aromatics: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Thickener & Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine. Add the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to incorporate.
- Add Broth & Deglaze: Gradually whisk in the chicken broth, stirring to ensure there are no lumps and deglazing the bottom of the pan. Start with 6 cups and reserve extra for later, if needed to thin the soup.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta and an additional teaspoon of Italian seasoning, along with more salt and pepper to taste. Cover the pot and lower the heat; simmer for about 20 minutes, or until the chicken is cooked through and pasta is just al dente. Alternatively, you can cook the pasta separately and add it after.
- Finish the Soup: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and the flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Enjoy warm!
Notes
- Start with 6 cups of broth for a thicker consistency, and add more to thin the soup if desired.
- Tomato paste is optional; omit if you prefer a creamier, less tomato-forward soup.
- If using pre-cooked or rotisserie chicken, add it only at the end to avoid overcooking.
- To prevent mushy pasta when storing leftovers, cook the pasta separately and stir in just before serving.
- Flour is used to thicken the soup; cream cheese can be substituted, but it will change the texture.
- For a lighter soup, swap heavy cream for milk, half-and-half, or coconut milk—just note the texture will be less thick.
- When reheating, add extra broth or water to revive the soup’s creamy texture.
- To make this soup in a slow cooker, add all ingredients except for pasta, cream, spinach, and Parmesan. Cook on Low for 8 hours or High for 4 hours. Add cooked pasta, cream, spinach, and cheese at the end, stir, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American, Tuscan
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Fat: 19g
- Carbohydrates: 8g
- Protein: 24g