Description
A comforting creamy chicken pasta soup loaded with veggies and spinach, perfect for weeknight dinners.
Ingredients
Scale
- 1–1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz pasta (Italian small shells)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2.5–3 cups fresh spinach
Instructions
- Heat oil in a large pot over medium-high heat. Add diced chicken seasoned with Italian seasoning, salt, and pepper; cook until browned, about 4–5 minutes.
- Add diced onions, carrots, celery, sundried tomatoes, and minced garlic; sauté until vegetables are translucent, about 3–4 minutes.
- Sprinkle flour into the mixture and stir well to combine.
- Gradually stir in chicken broth while stirring continuously to prevent lumps.
- Bring to a boil; add pasta and remaining Italian seasoning. Cover and simmer on low for 20 minutes or until chicken is cooked through and pasta is tender.
- Stir in heavy cream, fresh spinach, and grated Parmesan cheese; simmer for an additional 5 minutes.
- Taste and adjust seasoning as needed before serving hot.
Notes
Best eaten fresh but reheats well with a splash of broth. Avoid overcrowding the pot to ensure chicken browns properly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg