Ingredients
Protein and Oil
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
Vegetables and Flavorings
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Seasonings and Thickening
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Dairy
- 6 to 8 cups chicken broth (start with 6 cups for thicker soup)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
Others
- 6 oz Italian small shell pasta
- 2 ½ to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken with 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4 to 5 minutes.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables become translucent, about 3 to 4 minutes, stirring occasionally.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the tomato paste if using, blending it thoroughly into the mixture. This step helps thicken the soup base.
- Deglaze and Add Broth: Slowly whisk in the chicken broth, stirring continuously to avoid lumps. Make sure to deglaze the bottom of the pot to lift any browned bits for extra flavor.
- Cook Pasta and Simmer: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until the chicken is fully cooked and pasta is al dente. Alternatively, boil the pasta separately and add it toward the end to prevent mushiness.
- Add Cream, Spinach, and Cheese: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer an additional 5 minutes until the spinach wilts and the soup thickens slightly.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed. Serve hot for a comforting meal.
Notes
- Start with 6 cups of broth for a thick, creamy soup; add more later if a thinner consistency is preferred.
- Tomato paste is optional; omit it for a white creamy soup or add for a richer tomato flavor.
- Rotisserie chicken can be used as a shortcut but add it at the end to avoid overcooking.
- When substituting seafood, reduce the simmer time to 10-15 minutes and add seafood together with spinach and cream.
- Cooking pasta separately is recommended if you want to avoid mushy pasta, especially when reheating leftovers.
- For reheating, add extra broth or water to thin the soup as needed.
- Flour is used for thickening but can be replaced with cream cheese or omitted (which will affect texture).
- You can substitute heavy cream with half and half, milk, full-fat coconut milk, or cream cheese; these substitutions will change the soup's texture.
- Slow cooker adaptation: cook all ingredients except pasta, cream, spinach, and cheese on low for 8 hours or high for 4 hours. Add boiled pasta, cream, spinach, and cheese at the end and stir well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Tuscan
