Ingredients
Chicken and Seasonings
- 1 teaspoon olive oil
- 1 – 1 1/2 pounds boneless, skinless chicken breasts or thighs (diced into 1 inch pieces)
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
Vegetables
- 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)
Thickening Agent and Tomato Paste
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Pasta
- 6-8 cups chicken broth
- 6 oz pasta
- 1 cup heavy whipping cream
Finishing Touches
- 1/2 – 1 cup grated Parmesan Reggiano cheese
- 2 1/2 – 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 the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and fragrant, approximately 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the flour gradually to avoid drying out the mixture. If using, add tomato paste here and stir to incorporate.
- Deglaze and Add Broth: Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits for added flavor.
- Simmer with Pasta: Bring the soup to a rolling boil, then add pasta along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot and reduce heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. Alternatively, boil pasta separately and add at the end.
- Finish the Soup: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes so the spinach wilts and flavors meld.
- Adjust Seasoning and Serve: Taste the soup and season with additional salt or Italian seasoning as needed. Serve hot and enjoy the comforting flavors.
Notes
- For a thicker soup, use 6 cups of chicken broth; for a thinner soup, use up to 8 cups.
- Using sun-dried tomatoes packed in oil adds extra depth, but rehydrated dry sun-dried tomatoes work as well.
- Substitute heavy cream with half-and-half or evaporated milk for a lighter option, though the soup will be less rich.
- Pasta can be cooked separately to avoid overcooking or getting mushy in the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
