Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
Main Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes, chopped
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup fresh spinach, roughly chopped
Thickener & Dairy
- 1 cup half-and-half
- 2 tablespoons cornstarch
- Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Prepare the base: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add aromatics and seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 1 minute to release their flavors.
- Add broth and chicken: Pour in the chicken broth. Add the whole uncooked chicken breasts and the chopped sun-dried tomatoes to the pot.
- Simmer the chicken: Increase heat to medium-high until the soup comes to a simmer. Cover the pot, then reduce heat to medium-low and cook for 12 to 15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the short pasta or broken lasagna noodles according to package instructions until al dente. Drain and set aside.
- Shred the chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken the soup: In a small bowl, whisk together half-and-half and cornstarch until smooth. Slowly stir this mixture into the soup and cook for 1 to 2 minutes until the broth slightly thickens.
- Combine ingredients: Add the shredded chicken, cooked pasta, and chopped spinach to the pot. Stir well and heat through until the spinach wilts and everything is heated.
- Final seasoning and serving: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with dollops of ricotta cheese and sprinkled Parmesan and shredded mozzarella cheese as desired.
Notes
- Use low-sodium chicken broth to better control the soup’s saltiness.
- For a vegetarian version, substitute chicken with mushrooms or tofu and use vegetable broth instead.
- The soup is best eaten immediately but can be stored in the refrigerator for up to 3 days.
- Pasta can become soft if stored in the soup; keep pasta separate if planning to store leftovers.
- Add extra chili flakes if you prefer more heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American