Description
This rich and comforting soup blends tender chicken, Tuscan veggies, and a velvety cream sauce with pasta and parmesan. A cozy one-pot meal perfect for cold nights and weeknight dinners.
Ingredients
1 tsp olive oil
1–1½ lbs boneless, skinless chicken breasts or thighs, diced
2 tsp Italian seasoning (divided)
Salt and pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 garlic cloves, minced
¼ cup flour
2 tbsp tomato paste (optional)
6–8 cups chicken broth
6 oz small shell pasta
1 cup heavy whipping cream
½–1 cup grated Parmesan Reggiano cheese
2½–3 cups fresh spinach
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned.
Add onions, carrots, celery, sundried tomatoes, and garlic. Sauté for 3–4 minutes until softened.
Sprinkle in flour and stir to coat. If using tomato paste, add now and mix well.
Gradually whisk in chicken broth, scraping up any browned bits from the bottom.
Bring to a boil. Add pasta, remaining Italian seasoning, and adjust salt and pepper. Cover, reduce heat, and simmer for 20 minutes, or until pasta is al dente and chicken is cooked through.
Stir in cream, spinach, and Parmesan cheese. Simmer uncovered for 5 more minutes.
Taste and adjust seasoning. Serve warm.
Notes
Use 6 cups broth for a thick, creamy soup; add more to thin as needed.
For a tomato-forward flavor, include tomato paste; otherwise, omit for a white/creamy base.
You can substitute rotisserie chicken or even seafood (added with cream and spinach at the end).
Cook pasta separately if you’re storing leftovers to avoid mushiness.
For a dairy-free version, use full-fat coconut milk or cream cheese instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tuscan-Inspired
