Ingredients
Scale
- 1 teaspoon olive oil
- 1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2½–3 cups fresh spinach
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until browned on all sides, about 4–5 minutes.
- In the same pot, add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until translucent, about 3–4 minutes.
- Sprinkle flour throughout and stir well to combine. Add the flour gradually to avoid drying out the mixture. If using tomato paste, add it now and stir.
- Gradually whisk in chicken broth while stirring, deglazing the bottom of the pan.
- Bring the mixture to a rolling boil and add pasta, 1 teaspoon Italian seasoning, salt, and pepper to taste. Cover with a lid and lower heat to simmer for about 20 minutes, or until chicken is cooked and pasta is al dente.
- Stir in heavy cream, spinach, and Parmesan cheese. Simmer for another 5 minutes.
- Taste and adjust seasoning as needed. Serve warm and enjoy!
Notes
- Broth consistency: Start with 6 cups of broth for a thick soup. Add more later to thin it out if desired.
- Tomato paste: Optional — adds tomato flavor. Skip for a creamier white soup.
- Chicken options: Rotisserie chicken works well — just add it at the end to prevent overcooking.
- Seafood version: Add seafood during the last 10–15 minutes along with the cream and spinach.
- Pasta tip: Avoid mushy pasta by cooking separately and adding before serving.
- Reheating: Add extra broth or water to thin soup when reheating.
- Flour substitute: Use cream cheese instead of flour for thickening if desired.
- Dairy swaps: Substitute heavy cream with half & half, milk, or full-fat coconut milk — note that texture will vary.
- Slow cooker method: Add all ingredients except pasta, cream, spinach, and Parmesan. Cook on Low 8 hours or High 4 hours. Add pasta, cream, spinach, and cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmer
- Cuisine: American, Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Fat: 19 g
- Carbohydrates: 8 g
- Protein: 24 g