Description
A creamy one-pot chicken soup made with tender chicken, small pasta shells, spinach, sun-dried tomatoes, vegetables, heavy cream, and Parmesan cheese.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and black pepper, to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 1/4 cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste, optional
- 6 to 8 cups chicken broth
- 6 ounces small pasta shells
- 1 cup heavy whipping cream
- 1/2 to 1 cup finely grated Parmesan Reggiano
- 2 1/2 to 3 cups fresh spinach
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes until browned on the edges.
- Add the carrots, celery, onion, sun-dried tomatoes, and garlic. Cook for 3 to 4 minutes until the onion softens.
- Sprinkle in the flour gradually while stirring. Add the optional tomato paste and cook for 1 minute.
- Slowly pour in 6 cups chicken broth while stirring constantly. Scrape the browned bits from the bottom of the pot.
- Bring the soup to a boil. Add the pasta, remaining Italian seasoning, salt, and pepper.
- Lower the heat, cover, and simmer for about 20 minutes, stirring occasionally, until the chicken reaches 165°F and the pasta is al dente.
- Stir in the heavy cream, spinach, and Parmesan. Simmer uncovered over low heat for 5 minutes.
- Taste and adjust the seasonings. Add additional broth in small amounts when a thinner consistency is preferred.
Notes
- Begin with 6 cups of broth for a thick, creamy soup. Add more broth only when needed.
- The tomato paste is optional. Leave it out for a lighter-colored creamy broth.
- For planned leftovers, cook the pasta separately and add it to each serving to prevent a soft texture.
- Rotisserie chicken may replace raw chicken. Add it with the cream, spinach, and Parmesan.
- Half-and-half, whole milk, full-fat coconut milk, or 4 ounces softened cream cheese may replace heavy cream, although the texture will change.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Add broth or water while reheating because the pasta absorbs liquid during storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: American, Tuscan-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4
- Sodium: 710
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 24
- Cholesterol: 92