Description
Rich chicken soup with pasta, sundried tomatoes, fresh spinach, and creamy Parmesan in a Tuscan-inspired broth.
Ingredients
- 1 teaspoon olive oil
- 680 grams boneless, skinless chicken breasts or thighs, diced into 2.5 cm pieces
- 2 teaspoons Italian seasoning, divided
- Salt, to taste
- Black pepper, to taste
- 120 grams diced carrots
- 120 grams diced celery
- 120 grams diced onions
- 40 grams diced sundried tomatoes
- 3 garlic cloves, minced
- 30 grams all-purpose flour
- 2 tablespoons tomato paste (optional)
- 1.5 litres chicken broth (start with 1.4 litres and adjust as needed)
- 170 grams Italian small shell pasta
- 240 millilitres heavy whipping cream
- 50–100 grams grated Parmigiano Reggiano cheese
- 625–720 grams fresh spinach
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon Italian seasoning, salt, and black pepper. Cook for 4–5 minutes until browned on all sides.
2. In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté for 3–4 minutes until vegetables become translucent.
3. Sprinkle in flour gradually, stirring constantly to prevent clumping and drying. If using, add tomato paste and mix thoroughly.
4. Gradually pour in the chicken broth, stirring to dissolve any flour lumps. Scrape the bottom of the pan to deglaze and blend flavors.
5. Bring mixture to a boil. Add pasta, remaining 1 teaspoon Italian seasoning, additional salt, and pepper to preference. Cover and reduce heat to low. Simmer for 20 minutes, or until chicken is fully cooked and pasta is al dente. Alternatively, prepare pasta separately and incorporate before serving.
6. Stir in heavy cream, grated Parmigiano Reggiano, and fresh spinach. Allow to simmer uncovered for 5 minutes to meld flavors and wilt spinach.
7. Taste for seasoning and adjust with additional salt or pepper as needed before serving.
Notes
For a silkier texture, add tomato paste for extra depth, and adjust the chicken broth quantity depending on your desired consistency.
This dish is hearty and comforting—perfect for colder months or when you need a bowl of something warm and nourishing.
To save time, you can pre-chop all vegetables and measure ingredients in advance.
This recipe contains gluten and dairy. Use substitutes if catering to dietary restrictions.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch & Sandwiches
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Fat: 25 grams
- Carbohydrates: 35 grams
- Protein: 32 grams