Ingredients
Chicken and Seasoning
- 1 teaspoon olive oil
- 1 – 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (I used 1 1/2 pounds)
- 2 teaspoons Italian Seasoning (divided)
- Salt and pepper to taste
Vegetables and Flavorings
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 2 tablespoons tomato paste (optional; see notes)
Thickener and Broth
- 1/4 cup flour
- 6-8 cups chicken broth (start with 6 cups; see notes)
Pasta and Dairy
- 6 oz Italian small shell pasta
- 1 cup heavy whipping cream
- 1/2 – 1 cup grated Parmesan Reggiano cheese
- 2 1/2 – 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook the chicken, stirring occasionally, until browned on all sides, about 4-5 minutes.
- Sauté the Vegetables: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring frequently, until the vegetables become translucent and fragrant, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the flour gradually in stages to avoid excess drying. If using tomato paste, add it now and stir until fully incorporated.
- Incorporate Broth and Deglaze: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits to add flavor to the soup.
- Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with a lid, reduce the heat to low, and let the soup simmer gently for about 20 minutes, or until the chicken is cooked through and tender, and the pasta is al dente. Alternatively, cook the pasta separately and add it at the end.
- Finish Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to allow the spinach to wilt and the flavors to meld.
- Adjust Seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or Italian seasoning if needed. Serve warm and enjoy.
Notes
- Tomato paste is optional but adds depth of flavor and richness to the broth.
- Start with 6 cups of chicken broth and add more if you prefer a thinner consistency.
- You can cook the pasta separately to prevent it from absorbing too much broth, then add it just before serving.
- Using chicken thighs will yield juicier chicken, but breasts work well too.
- For a lower-calorie version, substitute heavy cream with half-and-half or evaporated milk, though it will affect richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
