Description
Tender chicken, fresh spinach, pasta, and sun-dried tomatoes in a creamy, flavorful Tuscan-style broth. A cozy, hearty meal ready in under an hour!
Ingredients
- 1 tsp olive oil
- 1 – 1 ½ lbs boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 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 sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tbsp 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
- 2 ½–3 cups fresh spinach
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook until browned, about 4–5 minutes.
2. Add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until translucent, about 3–4 minutes.
3. Sprinkle flour in gradually, stirring to combine. If using tomato paste, add now and stir.
4. Slowly whisk in chicken broth, scraping the bottom to deglaze.
5. Bring to a boil, then add pasta, 1 tsp Italian seasoning, salt, and pepper. Cover and simmer on low for 20 minutes, or until chicken is cooked and pasta is al dente. Alternatively, cook pasta separately.
6. Stir in heavy cream, spinach, and Parmesan cheese. Simmer for 5 minutes.
7. Taste and adjust seasoning, then serve hot.
Notes
For a thicker soup, use 6 cups broth. Add more broth later if you prefer a thinner texture.
Avoid mushy pasta by cooking it separately and adding before serving.
To make ahead, store soup without pasta and add fresh-cooked pasta when reheating.
Swap heavy cream for coconut milk for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Fat: 19g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g