Description
This creamy chicken and pasta soup is a comforting, flavor-packed meal with tender chicken, Italian seasoning, fresh vegetables, sundried tomatoes, spinach, and small pasta shells enveloped in a luscious parmesan cream broth. Easy enough for a weeknight dinner, this hearty soup offers flexibility with its cooking method and is simple to customize to your preferred thickness and flavor intensity.
Ingredients
Main Ingredients
- 1 teaspoon olive oil
- 1½ pounds boneless, skinless chicken breasts or thighs (diced into 1-inch pieces)
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
Vegetables & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickener & Flavor
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids
- 6–8 cups chicken broth (start with 6 cups)
Pasta
- 6 oz Italian small shell pasta
Finishers
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2½–3 cups fresh spinach
Instructions
- Sear the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken and 1 teaspoon of Italian seasoning, seasoning with salt and pepper to taste. Cook the chicken until browned on all sides, about 4-5 minutes. Remove chicken from the pot if desired, or leave in for extra caramelized flavor.
- Sauté Vegetables: In the same pot, add the onions, carrots, celery, sundried tomatoes, and minced garlic. Stir and cook until the vegetables are softened and translucent, about 3-4 minutes.
- Add Flour & Tomato Paste: Evenly sprinkle the flour over the sautéed vegetables, stirring well to avoid lumps and dryness. Add the tomato paste if using, mixing until well combined and aromatic.
- Deglaze & Add Broth: Gradually whisk in the chicken broth, stirring constantly. Use a spoon to scrape up any fond from the bottom of the pot, ensuring there are no lumps and the mixture is smooth.
- Add Pasta & Simmer: Bring the mixture to a rolling boil. Add in the pasta and the remaining 1 teaspoon of Italian seasoning, plus more salt and pepper to taste. Cover, lower the heat, and let the soup simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. If you prefer, you can cook the pasta separately and add it at the end.
- Finish the Soup: Open the pot, stir in the heavy whipping cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and flavors to meld.
- Season & Serve: Taste and adjust the seasoning as needed. Serve hot with extra Parmesan if desired.
Notes
- Start with 6 cups of broth for a thick soup; add more to thin as needed.
- Tomato paste is optional—use for added tomato flavor or omit for a creamy white soup base.
- Use rotisserie chicken for extra flavor and convenience, but add it at the end to prevent overcooking.
- To avoid mushy pasta, cook it separately and add just before serving, especially if planning for leftovers.
- Soup thickens upon standing or chilling; thin with extra broth or water when reheating.
- Flour thickens the soup but can be substituted with cream cheese for gluten-free needs.
- Cream can be swapped with half and half, milk, or full fat coconut milk for varied richness and dietary needs.
- For slow cooker: Add all ingredients except pasta, cream, spinach, and cheese; cook Low 8 hr/High 4 hr, then add pasta (cooked), cream, spinach, and cheese at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
