Ingredients

1 teaspoon olive oil

1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces

2 teaspoons Italian seasoning, divided

Salt and pepper, to taste

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

1/4 cup flour

2 tablespoons tomato paste (optional)

6-8 cups chicken broth

6 oz pasta (Italian small shells recommended)

1 cup heavy whipping cream

1/2 to 1 cup grated Parmesan Reggiano cheese

2 1/2 to 3 cups fresh spinach

Instructions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.

Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3-4 minutes.

Step 3: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the flour gradually to avoid over-drying. If using, add the tomato paste and stir thoroughly.

Step 4: Slowly whisk in the chicken broth while stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot and incorporate any browned bits.

Step 5: Bring the soup to a rolling boil. Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and the pasta is tender but firm. (Alternatively, cook the pasta separately and add it at the end.)

Step 6: 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 combine flavors and wilt the spinach.

Step 7: Taste the soup and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.

Substitute the fresh spinach with kale or Swiss chard for a different leafy green twist.

If you prefer a thicker soup, reduce the chicken broth to 6 cups or add an extra tablespoon of flour.

For a tangy depth, include the tomato paste, but it is optional if you prefer a milder flavor.

Cook the pasta separately if you want to prevent it from becoming too soft or if making leftovers.

FAQs

Can I use a different type of pasta in this soup?

Yes, small shapes like shells, ditalini, or elbow macaroni work well. Just adjust the cooking time based on the pasta type to avoid overcooking.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream and use a dairy-free cheese alternative or omit the cheese entirely.