Ingredients

1 teaspoon olive oil

1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces

2 teaspoons Italian seasoning, divided

Salt and pepper to taste

½ cup diced carrots

½ cup diced celery

½ cup diced onions

¼ cup diced sundried tomatoes

3 garlic cloves, minced

¼ cup flour

2 tablespoons tomato paste (optional)

6 to 8 cups chicken broth (start with 6 cups)

6 ounces pasta (Italian small shells recommended)

1 cup heavy whipping cream

½ to 1 cup grated Parmesan Reggiano cheese

2 ½ 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 along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.

Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook, stirring occasionally, 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 clumping. If using, stir in the tomato paste as well.

Step 4: Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to scrape and deglaze the bottom of the pot.

Step 5: 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 and reduce the heat to low. Let it simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. Alternatively, cook the pasta separately and add it later.

Step 6: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for another 5 minutes until the spinach wilts and the cheese melts.

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

Tips & Variations

For a thicker soup, use less broth or add a little more flour in step 3.

Substitute chicken thighs for breasts for extra tenderness and flavor.

Try different pasta shapes like orzo or ditalini if small shells aren’t available.

If you prefer, boil the pasta separately to avoid it becoming too soft in the soup.

Add a pinch of crushed red pepper flakes for a subtle spicy kick.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken, but be sure to thaw it completely before cooking to ensure even cooking and safety.

Is it okay to skip the cream for a lighter version?

Absolutely. You can omit the heavy cream for a broth-based soup or substitute it with a dairy-free milk alternative, though the soup will be less rich and creamy.