Description
A cozy and comforting dish perfect for chilly evenings, combining tender chicken, fresh vegetables, and a delicious creamy broth with delightful Italian flavors.
Ingredients
Scale
- 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
- 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 to 8 cups chicken broth
- 6 ounces pasta
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2 1/2 to 3 cups fresh spinach
Instructions
- 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 to 5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3 to 4 minutes.
- Sprinkle the flour throughout and stir well to combine. If using, add the tomato paste and stir.
- Gradually whisk in the chicken broth, stirring to ensure there are no lumps. Bring to a boil.
- Add the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover and reduce heat to low. Simmer for about 20 minutes or until the chicken is cooked through and the pasta is al dente. Alternatively, you can cook the pasta separately and add it later.
- Stir in the heavy cream, spinach, and grated Parmesan cheese. Let it simmer for an additional 5 minutes.
- Taste and adjust the seasoning as needed.
- For a slow cooker version, add all ingredients except the pasta, cream, spinach, and cheese to the slow cooker. Cook on low for 8 hours or high for 4 hours. Then add the pasta, cream, spinach, and cheese before serving.
Notes
Use a mix of chicken breasts and thighs for a richer flavor. For thicker soup, add more flour or reduce broth. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken soup, creamy soup, Tuscan soup, Italian recipe, comfort food, soup recipe