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Ingredients
Scale
- 1 teaspoon olive oil
- 1 – 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 sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz small pasta (like Italian shells)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium-high heat. Cook chicken with 1 teaspoon of Italian seasoning until golden brown.
- Add diced onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté until tender.
- Sprinkle flour and stir to combine. Add tomato paste if desired.
- Whisk in chicken broth, deglazing the pot as you mix.
- Bring to a boil, add pasta and remaining Italian seasoning, then cover and simmer for 20 minutes.
- Stir in heavy cream, fresh spinach, and Parmesan cheese, simmering for an additional 5 minutes.
Notes
For even cooking, ensure chicken is diced uniformly.
Adjust cream and cheese for desired richness.
Simmer longer for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 90