Description

A creamy and rich one-pot chicken soup inspired by ‘marry me chicken,’ made with tender chicken, sundried tomatoes, Tuscan aromatics, pasta, spinach, and a luxurious Parmesan cream broth. It’s weeknight-easy but tastes like a restaurant special.

Ingredients

1 teaspoon olive oil

1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced

2 teaspoons Italian seasoning, divided

Fine salt and black pepper, to taste

½ cup diced carrots

½ cup diced celery

½ cup diced onions

¼ cup diced sundried tomatoes (oil-packed, drained)

3 garlic cloves, minced

¼ cup all-purpose flour

2 tablespoons tomato paste (optional)

6 to 8 cups chicken broth

6 ounces small pasta (such as shells, ditalini, elbows, or mini penne)

1 cup heavy whipping cream

½ to 1 cup grated Parmesan Reggiano cheese

2½ to 3 cups fresh baby spinach

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper, and brown for 4–5 minutes.
Stir in onion, carrots, celery, sundried tomatoes, and garlic. Cook until vegetables are translucent, about 3–4 minutes.
Sprinkle flour over the mixture and stir for 1 minute. Add tomato paste if using and cook briefly.
Gradually whisk in chicken broth, scraping up any browned bits, and bring to a simmer.
Add pasta and remaining 1 teaspoon Italian seasoning. Season with additional salt and pepper. Cover and simmer on low for about 20 minutes, until pasta is al dente and chicken is fully cooked.
Stir in heavy cream, spinach, and Parmesan. Simmer gently for another 5 minutes. Adjust seasoning and broth to desired consistency.
Ladle into warm bowls and serve immediately.

Notes

Use cooked pasta added at the end to prevent overcooking in leftovers.

Add tomato paste for a richer, tomato-forward flavor.

Adjust broth quantity to control soup thickness.

Use freshly grated Parmesan for best flavor and texture.

Refrigerate leftovers for up to 4 days; reheat gently without boiling.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.25 cups
Calories: 420
Sugar: 5g
Sodium: 690mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg