Description
A rich and comforting soup featuring tender chicken, vegetables, and pasta in a creamy, herb-infused broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp Italian seasoning
- 1 cup ditalini pasta, uncooked
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium-high heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning and bring the soup to a boil.
- Add the ditalini pasta and cooked chicken to the pot. Reduce heat to a simmer and cook for 10-12 minutes, or until pasta is al dente.
- Reduce heat to low. Stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes until spinach is wilted. Season with salt and pepper. Serve immediately.
Notes
You can customize the seasonings to taste.