Description
A comforting and creamy Italian-inspired one pot soup featuring ground chicken, tender pasta, and fresh spinach in a savory broth enriched with Parmesan cheese and cream. Perfect for an easy weeknight dinner, this soup combines wholesome ingredients with vibrant Italian flavors for a satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes with juices
Dairy and Cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables and Extras
- 2 cups baby spinach, roughly chopped
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the chicken: Heat olive oil in a large pot over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks to ensure even cooking and no large clumps remain.
- Sauté onion: Add the diced yellow onion to the pot with the browned chicken. Cook for 3-4 minutes until the onion softens and becomes translucent, stirring occasionally to prevent sticking.
- Add seasonings and garlic: Stir in minced garlic, dried basil, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Cook for another minute to allow the spices and garlic to become fragrant.
- Incorporate liquids: Pour in the low-sodium chicken broth and the canned diced tomatoes along with their juices. Bring the mixture to a gentle simmer over medium heat.
- Cook pasta: Add the small pasta to the simmering soup. Cook uncovered for 8-10 minutes, stirring occasionally, until the pasta is al dente and tender but not mushy.
- Make soup creamy: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is smooth, creamy, and well combined.
- Add the spinach: Fold in the roughly chopped baby spinach and simmer for another 2-3 minutes until the spinach wilts and softens.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- You can substitute kale for spinach to vary the greens.
- Ground turkey is a fine alternative to ground chicken if preferred.
- For a lighter soup, use half-and-half instead of heavy cream.
- If the soup thickens too much after sitting, add extra chicken broth to loosen the consistency.
