Easy Marry Me Chicken Soup with Spinach and Pasta
Equipment
- Large Dutch oven or soup pot approximately 5–6 quarts
- Cutting board and knife
- Wooden Spoon
- Measuring cups and spoons
- Fine grater
- Saucepan and colander if cooking pasta separately
Ingredients
- For the Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- 6 cups low-sodium chicken broth
- ¼ teaspoon freshly ground black pepper
- For the Chicken Pasta, and Creamy Finish
- 1 cup dry ditalini or small shell pasta approximately 4–5 ounces depending on shape
- 3 cups cooked shredded chicken
- ¾ cup heavy cream
- ½ cup finely grated Parmesan approximately 1½ ounces
- 3 packed cups fresh baby spinach approximately 3 ounces
- Salt to taste
- Optional Finish
- Fresh basil torn or chopped
- Additional grated Parmesan
- 1 2 teaspoons fresh lemon juice only if needed
Instructions
- Soften the onion.Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
- Build the flavor base.Add the garlic, chopped sun-dried tomatoes, tomato paste, Italian seasoning, and optional red pepper flakes. Cook for 1 minute, stirring so the garlic does not burn.
- Add the broth.Pour in the chicken broth and add the black pepper. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil.
- Cook the pasta.Stir in the dry pasta. Reduce to a steady simmer and cook according to the package timing, stirring regularly, until just tender. Begin checking a minute before the stated time.
- Add the chicken and cream.Stir in the cooked chicken and heavy cream. Heat gently for approximately 3–5 minutes, until the chicken is hot throughout. Avoid a vigorous boil.
- Wilt the spinach.Add the spinach and stir for 1–2 minutes, until wilted.
- Finish with Parmesan.Remove the pot from the heat. Add the finely grated Parmesan a little at a time, stirring between additions. Taste before adding salt. If the soup tastes overly rich, add a little optional lemon juice.
- Adjust and serve.If the soup is thicker than you like, stir in a splash of hot broth or water. Serve with optional basil and extra Parmesan.
- Separate-Pasta Method for Meal PrepCook the pasta separately according to its package instructions and drain.Prepare the soup as directed, but skip adding dry pasta to the broth. Begin with 5 cups of broth, adding more at the end if needed. After bringing the broth to a simmer, continue with the chicken, cream, spinach, and Parmesan.Divide the cooked pasta between serving bowls and ladle the soup over it. Refrigerate leftover pasta and soup in separate containers.
Notes
- Chicken: The timing assumes the chicken is already cooked.
- Pasta: Different shapes have different weights and cooking times. Check the package.
- Broth: Keep extra broth available for adjusting the texture.
- Salt: Taste after adding Parmesan before seasoning further.
- Serving size: Divide the finished soup into six portions. Yield varies with evaporation and added broth.
- Allergens: The standard recipe contains milk and wheat. Check all packaged ingredients when making substitutions.