Honestly, if this soup doesn’t seal the deal, I’m not sure what will. The very first time I made it was back when my husband and I were still dating, and let me tell you—he was completely convinced I had been in the kitchen for hours. In reality, it’s one of the easiest one-pot meals you can whip up, but it delivers such a rich, indulgent flavor that it feels like a restaurant-quality dish.
The magic, of course, is in the creamy sauce. It’s silky, luscious, and so irresistible that you’ll find yourself lifting the bowl just to sip every last drop. Pair that with tender tortellini, savory bits of chicken or sausage, and just the right touch of spices, and you’ve got a recipe that wins hearts every single time.
Even now, years later, it’s still one of his most-requested dinners. Whenever I make it, he lights up as if it’s the very first time. What he doesn’t know is how effortless it is to throw together—just a handful of ingredients, one pot, and about 30 minutes are all it takes.
This soup isn’t just food—it’s comfort, it’s connection, and maybe even a little bit of love in a bowl.
Ingredients
- 1 teaspoon olive oil
- 1- 1 ½ pounds boneless, skinless chicken breasts or thighs Diced into 1 inch pieces; I used 1 ½ pounds.
- 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 sundried tomatoes
- 3 garlic cloves Minced
- ¼ cup flour
- 2 tablespoons tomato paste Optional See notes
- 6-8 cups chicken broth I recommend start with 6 cups. See notes.
- 6 oz pasta I used Italian small shells.
- 1 cup heavy whipping cream
- ½-1 cup grated parmesan reggiano cheese
- 2 ½-3 cups fresh spinach
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.1 teaspoon olive oil,1- 1 ½ pounds boneless, skinless chicken breasts or thighs,2 teaspoons Italian Seasoning,salt and pepper to taste
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent, about 3-4 minutes.½ cup diced carrots,½ cup diced celery,½ cup diced onions,¼ cup diced sundried tomatoes,3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If you plan to add tomato paste, add it here and stir.¼ cup flour,2 tablespoons tomato paste
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.6-8 cups chicken broth
- Bring the mixture to a rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente. Alternatively, you can boil the pasta separately, and add it at the end.6 oz pasta
- Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.1 cup heavy whipping cream,½-1 cup grated parmesan reggiano cheese,2 ½-3 cups fresh spinach
- Taste and adjust the seasoning with salt and spices if needed.