Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3–4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase heat to medium-high and bring to a simmer. Cover, reduce heat to medium-low, and cook for 12–15 minutes, until the chicken reaches 165°F.
- Meanwhile, cook the pasta in boiling salted water according to package directions.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1–2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the soup and heat through.
- Taste and adjust seasoning as needed. Serve with cheese on top.
Notes
- Leftover soup will last in the refrigerator for 3–4 days.
- Reheat gently on the stove or in the microwave.
- Store pasta separately to prevent soggy noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Canadian