Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 cup small pasta (like ditalini or orzo)
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the cubed chicken with salt and pepper, then add it to the pot. Brown the chicken for about 5-6 minutes until it is golden on all sides. Remove the chicken and set it aside. In the same pot, add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped sun-dried tomatoes, dried oregano, basil, and red pepper flakes to the pot. Stir well to combine the flavors. Pour in the chicken broth and bring the liquid to a gentle boil. Once boiling, add the pasta. Reduce the heat to medium-low and let the soup simmer for about 8-10 minutes, or until the pasta is al dente. Return the cooked chicken to the pot during the last few minutes of simmering.
- Once the pasta is cooked, turn the heat to low. Stir in the heavy cream and the grated Parmesan cheese. Continue to stir until the cheese is completely melted and the soup looks creamy. Add the fresh baby spinach and stir until it wilts, which should only take about 30 seconds. Taste and adjust the seasoning with extra salt or pepper if needed. Ladle the soup into bowls and garnish with fresh basil and extra Parmesan before serving.
- Cook Time: 45 minutes