Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken bone broth
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 cup dried ditalini or bowtie pasta

Instructions:

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add cubed chicken in a single layer and sear without moving for 3 minutes until a golden-brown crust forms, then flip and cook for another 2 minutes. Remove chicken and set aside.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and carrots soften.
  3. Stir in minced garlic and chopped sun-dried tomatoes, cooking for 60 seconds until fragrant.
  4. Stir in the Italian seasoning and red pepper flakes to coat the vegetables.
  5. Pour in the chicken bone broth and bring to a simmer. Add the dried pasta and simmer according to pasta package directions until al dente.
  6. Return the seared chicken to the pot and simmer for another 2-3 minutes until chicken is cooked through.
  7. Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, and baby spinach. Stir until spinach is wilted and the soup is glossy and emulsified.
  8. Season with salt and black pepper to taste before serving.