Ingredients

3 tbsp butter (unsalted, recommended Kerrygold)

1 onion, diced

4 garlic cloves, minced

2.5 tsp Italian seasoning

1 tsp salt

1/4 tsp black pepper

1/8 tsp red chili flakes

3.5 cups chicken broth (low-sodium preferred)

2 chicken breasts

1/3 cup sun-dried tomatoes

2 cups pasta (campanelle or broken lasagna sheets work best)

1 cup half-and-half

2 tbsp cornstarch

1.5 cups fresh spinach

Ricotta cheese (optional, for serving)

Parmesan cheese (optional, for serving)

Mozzarella cheese (optional, for serving)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for about 1 minute, stirring constantly, to bloom the spices and release their flavors.

Step 2: Pour the chicken broth into the pot, then add the raw chicken breasts and sun-dried tomatoes. Bring to a simmer over medium-high heat. Cover and cook for 12-15 minutes until the chicken reaches 165°F internally.

Step 3: While the chicken simmers, boil the pasta in a separate pot according to package directions. Drain and set aside.

Step 4: Once the chicken is cooked, remove it from the soup and shred using two forks or hands. Set aside. Keep the soup simmering gently.

Step 5: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour into the simmering soup, stirring constantly. Cook for 1-2 minutes until the soup thickens slightly and becomes creamy.

Step 6: Return the shredded chicken to the pot. Add the cooked pasta and fresh spinach, stirring gently. Let heat through for 1-2 minutes until the spinach wilts. Taste and adjust seasoning as needed.

Step 7: Ladle the soup into bowls and top with dollops of ricotta, grated Parmesan, and shredded mozzarella if desired. Serve warm and enjoy!

Tips & Variations

Use low-sodium chicken broth to better control the saltiness of the soup.

Campanelle pasta or broken lasagna sheets provide the best texture, but penne or rotini can be used as alternatives.

For extra depth, add a splash of white wine when sautéing the onions and garlic.

Swap fresh spinach for kale or Swiss chard for a different flavor and texture.

If you prefer a thicker soup, increase the cornstarch to 3 tablespoons, whisked in with the half-and-half.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can add pre-cooked or rotisserie chicken directly to the soup after the broth has simmered. Just skip the simmering with raw chicken and add the shredded chicken after the broth is heated.

What can I substitute for half-and-half?

You can use whole milk mixed with a little heavy cream as a substitute for half-and-half. For a lighter option, use just whole milk, though the soup will be less creamy.