This recipe is my cozy, weeknight answer to the famed "marry me" flavor profile — creamy, tangy, and deeply flavored without feeling heavy. I first adapted this into a soup late one winter when I wanted the indulgent flavors of the original dish but needed something spoonable and family-friendly. The result was so good that my partner declared it a must-repeat; my mother brought over crusty bread and we all lingered over bowls until the last drop was gone. The combination of sun-dried tomatoes and parmesan creates that nostalgic, slightly sweet-salty tang, while heavy cream smooths the edges and gives body to the broth.

What sets this apart from a regular chicken soup is the playful balance of textures and layers of seasoning. Tender, bite-sized chicken pieces sear in olive oil to build a savory base; diced aromatics soften and mingle with a touch of tomato paste for umami depth. Small pasta shells cook directly in the simmering broth so they pick up flavor, then finish with fresh spinach and grated Parmigiano-Reggiano. It’s a dish that warms the kitchen and always delivers seconds — perfect for a rainy evening, a casual dinner party, or when you need something comforting that still feels a little elevated.

Ingredients

• Olive oil: Use a good extra-virgin olive oil for searing; a tablespoon-sized drizzle (1 teaspoon listed) is enough to get a nice golden crust and build caramelized flavor on the chicken.
• Chicken: 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Thighs stay juicier; breasts work fine if trimmed and not overcooked.
• Italian seasoning: 2 teaspoons total, divided. A store blend is convenient; if yours lacks oregano or basil, add a pinch of dried oregano for brightness.
• Aromatics: 1/2 cup each diced carrots, celery, and onion. These create the classic savory mirepoix base — choose firm carrots and yellow onion for best sweetness balance.
• Sun-dried tomatoes: 1/4 cup diced. Use oil-packed for richer flavor or rehydrate dry-packed in warm water if needed; they add sweet-tangy notes that define the profile.
• Garlic: 3 cloves, minced. Fresh garlic is essential; it blooms in the warm fat and lifts the broth.
• All-purpose flour: 1/4 cup to lightly thicken the broth. Sprinkle gradually when the vegetables are tender to avoid lumps.
• Tomato paste: 2 tablespoons, optional but recommended. I use it for extra depth and umami; add it after the flour and cook briefly.
• Chicken broth: Start with 6 cups and add up to 8 as needed. A good low-sodium broth lets you control seasoning; use boxed or homemade.
• Pasta: 6 ounces small shells. They soak up broth and give pleasant bite; you can also use ditalini or small elbow macaroni.
• Heavy whipping cream: 1 cup to finish for a silky mouthfeel. For a lighter version, substitute half-and-half but expect a thinner finish.
• Parmesan Reggiano: 1/2 to 1 cup freshly grated. Freshly grated melts uniformly and adds nutty saltiness.
• Spinach: 2 1/2 to 3 cups fresh leaves, added at the end to wilt gently and retain bright color and nutrients.

Instructions

1. Brown the chicken: Heat 1 teaspoon olive oil in a large soup pot or Dutch oven over medium-high. Add diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Sear until golden on all sides, about 4 to 5 minutes; do not fully cook through. Proper browning builds savory flavor without drying the meat. 2. Soften the aromatics: Add the diced onion, carrots, celery, sun-dried tomatoes, and minced garlic to the pot. Reduce heat to medium and cook until translucent and fragrant, about 3 to 4 minutes. Stir often so garlic does not burn; you want the vegetables softened but not caramelized deeply. 3. Build the body: Sprinkle 1/4 cup flour evenly over the vegetables and chicken, stirring to coat. Add tomato paste now if using and cook 1 to 2 minutes to remove raw flour and tomato flavor. This step creates a roux-like base that thickens the broth and adds mouthfeel. 4. Add the broth: Gradually whisk in 6 cups chicken broth, scraping the bottom to deglaze and dissolve any browned bits. Bring to a lively simmer; if you prefer a looser soup, add up to 2 more cups. Taste for salt as you go; low-sodium broth gives control. 5. Simmer with pasta: Once boiling, add 6 ounces pasta and the remaining 1 teaspoon Italian seasoning, plus salt and pepper. Cover, lower heat to maintain a gentle simmer, and cook about 12 to 20 minutes, depending on pasta type, until chicken is cooked through and pasta is al dente. For firmer pasta when reheating, cook the pasta separately and add at the end. 6. Finish with cream, cheese and greens: Open the pot and stir in 1 cup heavy whipping cream, 1/2 to 1 cup grated Parmigiano-Reggiano, and 2 1/2 to 3 cups fresh spinach. Simmer gently 3 to 5 minutes until cheese melts and spinach wilts. Adjust seasoning and serve immediately with extra cheese grated over each bowl.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. If you've cooked the pasta in the pot, expect the pasta to soak up broth and soften; for optimal texture, store the soup base separately from the pasta and add freshly cooked or reheated pasta when serving. To freeze, cool fully and portion into freezer-safe containers, leaving an inch of headspace; freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth to refresh the texture. Reheat over low heat and stir frequently to prevent scorching; add fresh spinach at the end to revive color and texture.

Ingredient Substitutions

If you want to reduce dairy, substitute half-and-half for heavy cream and reduce Parmesan to 1/3 cup for a lighter finish — expect a thinner mouthfeel. For gluten-free, use a gluten-free small pasta or remove pasta entirely and add cooked rice or small beans like cannellini for body. Swap chicken for turkey breast for a seasonal twist or use boneless skinless thighs for juicier morsels. If you don’t have sun-dried tomatoes, a tablespoon of balsamic vinegar plus a small diced tomato gives a similar sweet-acid balance. For vegetarian adaptations, replace chicken with firm white beans and use vegetable broth, adding extra mushrooms for savory depth.

Serving Suggestions

Serve this soup with crusty bread, garlic toasts, or a simple mixed green salad dressed with lemon vinaigrette to cut through the richness. Garnish each bowl with a drizzle of extra-virgin olive oil, freshly grated Parmigiano-Reggiano, and a few torn basil leaves or a light sprinkle of red pepper flakes for heat. For a heartier meal, pair with roasted vegetables or a warm grain salad. In colder months, offer warmed bowls and a platter of sliced baguette for dipping; in spring, serve alongside a bright fennel and orange salad for contrast.

Cultural Background

The flavor profile draws on Tuscan and broader Italian-American influences: olive oil, garlic, sun-dried tomatoes, and Parmigiano-Reggiano are cornerstones of Tuscan cooking. While not a traditional Tuscan recipe, the marriage of cream and tomato with aged cheese echoes Italy’s regional use of concentrated tomato flavors paired with high-quality cheese to elevate simple ingredients. The adaptation into a soup form is a modern, Anglo-Italian twist that emphasizes comfort and versatility while paying homage to those classic flavor combinations.

Seasonal Adaptations

In spring and summer, brighten the soup with fresh cherry tomatoes instead of sun-dried, and finish with lemon zest and basil. In autumn, add diced butternut squash or roasted mushrooms to deepen the earthy notes. For a holiday table, double the recipe and present in a warmed tureen with extra grated cheese and herb sprigs. Adjust the greens seasonally — arugula brings peppery bite when spinach feels too mild.

Meal Prep Tips

For efficient meal prep, prepare the base (seared chicken, sautéed vegetables, broth) and cool it before refrigerating in portions. Store cooked pasta separately or omit it until serving to avoid soggy textures. When reheating, add a splash of stock and a handful of fresh spinach to refresh. Label containers with the date and portion size; use shallow containers for even cooling. This approach yields quick lunches or dinners during the week with minimal assembly.

Final note: this is a forgiving, crowd-pleasing dish that rewards small upgrades — better cheese, quality broth, and fresh spinach make a huge difference. Enjoy making it your own and passing along the bowl to someone you love.