This creamy chicken pasta soup is a warm hug in a bowl! With tender chicken, soft pasta, and colorful veggies like carrots and spinach, it’s both comforting and healthy.
If you’re like me, you’ll love how quickly this soup comes together. Just toss everything in a pot, and let it work its magic—perfect for those busy days when you need a little love! 💖
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds flavor. If you need to avoid olive oil, avocado oil or canola oil work well too. I enjoy the slightly fruity taste of olive oil, but a neutral oil can also keep the focus on other flavors.
Chicken: Cooked chicken breast gives the soup great texture. Leftover rotisserie chicken is perfect here! If you want a vegetarian option, try chickpeas or even tofu—just make sure to adjust cooking times accordingly.
Heavy Cream: This adds a rich, creamy texture to the soup. If you want a lighter option, try half-and-half or even coconut milk for a different flavor. Personally, I love the comfort of heavy cream, but lighter options still make a delightful soup.
Pasta: Rotini holds the soup well, but you could swap it for any short pasta like shells or fusilli. If you’re gluten-free, look for gluten-free pasta varieties which work just as well!
Spinach: Fresh spinach brings a lovely color and nutrients. If you don’t have it, kale or Swiss chard can be good substitutes. I find that the way spinach wilts adds to the soup’s overall texture.
How Do I Get Soft Vegetables in My Soup?
Cooking the vegetables properly is key for a smooth soup. Start with moderate heat and gradually soften them to develop their flavors. Here are some tips:
- Begin by heating the olive oil and adding the onion. Cook it until it’s translucent, about 4-5 minutes. This builds a great flavor base.
- Add garlic, carrots, and celery next. Stir occasionally for about 5-7 minutes, allowing them to become tender.
- Be patient! Rushing this step will leave the vegetables crunchy, which may not provide the comforting texture you want.
How to Make Creamy Chicken Pasta Soup With Carrot And Spinach
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 cups cooked chicken breast, chopped into bite-sized pieces
- 4 cups chicken broth
- 1 cup water (optional, adjust for desired consistency)
- 1 cup heavy cream
- 1 cup rotini pasta (or other short pasta)
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Optional: Croutons or crusty bread for serving
How Much Time Will You Need?
This delicious soup will take you about 15 minutes of prep time and around 25 minutes of cooking time, for a total of about 40 minutes from start to finish. It’s easy to make and perfect for warming up on a chilly day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 4-5 minutes until it’s softened and translucent. This forms a great base for your soup!
2. Add More Veggies:
Now, stir in the minced garlic, sliced carrots, and celery. Cook everything together, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften. The aroma will be amazing!
3. Combine The Chicken and Flavors:
Add the chopped cooked chicken and the dried Italian seasoning to the pot. Cook this mix for another 2 minutes, letting the flavors meld together beautifully.
4. Make It Brothy:
Pour in the chicken broth, and if you’d like, add 1 cup of water (to adjust the soup’s thickness). Bring everything to a gentle boil—the bubbling means the soup is coming together!
5. Add the Pasta:
Once it’s boiling, stir in the rotini pasta. Cook the pasta according to the package instructions, which usually takes about 8-10 minutes, until it’s nice and al dente.
6. Stir in Cream and Spinach:
After pasta is cooked, reduce the heat to low. Next, add the heavy cream and fresh spinach leaves. Cook the soup for another 3-5 minutes, until the spinach is wilted and the soup is heated through. It should smell and look fantastic!
7. Final Touches:
Finally, stir in the grated Parmesan cheese. Taste the soup and season it with salt and freshly ground black pepper to your liking. Don’t be shy to adjust—it’s your soup!
8. Serve and Enjoy:
Serve your creamy chicken pasta soup hot, garnished with extra Parmesan cheese and a sprinkle of black pepper. If you want a crunchy side, croutons or some crusty bread are perfect for dipping. Enjoy a warm, comforting bowl with family or friends!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! If you’re short on time or fresh veggies, frozen carrots and spinach can be great substitutes. Just add them to the pot when you’re cooking the other vegetables and adjust the cooking time as needed, usually just a few minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or full-fat coconut milk. Both give a creamy texture without as many calories. Just be aware that coconut milk will add a slight coconut flavor to the soup.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if the soup thickens too much during storage.
Can I Make This Soup Vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers or mushrooms to enhance the flavor. White beans can be an excellent protein substitute!
