Go Back
: Overhead view of a bowl of creamy chicken soup with pasta and spinach garnished with freshly grated parmesan cheese

Creamy Chicken Soup with Pasta and Spinach

This creamy chicken pasta soup is nutritious, easy, and big on flavor. Loaded with tender shredded chicken, plump pasta, healthy vegetables, and a rich cheesy cream base, it comes together in about 35 minutes.
Print Recipe Save to Pinterest
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked, shredded chicken breast or rotisserie chicken from deli counter
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 teaspoons olive oil
  • 0.5 cup chopped onion sweet onions preferred
  • 1 cup diced carrots about 2 medium carrots
  • 0.5 cup diced celery about 2 stalks
  • 2 cloves garlic cloves, minced fresh garlic recommended
  • 1.5 cups shredded mild cheddar cheese
  • 1 cup cream cheese, softened cut into small cubes before adding
  • 0.5 cup heavy cream
  • 0.5 teaspoon kosher salt dissolves more smoothly than table salt
  • 1 pinch fresh black pepper to taste
  • 2 cups uncooked ditalini pasta small tube pasta holds sauce better
  • 2 cups chopped fresh spinach fresh only, not frozen
  • 0.5 cup parmesan cheese for garnish, optional

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant. The onion should turn translucent and carrots will soften slightly.
  2. Add the cooked shredded chicken to the pot and stir everything together thoroughly. Continue cooking for 3 minutes, stirring regularly. If using rotisserie chicken, shred it while slightly warm for easier handling.
  3. Pour in the chicken broth, heavy cream, and softened cream cheese that you've cut into small cubes. Stir well to combine all ingredients, breaking up any cream cheese clumps. Cover the pot and bring to a boil. Once boiling, reduce heat to medium and simmer covered for 15 minutes.
  4. Lower the heat to medium-low and add the uncooked ditalini pasta and shredded cheddar cheese. Stir until the cheese melts completely. Simmer uncovered for 8 to 10 minutes until the ditalini is tender but not mushy. Begin checking at the 8-minute mark.
  5. Add the chopped fresh spinach toward the end of cooking and stir until completely wilted, about 2 to 3 minutes. The spinach will reduce in volume significantly as it cooks.
  6. Taste the soup and adjust the seasoning with additional kosher salt and fresh black pepper as needed. This final seasoning step is important and should not be skipped.
  7. Ladle the soup into bowls and serve hot. Top with extra parmesan cheese if desired. Serve immediately while everything is at peak temperature.

Notes

Chicken: Rotisserie chicken from the deli counter works great as a shortcut. Shred and add directly to the pot. Pasta: Ditalini is recommended because its small size holds the creamy sauce better. Egg noodles, rotini, macaroni, or broken spaghetti also work well. Cream cheese: Soften to room temperature and cut into small cubes before adding to ensure smooth melting. Spinach: Use fresh spinach only. Frozen spinach releases excess water and makes the soup watery. Freezing: This soup does not freeze well due to the dairy content, as the cream and cheese may separate when reheated. For lower-carb option, substitute pasta with zucchini noodles or serve over cauliflower rice. Add extra vegetables like tomatoes, mushrooms, or chopped leeks as desired. For spicier version, add 1 tablespoon of Sriracha.