There's nothing quite as comforting as a creamy Italian chicken soup full of savory flavors and hearty ditalini pasta. This dish is a staple in our house, especially in the colder months, bringing warmth and soul to our dinners. It's perfect for those busy weekday nights when you need to get something wholesome on the table quickly. Plus, it's a great way to introduce kids to the delicious flavors of Italian cuisine in a familiar and comforting way.
This creamy Italian chicken soup pairs perfectly with a crisp green salad and a slice of garlic bread or a soft dinner roll. A side of roasted vegetables can add a touch of color and extra nutrition to the meal. For those who enjoy a bit of extra heat, a sprinkle of red pepper flakes works wonders. And don't forget a light dessert, like a fruit sorbet or some homemade biscotti, to round off the meal.
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Creamy Italian Chicken Soup with Ditalini Pasta
Servings: 6
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
2 cups cooked chicken breast, shredded
1 cup ditalini pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
2 cups cooked chicken breast, shredded
1 cup ditalini pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
Directions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the Italian seasoning, salt, and black pepper.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
5. Add the shredded chicken and ditalini pasta. Continue to simmer until the pasta is cooked, about 8-10 minutes.
6. Stir in the heavy cream and grated Parmesan cheese. Let the soup cook for another 5 minutes until it's creamy and well combined.
7. Finally, add the fresh spinach and stir until wilted and incorporated into the soup.
8. Serve hot, garnished with additional Parmesan cheese if desired.
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Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If your family loves veggies, feel free to add some chopped zucchini or bell peppers. For those who like a bit more protein, adding some cooked Italian sausage can be a delightful addition. If gluten is a concern, you can substitute the ditalini with a gluten-free pasta variety.