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Creamy Chicken Soup with Pasta and Spinach Recipe
Ash Tyrrell

Creamy Chicken Soup with Pasta and Spinach Recipe

I recently made this creamy chicken soup with pasta and spinach, and honestly, it felt like a warm hug in a bowl. I love how something so simple can taste like it simmered all day, even though it comes together quickly. The creamy texture, tender chicken, and fresh spinach create such a satisfying balance.
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Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked chicken breast shredded or chopped – rotisserie chicken works great for extra flavor and convenience
  • 4 cups low-sodium chicken broth – keeps the soup flavorful without being overly salty
  • 2 teaspoons olive oil – helps sauté vegetables and build a rich base
  • 1/2 cup chopped onion – adds sweetness and depth
  • 1 cup diced carrots – brings natural sweetness and color
  • 1/2 cup diced celery – essential for that classic soup flavor
  • 2 garlic cloves minced – fresh garlic enhances aroma and taste
  • 1 1/2 cups shredded mild cheddar cheese – grate fresh for better melting
  • 1 cup cream cheese softened – ensures a smooth, creamy texture
  • 1/2 cup heavy cream – adds richness and silkiness
  • 1/2 teaspoon salt and black pepper – adjust to taste
  • 2 cups uncooked ditalini pasta – small pasta works best for even bites
  • 2 cups fresh spinach chopped – avoid frozen for better texture
  • 1/2 cup parmesan cheese optional, for garnish – adds a savory finish

Method
 

  1. Heat olive oil in a large pot and cook onion, carrots, celery, and garlic until soft and fragrant. This step builds the base flavor of the soup. Stir occasionally to prevent burning and ensure even cooking.
  2. Add the cooked shredded chicken into the pot and mix well with the vegetables. Let it cook for a couple of minutes so it absorbs the flavors. This helps enhance the overall taste of the soup.
  3. Add chicken broth, heavy cream, and cream cheese to the pot. Stir until the cream cheese melts and blends smoothly. Bring everything to a gentle boil, then reduce heat to simmer.
  4. Let the soup simmer for about 15 minutes to develop rich flavors. Stir occasionally so nothing sticks to the bottom. This step helps create a creamy and well-balanced broth.
  5. Stir in the pasta and shredded cheddar cheese. Let it cook until the pasta is tender and the cheese melts completely. The soup will start to thicken beautifully.
  6. Add chopped spinach toward the end and cook until wilted. Season with salt and pepper to taste. Serve hot with parmesan on top if desired.

Notes

  • I always use freshly grated cheese because it melts smoother
  • If the soup gets too thick, I add a splash of broth to loosen it
  • I sometimes cook pasta separately to avoid it getting mushy
  • Adding a pinch of chili flakes gives it a subtle heat
  • I prefer fresh spinach because it keeps its texture better