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The Boat Shed Kitchen

Creamy Chicken Pasta Soup

Creamy Chicken Pasta Soup is a cozy one-pot wonder that combines juicy chicken, pasta shells, sautéed vegetables, sundried tomatoes, and fresh spinach in a rich, creamy broth. With a touch of Italian seasoning and a generous sprinkle of Parmesan, it’s the kind of comforting soup you’ll want to make on repeat all fall and winter long.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 1 to 1½ pounds boneless skinless chicken breasts or thighs, diced
  • 2 teaspoons Italian seasoning divided
  • Salt and pepper to taste
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 3 garlic cloves minced
  • ¼ cup flour
  • 2 tablespoons tomato paste optional
  • 6 –8 cups chicken broth
  • 6 oz pasta e.g., small shells
  • 1 cup heavy whipping cream
  • ½ to 1 cup grated Parmesan Reggiano cheese
  • 2½ to 3 cups fresh spinach

Method
 

  1. Heat olive oil in a large pot. Add chicken, half of the Italian seasoning, salt, and pepper.
  2. Cook until browned.
  3. Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until softened.
  4. Sprinkle in flour, stirring well. Add tomato paste if using.
  5. Gradually whisk in chicken broth and deglaze the pot.
  6. Bring to a boil, then add pasta and remaining seasoning.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-pasta-soup/

Notes

  • You can use leftover rotisserie chicken to save time—just skip the browning step.
  • For a lighter option, sub in half-and-half for the cream.
  • This soup thickens as it sits—add a splash of broth when reheating.