Ingredients
Scale
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt (reduce if not using low-sodium broth)
- ¼ tsp black pepper
- ⅛ tsp crushed red pepper flakes (optional for spice)
- 3 cups low-sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless, skinless chicken breasts (300g)
- ¼ cup sun-dried tomatoes, chopped (optional)
- 2 cups short dry pasta or broken lasagna noodles (120g)
- 1 cup half & half or heavy cream
- 2 tbsp cornstarch
- 1 cup fresh spinach, chopped
- Ricotta, Parmesan, or shredded mozzarella for garnish
Instructions
- Sauté the Aromatics: Melt butter in a large pot or slow cooker with a sauté function. Add onions and cook until soft. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
- Build the Broth: Add chicken broth, chicken breasts, and sun-dried tomatoes. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Cook the Pasta: Boil pasta separately until al dente, drain, and set aside.
- Shred the Chicken: Remove cooked chicken, shred with two forks, and return it to the soup.
- Thicken the Soup: Whisk half & half and cornstarch together. Stir into the soup and let cook for 10-15 minutes until slightly thickened.
- Add Spinach & Pasta: Stir in fresh spinach and cooked pasta. Let it warm through.
- Serve: Ladle into bowls and top with ricotta, Parmesan, or mozzarella.
Notes
- Adjust broth quantity for desired soup thickness.
- Sun-dried tomatoes add a tangy flavor but are optional.
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hrs (on LOW)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg