Description
A rich and creamy soup blending tender chicken and orzo pasta with Italian seasonings and fresh spinach, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 3 cups cooked chicken breast, shredded
- 5 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup orzo pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach, chopped
- Fresh basil or parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and red pepper flakes, stirring for about 1 minute until fragrant.
- Incorporate shredded chicken, chicken broth, crushed tomatoes, Italian seasoning, salt, and pepper, stirring to combine.
- Bring the soup to a gentle boil. Once boiling, add orzo pasta.
- Reduce heat to a simmer and cook until orzo is tender, about 8-10 minutes.
- Stir in heavy cream and allow to heat through for about 3 minutes.
- Add Parmesan cheese and stir until melted and combined.
- Mix in chopped spinach and allow it to wilt for a few minutes before removing from heat.
- Ladle the soup into bowls and garnish with fresh basil or parsley before serving.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Adjust spice levels to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg