Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 8 ounces cooked pasta (penne or rotini)
- 2 cups spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3 minutes.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Stir in cooked shredded chicken and cooked pasta. Simmer for 5 minutes.
- Add chopped spinach, ricotta, mozzarella, Parmesan, and heavy cream. Stir until well combined and cheese is melted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
Notes
- You can substitute cooked ground turkey or beef for shredded chicken.
- For a vegetarian version, omit the chicken and add more vegetables.
- Make the soup gluten-free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg