Instructions:
Cook the Chicken:
Warm the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the diced chicken, sprinkle with 1 teaspoon of Italian seasoning, and season with salt and pepper.
Stir occasionally, cooking for about 4-5 minutes until the chicken is golden and seared on all sides.
Sauté the Vegetables:
Toss in the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic.
Cook for 3-4 minutes, stirring frequently, until the vegetables begin to soften and release their aroma.
Thicken with Flour and Tomato Paste:
Gradually add the flour, mixing thoroughly to form a roux-like consistency.
Stir in the tomato paste, if using, ensuring it’s fully incorporated into the mixture.
Pour in Chicken Broth:
Slowly add the chicken broth while stirring continuously to prevent clumping.
Use a spoon to scrape the bottom of the pot, releasing any flavorful browned bits.
Simmer the Pasta:
Bring the soup to a gentle boil. Add the pasta and the remaining teaspoon of Italian seasoning, then adjust the salt and pepper if needed.
Lower the heat to a simmer, cover the pot, and cook for about 20 minutes until the pasta is tender and the chicken is fully cooked.
Finish with Cream, Spinach, and Cheese:
Gently stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese.
Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the cheese to melt.
Serve and Enjoy:
Taste the soup and adjust the seasoning as needed. Serve hot, savoring the rich, creamy flavors of this comforting dish
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