Description
A warm, comforting soup combining the flavors of Chicken Parmesan with a creamy, slightly tangy broth, tender orzo, and fresh spinach.
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 the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes to the pot, stirring constantly for about 1 minute, or until fragrant.
- Incorporate the shredded chicken, chicken broth, crushed tomatoes, Italian seasoning, salt, and pepper. Stir everything together.
- Bring the soup to a gentle boil over medium heat. Once boiling, add the orzo pasta.
- Reduce heat to a simmer and cook until the orzo is tender, about 8–10 minutes.
- Stir in the heavy cream and allow it to heat through, about 3 minutes.
- Add the Parmesan cheese, stirring until completely melted and well combined.
- Finally, mix in the chopped spinach, allowing it to wilt in the hot soup for a few minutes before removing from heat.
- Ladle the soup into bowls and garnish with fresh basil or parsley before serving.
Notes
To lower calories and sodium, use reduced-fat dairy and low-sodium broth or reduce the Parmesan amount. Freshly grated Parmesan melts better than pre-grated. Store in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg