Ingredients
– 1 pound ground chicken
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 can (14.5 oz) diced tomatoes, undrained
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried Italian seasoning
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 cup fresh spinach (or kale)
– 1 cup medium shell pasta (or any small pasta)
– ½ cup grated Parmesan cheese
– Fresh basil leaves, for garnish
. Cook the Ground Chicken: In a large pot, heat over medium heat. Add the ground chicken and cook until browned. Take care to break it up while cooking for even browning. Remove and set aside once done.
2. Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened. Add minced garlic and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and add the chicken broth. Stir everything together, scraping any browned bits from the bottom of the pot for extra flavor.
4. Season the Soup: Sprinkle in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Cook the Pasta: Add the medium shell pasta to the pot. Stir well and let it simmer for about 8-10 minutes or until the pasta is al dente.
6. Incorporate Cream: Once the pasta is cooked, stir in the heavy cream and mix well. Allow the soup to heat through for about 2-3 minutes.
7. Add Spinach: Stir in the fresh spinach and let it wilt for about 2 minutes. This will add color and nutrients to your soup.
8. Final Touches: Sprinkle the grated Parmesan cheese into the soup and stir to combine. Taste and adjust seasoning if needed.
2. Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened. Add minced garlic and cook for another minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and add the chicken broth. Stir everything together, scraping any browned bits from the bottom of the pot for extra flavor.
4. Season the Soup: Sprinkle in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
5. Cook the Pasta: Add the medium shell pasta to the pot. Stir well and let it simmer for about 8-10 minutes or until the pasta is al dente.
6. Incorporate Cream: Once the pasta is cooked, stir in the heavy cream and mix well. Allow the soup to heat through for about 2-3 minutes.
7. Add Spinach: Stir in the fresh spinach and let it wilt for about 2 minutes. This will add color and nutrients to your soup.
8. Final Touches: Sprinkle the grated Parmesan cheese into the soup and stir to combine. Taste and adjust seasoning if needed.
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