Ingredients

Scale

For the Soup:

450g (1 lb) boneless, skinless chicken breasts or thighs, diced

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper flakes (optional, for spice)

4 cups chicken broth

1 cup heavy cream

1 can (14.5 oz) diced tomatoes, drained

½ cup sun-dried tomatoes, chopped

1 teaspoon salt

½ teaspoon black pepper

For the Add-Ins:

1 cup uncooked pasta (such as penne or rotini)

½ cup grated Parmesan cheese

2 cups fresh spinach or kale

Fresh basil, for garnish

Instructions

Sauté the Chicken and Aromatics

Heat olive oil in a large pot over medium heat. Add diced chicken and cook for 4–5 minutes, until lightly golden. Remove and set aside.

In the same pot, add onion and cook for 2 minutes until soft. Stir in garlic, oregano, basil, and red pepper flakes, cooking for 30 seconds until fragrant.

Simmer the Soup

Pour in the chicken broth, heavy cream, diced tomatoes, sun-dried tomatoes, salt, and black pepper. Return the chicken to the pot and bring to a gentle simmer. Cover and let cook for 10 minutes.

Add Pasta and Finish

Stir in the uncooked pasta and cook for 8–10 minutes, until tender. Add Parmesan cheese and spinach, stirring until wilted.

Serve

Ladle into bowls, garnish with fresh basil, and enjoy warm!