A creamy stovetop chicken soup with pasta, spinach, and sun-dried tomatoes, the perfect cozy comfort food.

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Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another minute until fragrant.
Cook the chicken:
Add chicken breasts, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, until chicken is fully cooked through.
Shred the chicken:
Remove the chicken from the pot, shred it with two forks, and return it to the broth.
Add the pasta:
Stir in pasta shells and simmer until al dente, about 8–10 minutes.
Make it creamy:
Lower the heat. Stir in heavy cream, Parmesan cheese, and sun-dried tomatoes. Simmer gently for 5 minutes to blend flavors.
Add spinach and finish:
Stir in baby spinach until wilted. Adjust seasoning to taste.
Serve:
Ladle into bowls and top with extra Parmesan and herbs. Serve warm with crusty bread.

Dairy-free option: Use coconut milk instead of heavy cream and omit Parmesan or use a dairy-free alternative.

Short on time? Substitute shredded rotisserie chicken to cut cook time in half.

Make ahead: Soup thickens as it sits; add a splash of broth or milk when reheating.

Storage: Keeps well in the fridge for 3–4 days or freeze (without pasta) for up to 3 months.

Extra flavor: Stir in 1 tablespoon of cream cheese or butter for extra richness before serving.