Creamy Chicken Soup with Pasta and Spinach – 30-Minute Dinner Winner

Creamy Chicken Soup with Pasta and Spinach might just be the warm hug your dinner table’s been waiting for. If your week’s been a whirlwind of carpool chaos, work deadlines, and “What’s for dinner?” texts, this creamy, comforting bowl of goodness swoops in like a culinary superhero. It’s hearty enough to satisfy even the hungriest eaters, packed with protein, pasta, and veggies, and still manages to feel like something grandma would make if she had Pinterest.

Plus, with the magic combo of chicken, cream cheese, and spinach, it checks all the boxes: cozy, flavorful, and secretly good-for-you. Whether you’re making a quick weeknight meal or batch cooking for lunch leftovers, this Creamy Chicken Soup with Pasta and Spinach fits the bill. Oh, and did I mention it’s all done in under 30 minutes? Yep—less time cooking, more time catching up on your favorite show (or finally folding that laundry). Keep reading to see how this Creamy Chicken Soup with Pasta and Spinach comes together—step by step.

Table of Contents

What is Creamy Chicken Soup with Pasta and Spinach?

Creamy Chicken Soup with Pasta and Spinach is one of those dreamy, soul-soothing meals that tastes like comfort in a bowl. It’s a delicious, creamy soup made with tender shredded chicken, bite-sized pasta (like ditalini), fresh spinach, and a creamy blend of cheese and broth that transforms this soup into something you’ll crave on repeat. Think chicken noodle soup, but all grown up and upgraded with the creamy richness of cheddar and cream cheese, plus the nutrition boost of spinach.

Whether you’re pulling leftover rotisserie chicken from the fridge or cooking up fresh breasts just for this, the result is always a hit. It’s perfect for busy weeknights when you want something satisfying but don’t want to be stuck in the kitchen all evening. And the best part? The kids will love it too—no suspicious veggie faces when spinach is tucked into creamy, cheesy goodness. This soup brings together everything we love about creamy pasta and classic chicken soup with a wholesome spin.

Reasons to Try Creamy Chicken Soup with Pasta and Spinach

Let’s be real: sometimes you just need a meal that hugs you back. Creamy Chicken Soup with Pasta and Spinach does exactly that, and here’s why it deserves a spot in your weekly rotation. First off, it’s quick. Like, 30-minutes-or-less quick. Perfect for those nights when your to-do list is as long as your grocery receipt. Second, it’s packed with protein from the chicken, carbs from the pasta, and greens from the spinach—so it’s a full meal in one pot (fewer dishes, anyone?). Third, it’s seriously versatile. Got leftover turkey? Toss it in.

Want to make it vegetarian? Sub in veggie broth and chickpeas. Plus, that creamy, cheesy broth? It tastes like something you’d order at a restaurant but with pantry-staple ingredients you already have. Finally, this soup reheats beautifully, making it a strong contender for meal prep or next-day lunches. Add a slice of crusty bread, and you’ve got yourself a no-fuss dinner that feels anything but ordinary.

Ingredients Needed to Make Creamy Chicken Soup with Pasta and Spinach

Here’s everything you’ll need to whip up this creamy comfort in a bowl:

• 1 lb (450g) cooked, shredded, or chopped chicken breast (or rotisserie chicken for a shortcut)
• 4 cups (1L) low-sodium chicken broth (or veggie broth if you’re going meatless)
• 2 teaspoons olive oil
• ½ cup chopped onion
• 1 cup diced carrots
• ½ cup diced celery
• 2 garlic cloves, minced
• 1½ cups shredded mild cheddar cheese
• 1 cup cream cheese, softened (don’t skip this—it’s what makes it extra creamy!)
• ½ cup heavy cream
• ½ teaspoon kosher salt and fresh black pepper (adjust to taste)
• 2 cups uncooked ditalini pasta (or any small pasta—elbow, shells, or orzo work too)
• 2 cups chopped spinach (fresh is best, but frozen works in a pinch)
• ½ cup parmesan cheese for garnish, optional (but highly recommended)

Instructions to Make Creamy Chicken Soup with Pasta and Spinach – Step by Step

Step 1: Sauté the veggies and aromatics

Start by heating your olive oil in a large Dutch oven or soup pot over medium heat. Once the oil’s shimmering, toss in your diced carrots, celery, and onion. Let them sauté for about 4-5 minutes, stirring occasionally, until the onions are soft and translucent and your kitchen smells amazing. Then, add the garlic and cook for another minute—just until it’s fragrant, not browned. This little step builds a flavorful base that makes your soup taste like it’s been simmering all day (even though it hasn’t). Don’t skip this foundation—it’s like the cozy socks before the winter boots.

Step 2: Add the chicken and bloom the flavor

Next, stir in your cooked shredded chicken. Whether it’s last night’s roast chicken, a rotisserie you picked up on the way home, or freshly cooked breasts, it all works here. Stir it around with the veggies and let it heat through for about 3 minutes. This gives the chicken a chance to soak up some of the sautéed flavor, making every bite extra savory.

Step 3: Pour in the liquids and creaminess

Now it’s time to get the soup party started. Pour in your chicken broth, followed by the heavy cream and softened cream cheese. Stir gently to help the cream cheese melt into the broth—it may take a few minutes, so be patient. Once combined, cover the pot and bring everything to a gentle boil. Let it cook for about 15 minutes. This is when all those comforting flavors start to mingle and deepen. If you’re using a whisk to blend the cream cheese, that can help smooth things out quickly without fuss.

Step 4: Add pasta and cheddar—then simmer

After the soup’s had its 15-minute boil, lower the heat to a gentle simmer. Stir in the uncooked ditalini pasta and shredded cheddar cheese. Make sure you keep stirring occasionally, so nothing sticks to the bottom of the pot. Simmer for another 8–10 minutes or until your pasta is tender but not mushy. If your pasta is cooking faster than expected, go ahead and test it early. Pro tip: if the soup seems too thick once the pasta absorbs liquid, add a splash of broth or water to loosen things up.

Step 5: Finish with spinach and adjust seasoning

Once your pasta’s cooked and the soup has reached your preferred thickness, it’s spinach time. Add your chopped spinach and stir until it wilts—which should take just a minute or two. Now taste and adjust your seasoning. Maybe it needs a pinch more salt or a little cracked black pepper. Once everything tastes just right, ladle that creamy magic into bowls and top with parmesan if you’re feeling fancy (and who isn’t?).

Looking to pair it with something fresh? Try this bright and crunchy Fritos Chili Cheese Salad or a light Greek Pasta Salad for contrast.

What to Serve with Creamy Chicken Soup with Pasta and Spinach

Creamy Chicken Soup with Pasta and Spinach plays well with a lot of sides, but here are a few cozy pairings that’ll turn dinner into a mini feast. Crusty bread is a no-brainer—whether it’s a sourdough baguette or a flaky biscuit, you need something to soak up that cheesy broth. A crisp, fresh salad like this Pizza Salad balances the creaminess beautifully. For a playful twist, pair it with Grinder Pasta Salad or a Fresh Vietnamese Noodle Salad for a touch of crunch and brightness. If you’re going full comfort mode, a grilled cheese or even cheesy garlic bread takes things over the top.

Key Tips for Making Creamy Chicken Soup with Pasta and Spinach

Here are a few smart tips to make your soup cooking smoother than your favorite 90s slow jam. First, use softened cream cheese—it melts way easier and avoids those lumpy surprises. If you’re short on time, a rotisserie chicken is your secret weapon. Use small pasta so it cooks quickly and blends well into each spoonful. Don’t forget to stir as it simmers—this prevents sticking and keeps the cream from scorching. Want it thinner? Add a bit more broth. Thicker? Let it simmer uncovered for a few extra minutes. Taste as you go—seasoning can be deeply personal, and a pinch here or there makes all the difference.

Storage and Reheating Tips Creamy Chicken Soup with Pasta and Spinach

Storing Creamy Chicken Soup with Pasta and Spinach is super simple. Let it cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 4 days. When you’re ready to reheat, scoop some into a saucepan and warm over medium-low heat, stirring occasionally. If it’s thickened too much in the fridge (pasta tends to soak up the broth), just add a little extra broth or even a splash of milk to bring it back to its creamy self. You can also reheat individual bowls in the microwave—start with 1 minute, then stir and heat in 30-second bursts. For freezing, skip the pasta and spinach, then add them fresh when reheating to avoid mushiness.

FAQs

Can I make this soup ahead of time? Absolutely. It’s even better the next day! Just store it without the pasta and spinach, then add those fresh when reheating.
Can I make this gluten-free? Sure! Swap in your favorite gluten-free small pasta—just keep an eye on the cook time.
What can I substitute for cream cheese? You can try mascarpone or even Greek yogurt, though the flavor will be slightly tangier.
Can I use frozen spinach? Yep—just thaw and squeeze out the excess water before stirring it in.
Is it okay to freeze the soup? Yes, but ideally freeze it before adding pasta or spinach for the best texture later.

Final Thoughts

Creamy Chicken Soup with Pasta and Spinach is one of those dinners that feels like a warm blanket on a cold night—soothing, satisfying, and sneakily packed with nutrients. With its quick cooking time and dreamy flavor, it’s no wonder this recipe earns a permanent place in the “What should I make tonight?” rotation. Whether you’re meal prepping, feeding a picky crowd, or just want something that tastes like it took way more effort than it did, this soup delivers every time. Ready to cozy up? Grab a spoon and dig into this deliciously creamy creation, step by step.

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