Marry Me Chicken Soup (Print Version)

# Ingredients:

01 - Olive oil for cooking.
02 - Chicken breasts or thighs, cut into 1-inch cubes.
03 - Fresh Italian seasoning blend.
04 - Fresh carrots, diced small.
05 - Celery stalks, finely chopped.
06 - Yellow onion, diced.
07 - Oil-packed sundried tomatoes, chopped.
08 - Fresh garlic cloves, minced.
09 - All-purpose flour.
10 - Tomato paste (optional).
11 - Good quality chicken broth.
12 - Small shell pasta.
13 - Heavy cream.
14 - Fresh Parmigiano Reggiano, grated.
15 - Fresh baby spinach leaves.
16 - Sea salt and black pepper.

# Instructions:

01 - Warm oil in your pot over medium-high heat. Season chicken chunks with Italian herbs, salt, and pepper, then cook until golden brown.
02 - Add your diced vegetables and garlic to the pot. Cook until the onions turn clear and vegetables soften.
03 - Sprinkle flour over vegetables and stir well. If using tomato paste, add it now and cook for a minute.
04 - Pour in chicken broth gradually while stirring. Scrape the bottom to release any stuck bits.
05 - Once boiling, add pasta and remaining seasonings. Cover and simmer until pasta is tender but firm.
06 - Stir in cream, cheese, and spinach. Let it simmer briefly until spinach wilts and soup thickens.

# Notes:

01 - Start with less broth - you can always thin the soup later.
02 - Cook pasta separately if you plan to have leftovers.
03 - Rotisserie chicken makes a quick substitute.

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