Dinner

Creamy Chicken Pasta Soup with Spinach and Cheddar Recipe

ByCharlotte Montgomery December 8, 2025December 8, 2025

Introduction

This creamy chicken soup with pasta and spinach is a comforting meal perfect for chilly days. Packed with tender chicken, plenty of vegetables, and cheesy goodness, it’s both hearty and satisfying.

The image shows a white bowl filled with creamy soup layered with small, round pasta tubes. The first layer has a thick, orange cream base with visible green spinach leaves and orange carrot pieces swimming in it. The pasta tubes float through the soup, showing their pale yellow color. On top, there is a generous pile of shredded white cheese sprinkled with small red pepper flakes. The soup surface has a glossy texture with herbs scattered throughout, adding a touch of green. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) cooked, shredded, or chopped chicken breast (or rotisserie chicken)
4 cups (1l) low-sodium chicken broth, or vegetable broth
2 teaspoons olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 1/2 cups shredded mild cheddar cheese
1 cup cream cheese, softened
1/2 cup heavy cream
1/2 teaspoon kosher salt and fresh black pepper
2 cups uncooked ditalini pasta (or any other small pasta)
2 cups chopped spinach
1/2 cup parmesan cheese for garnish, optional

Instructions

Step 1: In a large Dutch oven, heat olive oil over medium heat. Add the carrots, celery, onion, and garlic, and sauté until tender and fragrant, about 5 minutes. Add the cooked chicken and continue cooking for 3 minutes, stirring regularly.
Step 2: Pour in the broth, heavy cream, and cream cheese. Cover and bring to a boil, then reduce heat and cook for 15 minutes.
Step 3: Lower the heat further and add the pasta and cheddar cheese. Simmer until the pasta is cooked to your liking.
Step 4: Stir in the chopped spinach towards the end and cook until wilted.
Step 5: Season with salt and fresh black pepper to taste. Serve in bowls and garnish with parmesan cheese if desired. Enjoy!

Tips & Variations

Use leftover rotisserie chicken for a quick shortcut without sacrificing flavor.
Substitute ditalini with small shells or elbow macaroni if preferred.
For a lighter option, swap heavy cream for half-and-half or omit cream cheese.
Boost veggies by adding chopped kale or peas along with spinach.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in a covered bowl until heated through. The pasta may absorb some broth during storage; adding a little extra broth or water while reheating helps restore its consistency.

How to Serve

A white bowl filled with creamy pasta soup featuring three visible layers: the bottom layer has small macaroni pasta in a light yellow color, the middle layer contains pieces of shredded chicken and bright green spinach leaves, and the top layer is creamy with small specks of herbs and orange carrot slices scattered throughout. The soup is topped with a generous sprinkle of shredded white cheese and a few red pepper flakes for contrast. The white marbled texture background enhances the warm and comforting feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding to the soup to avoid excess moisture.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the cheddar and cream cheese with plant-based alternatives and use coconut cream or another non-dairy cream instead of heavy cream. Also, check that your broth is dairy-free.