Teach cooking

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 5 cloves garlic, minced
• 1/2 jarred roasted red pepper, diced
• coarse salt and fresh black pepper
• 1 teaspoon Italian seasoning, crushed between fingers
• 1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
• 16 ounces frozen artichoke hearts, thawed
• 2 cans (14 ounce) chicken broth
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon red pepper flakes, optional
• 1/4 cup grated Parmesan cheese, plus more for serving
• 4 cups fresh baby spinach, stems removed
• 6 ounces tubettini pasta or other small pasta

Instructions

1.     Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning. Cook, stirring often until tender about ten minutes.
2.     Turn the heat up to medium and add the chicken, season well with salt and pepper, cook turning to brown on all sides.
3.     Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth. Add to the pot with the broth, parsley and red pepper flakes.
4.     Bring to a simmer and cook 25 minutes. Taste halfway through and season with salt and pepper as needed.
5.     After about 25 minutes stir in the Parmesan and spinach. Cook 5 - 10 more minutes.
6.     Meanwhile cook the pasta separately. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.
7.     To serve - add a few spoons of pasta to a bowl and spoon the soup over it, garnish with Parmesan.