25-Minute Creamy Chicken Pasta Soup (The Ultimate Weeknight Comfort)
This 25-minute Creamy Chicken Pasta Soup is the perfect blend of tender shredded chicken, savory vegetables, and fast-cooking pasta in a velvety, rich broth. Made with cream cheese and heavy cream, this ultra-comforting soup tastes slow-simmered but comes together in under half an hour.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
- 2 tsp olive oil
- 0.5 cup chopped onion
- 1 cup diced carrots
- 0.5 cup diced celery
- 2 cloves garlic, minced
- 1 lb cooked shredded chicken breast (rotisserie recommended)
- 4 cups low-sodium chicken broth
- 2 cups uncooked ditalini pasta
- 1 cup cream cheese, softened
- 0.5 cup heavy cream
- 1.5 cups shredded mild cheddar cheese
- 2 cups chopped spinach (or kale)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until fragrant and tender. Add garlic and cook for 30 seconds.
- Add shredded chicken and chicken broth. Cover and bring to a boil, then reduce heat and simmer for 5 minutes.
- Add ditalini pasta and shredded cheddar cheese. Stir and simmer covered for 10–12 minutes, until pasta is cooked through.
- Reduce heat to low. Add cubed softened cream cheese and heavy cream. Stir continuously until fully melted and smooth.
- Stir in chopped spinach until wilted, about 1 minute. Season with salt and pepper. Serve hot with Parmesan or croutons.
Notes
For the smoothest texture, ensure the cream cheese is fully softened and cut into cubes before melting into the soup.