Description
A comforting and creamy chicken meatball soup packed with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 2 cups noodles (of choice)
- 1/2 cup sun-dried tomato sauce (preserved in oil)
- 1/2 cup sun-dried tomatoes (whole tomato, or half)
- 1 lb chicken meatballs (pre-cooked)
- 1 small onion (diced)
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup parmesan cheese (freshly grated)
- 1 tsp thyme
- salt and pepper (to taste)
Instructions
- Sauté the base – Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes, until soft and fragrant.
- Build the flavor – Stir in the sun-dried tomato sauce, whole sun-dried tomatoes, thyme, salt and pepper. Let it cook for about 30 seconds to bloom the flavors.
- Add broth and meatballs – Pour in the chicken broth and add the cooked chicken meatballs. Bring everything to a gentle simmer.
- Cook the noodles – Add the noodles directly to the pot and cook according to package instructions, stirring occasionally.
- Make it creamy – Lower the heat and stir in the heavy cream and parmesan cheese until melted and smooth.
- Finish with greens – Add the spinach and let it wilt into the soup, about 1–2 minutes.
- Season & serve – Taste and adjust with salt and pepper. Serve hot with extra parmesan on top.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to use any type of noodles you like.
- For a vegetarian option, substitute the chicken meatballs with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg