Creamy Italian Spinach Soup with Pasta
Submitted by happyzhangbo
Velvety spinach soup with garlic, cream, and tender pasta ready in just 20 minutes for an elegant weeknight dinner that tastes like it took hours.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis Italian-style soup is pure comfort in a bowl, with wilted baby spinach swimming in rich cream and chicken broth.
The Israeli couscous (or any small pasta) soaks up the garlicky broth while keeping its chewy bite.
A pinch of hot chili flakes brings subtle warmth without overpowering the delicate spinach.
Pro Tips
- Cook the pasta separately so it doesn’t absorb all the broth and turn mushy
- Sweat the onions gently without browning for a sweet, mellow base
- Add spinach in batches, letting each handful wilt before adding more
- Use fresh baby spinach for the most tender texture
- Serve with crusty bread for dunking into the creamy broth
Variations
- Add protein: Stir in shredded rotisserie chicken or cooked Italian sausage
- Make it lighter: Swap heavy cream for half-and-half or coconut milk
- Boost the greens: Add a handful of arugula or kale along with the spinach
Ingredients
Directions
Boil the pasta separately from the soup.
While the pasta is cooking sweat the onion and hot pepper with salt and pepper in the olive oil.
Do not brown the vegetables; merely soften them.
Add the chicken broth and bring to a boil.
Add the spinach in bunches until it all wilts.
Add the cream, simmer for a few minutes and add additional salt and pepper if need be.
Add the pasta and serve.
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