Difficulty Medium
Cook Time 45 min
Heat None
This hearty Italian-inspired soup is loaded with meats, vegetables, and pasta in a creamy tomato broth that'll warm you up from the inside out. It's like your favorite Italian sub sandwich decided to become a comforting bowl of soup.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb boneless skinless chicken breasts, diced 1 cup orzo pasta (or 2 cups diced potatoes) 4 oz pepperoni, sliced 4 oz salami, diced 1 lb Italian sausage, casings removed 1/2 cup sun-dried tomatoes, chopped 1 large red onion, diced 2 red bell peppers, diced 8 cloves garlic, minced 4 cups fresh spinach 1/2 cup pepperoncini peppers, sliced (or cherry peppers) 1 can (15 oz) tomato puree 6 cups chicken stock 2 tablespoons chicken bouillon 2 tablespoons Italian seasoning 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1 cup heavy cream 1 cup grated Parmesan cheese, plus more for serving Directions 1 In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Add the diced chicken and cook until no longer pink, about 5-6 minutes. 2 Add the pepperoni, salami, red onion, red peppers, and garlic to the pot. Cook until vegetables soften, about 5 minutes. 3 Stir in the sun-dried tomatoes, tomato puree, chicken stock, chicken bouillon, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes. 4 Add the orzo pasta (or potatoes if using) and cook until tender, about 8-10 minutes for orzo or 15 minutes for potatoes. 5 Stir in the spinach, pepperoncini peppers, parsley, and basil. Cook until spinach wilts, about 2 minutes. 6 Reduce heat to low and stir in the heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring occasionally, until heated through and creamy. 7 Taste and adjust seasoning with salt and pepper as needed. Serve hot with extra Parmesan cheese on top.
Reviews Loading reviews...
