I love how this soup combines classic comfort-food flavors with the convenience of a quick one-pot meal. Using rotisserie chicken is a game-changer—it saves time and adds incredible flavor. The cream cheese and cheddar give the broth a rich, creamy texture, while the ditalini pasta and veggies make it hearty enough to be a full meal. I also like how customizable it is; I’ve swapped in kale, added mushrooms, or used different pasta based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil chopped onion diced carrots diced celery garlic, minced cooked shredded chicken breast (rotisserie works great) low-sodium chicken broth uncooked ditalini pasta cream cheese, softened and cubed heavy cream shredded mild cheddar cheese chopped spinach (or kale) kosher salt black pepper
Directions
I start by heating olive oil in a large pot or Dutch oven over medium heat. I sauté the onion, carrots, and celery for about 5 minutes until they’re soft and fragrant. Then I stir in the garlic and cook for another 30 seconds.
Next, I add the shredded chicken and chicken broth. I bring the soup to a boil, then reduce the heat and let it simmer for 5 minutes to let the flavors combine.
I stir in the uncooked ditalini pasta and shredded cheddar cheese. I cover the pot and let it simmer for 10 to 12 minutes, just until the pasta is tender.
Once the pasta is cooked, I reduce the heat to low and stir in the cubed cream cheese and heavy cream. I keep stirring gently until everything is melted and the broth is creamy and smooth.
Finally, I add the chopped spinach and stir until it’s wilted, which takes about a minute. I season the soup with salt and pepper, then ladle it into bowls and serve hot—sometimes with a sprinkle of Parmesan or a handful of crunchy croutons on top.
Servings and timing
This recipe makes 6 hearty servings and comes together in just 25 minutes total—5 minutes of prep and 20 minutes of cooking time. It’s ideal for a fast dinner that still feels homemade and comforting.
Variations
I’ve made this soup with small shells or elbow macaroni when I’m out of ditalini. For extra richness, I sometimes add a splash of white wine with the broth. If I’m keeping it low-carb, I skip the pasta and double up on the spinach or add cauliflower rice instead. You can also swap cheddar for mozzarella or Monterey Jack for a different flavor.
Storage/Reheating
Leftovers keep really well. I store the soup in an airtight container in the fridge for up to 4 days. When I reheat it on the stove or in the microwave, I add a splash of broth or milk to bring back the creamy texture. This soup also freezes nicely—though I sometimes cook and add the pasta fresh after thawing, so it doesn’t get too soft.
FAQs
Can I use raw chicken instead of cooked?
Yes, I’ve made it with raw chicken breast too. I dice it small, sauté it after the veggies, and simmer it in the broth until fully cooked before adding the pasta.
Can I make this soup gluten-free?
Definitely. I just use my favorite gluten-free pasta and make sure the broth and cream cheese are certified gluten-free.
What can I use instead of cream cheese?
I’ve used mascarpone or a splash of half-and-half with extra cheddar in place of cream cheese. The texture changes slightly, but it still turns out creamy.
Is this soup spicy?
Not at all. It’s mild and kid-friendly. If I want to add a kick, I stir in a pinch of red pepper flakes or a dash of hot sauce before serving.
Can I make this ahead of time?
Yes. I often make the base (everything except the pasta) ahead of time and store it in the fridge. When I’m ready to serve, I reheat and add the pasta so it stays al dente.
Conclusion
This Creamy Chicken Pasta Soup is one of my go-to recipes when I need something warm, filling, and fast. It delivers all the comfort of a slow-simmered soup without the wait, and it’s easy to adapt to whatever I have in the fridge. Whether I’m feeding the whole family or just craving something cozy, this soup always hits the spot.
This creamy chicken pasta soup is rich, hearty, and ready in just 25 minutes—packed with tender chicken, veggies, and cheesy goodness in every spoonful.
Author:Emma
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:6 servings
Category:Dinner, Soup
Method:Stovetop
Cuisine:American
Ingredients
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 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 and cubed
1/2 cup heavy cream
1.5 cups shredded mild cheddar cheese
2 cups chopped spinach (or kale)
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until soft. Add garlic and cook for 30 seconds.
Add Chicken & Broth: Stir in shredded chicken and chicken broth. Cover, bring to a boil, then reduce heat and simmer for 5 minutes.
Add Pasta & Cheese: Add ditalini pasta and shredded cheddar. Stir, cover, and simmer for 10–12 minutes until pasta is tender.
Make it Creamy: Reduce heat to low. Stir in cubed cream cheese and heavy cream. Continue stirring until completely melted and creamy.
Add Greens & Season: Stir in spinach and cook for 1 more minute until wilted. Season with salt and black pepper to taste.
Serve: Serve hot with croutons, grated Parmesan, or crusty bread.
Notes
Use fully softened cream cheese for smooth melting—cut it into cubes for best results.
Rotisserie chicken is a time-saver and adds extra flavor.
Swap ditalini for any small pasta shape like elbow, shells, or orzo.
Kale can be substituted for spinach if preferred.
This soup thickens as it sits—add more broth or cream when reheating.
