25-Minute Creamy Chicken Pasta Soup (The Ultimate Weeknight Comfort)
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.
- 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.
