Creamy spinach chicken soup

This Creamy Spinach Soup is light yet rich, comforting without being heavy; the kind of recipe that feels just right as the Lowcountry moves from cooler winter days into early spring.

Built on a simple base of extra virgin olive oil, onion, carrots, and garlic, the soup develops depth from gentle aromatics and a pinch of crushed red pepper flakes for subtle warmth. Chicken broth creates a savory foundation, while a fresh diced tomato adds brightness and balance. Rotini or fusilli pasta gives the soup body and heartiness.Fresh baby spinach goes into the broth, adding color, texture, and a boost of nutrients. A splash of heavy cream brings everything together, creating a smooth, velvety finish without overpowering the fresh flavors.

From a nutrition standpoint, this soup strikes an easy balance. Spinach delivers iron, fiber, and vitamins A and C, while carrots contribute antioxidants and natural sweetness. The olive oil provides healthy fats, and the pasta offers comforting energy. Finished with crispy croutons and a sprinkle of grated Parmesan, each bowl offers contrast, richness, and just enough indulgence.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes

• 4 cups chicken broth
• 1 fresh tomato, diced
• 1 (8.8 ounce) bag Rotini or Fusilli pasta
• 1 (6 ounce) bag fresh baby spinach
• 1/3 cup heavy cream

• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 1 cup croutons, store-bought or homemade
• Parmesan cheese, grated, for garnish

Directions

1. Heat the oil in a large stockpot. Once hot, add onion and carrots; cook until soft. Stir in garlic and red pepper flakes, stir gently.
2. Add broth and diced tomatoes; increase heat and bring mixture to a simmer.
3. Add the pasta, let it cook until soft, about 10 minutes. Bring soup to a boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes.
4. Add the spinach, heavy cream, salt, and pepper and cook for another 3 to 4 minutes.
5. Ladle soup into bowls, top with croutons and garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil.