Ingredients
Topping
- ⅓ cup whole milk ricotta
- 0.75 oz. grated parmesan cheese (~¼ cup)
- 2 oz. shredded mozzarella cheese (~½ cup)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Soup
- 8 oz. campanelle pasta noodles (trumpet noodles)
- 2 tablespoons olive oil
- 8 oz. sliced mushrooms
- 2 teaspoons kosher salt
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 8 oz. shredded chicken
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
- Prepare the Topping: In a bowl, combine the ricotta, grated parmesan, shredded mozzarella, dried basil, dried oregano, kosher salt, garlic powder, onion powder, and ground black pepper. Stir well to mix all the ingredients evenly and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the campanelle noodles and cook according to the package instructions, approximately 8 minutes until al dente. Drain the noodles and set them aside.
- Sauté Vegetables: Heat olive oil in a Dutch oven over medium heat until fragrant. Add the sliced mushrooms and 2 teaspoons of kosher salt. Cook for about 5 minutes until the mushrooms reduce in size by half. Then add the diced onion and continue cooking for another 5 minutes until the onions are soft.
- Add Aromatics: Stir in the minced garlic, dried basil, dried thyme, and ground black pepper. Cook while stirring for about 1 minute, or until the garlic becomes fragrant.
- Simmer the Soup: Pour in the chicken broth and add the shredded chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 15 minutes to meld the flavors.
- Finish the Soup: Remove the lid and stir in the heavy cream and fresh spinach. Cook on low heat for another 5 minutes, until the spinach wilts and the soup is heated through.
- Serve: Spoon the cooked noodles into bowls and ladle the soup over them. Top each bowl with about 1 tablespoon of the prepared ricotta cheese mixture for a creamy and flavorful finish. Enjoy warm.
Notes
- You can substitute shredded rotisserie chicken to save time.
- Feel free to use gluten-free pasta to make this recipe gluten-free.
- For a vegetarian version, omit the chicken and use vegetable broth.
- The soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
