Creamy Italian chicken soup

When I am searching recipes on foreign sites, inevitably occurs such ingredients that I couldn’t purchase at home or difficult to get it. It happened now too. I didn’t think too much how replace the Italian chicken sausage, since I obviously couldn’t buy it, so I made this soup simply with chicken breast. However the taste of the soup would be more characteristic by the Italian chicken sausage but I am not disappointed in the result at all.

Ingredients:

• 500 g chicken breast 
• 1 small red onion, chopped
• 2 carrots, sliced
• 1 smaller celery, sliced
• 1/2 red bell pepper, chopped
• 3 cloves garlic,
• 1 tsp fresh basil
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1 tsp red pepper flakes
• 1-1 tsp salt, pepper
• 1,5 l chicken stock
• 200 ml cream
• 200 g frozen spinach, thawed and liquid squeezed out
• 100 g pasta
• 1 tbsp olive oil

Preheat oil in a large pot in which the soup will be cooked. Add the onion, celery, carrot, stir occasionally and fry for 5 minutes. Then add the meat, fry for a couple of minutes more. Add the garlic as well. Now it is time for the herbs, salt and pepper. Pour in the chicken stock, boil it up then moderate the temperature to medium. Mix the cream into the soup and finally add the spinach and the pasta. Cook until the pasta is tender. You may serve with rasped parmesan cheese.

Inspiration: Lisa’s Dinntertime dish