creamy marry me chicken soup

 

This was a really good soup and my daughter commented on how good it was when she came home from a long day and had a bowl (I actually had a bowl alone due to a busy evening for everyone).

I thought the blended cottage cheese was a great touch to get a creamy taste without extra fat and calories of cream.

creamy marry me chicken soup (fit foodie finds)

1 pound ground chicken

1 tablespoon sun-dried tomato oil

2 tablespoons Italian seasoning

2 tablespoons olive oil (I omitted)

1/2 yellow onion, diced

4 cloves garlic, minced

1 teaspoon salt

1/2 cup sun-dried tomatoes, cut into strips

3 tablespoons tomato paste

4 ounces ditalini pasta

6 cups chicken broth

2 cups torn spinach (I doubled it)

1 cup blended low-fat cottage cheese

2 tablespoons grated Parmesan cheese

Add the ground chicken, sun-dried tomato oil and Italian seasoning to a bowl and mix.  Set aside.

Heat the oil in a large Dutch oven over medium heat.

Spread the chicken across the bottom of the Dutch oven and cook.  Flip over and cook the other side.

Break the chicken apart into bite-sized pieces similar to unrolled meatballs.  Cook for 2-3 minutes, browning on both sides.

Add the onion, garlic, salt, sun-dried tomatoes and tomato paste to the Dutch oven and cook for an additional 2 minutes.

Add the pasta and broth and bring to a boil.  Reduce to a simmer and cook for 15 minutes, stirring occasionally so the pasta does not stick to the bottom.  Once the pasta is cooked, stir in the torn spinach.  Remove from heat and stir in the blended cottage cheese.  Stir until smooth.  Serve topped with grated Parmesan cheese.