Name: Healthy Spinach and Chicken Capeletti Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 oz Spinach (about 1/2 bunch; can substitute with frozen spinach (thawed and squeezed dry), fresh); 4 cup Water; 1 cup Milk (low-fat milk recommended); 1.5 tsp Salt (adjust to taste); 1 pinch Pepper (freshly ground, black); 8 oz Chicken Capeletti (store-bought; or use vegetarian capeletti for a meatless option)

Healthy Spinach and Chicken Capeletti Soup Recipe

20 minutes

973 reads

4 from 3 votes

Homestyle Cooking Italian Soul Food Soups

About Healthy Spinach and Chicken Capeletti Soup Recipe

This light and flavorful spinach soup with chicken capeletti is a delightful twist on classic comfort food. Inspired by the clarity of Chinese wonton soup and the heartiness of Italian pasta, this recipe is surprisingly simple and healthy, boasting minimal oil and a maximum of flavor.

Delicate chicken-filled capeletti pasta adds satisfying bites to every spoonful, while vibrant spinach and gentle seasonings create a nourishing and versatile soup. Perfect for a light brunch, satisfying lunch, or comforting dinner, this recipe is easily adaptable to vegetarian preferences by simply substituting vegetarian capeletti.

Enjoy this healthy and delicious soup, perfect for a quick weeknight meal or a special occasion.

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Recipe Time & More

Prep5

Cook15

Total20

Calories63 kcal

Serves

Served AsBrunch Dinner Lunch Soup

Recipe TasteSalty Spicy

Ingredients

For the Soup

▢ 10 oz Spinach about 1/2 bunch; can substitute with frozen spinach (thawed and squeezed dry), fresh
▢ 4 cup Water
▢ 1 cup Milk low-fat milk recommended
▢ 1.5 tsp Salt adjust to taste
▢ 1 pinch Pepper freshly ground, black

For the Capeletti

▢ 8 oz Chicken Capeletti store-bought; or use vegetarian capeletti for a meatless option

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Instructions

Prepare the Spinach

Chop the spinach and blanch in boiling water for 1 minute. Immediately plunge into ice water to stop cooking. Squeeze out excess water thoroughly.

Blend the Spinach

Blend the blanched spinach with 4 cups of water until smooth. Strain the mixture through a fine-mesh sieve to remove any fibers.

Cook the Soup

Pour the strained spinach mixture into a large pot and bring to a simmer over medium heat. Add the chicken capeletti and 1.5 tsp salt.

Simmer and Finish

Reduce heat to low and simmer until the capeletti are cooked through but still firm, about 8-10 minutes. Stir in the milk and freshly ground black pepper. Adjust salt to taste. If desired, add additional herbs such as dried oregano or basil.

Serve

Serve immediately and enjoy!

Recipe Notes

Expert Tips

For a richer flavor, sauté a clove of minced garlic in a little olive oil before adding the spinach mixture.
Add a splash of lemon juice at the end for extra brightness.
Garnish with freshly grated Parmesan cheese or a sprinkle of chopped fresh herbs before serving.
If using frozen spinach, make sure to thaw and squeeze out as much water as possible before blending to prevent a watery soup.