chicken soup with spinach and mushrooms in a bowl with rosemary and a checkered napkin

Hearty Chicken Cacciatore Soup

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

This warm and hearty soup recipe is made easy by grabbing a rotisserie chicken at the store! Top with grated parmesan cheese and serve with bread for dipping!



  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup onion, diced
  • 10 ounces mushrooms, cleaned and sliced
  • 1 tablespoon chopped garlic
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 1 1/2 teaspoons fresh rosemary, chopped fine
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 4 cups chicken stock
  • 15 ounce can crushed tomatoes (about 1 1/2 cups)
  • 3 cups cooked, shredded chicken
  • 10 ounce box chopped frozen spinach, thawed and squeezed dry
  • 4 ounces cream cheese at room temperature (can substitute 1/2 cup heavy cream)
  • 8 ounces cooked egg noodles
  • Grated parmesan cheese for serving the soup


  1. Add the olive oil and butter to a soup pot or dutch oven over medium heat. Add the onions and mushrooms and cook for 5-7 minutes until the onions are softened and the mushrooms are brown.
  2. Stir in the garlic, tomato paste, salt, pepper and rosemary, then pour in the red wine to deglaze the pot. Let the wine cook out for 1 minute, then pour in the chicken broth and crushed tomatoes.
  3. Add the chicken and spinach to the soup, stir and simmer for 25 minutes, uncovered.
  4. Whisk the cream cheese into the soup until fully incorporated, then add the cooked noodles. Alternately, you can add noodles to each bowl and then ladle the soup on top.
  5. Serve with grated parmesan cheese and fresh black pepper.
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American