Creamy Italian Chicken and Spinach Soup

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and cook for an additional minute until fragrant.

3.Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally.

4.Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the chicken breasts.

5.Cover the pot and let the chicken cook for about 15-20 minutes, or until fully cooked and no longer pink in the center.

6.Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.

7.Return the shredded chicken to the pot and add the chopped spinach, heavy cream, mozzarella cheese, and Parmesan cheese. Stir well to combine.

8.Season the soup with dried Italian herbs, salt, and pepper to taste. Let the soup simmer for an additional 5-10 minutes until the spinach is wilted and the cheese is melted and creamy.

9.Serve hot, garnished with extra Parmesan cheese if desired.