Scale

3 tablespoons butter, divided

1 pound baby bella (cremini) mushrooms, sliced

1 large carrot, peeled and diced

1 small white onion, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons flour

⅔ cup Marsala wine*

8 cups chicken stock

2 cups shredded cooked chicken

2 sprigs fresh thyme

4 ounces uncooked dry pasta, any shape (shells or rotini work well)

1 cup cream

2 large handfuls fresh baby spinach

Kosher salt and freshly-cracked black pepper

For serving: Parmesan cheese and fresh lemon wedges

Sauté Mushrooms: Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add mushrooms and cook 5–6 minutes until browned. Remove with a slotted spoon and set aside.
Cook Aromatics: Add remaining butter, carrots, and onion to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
Add Flour and Wine: Sprinkle flour over vegetables and stir well. Cook for 1 minute, then add half the Marsala wine. Stir to deglaze, scraping up browned bits, then add the remaining wine.
Build the Base: Pour in chicken stock, shredded chicken, and thyme. Stir well and bring to a simmer.
Cook Pasta: Reduce heat to medium and add pasta. Cook 8–10 minutes, stirring occasionally, until pasta is al dente.
Finish with Cream and Greens: Stir in reserved mushrooms, cream, and spinach. Simmer gently until spinach wilts and soup is creamy. Remove thyme sprigs.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan and a squeeze of lemon.