Description
A creamy and comforting chicken soup with a rich blend of flavors that feels like a hug in a bowl.
Ingredients
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until they soften and become fragrant.
- Stir in the tomato paste and sun-dried tomatoes. Cook for an additional 2 minutes, stirring constantly.
- Pour in the chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil and simmer for 12 minutes.
- Add the uncooked medium shell pasta and reduce heat to medium-low, cooking for another 12 minutes until the pasta is tender.
- Lower the heat and stir in the spinach, shredded chicken, cream cheese, and Parmesan cheese. Stir for about 5 minutes until the cheeses melt and chicken is warmed through.
- Ladle the soup into bowls and garnish with extra Parmesan, fresh basil, and red pepper flakes. Serve immediately with crusty bread or salad.
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months. For the best texture, reheat on the stovetop.