This soup combines tender chicken with a creamy broth, infused with savory sun-dried tomatoes and garlic, giving a fresh twist to familiar ingredients. It’s a recipe to enjoy on any occasion, with a taste so delicious it just might become your new favorite!
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
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½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
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1 tablespoon oil from sun-dried tomato jar, divided
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1 ½ cups chopped yellow onion
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4 medium garlic cloves, minced (about 4 teaspoons)
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3 tablespoons tomato paste
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2 (32-ounce) packages chicken broth
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1 cup heavy whipping cream
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4 teaspoons chopped fresh basil, plus more for garnish (optional)
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2 teaspoons kosher salt
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1 ½ teaspoons dried Italian seasoning
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1 teaspoon garlic powder
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¼ teaspoon crushed red pepper, plus more for garnish
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8 ounces uncooked medium shell pasta
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3 cups packed roughly chopped fresh baby spinach
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2 cups shredded rotisserie chicken
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8 ounces cream cheese, cubed, at room temperature
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1 ½ ounces Parmesan cheese, fin
Instructions
- Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.
- Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
- Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.
- Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.
- Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
- Garnish with additional Parmesan, basil, and red pepper. Serve immediately.
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