Description
This creamy, comforting chicken soup is packed with flavors from sun-dried tomatoes, Parmesan, and Italian herbs. With tender pasta, shredded rotisserie chicken, and baby spinach, it’s a filling and flavorful dish perfect for cozy nights. Serve garnished with extra Parmesan, basil, and a sprinkle of red pepper flakes for a touch of heat.
Ingredients
Units
Scale
- 1/2 cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tablespoon oil from the sun-dried tomato jar, divided
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil (plus more for garnish, optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper (plus more for garnish)
- 8 ounces uncooked medium shell pasta
- 3 cups roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed (at room temperature)
- 1 1/2 ounces Parmesan cheese, finely shredded (plus more for garnish)
Instructions
- Prepare Ingredients:
Gather all ingredients. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering. - Sauté Onion and Garlic:
Add the chopped onion and garlic to the pot. Cook, stirring often, until softened, about 3-4 minutes. - Add Tomato Paste and Sun-Dried Tomatoes:
Stir in the tomato paste and sun-dried tomatoes, cooking until the tomato paste deepens in color, about 2 minutes. - Build the Broth:
Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally (about 12 minutes). - Cook the Pasta:
Add the pasta to the pot and reduce heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 12 minutes. - Finish the Soup:
Reduce heat to low and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Continue to cook, stirring often, until the cream cheese and Parmesan are melted and the chicken is heated through (about 5 minutes). - Serve:
Ladle the soup into bowls and garnish with additional Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.
Notes
- Spice Level: If sensitive to spice, add the red pepper flakes gradually, to taste.
- Cream Cheese Tip: Having the cream cheese at room temperature will help it melt more easily. If necessary, press any remaining chunks against the side of the pot to incorporate fully.
- Pasta Shape: If using a different pasta shape, adjust the cooking time according to package directions.
Nutrition
- Serving Size: 1 serving
- Calories: 540kcal
- Sugar: 5g
- Sodium: 1150mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
