Description
A cozy and creamy soup made with sun-dried tomatoes, chicken, and shell pasta, perfect for weeknight meals or special gatherings.
Ingredients
Scale
- 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
- 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 onions and garlic, cooking for 3–4 minutes until softened.
- Stir in tomato paste and sun-dried tomatoes, cooking for 2 minutes until deepened in color.
- Pour in chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.
- Add pasta, reduce heat, and cook for 12 minutes until tender. Adjust salt to taste.
- Lower heat and stir in spinach, shredded chicken, cream cheese, and Parmesan for 5 minutes until melted.
- Ladle into bowls, garnish with extra Parmesan, fresh basil, and serve with crusty bread.
Notes
For a gluten-free option, swap pasta for gluten-free shapes. Adjust seasoning tastefully during the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 420
- Sugar: 4g
- Sodium: 1000mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg