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.
Ingredients
- 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
1. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering.
2. Add the chopped onion and garlic to the pot. Cook, stirring often, until softened, about 3–4 minutes.
3. Stir in the tomato paste and sun-dried tomatoes, cooking until the tomato paste deepens in color, about 2 minutes.
4. Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium heat, stirring occasionally, about 12 minutes.
5. Add the pasta to the pot and reduce heat to medium-low. Cook, stirring occasionally, until pasta is al dente, about 12 minutes.
6. Reduce heat to low and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
7. Ladle soup into bowls and garnish with additional Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.
Notes
If sensitive to spice, add red pepper flakes gradually to taste. Make sure cream cheese is at room temperature to ensure even melting. Adjust pasta cook time if using a different shape.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 1150mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg