Description
A heartwarming and creamy chicken soup infused with fresh herbs and vibrant flavors, perfect for cozy evenings or special gatherings.
Ingredients
- 1 tablespoon sun-dried tomato oil
- 1 chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons tomato paste
- 1/2 cup julienne-cut sun-dried tomatoes
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1/4 cup fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1 cup uncooked medium shell pasta
- 2 cups fresh baby spinach
- 2 cups shredded rotisserie chicken
- 4 ounces cubed cream cheese
- 1/2 cup finely shredded Parmesan cheese
- Extra Parmesan, fresh basil, and red pepper flakes for garnish
Instructions
- Heat sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, cooking for 3-4 minutes until softened.
- Stir in tomato paste and sun-dried tomatoes, cooking for an additional 2 minutes while mixing well.
- Pour in chicken broth and heavy whipping cream, then add fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil and let simmer for 12 minutes.
- Add uncooked medium shell pasta to the broth, lower heat, and cook for about 12 minutes, stirring occasionally.
- Stir in fresh spinach, shredded chicken, cream cheese, and Parmesan cheese. Cook for 5 minutes until cheeses are melted and soup is creamy.
- Ladle soup into bowls and garnish as desired. Serve immediately with crusty bread or a fresh salad.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth and use chickpeas or tofu instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American