Description
A rich and creamy chicken pasta soup filled with sun-dried tomatoes, spinach, tender pasta shells, and a silky tomato-cream broth. Cozy, hearty, and full of deep comforting flavor.
Ingredients
1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs
1 tablespoon oil from sun-dried tomato jar
1 1/2 cups chopped yellow onion
4 garlic cloves, minced
3 tablespoons tomato paste
2 (32-ounce) packages chicken broth
1 cup heavy whipping cream
4 teaspoons chopped fresh basil
2 teaspoons kosher salt
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
8 ounces uncooked medium shell pasta
3 cups chopped fresh baby spinach
2 cups shredded chicken
8 ounces cream cheese, cubed
1 1/2 ounces Parmesan cheese, shredded
Instructions
1. Heat the sun-dried tomato oil in a large pot over medium heat. Add onion and garlic. Cook 3–4 minutes until softened.
2. Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes until darker in color.
3. Pour in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium heat.
4. Add pasta. Reduce heat and cook about 12 minutes, stirring now and then, until pasta is al dente.
5. Lower heat. Add spinach, chicken, cream cheese, and Parmesan. Stir until cheeses melt and chicken is heated through.
6. Serve warm topped with extra Parmesan, basil, and red pepper.
Notes
Use room-temperature cream cheese to help it melt faster.
Add extra broth if you prefer a thinner soup.
Replace medium shells with ditalini or small elbows if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 654
- Sugar: 8g
- Sodium: 2247mg
- Fat: 44g
- Saturated Fat: 21g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 188mg