Creamy Sun-Dried Tomato Chicken Pasta Soup

Name: Creamy Sun-Dried Tomato Chicken Pasta Soup
Total time: 60 min
Yield: 2
Ingredients: 1/2 cup drained julienne-cut sun-dried tomatoes; 1 tbsp oil from sun-dried tomato jar; 1 1/2 cups chopped yellow onion; 4 garlic cloves, minced; 3 tbsp tomato paste; 2 (32-ounce) pk. chicken broth (8 cups); 1 cup heavy whipping cream; 4 tsp chopped fresh basil + more for garnish; 2 tsp kosher salt; 1 1/2 tsp dried Italian seasoning; 1 tsp garlic powder; 1/4 tsp crushed red pepper + more for garnish; 8 oz uncooked medium shell pasta (about 3 cups); 3 cups fresh baby spinach; 2 cups shredded rotisserie chicken; 8 oz cream cheese, cubed, at room temperature (about 1 cup); 1 1/2 oz Parmesan cheese, finely shredded + more for garnish (about 1/2 cup)

A comforting one-pot chicken soup packed with creaminess, sun-dried tomatoes, and rotisserie chicken. Ready in under an hour!

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories240calories

carbohydrates25g

fat10g

protein12g

Entree Soup American

Ingredients

1/2 cup drained julienne-cut sun-dried tomatoes

1 tbsp oil from sun-dried tomato jar

1 1/2 cups chopped yellow onion

4 garlic cloves, minced

3 tbsp tomato paste

2 (32-ounce) pk. chicken broth (8 cups)

1 cup heavy whipping cream

4 tsp chopped fresh basil + more for garnish

2 tsp kosher salt

1 1/2 tsp dried Italian seasoning

1 tsp garlic powder

1/4 tsp crushed red pepper + more for garnish

8 oz uncooked medium shell pasta (about 3 cups)

3 cups fresh baby spinach

2 cups shredded rotisserie chicken

8 oz cream cheese, cubed, at room temperature (about 1 cup)

1 1/2 oz Parmesan cheese, finely shredded + more for garnish (about 1/2 cup)

Directions

Gather all ingredients.

Heat the oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering.

Add the onion and garlic; cook, stirring frequently, until softened, about 3 to 4 minutes.

Add the tomato paste and sun-dried tomatoes; cook, stirring constantly, until the tomato paste is slightly deeper red in color, about 2 minutes.

Stir in the broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium heat, stirring occasionally, about 12 minutes.

Add the pasta and reduce the heat to medium-low; cook, stirring occasionally, until the pasta is al dente, about 12 minutes.

Reduce the heat to low, and add the spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until the cream cheese and Parmesan are melted and the chicken is heated through, about 5 minutes.

Garnish with additional Parmesan, basil, and red pepper. Serve immediately.