Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup sun-dried tomatoes
- 1/2 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups cooked chicken
- 1.5 cups uncooked rotini or fusilli pasta
- 1 cup heavy cream
- 1/2 cup parmesan cheese (plus more for serving)
- 2–3 cups baby spinach
- 1/2 cup fresh basil
- Salt & pepper to taste
Instructions
- Heat olive oil, butter, and onion in a pot over medium-high heat and sauté for 5 minutes.
- Add garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes. Cook 1 minute.
- Pour in white wine and simmer 1–2 minutes.
- Add chicken broth and bring to a boil. Add pasta and simmer until almost cooked.
- Stir in cream and chicken, cooking until pasta is tender.
- Turn off heat and mix in parmesan, spinach, and basil.
- Season with salt and pepper and serve topped with extra parmesan.
Notes
- Chop sun-dried tomatoes for even texture.
- Add more broth if soup becomes too thick.
- Best served fresh but can be refrigerated 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American