Ingredients
Scale
- ½ cup sun-dried tomatoes, julienne-cut, packed in oil with herbs
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil, plus more for garnish
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed
- 1 ½ oz Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Heat sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking 3–4 minutes until softened.
- Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes, stirring constantly.
- Pour in chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil and simmer 12 minutes.
- Add pasta, reduce heat to medium-low, and cook 12 minutes until tender.
- Lower heat to low; stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir for 5 minutes until cheeses melt and chicken is warmed through.
- Ladle into bowls, garnish with extra Parmesan, basil, and red pepper flakes. Serve with crusty bread or salad.
Notes
- Control the heat by adjusting crushed red pepper.
- Room temperature cream cheese melts more easily.
- Other pasta types like orecchiette, ditalini, or orzo work well.
- Store leftovers in an airtight container for up to 4 days and reheat over low heat with a splash of broth if thickened.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American / Italian-inspired