Description
This rich, creamy soup combines tender chicken, hearty pasta, and sun-dried tomatoes, all swimming in a flavorful broth. It’s a one-pot wonder that’s sure to make you fall in love with every spoonful.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (double concentrated)
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups cooked/rotisserie chicken
- 1.5 cups uncooked rotini or fusilli pasta
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 2-3 cups fresh baby spinach (packed)
- 1/2 cup fresh basil (torn/sliced)
- Salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, heat olive oil, butter, and chopped onion over medium-high heat for 5 minutes, until softened.
- Add garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and optional red pepper flakes. Cook for 1 minute.
- Deglaze with white wine, stirring for 1-2 minutes.
- Pour in chicken broth, bring to a boil. Add pasta, reduce heat, and simmer for 10 minutes.
- Stir in cream and cooked chicken. Simmer for 4-5 more minutes, until pasta is tender.
- Stir in Parmesan, spinach, and basil. Season with salt and pepper to taste.
- Ladle into bowls, topping with extra Parmesan. Serve hot.
Notes
Store in an airtight container in the fridge for up to 3-4 days. Reheat gently with a splash of chicken broth if the soup thickens. You can swap the rotini for penne or farfalle if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
