Description
This creamy and flavorful chicken soup is packed with rich, savory ingredients like sun-dried tomatoes, garlic, and rotisserie chicken. It’s comforting and indulgent with a perfect balance of tangy, spicy, and creamy flavors, sure to make anyone fall in love with it.
Ingredients
Scale
- ½ cup sun-dried tomatoes (julienned, drained, packed in herb-infused oil)
- 1 tablespoon oil from the sun-dried tomato jar (divided)
- 1 ½ cups yellow onion (chopped)
- 4 garlic cloves (minced, about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) cartons chicken broth
- 1 cup heavy cream
- 4 teaspoons fresh basil (chopped, plus extra for garnish, optional)
- 2 teaspoons kosher salt
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper (plus extra for garnish, optional)
- 8 ounces medium shell pasta (uncooked)
- 3 cups fresh baby spinach (roughly chopped)
- 2 cups rotisserie chicken (shredded)
- 8 ounces cream cheese (cubed and softened)
- 1 ½ ounces Parmesan cheese (finely shredded, plus extra for garnish)
Instructions
- Heat ½ tablespoon of oil from the sun-dried tomato jar in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in the chicken broth, then add the heavy cream, fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a simmer.
- Add the uncooked shell pasta to the pot and cook according to the package directions, typically around 10-12 minutes, until al dente.
- Once the pasta is cooked, stir in the chopped spinach, shredded rotisserie chicken, cream cheese, and sun-dried tomatoes. Let the soup simmer for an additional 5 minutes, allowing the cream cheese to melt and the soup to thicken.
- Stir in the Parmesan cheese and adjust seasoning with extra salt or red pepper if needed.
- Serve the soup hot, garnished with extra fresh basil and Parmesan cheese.
Notes
- You can substitute the rotisserie chicken with cooked chicken breast or thighs for a healthier option.
- For a lighter version, you can use half-and-half instead of heavy cream and reduce the amount of cream cheese.
- Feel free to add more or less crushed red pepper to control the heat level.
- This soup can be made ahead of time and stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Soup, Creamy Chicken Soup, Rotisserie Chicken Soup, Sun-Dried Tomato Soup, Marry Me Chicken, Spinach Soup, Comfort Soup, Pasta Soup