Ingredients
Scale
- 1 tablespoon oil from sun-dried tomato jar, divided
- 1½ cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus extra for garnish (optional)
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked medium shell pasta
- 3 cups packed, roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed and at room temperature
- 1½ ounces Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Start with the aromatics
Heat a tablespoon of oil from your sun-dried tomato jar in a large Dutch oven over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Stir often and let them cook for about 3-4 minutes until softened and fragrant. You’re building the foundation of flavor here, so don’t rush this step! - Add tomato paste and sun-dried tomatoes
Add the tomato paste and sun-dried tomatoes to the pot. Stir constantly for about 2 minutes until the tomato paste deepens in color. This step intensifies the flavors and gives your soup a rich, almost smoky taste. - Bring on the broth and seasonings
Pour in the chicken broth and add the heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir everything together and bring the mixture to a boil over medium heat. This should take around 12 minutes—just enough time to infuse the broth with all those wonderful spices. - Cook the pasta
Add the uncooked pasta shells to the boiling soup and reduce the heat to medium-low. Cook for about 12 minutes, stirring occasionally, until the pasta is al dente. The pasta will soak up some of the broth, making the soup thick and hearty. - Finish with the creamy goodness
Lower the heat to a gentle simmer. Now add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir frequently for about 5 minutes until the cheeses have melted into the broth and the chicken is heated through. The cream cheese gives it that extra creamy texture, and the Parmesan adds a savory punch. - Garnish and serve
Ladle your soup into bowls and sprinkle with extra Parmesan, fresh basil, and a pinch of crushed red pepper if you like a little extra heat. Serve it hot and enjoy!
Notes
If you have leftovers (lucky you!), store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the cream from separating. Add a splash of broth or water if it’s thickened too much in the fridge. Avoid microwaving on high heat, as the cream and cheese can get a bit grainy—stick to low power and stir often if you’re using the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner