Directions
- 1Chop 3 cups of baby spinach.
- 2Crush 4 to 6 cloves of garlic.
- 3Dice one half of a yellow onion.
- 4Chop 4 teaspoons of fresh basil.
- 5Chop 2 cups of rotisserie chicken.
- 6Cube 8 ounces of cream cheese.
- 7Mix Better Than Bouillon with water if using instead of chicken broth.
- 8Shred 1 and a half cups of Parmesan.
- 9Sauté onions in 1 tablespoon of oil from a jar of sun-dried tomatoes over medium heat until translucent.
- 10Add garlic and sauté until fragrant.
- 11Stir in 3 tablespoons of tomato paste and a half cup of sun-dried tomatoes.
- 12Cook until the tomato paste deepens in color.
- 13Pour in 6 to 8 cups of chicken broth, 1 cup of heavy cream, the chopped basil, 2 teaspoons of salt, 1 and a half teaspoons of Italian seasoning, 1 teaspoon of garlic powder, and a half teaspoon of red pepper flakes.
- 14Allow to simmer for 12 minutes.
- 15Add 8 ounces of uncooked pasta and reduce heat to low.
- 16Sprinkle in the spinach, chicken, cream cheese, and Parmesan.
- 17Stir and allow to warm for 5 minutes.
- 18Serve warm with some freshly shredded Parmesan on top.
Ingredients
- 0.5 cup sun-dried tomatoes
- 1 tablespoon oil from sun-dried tomato jar
- 1.5 cups yellow onion
- 4 cloves garlic
- 3 tablespoons tomato paste
- 6 cups chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil
- 2 teaspoons kosher salt
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 0.25 teaspoon crushed red pepper
- 8 ounces uncooked medium shell pasta
- 3 cups fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese
- 1.5 ounces Parmesan cheese
Equipment
cutting boardgarlic pressknifelarge Dutch ovenmeasuring cupwooden spoonbowl
Tips
- Use more broth if you prefer a thinner soup.
- Cream cheese is optional if you want a less creamy soup.
- Garnish with extra Parmesan cheese.
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