Ingredients

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 (2 packages) 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 (or more if you like heat)

8 oz uncooked medium shell pasta

3 cups fresh baby spinach, roughly chopped

2 cups shredded rotisserie chicken

8 oz cream cheese, cubed (room temperature)

1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Step 1: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.

Step 2: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.

Step 3: Pour in the chicken broth and heavy cream. Add fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally, then let simmer for 12 minutes.

Step 4: Add the uncooked pasta to the pot. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Step 5: Lower the heat to low. Stir in the chopped spinach, shredded chicken, cream cheese cubes, and Parmesan cheese. Stir often for about 5 minutes until the cheeses melt fully and the chicken is warmed through.

Step 6: Ladle the soup into bowls, then garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes if desired. Serve immediately with crusty bread or a green salad on the side.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream or omit the cream cheese and add Greek yogurt just before serving.

Use gluten-free pasta to make this soup gluten-free without changing the flavor.

Fresh herbs like thyme or oregano can complement or replace the dried Italian seasoning for a different flavor profile.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used but will provide a less concentrated flavor. If substituting, consider roasting the tomatoes first to deepen their taste and reduce excess moisture in the soup.

Is this soup freezer-friendly?

This soup can be frozen, but the cream and cheese may separate upon thawing. To help reduce this, freeze before adding cream and cheeses, then add them freshly when reheating.