Name: This Marry Me Chicken Soup Is a Bowlful of Pure Love
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs; 1 tablespoon oil from sun-dried tomato jar; 1 ½ cups chopped yellow onion; 4 medium garlic cloves, minced; 3 tablespoons tomato paste; 2 (32-ounce) packages chicken broth; 1 cup heavy whipping cream; 4 teaspoons chopped fresh basil, plus more for garnish (optional); 2 teaspoons kosher salt; 1 ½ 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, at room temperature; 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish

Instructions

7 steps

Gather all ingredients.

Heat 1 tablespoon oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.

Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.

Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.

Add pasta and reduce heat to medium‑low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.

Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.

Garnish with additional Parmesan, basil, and crushed red pepper. Serve immediately.

Progress

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