Description
A rich and creamy chicken soup packed with sun-dried tomatoes, tender shredded chicken, and fresh spinach, finished with a blend of creamy cheeses and Italian seasoning for a comforting 30-minute meal.
Ingredients
Units
Scale
Soup Base
- 1 tbsp olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in olive oil, drained and roughly chopped
- 2 tbsp tomato paste
- 7 cups chicken broth
- 2 tsp salt, plus more to taste
- 1/2 tsp pepper
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper
Pasta and Protein
- 12 oz gluten free shell pasta or pasta of choice
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
Vegetables and Cheese
- 3 cups fresh baby spinach, chopped
- 3/4 cup half &; half or Original Nutpods for dairy free option
- 1 package Boursin cheese or substitute with 4 oz cream cheese (Kite Hill cream cheese for dairy free)
- 1/2 cup parmesan cheese, divided (replace with 1/4 cup nutritional yeast for dairy free)
Instructions
- Heat the Base: Heat the olive oil in a large dutch oven or pot over medium heat until shimmering.
- Sauté Aromatics: Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is softened and the garlic is fragrant.
- Add Tomatoes and Tomato Paste: Stir in the chopped sun-dried tomatoes and tomato paste, cooking for 1-2 minutes to combine the flavors.
- Simmer Broth and Season: Pour in the chicken broth and add salt, pepper, Italian seasoning, and crushed red pepper. Bring to a boil.
- Cook Pasta: Add the uncooked pasta to the boiling broth and cook over medium heat until al dente, about 7-9 minutes. The pasta should be slightly firm as it will continue cooking later.
- Add Chicken, Spinach, and Creaminess: Reduce heat to medium-low. Stir in shredded chicken, chopped spinach, half & half, Boursin cheese, and ¼ cup parmesan cheese. Cook for 2-3 minutes until heated through, the spinach wilts, and the broth becomes creamy with melted cheese.
- Finish and Serve: Adjust seasoning with more salt or pepper, if desired. Serve hot topped with fresh parsley, crushed red pepper flakes, and remaining parmesan cheese.
Notes
- Use rotisserie chicken for ease and added flavor, or any leftover shredded chicken you have on hand.
- For meal prep, cook pasta separately to keep it from absorbing too much broth. Add pasta when serving.
- To make this recipe dairy-free, substitute half & half with Nutpods and Boursin cheese with Kite Hill cream cheese. Replace parmesan with nutritional yeast.
- This soup freezes well—leave out pasta and dairy when freezing. Thaw and add them upon reheating.
- Store leftovers in an airtight container in the fridge for 3-4 days. Keep pasta separate to maintain texture.
- Reheat gently on the stovetop on low to medium heat and add broth or water if the soup thickens too much.
