Tuscan Chicken Soup

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

1 6oz jar of red pesto (can also substitute half a cup of blended sundried tomatoes)

1 tablespoon oil

1 ½ cups chopped yellow onion

4 medium garlic cloves

2 (32-ounce) packages chicken broth

1 cup heavy whipping cream

2 teaspoons kosher salt

1 ½ teaspoons dried Italian seasoning

1 teaspoon garlic powder

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

Sauté onion and garlic in oil until softened, 3 to 4 minutes

Stir in red pesto, broth, cream, basil, salt, Italian seasoning, garlic powder; 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.

Season more to taste as necessary. Can also garnish with Parmesan, basil, or red pepper flakes. Serve immediately.

Nutrition

• Calories: 655 kcal
• Lipides Totaux: 44 g
• Lipides Saturés: 21 g
• Lipides Insaturés: 0 g
• Cholestérol: 188 mg
• Sodium: 2247 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 8 g
• Protéines: 33 g