Marry Me Chicken Soup

• total time: 30 minutes

Ingredients

1 tbsp oil from sun-dried tomato jar

1 yellow onion, chopped

4 garlic cloves, minced (or 4 tsp jarlic)

3 tbsp tomato paste

8 oz jar julienne-cut sun-dried tomatoes (drained, in oil with herbs)

2 (32 oz) containers chicken broth

1 cup heavy whipping cream

6 leaves fresh basil, chopped (~4 tsp), plus extra for garnish

2 tsp salt

1 tbsp dried Italian seasoning

1 tsp garlic powder

¼ tsp crushed red pepper (optional)

8 oz uncooked shell pasta

3 cups fresh baby spinach, roughly chopped

2 ½ cups shredded rotisserie chicken

8 oz cream cheese, cubed

¼ cup shredded Parmesan cheese, plus more for garnish

Directions

Heat oil from the sun-dried tomato jar in a large pot over medium heat.

Add onion + garlic, cook 3–4 minutes until softened.

Stir in tomato paste + sun-dried tomatoes, cook 2 minutes.

Add broth, cream, basil, salt, Italian seasoning, garlic powder + crushed red pepper. Bring to a boil, stir occasionally (about 12 min).

Add pasta, reduce heat to medium-low, and cook 8 minutes until al dente.

Lower heat, add spinach, chicken, cream cheese + Parmesan. Stir until cheese melts and chicken is warmed through (about 5 min).

Garnish with extra Parmesan, basil + red pepper. Serve hot + enjoy!