Marry Me Chicken Soup

• servings: Servings: 6
• total time: 60 mins Cook

Ingredients

• ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs

• 1 tablespoon oil from sun-dried tomato jar

• 1½ cups chopped yellow onion

• 4 medium garlic cloves, minced (about 4 teaspoons)

• 3 tablespoons tomato paste

• 2(32-ounce) packages chicken broth

• I cup heavy whipping cream

• 4 teaspoons chopped fresh basil, plus more for garnish (optional)

• 2 teaspoons kosher salt

• 1½ 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

• 1½ ounces Parmesan cheese, finely shredded, plus more for garnish

Directions

Step 1 Gather all ingredients.

Step 2 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.

Step 3 Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.

Step 4 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.

Step 5 Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.

Step 6 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.

Step 7 Garnish with additional Parmesan, basil, and crushed red pepper. Serve immediately.

Notes

Per serving: 654 calories; total fat 44g; saturated fat 21g; cholesterol 188mg; sodium 2247mg; total carbohydrate 36g; dietary fiber 3g; total sugars 8g; protein 33g; vitamin c 19mg; calcium 197mg; iron 3mg; potassium 823mg