Ingredients

1 tbsp oil from sun-dried tomato jar, divided

1 yellow onion, finely chopped

4 cloves garlic, minced

½ cup sun-dried tomatoes, drained and chopped

3 tbsp tomato paste

2 (32 oz) packages chicken broth

1 cup heavy cream

2 tbsp fresh basil, chopped

2 tsp Italian seasoning

1 tsp garlic powder

¼ tsp crushed red pepper

2 tsp sea salt

2 cups dry shell pasta

3 cups fresh baby spinach, chopped

3 cups cooked chicken breasts, shredded

8 oz cream cheese, room temperature

1 cup shredded Parmesan cheese

Garnish: Parmesan cheese, grated and fresh basil, chopped

Instructions

Step 1: Place a large pot over medium-high heat and add the oil from the sun-dried tomatoes. Then add the finely chopped onions.

Step 2: Cook the onions until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.

Step 3: Stir in the chopped sun-dried tomatoes and tomato paste.

Step 4: Cook the mixture for about 2 minutes, stirring occasionally.

Step 5: Pour in the chicken broth and heavy cream, then add the chopped basil, Italian seasoning, garlic powder, crushed red pepper, and sea salt.

Step 6: Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.

Step 7: Add the dry shell pasta and simmer for another 12 minutes, or until the pasta is al dente.

Step 8: Stir in the chopped spinach, shredded cooked chicken, cream cheese, and shredded Parmesan cheese.

Step 9: Continue to simmer for 5 more minutes, stirring until the cheese has melted and the soup is creamy.

Step 10: Remove from heat and garnish with grated Parmesan and fresh basil before serving.

Tips & Variations

Use the oil from the sun-dried tomatoes to enhance the soup’s flavor instead of a neutral oil like olive or avocado oil.

For a lighter version, substitute heavy cream with half-and-half or evaporated milk.

Swap cooked chicken for rotisserie chicken or tofu for a quick or plant-based alternative.

Try different short pasta shapes such as rotini, penne, or elbow macaroni if you don’t have shell pasta.

Replace fresh baby spinach with arugula, Swiss chard, or kale for a flavor twist.

FAQs

Can I make this soup dairy-free?

Yes, use plant-based cream alternatives such as coconut cream or cashew cream, and replace the Parmesan with nutritional yeast or a vegan cheese substitute.