Marry Me Chicken Soup

Marry Me Chicken Soup

• ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
• 1 tablespoon oil from sun-dried tomato jar, divided
• 1 ½ cups chopped yellow onion
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 3 tablespoons tomato paste
• 2 (32-ounce) packages chicken broth
• 1 cup heavy whipping cream
• 4 teaspoons chopped fresh basil, plus more for garnish (optional)
• 2 teaspoons kosher salt
• 1 ½ 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 
• 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish

Directions:

• Gather all ingredients. 
• Heat 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. 
• Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes. 
• 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. 
• 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. 
• Garnish with additional Parmesan, basil, and red pepper. Serve immediately.
  
  
  DOTDASH MEREDITH FOOD STUDIOS