Description
Inspired by the viral “Marry Me Chicken,” this soup version is a bowlful of pure love! It features tender chicken, pasta shells, and spinach in a rich, creamy broth flavored with sun-dried tomatoes, Parmesan cheese, garlic, and herbs.
Ingredients
Scale
- 1/2 cup drained oil-packed sun-dried tomatoes with herbs, julienne-cut, plus 1 tablespoon oil reserved from the jar
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages low-sodium chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil, plus more for garnish (optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes, plus more for garnish (optional)
- 8 ounces uncooked medium shell pasta
- 3 cups packed roughly chopped fresh baby spinach
- 2 cups shredded cooked rotisserie chicken
- 8 ounces cream cheese, cubed, at room temperature
- 1 1/2 ounces (about 1/2 cup) Parmesan cheese, finely shredded, plus more for garnish
Instructions
- Gather Ingredients: Prepare all ingredients as listed. Cut cream cheese into cubes and let it sit at room temperature.
- Sauté Aromatics: Heat the reserved 1 tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering. Add the chopped onion and minced garlic. Cook, stirring often, until softened, about 3-4 minutes.
- Cook Tomato Paste & Sun-Dried Tomatoes: Add the tomato paste and the drained, julienne-cut sun-dried tomatoes to the pot. Cook, stirring constantly, until the tomato paste darkens slightly in color, about 2 minutes.
- Add Liquids and Seasonings: Stir in the chicken broth, heavy cream, chopped fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper flakes.
- Bring to Boil: Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally (about 12 minutes).
- Cook Pasta: Add the uncooked pasta shells to the boiling liquid. Reduce the heat to medium-low to maintain a simmer. Cook, stirring occasionally, until the pasta is al dente (firm to the bite), about 12 minutes or according to package directions.
- Add Remaining Ingredients: Reduce the heat to low. Add the chopped fresh spinach, shredded rotisserie chicken, cubed room-temperature cream cheese, and shredded Parmesan cheese to the pot.
- Melt Cheese and Heat Through: Cook, stirring often, until the cream cheese and Parmesan cheese are completely melted and smooth, and the chicken is heated through, about 5 minutes. Do not allow the soup to boil rapidly after adding the cheese and cream cheese.
- Serve: Ladle the soup into bowls. Garnish with additional shredded Parmesan cheese, fresh basil, and crushed red pepper flakes, if desired. Serve immediately.
Notes
- Sun-Dried Tomatoes: Using oil-packed sun-dried tomatoes with herbs adds extra flavor. Don’t skip reserving the oil!
- Room Temperature Cream Cheese: Using room-temperature cream cheese helps it melt smoothly into the soup without clumping.
- Pasta: Medium shells are used here, but other pasta shapes like rotini or penne would also work. Cook until al dente.
- Chicken: Rotisserie chicken is a convenient shortcut. You can also use any leftover cooked chicken.
- Parmesan: Use freshly shredded Parmesan for the best melting and flavor.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.