Description
A rich, creamy, comforting soup made with tender chicken, pasta shells, sun-dried tomatoes, spinach, and a silky Parmesan broth. A cozy one-pot meal perfect for any night of the week.
Ingredients
For the Soup
- 2 tablespoons oil (preferably from sun-dried tomato jar)
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- Salt and black pepper, to taste
- 5 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 1/2 cups medium pasta shells
Instructions
- Sauté aromatics: Heat the oil in a large pot over medium heat. Add garlic, red pepper flakes, oregano, and onion powder. Cook 30 seconds.
- Cook chicken: Season chicken with salt and pepper. Add to pot and sear 4–5 minutes per side.
- Simmer: Pour in chicken broth. Cover and simmer 12–15 minutes until chicken is cooked through.
- Shred chicken: Remove, shred, and return to pot.
- Add cream and cheese: Stir in heavy cream and Parmesan until melted.
- Cook pasta: Add pasta shells and cook 10–12 minutes until al dente.
- Finish: Stir in sun-dried tomatoes and spinach until wilted. Adjust seasoning and serve warm with extra Parmesan.
Notes
- For added heat, increase red pepper flakes or add a splash of hot sauce.
- To freeze, omit pasta and cook fresh when reheating.
- Rotisserie chicken is a great shortcut for busy nights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes