Description
A creamy and comforting soup packed with tender chicken, sun-dried tomatoes, pasta shells, and spinach in a rich Parmesan cream broth, perfect for fall.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 2 tsp kosher salt, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- 1/2 cup sun-dried tomatoes, julienne or thinly sliced
- 3 tbsp tomato paste
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 pinch red pepper flakes (optional)
- 8 oz dried medium pasta shells
- 5 oz baby spinach (about 5 cups packed)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Cut chicken into bite-sized pieces, season with 1 tsp kosher salt.
- In a Dutch oven, melt butter over medium-high. Sauté chicken in two batches until browned and cooked through, about 4–6 minutes per batch. Transfer to a plate.
- Add onion, garlic, remaining salt, and pepper. Sauté for 3–4 minutes until onion is soft.
- Stir in sun-dried tomatoes and tomato paste. Cook for 2–3 minutes until paste deepens in color.
- Pour in chicken broth, thyme, and red pepper flakes. Bring to a boil.
- Add pasta shells, reduce to simmer, and cook for 10–12 minutes until al dente.
- Return chicken and juices to the pot. Add spinach, cream, and Parmesan. Stir for 2 minutes until spinach wilts and soup is creamy.
- Taste, adjust salt and pepper. Serve hot with extra cheese on top.
Notes
For a quick option, use pre-cooked rotisserie chicken. Store leftovers in the fridge for up to 4 days or freeze without pasta for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 569
- Sugar: 9.5g
- Sodium: 921mg
- Fat: 21.7g
- Saturated Fat: 11.4g
- Unsaturated Fat: 10.3g
- Trans Fat: 0g
- Carbohydrates: 52.4g
- Fiber: 4.2g
- Protein: 42.4g
- Cholesterol: 0mg