Creamy, comforting soup packed with tender rotisserie chicken, sun-dried tomatoes, pasta, and rich cheeses. All the flavors of marry me chicken in cozy soup form.
1½ ounces Parmesan cheese, finely shredded (plus more for garnish)
Instructions
Heat 1 tablespoon oil from sun-dried tomato jar in large Dutch oven over medium heat until shimmering. Add onion and garlic. Cook 3-4 minutes until softened.
Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes until tomato paste deepens in color.
Add chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir and bring to boil over medium heat, about 12 minutes.
Add pasta and reduce heat to medium-low. Cook 12 minutes, stirring occasionally, until pasta is al dente.
Reduce heat to low. Stir in spinach, chicken, cream cheese, and Parmesan. Cook 5 minutes, stirring often, until cheeses melt and chicken heats through.
Ladle into bowls and garnish with additional Parmesan, basil, and red pepper flakes. Serve immediately.
Notes
Soften cream cheese to room temperature for smooth melting.
Press cream cheese chunks against pot side to incorporate fully.
Don’t overcook pasta – it continues softening in hot soup.
Use oil-packed sun-dried tomatoes for best flavor.