Creamy Marry Me Chicken Pasta Soup by Sophiaelmss

Ingredients

• 1 tbsp oil from a jar of sun-dried tomatoes
• ¼ cup sun-dried tomatoes, sliced
• ¾ cup yellow onion, diced
• 2 garlic cloves, minced
• 1½ tbsp tomato paste
• 3–4 cups chicken broth
• ½ cup heavy cream
• 1 tsp kosher salt, or to taste
• ¾ tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• pinch of crushed red pepper flakes
• 4 oz uncooked shell pasta
• 1½ cups fresh baby spinach, chopped
• 2 tsp fresh basil, chopped (plus more for topping)
• 1 cup shredded rotisserie chicken
• 4 oz cream cheese, cubed and softened
• ⅓ cup freshly grated parmesan, plus more for topping

Instructions

1. Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
2. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the tomato paste and sliced sun-dried tomatoes. Cook for about 2 minutes, stirring often, until the tomato paste deepens in color.
4. Pour in the chicken broth and heavy cream. Stir in the basil, salt, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes.
5. Add the shell pasta and reduce heat to medium-low. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
6. Lower the heat and stir in the spinach, shredded chicken, cream cheese, and parmesan. Stir for 3–5 minutes until the cheeses melt and the soup is creamy.
7. Ladle into bowls and top with extra parmesan and fresh basil. Serve with crusty bread or sourdough.