Description
A delightful, creamy chicken soup featuring sun-dried tomatoes and Parmesan, perfect for cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken (or rotisserie)
- 3/4 cup ditalini pasta (or other short pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon red wine vinegar (or grape juice alternative)
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add tomato paste and let it caramelize for 1 minute. Then add chopped sun-dried tomatoes and a pinch of sugar.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded chicken and let it soak in the broth for 3–4 minutes.
- Stir in ditalini pasta and cook until tender, stirring occasionally to prevent sticking.
- Reduce heat to low, then stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
- Add spinach, red pepper flakes, and vinegar. Simmer for 2 minutes until the spinach wilts.
- Season with salt and pepper, garnish with basil or parsley, and serve warm.
Notes
For a lighter option, use half-and-half instead of heavy cream. Add different herbs or more vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American