FULL RECIPE from Pinterest ⬇️⬇️⬇️ ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs 1 tablespoon oil from sun-dried tomato jar, divided 1 ½ cups chopped yellow onion 4 medium garlic cloves, minced (about 4 teaspoons) 3 tablespoons tomato paste 2 (32-ounce) packages chicken broth 1 cup heavy whipping cream 4 teaspoons chopped fresh basil, plus more for garnish (optional) 2 teaspoons kosher salt 1 ½ teaspoons dried Italian seasoning 1 teaspoon garlic powder ¼ teaspoon crushed red pepper, plus more for garnish 8 ounces uncooked medium shell pasta 3 cups packed roughly chopped fresh baby spinach 2 cups shredded rotisserie chicken 8 ounces cream cheese, cubed, at room temperature 1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes. Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes. Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes. Garnish with additional Parmesan, basil, and red pepper. Serve immediately. 🍅🍝
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