Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (double concentrated)
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups cooked or rotisserie chicken
- 1.5 cups uncooked rotini or fusilli pasta
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2–3 cups fresh baby spinach
- 1/2 cup fresh basil, torn or sliced
- Salt and pepper to taste
Instructions
- Add the oil, butter, and onion to a soup pot or Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes, and cook for about 1 minute.
- Add the white wine and let it bubble for 1-2 minutes, stirring to combine.
- Add the chicken broth and bring to a boil. Add the pasta, reduce heat, and simmer (partially covered) for 10 minutes, stirring occasionally.
- Stir in the cream and chicken, and cook for another 4-5 minutes until the pasta is tender.
- Turn off heat and stir in parmesan, spinach, and basil. Season with salt and pepper as needed.
- Serve once the spinach has wilted, topped with extra parmesan if desired.
Notes
- Drain the oil from sun-dried tomatoes and loosely pack when measuring.
- Chop sun-dried tomatoes into small pieces if needed.
- Serves 4-6 depending on portion size.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 409
- Sugar: 7 g
- Sodium: 854 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 95 mg