Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 (6 oz) can tomato paste
- 1 quart chicken stock
- 2 cups water
- 1 teaspoon sugar
- 1/3 cup sun-dried tomatoes in oil, chopped
- 3 cups diced or shredded cooked chicken
- 2 cups small pasta (orecchiette, ditalini, or farfalle)
- To Add at the End:
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 cups baby spinach
- 1 teaspoon red vinegar
Instructions
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add diced onion, 1/4 teaspoon salt, and pepper. Sauté for 3–5 minutes until softened.
- Stir in garlic powder and thyme. Cook for 1 minute until fragrant.
- Add tomato paste and cook for 30 seconds, stirring constantly.
- Pour in chicken stock and water, scraping up any browned bits. Stir in remaining salt, sugar, sun-dried tomatoes, and chicken. Cover and bring to a rolling boil.
- Add the pasta. Stir to prevent sticking. Cover and simmer until pasta is al dente, 8–15 minutes depending on shape. Stir occasionally.
- Turn off heat. Stir in cream, parmesan, spinach, and vinegar. Mix until spinach is wilted and soup is creamy.
- Taste and adjust seasonings as needed. Serve hot, optionally with crusty bread or extra cheese.
Notes
- Use rotisserie chicken for convenience.
- Substitute spinach with kale or arugula if desired.
- Adjust thickness with extra water or stock if needed.
- Best served fresh but leftovers reheat well with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 455
- Sugar: 6g
- Sodium: 880mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
