Creamy, flavorful, and packed with goodness, this Marry Me Pasta Soup is a hit for the whole fam! This one-pot meal comes together effortlessly, making it perfect for busy weeknights when you need something quick yet satisfying. The best part? It’s perfect for picky eaters! Serve it up with a sprinkle of fresh basil and extra Parmesan for the ultimate cozy dinner. Recipe from All Recipes.
INGREDIENTS
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
INSTRUCTIONS
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. 🍅🍝
February 5, 2025
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