Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 Tbsp tomato paste
- 3/4 cup sun-dried tomatoes
- 3/4 tsp Italian seasoning
- 3/4 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 3/4 cup dry white wine
- 6 cups chicken broth
- 3 cups cooked rotisserie chicken
- ~2 1/4 cups uncooked rotini or fusilli pasta
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan cheese, plus more for serving
- 3-4 cups packed fresh baby spinach
- 3/4 cup loosely packed fresh basil, torn or sliced
- Salt & pepper to taste
Sauté the Aromatics
Add the oil, butter, and onion to a large soup pot or Dutch oven over medium-high heat.
Sauté for ~5 minutes, stirring occasionally until the onion softens and starts to become translucent.
The butter helps with browning while the oil keeps it from burning.
Build the Flavor Base
Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes to the pot.
Cook for ~1 minute, stirring constantly so the garlic doesn’t burn.
The tomato paste will start to darken slightly and become fragrant – this concentrates the flavor.
Deglaze with Wine
Pour in the wine and let it bubble for 1-2 minutes, stirring to scrape up any browned bits from the bottom.
The wine will reduce slightly and the alcohol will cook off, leaving behind the flavor.
Stir well to incorporate the tomato paste mixture so it doesn’t stick in clumps.
Add Broth and Cook the Pasta
Pour in the chicken broth and increase heat to high.
Once the soup reaches a rolling boil, add the pasta and reduce heat to maintain a steady simmer.
Cover with the lid slightly ajar and cook for ~10 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom.
The pasta will absorb some of the broth as it cooks, which helps thicken the soup naturally.
Finish with Cream and Chicken
Stir in the heavy cream and cooked chicken.
Cook for another 4-5 minutes until the pasta is tender and the chicken is heated through.
The soup should have a creamy consistency but not be overly thick.
Add the Final Touches
Turn off the heat and stir in the parmesan cheese, spinach, and fresh basil.
Season with salt and pepper to taste – the parmesan adds saltiness so taste first.
The spinach will wilt quickly from the residual heat, and the basil will become fragrant.
Serve immediately in bowls topped with extra grated or shaved parmesan.
Marry Me Chicken Soup
Ingredients
Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large onion chopped
- 6 cloves garlic minced
- 3 Tbsp tomato paste
- 3/4 cup sun-dried tomatoes
- 3/4 tsp Italian seasoning
- 3/4 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional
- 3/4 cup dry white wine
- 6 cups chicken broth
- 3 cups cooked rotisserie chicken
- ~2 1/4 cups uncooked rotini or fusilli pasta
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan cheese plus more for serving
- 3-4 cups packed fresh baby spinach
- 3/4 cup loosely packed fresh basil torn or sliced
- Salt & pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Add chopped onion and sauté 5 minutes until softened.
- Add garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes. Cook 1 minute, stirring constantly.
- Pour in white wine and simmer 1-2 minutes, scraping up browned bits from the bottom.
- Add chicken broth and bring to a boil over high heat. Add pasta, reduce to a simmer, and cook 10 minutes with lid slightly ajar, stirring occasionally.
- Stir in heavy cream and cooked chicken. Cook 4-5 minutes until pasta is tender and chicken is heated through.
- Remove from heat. Stir in parmesan cheese, spinach, and basil until spinach wilts. Season with salt and pepper to taste.
- Serve topped with extra parmesan cheese.
