Description
Experience the ultimate comfort meal with this creamy, tomato-based soup that captures the rich, savory notes of the viral pasta dish. Perfect for busy weeknights, this one-pot wonder combines tender chicken, sun-dried tomatoes, aromatic garlic, and fresh herbs in a luxurious broth. It is a nourishing and deeply satisfying bowl that brings warmth and flavor to your table in just half an hour, making it an ideal choice for both quick family dinners and cozy, relaxing evenings.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
0.25 teaspoon freshly ground black pepper
2.5 teaspoons salt, divided
1 teaspoon granulated garlic powder
1 teaspoon dried thyme
6 ounces tomato paste
1 quart chicken stock
2 cups filtered water
1 teaspoon granulated sugar
0.33 cup sun-dried tomatoes in oil, finely chopped
3 cups cooked chicken, shredded or diced
2 cups small-shape pasta
0.5 cup heavy cream
0.33 cup freshly grated Parmesan cheese
2 cups packed baby spinach
1 teaspoon apple cider vinegar
Instructions
Heat olive oil in a Dutch oven or large pot over medium-high heat.
Add diced onion with a pinch of salt and pepper and sauté until translucent.
Stir in the tomato paste, garlic powder, and dried thyme, cooking for 2 minutes to caramelize the paste.
Pour in the chicken stock and water, then add the sugar and sun-dried tomatoes.
Bring the liquid to a boil and add the pasta, cooking until al dente according to package instructions.
Stir in the shredded chicken and reduce heat to low.
Pour in the heavy cream and grated Parmesan, stirring until smooth.
Add the baby spinach and stir until wilted.
Finish by stirring in the apple cider vinegar to brighten the flavors and serve warm.
Notes
Ensure the apple cider vinegar is used as a non-alcoholic substitute for the red wine vinegar. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup thickens too much.