Description
This creamy Tuscan chicken soup is a hearty, rustic soup made with leftover chicken, pasta and spinach. The sun-dried tomatoes combine with tomato paste, milk and Parmesan cheese to create a rich broth.
Ingredients
- 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups uncooked elbow macaroni or small pasta shells
- 2 cups shredded rotisserie chicken
- 2 cups chopped fresh spinach
- 2 cups whole milk
- 1/2 cup grated parmesan cheese
Directions
- In a Dutch oven, heat oil from sun-dried tomatoes and olive oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Add sun-dried tomatoes, tomato paste and garlic. Cook 2 minutes longer.
- Stir in broth, Italian seasoning, salt, pepper and garlic powder. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until pasta is al dente, about 10 minutes. Stir in chicken and spinach. Cook and stir until heated through and spinach is wilted.
- In a small saucepan, warm milk over medium heat. Ladle a small amount of soup into milk, then slowly stir warm milk mixture into the Dutch oven. Stir in Parmesan cheese. If desired, serve with additional Parmesan cheese.
