Ingredients
Scale
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 6 cloves garlic, minced
- ¾ cup sun-dried tomatoes, drained and chopped with herbs
- 3 tbsp tomato paste
- 8 cups chicken broth
- 2 tsp kosher salt
- 8 oz small pasta shells (about 2 cups)
- 1 package (5 oz) baby spinach, coarsely chopped
- 2 cups shredded cooked chicken (approximately 8 oz)
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup finely shredded Parmesan cheese, plus extra for garnish
- ¼ cup fresh basil, chopped (optional, for garnish)
Instructions
- Prepare the Tomato Base
- Incorporate Sun-Dried Tomatoes and Tomato Paste
- Flavor the Broth
- Cook the Pasta
- Finish the Soup
- Serve