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Heat a large pot or Dutch oven over medium heat. Add the oil from the sun-dried tomatoes. Add the chopped yellow onion and sauté until softened, about 4 to 5 minutes.

Add the minced garlic to the pot and sauté for another 1 minute until fragrant.

Stir in the tomato paste and the drained sun-dried tomatoes. Cook for 1 to 2 minutes, stirring constantly, to deepen the flavors.

Pour in the chicken broth and heavy whipping cream. Add the chopped fresh basil, Italian seasoning, garlic powder, sea salt, and red pepper flakes (if using). Stir to combine.

Bring the soup to a boil, then reduce the heat slightly and let it boil gently for 10 minutes to allow the flavors to meld.

Add the uncooked small pasta shells to the soup. Reduce the heat to medium-low and simmer until the pasta is soft, about 8 minutes, stirring occasionally to prevent sticking.

Stir in the cubed cream cheese, fresh spinach, and chopped rotisserie chicken. Continue to stir gently.

Freshly grate the Parmesan cheese directly into the soup. Stir until the cream cheese is completely melted and the spinach has wilted, about 2 to 3 minutes.

Taste and adjust seasoning with more salt if needed. Ladle the soup into bowls and garnish with additional chopped fresh basil and shredded Parmesan cheese before serving.


Heat a large pot or Dutch oven over medium heat. Add the oil from the sun-dried tomatoes. Add the chopped yellow onion and sauté until softened, about 4 to 5 minutes.

Add the minced garlic to the pot and sauté for another 1 minute until fragrant.

Stir in the tomato paste and the drained sun-dried tomatoes. Cook for 1 to 2 minutes, stirring constantly, to deepen the flavors.

Pour in the chicken broth and heavy whipping cream. Add the chopped fresh basil, Italian seasoning, garlic powder, sea salt, and red pepper flakes (if using). Stir to combine.

Bring the soup to a boil, then reduce the heat slightly and let it boil gently for 10 minutes to allow the flavors to meld.

Add the uncooked small pasta shells to the soup. Reduce the heat to medium-low and simmer until the pasta is soft, about 8 minutes, stirring occasionally to prevent sticking.

Stir in the cubed cream cheese, fresh spinach, and chopped rotisserie chicken. Continue to stir gently.

Freshly grate the Parmesan cheese directly into the soup. Stir until the cream cheese is completely melted and the spinach has wilted, about 2 to 3 minutes.

Taste and adjust seasoning with more salt if needed. Ladle the soup into bowls and garnish with additional chopped fresh basil and shredded Parmesan cheese before serving.
