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This creamy sun-dried tomato chicken soup is my favorite when I want something cozy and full of flavor but still easy enough for a weeknight. It hits all the right notes with a rich tomato base, lots of tender shredded chicken, and comforting cheese melted right in.
I first made this after finding a jar of oily sun-dried tomatoes hiding in my fridge and it instantly became a family favorite for chilly evenings.
Ingredients
- Sun-dried tomatoes: packed in oil with herbs bring a tangy sweetness and an intense tomato flavor. Choose ones with visible herbs and good oil for best taste
- Oil from the sun-dried tomatoes: for extra flavor at the start
- Yellow onion: provides a sweet aromatic base. Look for firm, dry-skinned onions without spots
- Garlic: minced fresh for its sharp pungency that softens as it cooks
- Tomato paste: deepens the tomato flavor and gives richness. Opt for a double concentrate if possible
- Chicken broth: is the liquid base choose low sodium so you control salt levels
- Heavy whipping cream: adds smoothness and indulgence
- Fresh basil: gives a bright herbal note key to Italian-inspired dishes
- Kosher salt: seasons without harshness
- Dried Italian seasoning: blends herbs like oregano and thyme for complexity
- Garlic powder: enhances the garlic flavor in the broth
- Crushed red pepper: adds warmth and a slight kick adjust amount to taste
- Medium shell pasta: is perfect for catching the creamy broth in each bite
- Fresh baby spinach: folds in leafy greens without overpowering
- Shredded rotisserie chicken: cuts down cooking time and adds ready-made protein
- Cream cheese: adds tang and luscious creaminess when melted in
- Parmesan cheese: gives umami and sharp finish freshly shredded for best melt and flavor
Instructions
- Sauté the Aromatics:
- Heat the tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic. Cook for about three to four minutes until the onions become soft and translucent and the garlic is fragrant but not browned. This slowly softens vegetables to build a savory foundation.
- Build the Base:
- Add the tomato paste and sun-dried tomatoes to the pot. Stir constantly for two minutes so the tomato paste darkens slightly which intensifies its flavor. Let those sun-dried tomatoes release their herbs and oil into the mixture.
- Simmer the Broth:
- Pour in the chicken broth and heavy cream along with the fresh basil leaves, kosher salt, Italian seasoning, garlic powder, and crushed red pepper flakes. Bring the mixture to a gentle boil over medium heat while stirring occasionally. Once boiling, reduce heat and let it gently simmer uncovered for twelve minutes so flavors meld and the broth thickens slightly.
- Cook the Pasta:
- Add the uncooked medium shell pasta directly into the pot. Reduce the heat to medium low so the broth stays at a gentle simmer. Cook the pasta for about twelve minutes, stirring occasionally to prevent sticking. The pasta will soften and absorb some broth flavor.
- Make It Creamy and Delicious:
- Lower the heat to low. Add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and freshly shredded Parmesan cheese. Stir often for five minutes until the cream cheese melts into the broth creating a velvety texture and the chicken is warmed through.
- Serve and Enjoy:
- Ladle the soup into warm bowls. Garnish with extra Parmesan, fresh basil leaves, and a sprinkle of red pepper flakes if you want an added kick. Serve immediately alongside crusty bread or a simple green salad for a well-rounded meal.
My favorite ingredient here is the sun-dried tomatoes packed in oil. They add a bright tang and herbal complexity that makes this soup far from ordinary. I remember making this on a drizzly evening when everyone needed something comforting and it quickly became a comfort food staple in our house.
Storage tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently over low heat stirring to reincorporate the cream cheese if it separates. Adding a splash of broth or cream when reheating can restore the luscious texture.
Ingredient swaps
You can use cooked shredded chicken breast if you do not have rotisserie chicken. Greek yogurt can partially replace cream cheese for a lighter version but add it at the end off heat to avoid curdling. Any small pasta shape such as ditalini or elbow macaroni will work in place of medium shells.
Serving ideas
This soup goes beautifully with a simple crisp green salad dressed in lemon vinaigrette. A crusty baguette or garlic bread is perfect to soak up the creamy broth. Top with an extra grate of Parmesan and fresh herbs for a vibrant finish.
This creamy sun-dried tomato chicken soup is a reliable go-to for cozy evenings with loved ones.
Frequently Asked Recipe Questions
- → What type of pasta works best for this soup?
Medium shell pasta is ideal as it holds the creamy broth well and offers a pleasant texture in each bite.
- → Can I substitute sun-dried tomatoes packed in oil?
Sun-dried tomatoes packed in oil provide extra depth and richness, but rehydrated dried tomatoes can be used with added olive oil.
- → How can I adjust the spice level?
The crushed red pepper adds heat; adjust the amount to your preference or omit for a milder profile.
- → Is fresh basil necessary for flavor?
Fresh basil brightens the soup with herbal notes, but dried basil can be used though the flavor won’t be as vibrant.
- → What’s the best way to achieve a creamy texture?
Stirring in cream cheese and Parmesan at the end gently melts them into the broth, creating a smooth, rich finish.
- → Can rotisserie chicken be replaced with another protein?
Yes, shredded cooked chicken breast or thigh works well, providing tender texture without overpowering the soup’s flavors.