Description
A heartwarming soup with rich flavors, creamy Boursin cheese, tender chicken, fresh spinach, and sun-dried tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ medium yellow onion, chopped
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in olive oil, chopped
- 2 tablespoons tomato paste
- 7 cups chicken broth
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper
- 12 oz gluten-free shell pasta
- 2 cups shredded cooked chicken
- 3 cups fresh baby spinach
- ¾ cup half & half
- 1 package Boursin cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat the olive oil in your Dutch oven over medium heat. Add the onions and garlic. Cook until the onion softens, about 3–4 minutes.
- Stir in the sun-dried tomatoes and tomato paste. Cook for a minute or two to let the flavors deepen and the tomato paste caramelize slightly.
- Pour in the chicken broth. Season with salt, pepper, Italian seasoning, and crushed red pepper. Allow the soup to come to a gentle boil.
- Add the pasta directly into the boiling broth. Cook until just al dente since it will soften further when you add the other ingredients.
- Reduce the heat. Add the shredded chicken, chopped spinach, half & half, Boursin cheese, and a portion of the Parmesan cheese. Stir until the cheeses melt, making the soup creamy.
- Serve hot, topping each bowl with extra Parmesan, red pepper flakes, or fresh herbs like parsley or basil.
Notes
For a richer flavor, use homemade chicken broth. You can also customize the soup with additional vegetables or pasta types.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg