Description
This creamy Tuscan-inspired chicken soup combines tender shredded chicken, rotini pasta, sun-dried tomatoes, garlic, and fresh basil in a rich, velvety broth. It’s cozy, satisfying, and perfect for busy weeknights when you want comfort food without a lot of effort.
Ingredients
Scale
- 1 pound cooked shredded chicken
- 3–4 ounces sun-dried tomatoes, chopped
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 3 ounces tomato paste
- 4 cups chicken broth
- ¼ cup fresh basil, chopped
- 2 cups dry rotini pasta
- 2 teaspoons Italian seasoning
- ½ cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare Everything First
- Gather all ingredients before starting.
- Dice the onion into small uniform pieces, mince the garlic, chop the basil, and roughly chop the sun-dried tomatoes. Shred the cooked chicken into bite-sized strands so it can easily distribute throughout the soup.
- Having everything prepared ahead of time helps the cooking process move smoothly.
- Cook the Aromatics
- Place a large soup pot or Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, until it becomes soft and lightly golden around the edges. This usually takes several minutes.
- Add the minced garlic and continue cooking for about 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and fresh basil. Continue cooking for another minute, allowing the ingredients to release their flavors into the pot.
- Develop the Tomato Flavor
- Add the tomato paste directly to the vegetable mixture.
- Use a wooden spoon to stir continuously, coating the onions, garlic, and tomatoes.
- Cook for approximately one minute. This simple step deepens the tomato flavor and creates a richer base for the soup.
- Add the Chicken and Broth
- Add the shredded chicken to the pot and stir to combine.
- Slowly pour in the chicken broth while stirring.
- Mix everything thoroughly and scrape the bottom of the pot to release any flavorful bits that may have formed.
- Increase the heat and bring the broth to a gentle boil.
- Season the Soup
- Once the soup begins boiling, reduce the heat to maintain a steady simmer.
- Add Italian seasoning along with a light amount of salt and pepper.
- Stir well so the seasonings distribute evenly.
- Allow the soup to simmer for several minutes, helping all the flavors blend together.
- Cook the Rotini Pasta
- Add the dry rotini pasta directly into the simmering broth.
- Stir immediately to keep the pasta from sticking together.
- Cook according to the package directions, generally between 10 and 12 minutes.
- Stir occasionally during cooking to ensure the pasta cooks evenly throughout the soup.
- The pasta should become tender while absorbing the flavorful broth.
- Finish with Cream
- Once the pasta reaches the desired tenderness, turn off the heat.
- Slowly pour in the heavy cream while gently stirring.
- Continue stirring until the cream is fully incorporated into the broth.
- The soup should become smooth, rich, and creamy.
- Taste and adjust the seasoning with additional salt and black pepper if necessary.
- Serve and Garnish
- Ladle the hot soup into bowls.
- Finish each serving with freshly grated Parmesan cheese and additional basil if desired.
- Serve immediately while warm and creamy.
Notes
- Rotisserie chicken is an excellent shortcut for this recipe.
- Store pasta separately if you anticipate leftovers.
- Add extra broth when reheating if the soup thickens.
- Parmesan works best as a garnish rather than being stirred directly into the soup.
- Small pasta shapes such as shells or ditalini can replace rotini if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 338 kcal
- Sugar: 10 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 82 mg