Tuscan Chicken Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 6oz jar of red pesto (can also substitute half a cup of blended sundried tomatoes)

1 tablespoon oil

1 ½ cups chopped yellow onion

4 medium garlic cloves

2 (32-ounce) packages chicken broth

1 cup heavy whipping cream

2 teaspoons kosher salt

1 ½ teaspoons dried Italian seasoning

1 teaspoon garlic powder

8 ounces uncooked medium shell pasta

3 cups packed roughly chopped fresh baby spinach

2 cups shredded rotisserie chicken

8 ounces cream cheese, cubed, at room temperature

1 ½ ounces Parmesan cheese, finely shredded, plus more for garnish

Directions

Sauté onion and garlic in oil until softened, 3 to 4 minutes

Stir in red pesto, broth, cream, basil, salt, Italian seasoning, garlic powder; bring to a boil over medium, stirring occasionally, about 12 minutes.

Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.

Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.

Season more to taste as necessary. Can also garnish with Parmesan, basil, or red pepper flakes. Serve immediately.

Nutrition

• Calories: 655 kcal
• Total Fat: 44 g
• Saturated Fat: 21 g
• Unsaturated Fat: 0 g
• Cholesterol: 188 mg
• Sodium: 2247 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 33 g