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    Tuscan Chicken Soup

    6 servings

    servings

    20 minutes

    active time

    1 hour

    total time
    Start Cooking

    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

    Serving Size

    -

    Calories

    655 kcal

    Total Fat

    44 g

    Saturated Fat

    21 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    188 mg

    Sodium

    2247 mg

    Total Carbohydrate

    36 g

    Dietary Fiber

    3 g

    Total Sugars

    8 g

    Protein

    33 g

    6 servings

    servings

    20 minutes

    active time

    1 hour

    total time
    Start Cooking

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    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

    1

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

    2

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

    3

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

    4

    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.

    5

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