Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes packed in oil + 2 tbsp of oil
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup fresh basil, chopped
- 2 tsp Italian seasoning
- 1 tsp red pepper flake
- 1 tsp salt
- 1/2 tsp pepper
- 3 large chicken breasts, uncooked
- 8 cups chicken broth
- 8oz cream cheese, softened and room temperature, broken into small chunks
- 1 cup whole milk
- 2 tbsp red wine vinegar
- 1 cup freshly grated parmesan cheese
- 1lb packed gnocchi
- 1 cup small uncooked pasta noodles, like ditalini or elbow macaroni
- 4oz fresh spinach
- more fresh basil + parmesan for topping
Instructions
- In a large dutch oven, heat olive oil over medium-high heat. Once hot, add diced onion and cook for 5 minutes. Roughly chop sun-dried tomatoes and add them to the onions, along with their oil. Cook for another 2-3 minutes and then add in garlic, and cook for another minute.
- Stir in tomato paste, basil, Italian seasoning, red pepper flake, salt, and pepper.
- Add chicken breasts to top of saute mixture and then immediately add broth. Bring to a boil. Once boiling, cook chicken breasts for 12 minutes or until 160F. Take chicken breasts out and place on a separate plate.
- Add chunks of cream cheese to pot, along with whole milk, vinegar, and parmesan cheese. Use a whisk to help break up the cream cheese as it warms until it is smooth. Let simmer for a few minutes.
- While simmering, shred chicken or cut into small bite sized pieces.
- Add chicken back into the soup, and then add the gnocchi and pasta in. Bring to a boil. Once boiling, cook for 12 minutes, stirring often. Add in the spinach, and let soup simmer for 20 minutes on medium-low heat, stirring occasionally.
- Top with more fresh basil and parmesan cheese. Enjoy!
Category: soup, dinner, lunch, fall
Method: stovetop
Cuisine: American
