Serves 6 servings
Ingredients
- 1 Tbls. olive oil
- 1/2 small sweet onion, diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 Tbls. tomato paste
- 7 cups bone broth
- 2 tsp. Italian herbs
- 1/2 – 1 tsp crushed red pepper
- 1 12-14oz box favorite pasta shells (we like chickpea or lupini pasta for the fiber and protein)
- 2-3 cups cooked, shredded chicken
- 3 cups spinach, chopped
- 1/2 cup whole milk (or dairy free alternative)
- 4oz cream cheese (preferably Greek cream cheese or Nancy’s brand)
- 1/4 cup nutritional yeast
- Optional toppings: parsley, chives, parmesan cheese
Directions
- Sauté. Heat oil in a Dutch oven over medium heat. Add onion & garlic and sauté a few minutes then add sun-dried tomatoes and tomato paste for a few minutes more.
- Stir In. Pour in broth and seasonings and bring to a boil. Stir in uncooked pasta, cover and reduce to medium heat. Cook for 2-3 minutes less than the package so that it isn’t quite cooked yet when adding next ingredients.
- Continue to Stir. Turn heat to medium-low and add chicken, spinach, milk, cream cheese and nutritional yeast. Stir for another 2-3 minutes until creamy, pasta feels cooked and spinach is wilted.
- Assemble & Serve. Divide amongst bowls, add desired toppings and enjoy!
Notes
- Soup freezes great for up to 3 months. Best re-heated on the stove over low heat to prevent milk and cream cheese from curdling.
Nutrition Facts (per serving):
Calories: ~520kcal, Protein: 29g, Carbohydrates: 35g, Dietary Fiber: 6g, Sugars: 5g, Fat: 22g, Saturated Fat: 10g