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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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble & Serve. Divide amongst bowls, add desired toppings and enjoy!

Notes

  1. 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