Creamy Sun-Dried Tomato Chicken Soup with Pasta and Spinach Recipe
This hearty Chicken Soup blends tender chicken breast, sun-dried tomatoes, and vibrant vegetables in a rich, creamy broth made with coconut milk and tomato paste. Enhanced with aromatic herbs and finished with baby spinach and parmesan, it’s a comforting and flavorful soup perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into cubes
- Kosher salt and pepper, to taste
- 1 medium yellow onion, small diced
- 2 medium carrots, finely chopped
- 1/3 cup sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 2 cups baby spinach, coarsely chopped
Herbs and Flavorings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 ounce tomato paste (one can)
Liquids and Grains
- 4 cups low-sodium chicken stock
- 14.5 ounces coconut milk (one can)
- 2 cups small-shape pasta, whole wheat if desired (uncooked)
Finishing Touch
- 1/2 cup grated parmesan cheese
Instructions
- Heat and Sear Chicken: Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the cubed chicken breast in a single layer and cook for 4-5 minutes until no longer pink on the outside.
- Sauté Vegetables: Season with Kosher salt and pepper, then add the diced onion and chopped carrots. Sauté together for about 5 minutes until the vegetables soften and the chicken is cooked through.
- Add Aromatics and Tomato Paste: Stir in the chopped sun-dried tomatoes, minced garlic, dried thyme, dried oregano, and tomato paste. Cook while stirring for 1-2 minutes to develop the flavors.
- Add Liquids and Simmer: Pour in the low-sodium chicken stock and coconut milk. Bring the soup to a boil, then lower the heat to maintain a gentle simmer.
- Simmer and Add Pasta: Let the soup simmer for 10 minutes to meld flavors, then add the uncooked small pasta shapes. Continue simmering for 10-12 minutes until the pasta is tender.
- Finish with Greens and Cheese: Remove the soup from heat and stir in the chopped baby spinach and grated parmesan cheese. Mix until the spinach wilts and the cheese melts slightly, then serve warm.
Notes
- For a gluten-free version, substitute the pasta with gluten-free alternative or omit entirely.
- Using whole wheat pasta adds extra fiber and nutrients.
- Adjust seasoning with additional salt and pepper at the end if needed.
- Coconut milk adds a subtle creaminess and slight sweetness; it pairs well with the tomato base.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
