30-Minute Rotisserie Chicken Soup with Rotini
A rich, creamy one-pot soup made with rotisserie chicken, rotini, sun-dried tomatoes, and a silky Parmesan broth — comfort food at its most effortless.
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Ingredients
- 2 tbsp unsalted butter
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 6 cups low-sodium chicken broth
- 8 oz rotini pasta
- 1½ cups heavy cream, at room temperature
- 1 cup Parmesan cheese, freshly grated
- 3 cups rotisserie chicken, shredded
- ¾ cup sun-dried tomatoes in oil, drained and finely chopped
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 2 cups baby spinach
- Salt and pepper, to taste
- Fresh basil leaves
- Extra grated Parmesan
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté for about 4 minutes until soft and translucent. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the tomato paste and cook for 1 more minute until combined and slightly deepened in colour.
- Pour in the chicken broth and bring to a low boil over medium-high heat. Add the rotini and cook for 9–10 minutes, stirring occasionally, until the pasta is just al dente.
- Reduce the heat to low and wait 3 minutes. Add the room-temperature heavy cream and grated Parmesan, stirring until the broth is smooth and silky.
- Stir in the shredded rotisserie chicken, sun-dried tomatoes, Italian seasoning, garlic powder, and red pepper flakes. Season with salt and pepper to taste.
- Add the baby spinach and stir for 1–2 minutes until wilted. Remove from heat as soon as it's just wilted.
- Ladle into bowls and garnish with fresh basil and extra Parmesan. Serve immediately with crusty bread.
- Raw chicken option: Sauté bite-sized pieces of chicken breast before building the aromatics. Remove, set aside, and return to the pot at Step 4.
- Lighter version: Swap heavy cream for half-and-half, or use half-and-half with a spoonful of cream cheese stirred in for body.
- Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of broth when reheating. Not recommended for freezing with cream and pasta.
- Make-ahead: Prepare the broth base through Step 2 up to 2 days ahead. Finish with cream, chicken, and spinach just before serving.