Ingredients
Equipment
Method
Prep the Aromatics
- Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or sturdy pot over medium-high heat. Add the yellow onion, ¼ teaspoon of salt, and the black pepper. Cook, stirring frequently, until the onion starts to soften and become translucent, about 3-5 minutes.
Build the Flavor Base
- Next, sprinkle in the garlic powder and dried thyme. Cook for about one minute, stirring constantly, until the spices become wonderfully fragrant. Then, stir in the entire 6-oz can of tomato paste and cook for just 30 seconds, allowing it to deepen in color and intensify its flavor.
Deglaze and Simmer
- Pour in the chicken stock and 2 cups of filtered water. As you pour, use your spoon to firmly scrape up any browned bits from the bottom of the pan. Add the remaining 2 teaspoons of salt, the sugar, chopped sun-dried tomatoes, and the cooked chicken. Stir everything well to combine. Cover the pot and bring the liquid to a robust rolling boil.
The Unique Pasta Toasting Twist (Crucial Step!)
- While your soup base is heating to a boil, grab a separate small, dry skillet. Add a tiny drizzle of olive oil and a pinch of garlic powder, then toss in your small-shape pasta. Toast over medium heat for 1-2 minutes, stirring often, until the pasta is lightly golden and emits a delicate nutty scent. Set aside, and proceed to the next step once your main soup is boiling vigorously.
Cook the Pasta
- Once the soup in your Dutch oven is at a true rolling boil, add the pre-toasted small-shape pasta, stirring immediately and thoroughly to prevent it from sticking together. Cover the pot, reduce the heat to a strong simmer (you should see gentle but consistent bubbling), and cook until the pasta is just cooked through and al dente. This usually takes about 8-15 minutes, depending on your specific pasta shape. Uncover and stir occasionally throughout this phase to ensure the pasta cooks evenly and doesn't clump or stick to the bottom of the pan.
Finishing Touches
- Once the pasta is perfectly cooked, turn off the heat. Uncover the pot and stir in the heavy cream, grated parmesan cheese, red wine vinegar, and fresh baby spinach. Stir gently until the spinach beautifully wilts into the hot soup and all the ingredients are thoroughly combined. Finally, taste the soup and adjust seasonings as needed to achieve that perfect flavor balance. Serve immediately and enjoy!
Nutrition
Notes
This marry me chicken soup is a simple yet incredibly flavorful one-pot meal. The unique pasta-toasting twist prevents mushiness and adds a nutty depth. For meal prep, consider cooking pasta separately and adding it just before serving to maintain its best texture. Adjust salt to taste at the very end, especially since chicken stock sodium levels can vary widely.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.