One-half cup solar-julienned , olive oil with Italian seasonings 1 tablespoon of the sun-dried olive oil 1 teaspoonful oil of olives 1 cup diced yellow onion finely Two tablespoons of tomato puree 2 minced cloves of garlic Chicken broth, 6 pints, and 1 teaspoon of Italian seasoning 1/2 teaspoon powdered garlic Half teaspoon of salt 1/2 teaspoon black pepper, minced 2 cups rotisserie chicken flesh, shredded 2 cups fresh, sliced spinach 8 ounces of petite pasta, Cups of whole milk, 2 1/2 cup plus additional grated Parmesan cheese
Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven. Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.
Add the tomato paste, cubed sun-dried tomatoes, and minced garlic to the mixture. Continue cooking for an additional two minutes.
After combining the chicken broth, garlic powder, salt, and pepper with the Italian seasoning, stir everything together and bring the soup to a simmer.
Incorporate the pasta, fresh spinach, and shredded chicken into the soup as it simmers. Bring the soup back to a simmer over a reduced heat for approximately ten minutes, or until the pasta is cooked al dente.
While the soup simmers, heat the milk to hot in a small saucepan or in the microwave. When the soup is finished, add a few spoonfuls of the broth to the hot milk to help temper it. Then, slowly stir the hot milk into the soup.