Ingredients

The following ingredients have 6 Servings
  • 2 tbsp butter or olive oil (divided)
  • 1 1/2 lb chicken thighs (cut into 1/2 inch pieces)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup chopped sun dried tomatoes
  • 4 cloves garlic
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
  • 8 ounces cauliflower florets
  • 6 ounces fresh spinach
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese

Instruction

  • In a Dutch oven or stockpot set over medium heat, add 1 tablespoon of the butter or oil. While heating, sprinkle the chicken with salt and pepper.
  • Add the chicken and the sun-dried tomatoes to the pan. Sauté until the chicken is cooked through, 5 to 7 minutes. Remove to a plate.
  • Add the remaining butter to the pan and stir in the garlic, tomato paste, and Italian seasoning. Sauté 2 minutes, until fragrant. Stir in the broth.
  • Add the cauliflower and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes. Transfer to a blender or use an immersion blender and blend until smooth.
  • Return the soup and the chicken and sundried tomatoes to the pot and bring back to a simmer. Add the spinach and cook until wilted.
  • Stir in the cream and Parmesan and stir until well combined. Serve with more grated Parmesan sprinkled over.