Soup is cuisine's kindest course.
Ingredients
1 Tbsp unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, shredded
3 cloves garlic, finely chopped
¾ cup dry white wine
4 cups chicken broth
2 cups ditalini
1½ cups half-and-half
1 8½ oz jar julienned oil-packed sun-dried tomatoes
½ cup Parmesan, finely grated, plus more for serving
2 cups rotisserie chicken, chopped
2 cups packed chopped Tuscan kale
½ cup packed fresh basil leaves, finely chopped
Kosher salt
Freshly ground black pepper
Instructions
Step 1
In a large Dutch oven or heavy pot over medium-high heat, melt butter. Add onion, celery, and carrots, season with salt and pepper. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add broth, ditalini, 1½ teaspoons salt and 3 cups water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until flavors are melded and ditalini is tender, about 10 minutes.
Step 2
Meanwhile, in a small pot over medium heat, cook sun-dried tomatoes in their oil until liquid starts to bubble. Remove from heat, cover, and keep warm.
Step 3
Stir half-and-half and Parmesan into soup. Increase heat to medium-high and bring to a simmer. Add chicken and kale and cook, stirring occasionally, until chicken is heated through, and kale is wilted, about 2 minutes. Stir in basil, season with salt and pepper.
Step 4
Ladle soup into bowls. Top with tomatoes and more Parmesan. CS