Preparation

• 1. Start by heating the butter in a large pot over medium heat. Once the butter melts and begins to bubble, add in the diced onion along with a couple pinches of salt and pepper. Cook for about four minutes, stirring frequently until the onion becomes translucent and fragrant.
• 2. Next, add the minced garlic, Italian seasoning, and flour to the pot. Stir everything together and cook for about two minutes.
• 3. Pour in a few splashes of chicken stock to deglaze the pan, scraping up the browned bits from the bottom. Once the pot is deglazed, add the heavy cream, chopped sun-dried tomatoes, basil pesto, uncooked pasta, rotisserie chicken, and the remaining chicken stock.
• 4. Stir everything well to combine and bring the soup to a simmer over medium-high heat. Once the bubbles form, reduce the heat to low and let it simmer.
• 5. When the pasta is nearly done, stir in the chopped baby spinach, shredded Parmesan cheese, and balsamic vinegar.
• 6. To serve, ladle the soup into bowls and finish with a sprinkle of grated Parmesan, a dollop of ricotta cheese, and parsley.