Ingredients
2 tbsp. unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, julienned or shredded
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
3/4 c. dry white wine
4 c. low-sodium chicken broth
8 oz. ditalini (about 2 c.)
1 (8.5-oz.) jar julienned oil-packed sun-dried tomatoes
1 1/2 c. half-and-half
1/2 c. finely grated Parmesan, plus more for serving
2 c. chopped rotisserie chicken
2 c. packed chopped Tuscan kale
1/3 c. packed fresh basil leaves, finely chopped
How to:
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, 1 1/2 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.
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.
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.
Ladle soup into bowls. Top with tomatoes and more Parmesan.