Description
Marry Me Chicken Soup is a creamy, comforting, and flavorful dish that feels like a warm hug in a bowl. Packed with tender chicken, sun-dried tomatoes, spinach, and pasta in a rich, velvety broth, this soup is perfect for cozy nights or when you want to impress with minimal effort.
Ingredients
- ½ cup sun-dried tomatoes, drained (packed in oil with herbs)
- 1 tbsp oil from the tomato jar
- 1 ½ cups yellow onion, chopped
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil, chopped
- 2 tsp kosher salt
- 1 ½ tsp Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (optional)
- 8 ounces medium shell pasta
- 3 cups baby spinach, chopped
- 2 cups rotisserie chicken, shredded
- 8 ounces cream cheese, cubed (room temperature)
- 1 ½ ounces Parmesan cheese, shredded (plus more for garnish)
Instructions
- Sauté the Aromatics:
Heat 1 tablespoon of oil from the sun-dried tomato jar in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing for 3–4 minutes until fragrant and softened. - Cook the Tomato Base:
Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly to deepen the flavor. - Add Broth and Seasonings:
Pour in the chicken broth and heavy cream, mixing well. Add fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Increase heat to medium and bring to a gentle boil, stirring occasionally for about 12 minutes. - Cook the Pasta:
Add the uncooked pasta to the pot. Lower heat to medium-low and cook for 12 minutes, stirring occasionally to prevent sticking. - Incorporate Spinach and Chicken:
Add chopped spinach, shredded rotisserie chicken, cream cheese, and Parmesan. Stir until the cheeses fully melt and the chicken is heated through, about 5 minutes. - Serve and Garnish:
Ladle the soup into bowls. Garnish with more Parmesan, fresh basil, and a pinch of crushed red pepper. Serve immediately.
Notes
- For extra flavor, roast the sun-dried tomatoes before adding them to the soup.
- Substitute kale or other greens if desired.
- For a vegetarian version, use vegetable stock and omit chicken, adding mushrooms or chickpeas instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired