Introduction

Marry Me Chicken Soup is a comforting and creamy bowl of goodness that blends tender chicken, sun-dried tomatoes, and fresh spinach. It’s perfect for cozy nights when you want a rich, flavorful meal that feels like a warm hug.

The image shows a creamy soup filled with pieces of shredded white chicken, small round pasta shells, bright green spinach leaves, and small bits of red sun-dried tomatoes. The soup has a rich, pale yellow broth with a slightly thick texture and is sprinkled with ground black pepper. A silver spoon is dipped into the soup, adding a shiny metallic touch to the warm, thick mixture. The background is a black pot that contrasts with the creamy soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
1 tbsp oil from sun-dried tomato jar
1 ½ cups chopped yellow onion
4 cloves garlic, minced
3 tbsp tomato paste
32 oz or 2 packages chicken broth
1 cup heavy whipping cream
4 tsp fresh basil (plus more for garnish)
2 tsp kosher salt
1 ½ tsp dried Italian seasoning
1 tsp garlic powder
¼ tsp crushed red pepper (or more if you like heat)
8 oz uncooked medium shell pasta
3 cups fresh baby spinach, roughly chopped
2 cups shredded rotisserie chicken
8 oz cream cheese, cubed (room temperature)
1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Step 1: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking for 3-4 minutes until softened and fragrant.
Step 2: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Step 3: Pour in the chicken broth, heavy cream, fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Step 4: Add the uncooked pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Step 5: Lower the heat to low, then stir in the chopped spinach, shredded chicken, cubed cream cheese, and shredded Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Step 6: Ladle the soup into bowls. Garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.

Tips & Variations

Use rotisserie chicken for convenience, or cook and shred your own chicken breast for a fresher taste.
Swap the shell pasta for orzo or small penne if you prefer different pasta shapes.
Add a splash of white wine in step 3 for extra depth of flavor.
For a lighter version, substitute half of the cream with whole milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. The pasta may absorb some liquid upon storing, so add a splash of broth or water when reheating if needed.

How to Serve

A close-up view of a creamy soup in a white bowl showing three main layers: the creamy light orange broth with specks of red pepper flakes and herbs as the base layer; soft yellow shell pasta floating on the surface with a smooth ridged texture; shredded white chicken meat scattered evenly within the soup, mixed with dark green leafy spinach pieces; dried red tomato bits on top adding contrast and detail. A silver spoon lifts a portion including pasta, chicken, spinach, and dried tomato pieces. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat slowly before serving. Adding fresh basil and Parmesan garnish after reheating keeps the flavors vibrant.

Can I freeze Marry Me Chicken Soup?

Freezing is possible but not ideal because the cream and pasta can separate or become mushy. If you choose to freeze, store without pasta and add cooked pasta fresh when reheating.

Marry Me Chicken Soup: A Cozy, Creamy Soul-Warming Bowl Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

Marry Me Chicken Soup is a comforting and creamy Italian-inspired soup that combines tender rotisserie chicken, sun-dried tomatoes, fresh basil, and spinach in a flavorful tomato-cream broth. This hearty bowl of goodness is perfect for chilly days or when you need a warm hug in a bowl.

Author: Tara
Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

Ingredients

Scale

Base Ingredients

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
1 tbsp oil from sun-dried tomato jar
1 ½ cups chopped yellow onion
4 cloves garlic, minced
3 tbsp tomato paste
32 oz or 2 packages chicken broth
1 cup heavy whipping cream
4 tsp fresh basil (plus more for garnish)
2 tsp kosher salt
1 ½ tsp dried Italian seasoning
1 tsp garlic powder
¼ tsp crushed red pepper (or more if you like heat)

Pasta & Greens

8 oz uncooked medium shell pasta
3 cups fresh baby spinach, roughly chopped

Chicken & Cheese

2 cups shredded rotisserie chicken
8 oz cream cheese, cubed (room temperature)
1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

Sauté the Aromatics: Heat 1 tablespoon of the sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking them for 3-4 minutes until they become soft and fragrant, forming the flavor base.
Build the Base: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, to intensify the tomato paste’s color and flavor.
Simmer the Broth: Pour in the chicken broth and heavy cream, then add fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes to meld the flavors.
Cook the Pasta: Add the uncooked medium shell pasta to the pot, reduce heat to medium-low, and cook for 12 minutes while stirring occasionally until the pasta is tender and cooked through.
Make It Creamy & Delicious: Lower the heat to low and stir in the roughly chopped spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan. Stir frequently for 5 minutes until the cheeses melt smoothly and the chicken is heated through.
Serve & Enjoy: Ladle the soup into bowls, garnish with extra Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes for added heat. Serve immediately with crusty bread or a fresh green salad on the side for a complete meal.

Notes

Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken works well too.
If you prefer a spicier soup, increase the crushed red pepper to taste.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though this may reduce the creaminess.
Swap medium shell pasta with other bite-sized pasta like orzo or small elbow macaroni if desired.
Sun-dried tomato oil adds great flavor, but if unavailable, use olive oil as a substitute.
Leftovers can be refrigerate for up to 3 days and reheat gently on stovetop to prevent curdling.

Keywords: Marry Me Chicken Soup, Creamy Chicken Soup, Sun-dried Tomato Soup, Comfort Food, Italian Chicken Soup, Rotisserie Chicken Soup