Description
Marry Me Chicken Soup is a comforting and creamy tomato-based soup packed with flavorful sun-dried tomatoes, tender shredded rotisserie chicken, fresh spinach, and a blend of aromatic herbs and spices. Enriched with cream cheese and Parmesan, it offers a luscious texture perfect for any cozy meal.
Ingredients
Scale
Tomato and Aromatics
- 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
Broth and Seasonings
- 32 oz (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)
Other Ingredients
- 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
- Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, cooking for 3-4 minutes until they are softened and fragrant, releasing their flavors.
- Build the Base: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color, enhancing the soup’s rich tomato flavor.
- Simmer the Broth: Pour in the chicken broth and heavy cream. Add fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes to meld the flavors together.
- Cook the Pasta: Add the uncooked medium shell pasta to the soup. Reduce the heat to medium-low and cook for 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still holds its shape.
- Make It Creamy & Delicious: Lower the heat to low. Stir in the fresh chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Stir often for 5 minutes until the cream cheese melts smoothly and the chicken is warmed through, creating a creamy and hearty soup.
- Serve & Enjoy: Ladle the soup into bowls and garnish with extra Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes for added heat. Serve immediately with crusty bread or a fresh green salad on the side for a complete meal.
Notes
- For a spicier variation, increase the amount of crushed red pepper according to your taste preference.
- You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent the cream from curdling.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
Keywords: Marry Me Chicken Soup, creamy chicken pasta soup, sun-dried tomato chicken soup, easy chicken soup recipe, comfort food
