Description

Marry Me Chicken Soup is a rich, comforting Italian-inspired dish featuring shredded chicken, sun-dried tomatoes, and rotini pasta in a savory, creamy tomato broth. Enhanced with garlic, basil, and Parmesan, this hearty soup is perfect for cozy dinners and guaranteed to impress with its depth of flavor and luscious texture.

Ingredients

Scale

Soup Base

1 pound shredded chicken
3–4 ounces sun-dried tomatoes, chopped
1 medium yellow onion, diced
4 cloves garlic, minced or pressed
3 ounces tomato paste
4 cups chicken broth
1/4 cup fresh basil, chopped
2 teaspoons Italian seasoning
Salt and pepper to taste

Pasta

2 cups dry rotini pasta

Finishing Ingredients

1/2 cup heavy cream
Parmesan cheese for garnish

Instructions

Prep Ingredients: Prepare all ingredients by shredding the chicken, chopping the sun-dried tomatoes and basil, dicing the onion, and mincing the garlic.
Sauté Aromatics: In a large pot over medium heat, sauté the diced onion and garlic until they become soft and start to brown, developing their aroma and flavor.
Add Tomatoes and Basil: Stir in the chopped sun-dried tomatoes and fresh basil, cooking briefly to release their flavors.
Incorporate Tomato Paste and Chicken: Add the tomato paste and cook for about a minute stirring constantly, then add shredded chicken and pour in the chicken broth.
Simmer Soup: Bring the broth to a boil, then reduce heat to a simmer. Season with salt, pepper, and Italian seasoning, letting the flavors meld.
Cook Pasta: Add the dry rotini pasta to the simmering soup and cook according to package instructions, typically 10-12 minutes, until al dente.
Finish with Cream: Once pasta is cooked, turn off the heat and stir in the heavy cream for richness. Adjust salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese for a savory finish.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
Sun-dried tomatoes add a concentrated flavor; use oil-packed ones for a richer taste or dry-packed rehydrated in warm water.
Use freshly grated Parmesan rather than pre-grated for better texture and flavor.
To make this soup gluten free, substitute the rotini pasta with gluten-free pasta varieties.
Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid splitting the cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: marry me chicken soup, creamy chicken soup, Italian chicken soup, rotini soup, sun-dried tomato chicken soup