Description
This Marry Me Chicken Soup is a creamy, comforting dish packed with tender shredded chicken, sun-dried tomatoes, fresh spinach, and Italian herbs in a rich tomato and cream broth. It’s perfect for a cozy dinner, offering a flavorful twist on traditional chicken soup with the addition of cream cheese and Parmesan for a luscious finish.
Ingredients
Scale
Soup Base
- 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 (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 and Greens
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
Chicken and 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 for 3-4 minutes until they are softened and fragrant.
- Build the Base: Stir in the tomato paste and sun-dried tomatoes and cook for 2 minutes, stirring constantly, until the tomato paste deepens in color, enhancing the flavor of the soup.
- Simmer the Broth: Pour in the chicken broth and heavy whipping cream. Add fresh basil, kosher salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes to blend all the flavors.
- Cook the Pasta: Add the uncooked medium shell pasta to the simmering soup. Reduce the heat to medium-low and cook, stirring occasionally, for 12 minutes or until the pasta is tender but not mushy.
- Make It Creamy & Delicious: Lower the heat to low and stir in the roughly chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Stir often for 5 minutes until the cheeses melt smoothly and the chicken is heated through.
- Serve & Enjoy: Ladle the soup into bowls and garnish with extra Parmesan cheese, fresh basil leaves, and an optional sprinkle of red pepper flakes for additional heat. Serve immediately alongside crusty bread or a fresh green salad for a complete meal.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or shredded chicken breast.
- For a gluten-free option, use gluten-free pasta varieties instead of medium shell pasta.
- Adjust the crushed red pepper amount according to your preferred spice level.
- Allow cream cheese to reach room temperature to ensure it blends smoothly without lumps.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering, sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, Italian chicken soup, comfort food, creamy tomato chicken soup
