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Marry Me Chicken Soup Recipe

This soul-warming Marry Me Chicken Soup blends sun-dried tomatoes, garlic, herbs, and tender chicken in a creamy broth loaded with pasta and spinach. Rich with Parmesan and cream cheese, it’s comforting, flavorful, and utterly irresistible—just one spoonful might win someone’s heart.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 people
Calories 655 kcal

Equipment

  • Large Dutch oven
  • Wooden spoon or silicone spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle

Ingredients
  

  • 8 ounces uncooked medium shell pasta
  • 1 tablespoon oil from sun-dried tomato jar divided
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons tomato paste
  • 1 cup heavy whipping cream
  • 1 ½ teaspoons dried Italian seasoning
  • 2 32-ounce packages chicken broth
  • 4 medium garlic cloves minced (about 4 teaspoons)
  • 1 ½ cups chopped yellow onion
  • ½ cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
  • 4 teaspoons chopped fresh basil plus more for garnish (optional)
  • ¼ teaspoon crushed red pepper plus more for garnish
  • 2 teaspoons kosher salt
  • 3 cups packed roughly chopped fresh baby spinach
  • 8 ounces cream cheese cubed, at room temperature
  • 1 ½ ounces Parmesan cheese finely shredded, plus more for garnish
  • 1 teaspoon garlic powder

Instructions
 

  • Heat the oil from the sun-dried tomatoes in a large Dutch oven over medium heat until it shimmers.
  • Add the chopped onion and minced garlic, stirring often, and cook until softened, about 3 to 4 minutes.
  • Stir in the tomato paste and chopped sun-dried tomatoes, and cook while stirring constantly until the tomato paste turns a slightly deeper red, about 2 minutes.
  • Pour in the broth and add the cream, chopped basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
  • Bring the mixture to a boil over medium heat, stirring occasionally for about 12 minutes.
  • Add the pasta, reduce the heat to medium-low, and continue cooking, stirring occasionally, until the pasta is al dente, around 12 minutes.
  • Lower the heat to low and stir in the spinach, cooked shredded chicken, cream cheese, and Parmesan.
  • Cook while stirring often until the cream cheese and Parmesan are fully melted and the chicken is heated through, about 5 minutes.
  • Garnish with extra Parmesan, basil, and crushed red pepper, and serve hot.

Notes

  • Use the oil from the sun-dried tomato jar—it adds extra depth and flavor that regular olive oil can’t match.
  • Soften cream cheese before adding to prevent clumping and ensure smooth melting into the broth.