Introduction

Marry Me Chicken Soup is a rich and comforting dish that combines tender chicken, creamy broth, and flavorful herbs in a hearty pasta soup. It’s perfect for cozy nights when you want something satisfying and easy to prepare.

A close-up view of a white pot filled with creamy pasta soup, showing a black ladle lifting a scoop of thick, creamy, light orange broth with spiral rotini pasta, bright green spinach leaves, small chunks of cream-colored chicken, and bits of red sun-dried tomatoes. The soup has a rich, smooth texture with visible herbs and spices mixed throughout. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion (chopped)
4 cloves garlic (minced)
2 tablespoons tomato paste (double concentrated recommended)
1/2 cup sun-dried tomatoes
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine
4 cups chicken broth
2 cups cooked or rotisserie chicken
1.5 cups uncooked rotini or fusilli pasta
1 cup heavy or whipping cream
1/2 cup freshly grated parmesan cheese (plus more for serving)
2-3 cups fresh baby spinach (packed)
1/2 cup fresh basil (torn or sliced, loosely packed)
Salt and pepper to taste

Instructions

Step 1: In a soup pot or Dutch oven, heat the olive oil, butter, and chopped onion over medium-high heat. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2: Add the minced garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes (if using). Cook for about one minute, stirring to combine.
Step 3: Pour in the white wine and let it bubble for 1-2 minutes, stirring to incorporate all the flavors from the tomato paste mixture.
Step 4: Add the chicken broth and increase the heat to high. Once the soup reaches a boil, add the pasta. Reduce the heat to a simmer, cover the pot with the lid slightly ajar, and cook for 10 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom.
Step 5: Stir in the cream and cooked chicken. Continue cooking for 4-5 minutes until the pasta is tender and the chicken is heated through.
Step 6: Turn off the heat. Stir in the parmesan cheese, baby spinach, and fresh basil. Season the soup with salt and pepper to taste. Stir well and serve once the spinach has wilted. Top with additional parmesan cheese if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.
If you prefer a lighter soup, substitute half-and-half for the heavy cream.
For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
Add mushrooms or bell peppers along with the onions for extra veggies.
Use gluten-free pasta if needed to make this soup gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The pasta may absorb some broth when stored; add a splash of broth or water while reheating to loosen the soup.

How to Serve

A bowl filled with creamy orange soup as the base layer, with spiral pasta scattered throughout showing a pale yellow color and a slightly firm texture. Shredded white chicken pieces are mingled evenly, layered with dark green spinach leaves that add freshness. Sun-dried tomatoes in a deep red color are mixed in the soup, adding a bit of texture and flavor contrast. The soup surface is sprinkled with finely grated white cheese, enhancing the creamy look, and there is a golden spoon with a white handle resting on the side of the white bowl. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Marry Me Chicken Soup?

Freezing is possible, but it’s best to omit the pasta if you plan to freeze. Cook and add the pasta fresh when you reheat the soup to prevent it from becoming mushy.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or omit them entirely. They add a tangy sweetness but aren’t essential to the recipe.