Print

Marry Me Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Marry Me Chicken Soup is a creamy, flavorful chicken soup featuring sautéed onions, garlic, sun-dried tomatoes, and aromatic Italian herbs, enriched with white wine and heavy cream, and finished with fresh spinach and basil. The addition of rotini pasta makes it a comforting, hearty meal perfect for cozy dinners.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced

Flavorings and Seasonings

  • 2 tablespoons tomato paste (double concentrated)
  • 1/2 cup sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)

Liquids and Broth

  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 1 cup heavy/whipping cream

Main Ingredients

  • 2 cups cooked or rotisserie chicken
  • 1.5 cups uncooked rotini or fusilli pasta

Finishing Ingredients

  • 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

  1. Sauté the aromatics: In a soup pot or Dutch oven over medium-high heat, add olive oil, butter, and chopped onion. Cook for about 5 minutes, stirring occasionally until onions are translucent and fragrant.
  2. Add garlic and seasonings: Stir in minced garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes if using. Cook for about a minute to bloom the flavors.
  3. Deglaze with wine: Pour in the dry white wine and let it bubble and reduce for 1-2 minutes, stirring to incorporate the tomato paste mixture fully into the liquid.
  4. Add broth and pasta, then simmer: Pour in chicken broth and increase heat to high to bring soup to a boil. Once boiling, add the uncooked pasta, then reduce heat to low-medium and simmer covered with the lid slightly open for 10 minutes. Stir every few minutes to prevent pasta from sticking to the bottom.
  5. Incorporate cream and chicken: Stir in heavy cream and cooked chicken, letting the soup cook for another 4-5 minutes until pasta is tender and chicken is heated through.
  6. Finish with cheese and greens: Remove the pot from heat, then stir in parmesan cheese, fresh baby spinach, and basil. Season with salt and pepper to taste. Stir gently until the spinach is wilted. Serve with additional grated parmesan on top.

Notes

  • Use double concentrated tomato paste for a richer tomato flavor.
  • Sun-dried tomatoes add sweetness and depth; if they are packed in oil, drain excess oil before using.
  • Dry white wine is preferred for deglazing, but you can substitute chicken broth if desired.
  • Keep the soup simmering gently when cooking the pasta to avoid overcooking.
  • Fresh spinach should be added at the end to keep its bright color and tender texture.
  • Parmesan cheese enhances creaminess and flavor; consider freshly grated for best results.

Keywords: chicken soup, creamy chicken soup, Italian soup, sun-dried tomatoes, parmesan soup, comfort food, rotini pasta, easy dinner

Find it online: https://leofoster.com/marry-me-chicken-soup-recipe/