A Warm Welcome to This Cozy Bowl

Marry Me Chicken Soup is a creamy, tomato-and-basil chicken soup that feels like a warm hug. It has tender chicken, sun-dried tomatoes, pasta, spinach, and rich cheeses. This soup is simple to make and comforts everyone at the table. If you like hearty, creamy soups, this is one to try. For another soothing soup idea, see this anti-inflammatory turmeric chicken soup.

Why You’ll Love This Version

• It’s quick but feels special — creamy and savory in about 30–40 minutes.
• The sun-dried tomatoes and basil give bright flavor that pairs well with the rich cream and cheese.
• It’s flexible: use rotisserie chicken to save time or leftover chicken for a faster meal.
  If you want a classic take on chicken noodle comfort, check this ginger-garlic chicken noodle soup.

Step-by-Step: How to Make Marry Me Chicken Soup

Follow these steps in order. Keep a close eye when you add the cream and cheeses so the soup stays smooth.

1. Heat 1 tbsp oil from the sun-dried tomato jar in a large Dutch oven over medium heat.
2. Add 1 ½ cups chopped yellow onion and 4 cloves minced garlic. Cook 3–4 minutes until soft and fragrant.
3. Stir in 3 tbsp tomato paste and ½ cup julienne-cut sun-dried tomatoes (packed in oil with herbs). Cook 2 minutes, stirring, until the tomato paste deepens in color.
4. Pour in 32 oz (or two packages) chicken broth and 1 cup heavy whipping cream.
5. Add 4 tsp fresh basil, 2 tsp kosher salt, 1 ½ tsp dried Italian seasoning, 1 tsp garlic powder, and ¼ tsp crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.
6. Add 8 oz uncooked medium shell pasta, reduce heat to medium-low, and cook about 12 minutes, stirring now and then, until pasta is tender.
7. Lower heat to low. Stir in 3 cups chopped baby spinach, 2 cups shredded rotisserie chicken, 8 oz cream cheese (cubed, room temp), and 1 ½ oz finely shredded Parmesan. Stir often for 5 minutes until cheeses melt and chicken is warmed through.
8. Taste and adjust salt or heat. Serve right away with extra Parmesan and fresh basil on top.

Ingredients You’ll Need

• 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)
• 8 oz uncooked medium shell pasta
• 3 cups fresh baby spinach, roughly chopped
• 2 cups shredded rotisserie chicken
• 8 oz cream cheese, cubed (room temperature)
• 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Clear, Simple Directions

• Sauté the aromatics: Heat the sun-dried tomato oil, then cook the onions and garlic until soft.
• Build the base: Add tomato paste and sun-dried tomatoes and cook until the paste darkens slightly.
• Simmer the broth: Add broth, cream, basil, and seasonings. Bring to a gentle boil and simmer 12 minutes.
• Cook the pasta: Add shells and simmer until tender, about 12 minutes.
• Finish creamy: Stir in spinach, chicken, cream cheese, and Parmesan on low heat until smooth and hot.
• Serve hot with garnishes and bread.

How to Serve Marry Me Chicken Soup

Serve in warm bowls and top with extra shredded Parmesan, fresh basil, and a pinch of red pepper flakes. Add crusty bread or garlic toast to soak up the broth. A simple green salad on the side keeps the meal light.

How to Store Leftovers

• Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
• Freezer: This soup is best refrigerated rather than frozen because cream and pasta can change texture when frozen. If you must freeze, remove the pasta first and freeze the broth and chicken (up to 2 months). Thaw overnight in fridge before reheating.
• Reheating: Warm gently on the stove over low to medium heat, stirring so cheeses don’t separate. Add a splash of broth or water if it’s thick.

Helpful Tips for Best Results

• Use room-temperature cream cheese so it melts smoothly.
• If you want a lighter version, swap half-and-half for heavy cream, but reduce cream cheese slightly.
• For deeper tomato flavor, use a bit more sun-dried tomato oil when sautéing.
• To save time, use pre-shredded rotisserie chicken. For a pasta-free soup, try small orzo or leave out the pasta and add extra veggies. For a pasta swap and other creamy pasta inspiration, take a look at this creamy garlic parmesan chicken pasta recipe.

Easy Variations

• Spicy: Increase crushed red pepper to taste or add a dash of hot sauce.
• Gluten-free: Use gluten-free pasta or small rice shapes.
• Vegetables: Add mushrooms, diced carrots, or zucchini when sautéing the onions.
• Lighter: Use half-and-half or whole milk and reduce the cream cheese to 4 oz.

Nutritional Information (approximate per serving)

• Servings: about 6
• Calories: ~600 kcal
• Fat: ~40 g
• Carbohydrates: ~45 g
• Protein: ~35 g
  Note: These are rough estimates. Exact values vary by ingredient brands and portion sizes.

Serving Ideas for Family

• Ladle into big bowls for a family dinner night.
• Offer small bowls for kids with extra bread for dipping.
• Serve family-style with toppings (extra Parmesan, basil, red pepper flakes) so everyone customizes their bowl.

Pairing Suggestions (What to Eat With It)

• Crusty Italian bread, garlic bread, or focaccia.
• Simple green salad with a light lemon vinaigrette.
• Drinks: chilled white wine (Pinot Grigio or Sauvignon Blanc), sparkling water, or iced tea.

Frequently Asked Questions

Q: Can I use raw chicken instead of rotisserie?
A: Yes. If using raw chicken, add bite-size pieces to the simmering broth and cook until fully cooked (about 8–10 minutes depending on size). Then proceed with the pasta and cheeses.

Q: Can I make this dairy-free?
A: It’s tricky because cream and cream cheese add the soup’s character. Try full-fat coconut milk and a dairy-free cream cheese alternative, but flavor and texture will change.

Q: Can I freeze this soup?
A: The cream and pasta can change texture after freezing. For best results, freeze the broth and chicken without pasta, then add fresh cooked pasta when reheating.

Q: How can I reduce calories without losing flavor?
A: Use half-and-half instead of heavy cream, cut cream cheese to 4 oz, and add more spinach and vegetables to stretch the soup.

Q: Is there a good garnish to recommend?
A: Fresh basil, extra grated Parmesan, and a light sprinkle of red pepper flakes bring brightness and a little heat.

Conclusion

If you want another take on this comfort classic, see the original Marry Me Chicken Soup on Allrecipes for comparison: Marry Me Chicken Soup. For a very creamy method and tips, check this helpful guide from The Kitchn: Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn. For another home-cooked, creamy version with step-by-step pictures, try this Real Food Whole Life recipe: Marry Me Chicken Soup (Creamy 30-Minute Dinner!) – Real Food

Marry Me Chicken Soup

A creamy, tomato-and-basil chicken soup that feels like a warm hug. Tender chicken, sun-dried tomatoes, pasta, spinach, and rich cheeses make this soup a comforting dish for everyone at the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American, Italian

Servings 6 servings

Calories 600 kcal

Ingredients

  

Base Ingredients

• 1 tbsp oil from sun-dried tomato jar
• 1.5 cups chopped yellow onion
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 0.5 cup julienne-cut sun-dried tomatoes (packed in oil with herbs)

Broth & Cream

• 32 oz chicken broth (2 packages)
• 1 cup heavy whipping cream

Seasonings

• 4 tsp fresh basil (plus more for garnish)
• 2 tsp kosher salt
• 1.5 tsp dried Italian seasoning
• 1 tsp garlic powder
• 0.25 tsp crushed red pepper (or more if you like heat)

Pasta and Vegetables

• 8 oz uncooked medium shell pasta
• 3 cups fresh baby spinach, roughly chopped
• 2 cups shredded rotisserie chicken

Cheeses

• 8 oz cream cheese, cubed (room temperature)
• 1.5 oz Parmesan cheese, finely shredded (plus more for garnish)

Instructions

 

Preparation

• Heat the sun-dried tomato oil in a large Dutch oven over medium heat.
• Add the chopped onion and minced garlic. Cook for 3–4 minutes until soft and fragrant.

Build the Base

• Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring, until the tomato paste deepens in color.

Simmer the Broth

• Pour in the chicken broth and heavy whipping cream.
• Add fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.

Cook the Pasta

• Add the shell pasta, reduce heat to medium-low, and cook for about 12 minutes, stirring occasionally, until pasta is tender.

Finish Creamy

• Lower heat to low. Stir in spinach, shredded chicken, cream cheese, and shredded Parmesan. Stir often for 5 minutes until cheeses melt and chicken is warmed through.
• Taste and adjust salt or heat to your preference.

Serving

• Serve immediately in warm bowls, topped with extra Parmesan and fresh basil.

Notes

Use room-temperature cream cheese for easy melting. For a lighter version, swap half-and-half for heavy cream but reduce cream cheese slightly. This soup is best served fresh, but it can be refrigerated for 3-4 days.

Keyword Comfort Food, Creamy Chicken Soup, Marry Me Chicken