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.
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.