Making marry me chicken soup will leave your family on one knee, begging for more! This dish has a creamy, garlicky, sun-dried tomato and spinach soup packed with juicy chicken and soft pasta.
Comforting, tasty, and packed with flavor, this dish is truly an expression of love and affection. My recipe and instructions will show you how to simply and quickly create a luscious tomato base, and serve it all up an impressive 30 minutes.
We love chicken soup! It’s just what the doctor orders when there’s a little chill in the air and you’re looking for a bowl of comfort food. I hope you’ll try our homemade, just like Grandma’s chicken noodle soup, crack chicken noodle soup, chicken gnocchi soup, and our Italian chicken noodle soup next! I promise they’re all really delish! ♥
MARRY ME CHICKEN SOUP INGREDIENTS
- Salt + Black Pepper: table salt and fresh cracked pepper
- Italian Seasoning: The perfect blend of spices for an Italian flavor
- Chicken: I use any cooked chicken I have on hand. Rotisserie chicken is great in this soup!
- Garlic: Fresh; gives the sauce the perfect Italian flavor. If you don’t have fresh, you can substitute with 2 teaspoons or jarred garlic, or garlic paste.
- Onion: Fresh; one of my favorite items because it’s not too overpowering but adds so much flavor to any sauce.
- Sun-Dried Tomatoes: Packed in oil, so much flavor in these little tidbits. Added to a sauce truly transforms it to a heavenly place.
- Chicken Broth: Low sodium or regular
- Tomato Paste: adds another layer of flavor; concentrated tomato flavor is so good!
- Heavy Whipping Cream: This ingredient creates the creamy sauce base.
- Parmesan Cheese: Grated, adds to the cream sauce and makes it cheesy, nutty, and salty. Freshly grated is even better! Stay away from the pre-shredded parmesan, it doesn’t melt well.
- Red Pepper Flakes: A little heat, at your option
- Spinach: My favorite punch of color and nutrition. A lot goes a little way!
- Basil: topping your dish with basil is so pretty and adds freshness
- Diced Tomatoes
- Rosemary
- Garlic Powder
- Elbow Pasta
- Cream Cheese
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your marry me chicken soup will last up to two days in the fridge. Beware, the pasta texture will change, as any pasta will absorb the sauce and get a little gummy.
- Can You Freeze This? It is not recommended to freeze.
- Make-Ahead: This marry me chicken soup can be warmed up. Warm it up gently, do not overheat. It is best served right off the stove.
- Food Safety: Here are the USDA refrigeration and freezing articles.
HOW TO MAKE MARRY ME CHICKEN SOUP
- In a pot, heat sun-dried tomato oil over medium heat.
- Add onion and garlic and saute.
- Stir in tomato paste and sun-dried tomatoes to the onion mixture
- Cook until tomato paste is slightly deeper red in color.
- Stir in the liquids, herbs, and seasonings. Boil.
- Stir in cream cheese, parmesan cheese, cooked chicken, and pasta and cook.
- Add cream and cook until heated. Stir in spinach and cook.
- Remove from heat and stir in basil. Taste and adjust seasoning if needed. Serve.
SERVING RECOMMENDATIONS
We love this soup with a simple green salad dressed with our deliciously easy balsamic vinaigrette, Olive Garden breadsticks, pizza pinwheels, or garlic bread.
If you’re looking for a fancier salad, this soup is wonderful with our Mediterranean salad, 1905 salad, strawberry salad, or pizza salad.
MORE CHICKEN SOUPS
- Chicken And Rice Soup
- Mexican Chicken Soup
- Chicken Taco Soup
- Crockpot Chicken Noodle Soup
- Creamy Chicken And Wild Rice Soup
- Cream of Chicken And Potato
- Instant Pot Chicken Noodle Soup
- Chicken Florentine Soup
- Lemon Chicken Soup
- Chicken Vegetable Soup
- Old Fashioned Chicken And Dumplings
- Cream Of Chicken Soup
- Cracker Barrel Chicken and Dumplings
TRIED THIS RECIPE?
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Marry Me Chicken Soup
Marry me chicken soup is heaven in a bowl. It's loaded with chicken, pasta, garlic, sun-dried tomatoes, Italian spices, all in a hearty creamy soup base.
Servings: 6 servings
Ingredients
- 2 tablespoons oil from sun-dried tomato jar, divided
- 1 1/2 cups yellow onion, chopped
- 1 heaping tablespoon garlic cloves, minced
- 1/4 cup tomato paste
- 1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained + roughly chopped
- 72 ounces, plus more to thin soup low-sodium chicken broth
- 1 (28-ounce) can diced tomatoes, with juices
- 2 teaspoons kosher salt
- 1 tablespoon dried Italian seasoning
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 8 ounces elbow pasta
- 4 cups cooked chicken, cubed or shredded into bite sized pieces
- 8 ounces, cream cheese, cut into cubes then softened
- 1 cup shredded parmesan cheese
- 1 cup heavy whipping cream
- 6-8 cups baby spinach, stems removed
- 1/2 cup chopped fresh basil, plus more for garnish (optional)
Instructions
- In a large pot, heat sun-dried tomato (2 tablespoons) oil over medium heat, until it's heated and is shimmering. Add chopped onion (1 1/2 cups) and sauté, stirring occasionally, until it's translucent. Add garlic (1 heaping tablespoon) and continue to sauté, stirring frequently, until fragrant, about 1 minute.
- Stir in tomato paste (1/4 cup) and sun-dried tomatoes (1/2 cup) to onion mixture and cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
- Stir in broth (72 ounces), diced tomatoes with their juices (1 can), salt (2 teaspoons), Italian seasoning (1 tablespoon), dried rosemary (2 teaspoons), garlic powder (1 teaspoon), and crushed red pepper (1/2 teaspoon) and bring to a boil, over medium, stirring occasionally, about 12 minutes.
- Stir in softened cream cheese (8 ounces), parmesan cheese (1 cup), cooked chicken (4 cups), and pasta (8 ounces) and cook, stirring and scrapping the bottom of the pot, until pasta is al dente, about 12-18 minutes.
- Add cream (1 cup) and cook until heated. Stir in spinach (6-8 cups) and cook until spinach is wilted.
- Remove from heat and stir in basil (1/2 cup). Taste and adjust seasoning if needed. Ladle into individual bowl, pass extra parm on the side, and serve.
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Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 53g | Protein: 47g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 168mg | Sodium: 1699mg | Potassium: 1464mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4696IU | Vitamin C: 36mg | Calcium: 350mg | Iron: 6mg
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