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.

Course Soup

Cuisine American

Keyword chicken pasta soup recipes, chicken soup recipes, marry me chicken recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 808kcal

Author Kathleen

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)

US Customary - Metric

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.

Nutrition