Description

This Marry Me Chicken Soup is a rich, creamy, and comforting bowlful of pure love featuring sun-dried tomatoes, tender shredded chicken, fresh spinach, and tender pasta shells all simmered in a savory tomato and cream broth. Perfect for cozy dinners, this hearty soup combines robust flavors with comforting textures for a satisfying meal.

Ingredients

Units Scale

Sun-Dried Tomato Base

1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
1 tablespoon oil from sun-dried tomato jar, divided

Aromatics & Seasonings

1 1/2 cups chopped yellow onion
4 medium garlic cloves, minced (about 4 teaspoons)
3 tablespoons tomato paste
4 teaspoons chopped fresh basil, plus more for garnish (optional)
2 teaspoons kosher salt
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper, plus more for garnish

Liquids & Dairy

2 (32-ounce) packages chicken broth
1 cup heavy whipping cream
8 ounces cream cheese, cubed, at room temperature
1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish

Main Ingredients

8 ounces uncooked medium shell pasta
3 cups packed roughly chopped fresh baby spinach
2 cups shredded rotisserie chicken

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Instructions

Gather Ingredients: Collect all ingredients needed for the recipe and prepare the vegetables and proteins by chopping the onions, mincing garlic, chopping basil, roughly chopping spinach, cubing cream cheese, shredding chicken if needed, and measuring pasta and liquids.
Sauté Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat until shimmering. Add chopped onion and minced garlic and cook, stirring often, until they soften and become fragrant, about 3 to 4 minutes.
Add Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and julienne-cut sun-dried tomatoes. Continue cooking while stirring constantly until the tomato paste deepens to a slightly darker red, about 2 minutes, to develop flavor.
Add Liquids and Seasonings: Pour in the chicken broth and heavy whipping cream. Add chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Stir to combine and bring the mixture to a boil over medium heat, stirring occasionally. This should take around 12 minutes.
Cook Pasta: Add the uncooked medium shell pasta to the boiling soup. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is al dente (tender but still slightly firm), about 12 minutes.
Add Final Ingredients and Melt Cheeses: Lower heat to low. Stir in the chopped fresh spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan cheese. Cook, stirring frequently, until the cream cheese and Parmesan melt completely and the chicken is heated through, about 5 minutes.
Garnish and Serve: Ladle the soup into bowls. Garnish with additional Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper if desired. Serve immediately for the best flavor and texture.

Notes

Use rotisserie chicken for convenience, or substitute with cooked shredded chicken breast.
If sun-dried tomatoes packed in oil are not available, rehydrate dried sun-dried tomatoes in hot water and add a tablespoon of olive oil.
Adjust crushed red pepper amount to your preferred spice level.
For a lighter version, substitute heavy cream with half-and-half, but the soup will be less rich.
The soup can be stored in an airtight container for up to 3 days in the refrigerator and reheated gently on the stovetop.
To make it gluten-free, use gluten-free pasta shells.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 410
Sugar: 4 g
Sodium: 900 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 90 mg