Marry Me Chicken Soup
Marry Me Chicken Soup is a delicious and comforting Tuscan chicken soup that our whole family loves. The name always makes me smile and wonder how many proposals this soup has inspired. After trying it, you’ll see why it’s earned the name– the creamy sun-dried tomato sauce is truly unforgettable.
Marry Me Soup has a great texture – light and brothy with a touch of creaminess. The spinach is optional; a traditional “Marry Me” sauce doesn’t call for it, but I love the little bit of color and wholesomeness that it adds.
If you love this marry me soup recipe, next you’ll want to try my other Italian-inspired soups -- Lasagna Soup and this veggie packed minestrone soup with chicken.
Why This Marry Me Soup Recipe Rocks!
Ingredients + Substitutions
- Olive Oil: You'll use a tablespoon to saute the veggies. For extra flavor, pour out some of the oil from the jar of sun-dried tomatoes and use that!
- Onion, Celery, Carrots, and Garlic: This mirepoix mix gives the soup great depth of flavor, especially with the fresh minced garlic in there!
- Sun-Dried Tomatoes: I love the zesty bit of flavor that sun-dried tomatoes gives this dish. You can use the jarred kind in oil or dry ones from a bag (though you will need to rehydrate these).
- Tomato Paste: Three tablespoons of tomato paste add more great tomato flavor to the base of the soup.
- Chicken Broth: I personally love to make chicken stock from rotisserie chicken for this recipe, but store-bought and homemade both work great. You can easily substitute vegetable broth if you prefer. If you want to limit salt, you can use low-sodium broth.
- Italian Seasoning: For classic Italian flavors but you can also use ¼ teaspoon each of thyme and oregano with similar results.
- Red Pepper Flakes: Just a pinch is all you need to add a little bit of heat to the soup.
- Small Pasta: You can use any small pasta like macaroni, shells, or orecchiette for this soup. Keep in mind the cook times will vary slightly depending on the shape and what kind of pot you use to cook the soup.
- Spinach: Fresh, thinly cut spinach adds a pop of color and tons of nutritional value to this soup. Kale works here too.
- Shredded Cooked Chicken: Rotisserie or leftover roasted chicken chunks work great for this recipe.
- Heavy Cream: You'll need half a cup. Half and half works too, or cream cheese. For a dairy-free version swap it for coconut cream.
- Parmesan Cheese and Fresh Basil: For garnishing the creamy tuscan chicken soup.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Marry Me Chicken Soup
Because you’re using leftover chicken that’s already cooked, this creamy chicken soup recipe comes together really quickly and easily.
Step 1: Saute the Veggies. Heat the oil then throw the onion, carrot, and celery in the pot to cook it until softened.
Step 2: Add in the Garlic and Tomatoes. Throw the garlic and sun-dried tomatoes in the pot. Cook for another 2 minutes and then stir in the tomato paste.
Step 3: Add the Broth, Pasta and Spices. Add the broth, pasta, Italian seasoning, and red pepper flakes to the pot. Cover with the lid and cook on medium-low heat for 12-15 minutes until the pasta is al dente.
Step 4: Add the Rest. Stir in the spinach, cooked chicken, heavy cream, and parmesan cheese. Give it a taste and season as needed.
Step 5: Heat Through and Serve. Let everything cook just a few minutes longer, then serve with fresh basil and cheese on top!
Handy Tip: Garnish with Fresh Herbs
To really make this dish pop, use fresh basil leaves as the garnish. This adds a bright fresh flavor and great addition of green color.
Alternate Cooking Methods
- Instant Pot: Most of this soup can be made in the Instant Pot, everything except the pasta which you’ll want to make on the stovetop. Use the saute setting to cook the onions, carrot, celery, and garlic. Add the chicken, sun-dried tomatoes, tomato paste, broth, Italian seasoning, and red pepper flakes to the pot and cook two minutes more. Place the lid on top and seal the pressure valve. Cook on high pressure for 2-3 minutes. Allow it to release pressure naturally, then stir in the rest of the ingredients– you cooked pasta, spinach, heavy cream, and parmesan cheese. Season to taste.
- Slow Cooker: Saute the mirepoix veggies and garlic on the stove, then add them to the slow cooker along with the sun-dried tomatoes, tomato paste, broth, Italian seasoning, and red pepper flakes. Cook on low for 4-5 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the pasta, spinach, cooked chicken, heavy cream, and parmesan cheese.
Dietary Modifications & Variations
- Vegetarian: Swap 1-2 cans of drained chickpeas or white beans for the chicken to make this recipe vegetarian.
- Dairy-Free: Instead of heavy cream, use coconut cream and leave the parmesan cheese out or use a vegan cheese substitute.
- Gluten-Free: Choose a gluten-free brown rice or lentil pasta to use instead of regular pasta. You could also substitute potatoes instead of pasta.
- Italian Flavor: I think this is the best marry me chicken soup recipe, but if you want an even more rich and decadent flavor, use cooked Italian sausage and finely diced bell pepper for a pop of color.
- Fresh Tomatoes: If you have a picky eater or aren't a fan of sun-dried tomatoes, you could also use fresh, finely diced tomatoes, cherry tomatoes, or a can of fire-roasted tomatoes. Drain any excess liquid before adding them to the soup.
Soup-er Toppings & Serving Suggestions
This soup is great as a cozy dinner at home or an impressive dish when entertaining guests.
- Enjoy it as the main course! Pair it with a fresh garden salad and breadsticks, rolls, or pumpkin cornbread muffins.
- Add extra cheese on top. Mix the parmesan with Pecorino Romano, Asiago, or shredded Mozzarella. Garnish with parsley or basil.
- Give it some crunch! Top with cornbread croutons.
- If everyone is really hungry, serve prosciutto di parma sandwiches as an appetizer followed by the soup.
Storage Tips
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this recipe, as the leftovers don’t freeze well, and the pasta and cream can change texture when thawed and reheated.
- Reheating: For reheating, you may need to add more broth and/or milk to the pot as the pasta will continue to absorb liquid as it sits. Reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through.
Expert Tips
- When Making a Large Batch: If you are making a large batch to save for later, cook and store the pasta separately. Keep in mind that you will end up with a slightly more brothy soup so you can reduce the liquid slightly (by about 2 cups) and then adjust it after cooking if you feel like the soup needs more.
- For a Thicker Soup Texture: If you prefer a thicker soup, you can mix in 1 tablespoon of cornstarch to the heavy cream before adding it to the pot. If you prefer to thicken with flour, stir in 2 tablespoons of flour to the vegetables along with the tomato paste.
- For the Perfect Pasta: Keep a close eye on the pasta so it doesn’t overcook and become too mushy or soggy.
- Using Dry-Pack Sun-dried Tomatoes: You will need to rehydrate these before chopping them up into the soup. I suggest placing them in a cup of hot water and soaking for 10-15 minutes. They soften even more when cooked in the soup.
More Delicious Chicken and Turkey Soups!
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Marry Me Chicken Soup
Equipment
Ingredients
- 1 tablespoon olive oil or oil from sundried tomatoes
- 1 small onion diced small, about 1 cup
- 1 rib celery sliced thin
- 1 small small carrot sliced thin
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes chopped
- 3 tablespoons tomato paste
- 5 cups chicken broth
- ½ teaspoon Italian seasoning can use ¼ teaspoon thyme and ¼ teaspoon oregano instead
- 1 pinch red pepper flakes
- 6 ounces small pasta like macaroni, shells, or orecchiette
- 2-3 handfuls fresh spinach thin julienne
- 2 cups shredded cooked chicken rotisserie or leftover work great
- ½ cup heavy cream
- ¼ cup parmesan cheese
- Salt and pepper to taste
- Fresh basil and more parmesan cheese for garnish
Instructions
- Heat olive oil over medium heat in a large pot. Add onions, celery, and carrots and cook until softened, about 8 minutes. Add garlic and sun dried tomatoes and cook for 2 minutes longer, then stir in the tomato paste.
- Add broth, Italian seasoning, red pepper flakes, and pasta to pot. Cover with a lid and cook over medium heat for 12-15 minutes or until pasta is al dente.
- Stir in the spinach, cooked chicken, heavy cream, and parmesan cheese. Season with salt and pepper. Cook 2-3 minutes longer to heat through.
- Serve the soup and garnish with more cheese and fresh basil on top.
Recipe Tips
- When Making a Large Batch: If you are making a large batch to save for later, cook and store the pasta separately. Keep in mind that you will end up with a slightly more brothy soup so you can reduce the liquid slightly (by about 2 cups) and then adjust it after cooking if you feel like the soup needs more.
- For a Thicker Soup Texture: If you prefer a thicker soup, you can mix in 1 tablespoon of cornstarch to the heavy cream before adding it to the pot. If you prefer to thicken with flour, stir in 2 tablespoons of flour to the vegetables along with the tomato paste.
- For the Perfect Pasta: Keep a close eye on the pasta so it doesn’t overcook and become too mushy or soggy.
Nutrition
