The sun-dried tomatoes do the heavy lifting in this Marry Me Chicken Soup Recipe. They melt into the broth until every spoonful tastes like the creamy, garlicky sauce from the viral skillet dish.
A swirl of heavy cream and a handful of Parmesan turn the tomato-flecked broth silky.
Most versions share one weak spot: the pasta keeps drinking up the broth.
A soupy pot at dinner can set into a thick casserole by the next morning, which this recipe avoids with a simple make-ahead trick.
The whole thing comes together in one pot in about 40 minutes. Shredded rotisserie chicken trims the hands-on work down to a little chopping and stirring.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
You might also enjoy: Marry Me Chicken Pasta
Why You’ll Love This Marry Me Chicken Soup Recipe
This soup takes the sun-dried tomato and Parmesan flavors people love in the skillet original and stretches them into a cozy, spoonable bowl. It stays rich without being so thick that it feels like a sauce.
Here is what makes it worth keeping in your rotation:
- One pot, start to finish. The pasta cooks right in the broth, so there is only one pot to wash and no colander in the sink.
- About 40 minutes. Using shredded rotisserie chicken means the only real prep is dicing an onion and mincing garlic.
- Deep flavor from pantry staples. Sun-dried tomatoes, tomato paste, and Italian seasoning build a savory base that tastes slow-simmered.
- Creamy but balanced. Heavy cream, cream cheese, and Parmesan soften the acidity of the tomatoes without burying them.
- Flexible. Swap in gnocchi, tortellini, or gluten-free pasta, and dial the red pepper flakes up or down for heat.
- Great for leftovers. Store the broth and pasta separately and the texture holds up for days.
Read Also: Creamy Chicken Soup
Ingredients
Every component here has a job: the tomato elements build the base, the dairy makes it creamy, and the chicken and pasta make it a meal. Measurements are listed in both imperial and metric.
- 2 tablespoons (30 ml) olive oil, plus 1 tablespoon (15 ml) reserved oil from the sun-dried tomatoes
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 4 garlic cloves, minced
- 1/2 cup (55 g) sun-dried tomatoes packed in oil, drained and julienned
- 3 tablespoons (45 g) tomato paste
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 8 oz (225 g) short pasta such as ditalini, small shells, or rotini
- 3 cups (420 g) cooked shredded chicken (rotisserie works well)
- 1 cup (240 ml) heavy cream
- 4 oz (115 g) cream cheese, softened and cut into cubes
- 3/4 cup (75 g) grated Parmesan cheese, plus more for serving
- 3 cups (90 g) fresh baby spinach, roughly chopped
- Fresh basil, chopped, for garnish
For a saucier, oven-baked cousin of these flavors, try Marry Me Chicken Pasta Bake.
Kitchen Equipment Needed
You do not need anything specialized for this soup. A single heavy pot does most of the work, and a few basic tools handle the rest.
- A large Dutch oven or heavy soup pot (at least 5 quarts / 4.7 L) for even heat and room to simmer the pasta
- A wooden spoon for scraping up the browned bits as the tomato paste cooks
- A sharp chef’s knife for the onion, garlic, and spinach
- A cutting board
- A box grater or fine grater for the Parmesan
- A soup ladle for serving
- Measuring cups and spoons
- A pair of tongs or two forks for shredding the chicken if you are not using pre-shredded rotisserie meat
For a creamier cousin, try: Chicken Gnocchi Soup
Recommended Products for This Recipe
These are the specific products I reach for when making this soup. Each one solves a problem that comes up with this exact recipe, from flat flavor to a scorched pot bottom.
1. Bella Sun Luci Sun-Dried Tomatoes in Olive Oil
Dry-packed sun-dried tomatoes need soaking and still turn out leathery in a quick soup. The oil-packed kind stay tender, and the herb-infused oil in the jar gives you a free flavor boost when you use it to bloom the aromatics.
2. Better Than Bouillon Roasted Chicken Base
Watery broth is the fastest way to a bland pot of this soup. A spoonful of concentrated chicken base lets you build a deeper broth and control the salt yourself, which matters once the Parmesan adds its own saltiness.
3. Microplane Zester Grater
Pre-shredded Parmesan is coated with anti-caking powder that keeps it from melting cleanly into the broth. A fine grater lets you grate a block fresh so it dissolves smoothly, and it handles the garlic too.
4. Lodge Enameled Cast Iron Dutch Oven
Thin pots let the tomato paste and cream scorch on the bottom before you notice. A heavy enameled pot holds steady heat and makes it much harder to burn the base while the pasta simmers.
Read Also: Best Chicken Soup Recipes
Step-by-Step Instructions: How to Make Marry Me Chicken Soup
Follow these steps in order and you will have a creamy, richly flavored pot of Marry Me Chicken Soup ready in about 40 minutes.
Step 1: Sauté the Onion
- Set your Dutch oven over medium heat and add the 2 tablespoons olive oil, the 1 tablespoon reserved sun-dried tomato oil, and the 1 tablespoon butter.
- Once the butter has melted and the fats shimmer, add the diced onion.
- Season with the kosher salt and black pepper.
- Cook, stirring now and then, for 4 to 5 minutes, until the onion turns soft and translucent.
Step 2: Build the Tomato Base
- Add the minced garlic and the julienned sun-dried tomatoes. Stir and cook for about 1 minute, until the garlic is fragrant.
- Add the tomato paste, Italian seasoning, garlic powder, and crushed red pepper flakes.
- Stir constantly and let the tomato paste cook for 2 full minutes, until it darkens to a brick-red color and coats the bottom of the pot.
- This toasting step is where a lot of the savory depth comes from, so do not rush it.
Step 3: Add the Broth and Pasta
- Pour in the 6 cups chicken broth, scraping the bottom of the pot with your wooden spoon to lift any browned bits into the liquid.
- Raise the heat and bring the broth to a gentle boil.
- Stir in the 8 oz short pasta.
- Reduce to a steady simmer and cook, stirring occasionally so the pasta does not stick, for 1 to 2 minutes less than the package directions. The pasta should be just shy of al dente.
Step 4: Add the Cream and Cheeses
- Lower the heat to medium-low. This keeps the dairy from breaking.
- Add the heavy cream, the cubed cream cheese, and the 3/4 cup grated Parmesan.
- Stir gently and steadily until the cream cheese and Parmesan melt completely and the broth looks smooth and creamy, about 3 to 4 minutes.
Step 5: Stir in the Chicken and Spinach
- Add the 3 cups shredded chicken and stir to warm it through, about 2 minutes.
- Add the chopped spinach by the handful, stirring until it wilts into the broth.
- Taste the soup and adjust with more salt, pepper, or red pepper flakes as needed.
Step 6: Serve
- Ladle the soup into bowls.
- Top each bowl with chopped fresh basil and an extra sprinkle of Parmesan.
- Serve right away, while the broth is still loose and the pasta is tender.
For a baked, casserole-style version of these flavors, see Marry Me Chicken Casserole.
Tips for The Best Marry Me Chicken Soup
A few small habits make the difference between a thin, bland pot and a creamy bowl that tastes like it took all afternoon. These are the adjustments that consistently work.
- Toast the tomato paste. The first time I rushed this, I poured the broth in before the paste had darkened, and the soup tasted flat and raw. Giving it two full minutes to turn brick-red fixed the problem completely.
- Pull the pasta early. I take the pot off direct heat when the pasta is a minute shy of al dente, since it keeps cooking in the hot broth and softens further in the bowl.
- Cube the cream cheese. Cubed, softened cream cheese melts into the broth far more evenly than a cold block dropped in whole, which tends to leave white streaks no matter how long you stir.
- Use the jar oil. The herb-infused oil from the sun-dried tomato jar carries a lot of flavor, so use a spoonful of it to cook the onion instead of letting it go to waste.
- Grate the Parmesan fresh. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly, so a block grated at home blends in better.
- Keep the heat gentle after the cream goes in. A hard boil can cause the dairy to curdle, so hold it at a low simmer once the cream and cheeses are added.
- Season at the end. Parmesan and broth both carry salt, so wait until everything is combined before you decide how much more to add.
You might also enjoy: Crack Chicken Soup
What to Serve with Marry Me Chicken Soup
This soup is rich enough to stand on its own, but the right side turns it into a full spread. Since the broth is creamy and savory, you want something for dipping and something fresh to cut through it.
- Crusty bread or a baguette for dragging through the broth
- Dinner Rolls, soft and warm, perfect for soaking up the last of the bowl
- Homemade Biscuits with a little butter
- Sourdough Focaccia torn into pieces for sharing
- Garlic bread if you want to lean into the Italian flavors
- A simple green salad with a sharp vinaigrette to balance the cream
- Broccoli Salad for a cool, crunchy contrast
- A crisp Caesar salad with extra Parmesan
- A glass of dry white wine such as Pinot Grigio or Sauvignon Blanc
Read Also: Zuppa Toscana
Variations of Marry Me Chicken Soup
Once you know the base, this soup takes well to swaps. Here are the changes worth trying depending on what you have and who you are feeding.
- Gnocchi instead of pasta. Drop in store-bought potato gnocchi during the last few minutes for a pillowy, extra-cozy version.
- Cheese tortellini. Use refrigerated tortellini for a heartier bowl, cooking it just until it floats.
- Low-carb with sweet potato. Skip the pasta and simmer small-diced sweet potato in the broth until tender for a lighter, grain-free option.
- Dairy-free. Swap full-fat coconut milk for the cream and leave out the cheeses. The soup loses some tang but stays rich.
- Extra spicy. Increase the red pepper flakes or stir in a spoonful of Calabrian chili paste.
- Seared chicken thighs. Instead of rotisserie chicken, brown and chop boneless thighs in the pot first for deeper flavor.
- Add white beans. A rinsed can of cannellini beans adds protein and body.
- More vegetables. Sliced mushrooms or diced red bell pepper sautéed with the onion add texture and color.
- Gluten-free. Use your favorite gluten-free short pasta, cooking it separately so it does not cloud the broth.
- Slow cooker. Build the base in the crockpot, cook on low for 6 to 8 hours, then stir in cooked pasta, cream, cheeses, and spinach at the end.
For another take on this flavor combination in the slow cooker, see Easy Crockpot Marry Me Chicken.
Storage and Reheating
Leftovers keep well with one caveat: the pasta never stops absorbing liquid. Storing it smartly is the key to a second bowl that still tastes like soup.
- Refrigerate the soup in an airtight container for up to 3 to 4 days.
- Store the pasta separately when you can. I keep the cooked pasta in its own container from the broth whenever I make this ahead, because a batch I stored together once turned into a thick casserole by the next morning.
- Reheat gently on the stovetop over medium-low heat, stirring often so the cream does not break.
- Loosen it up by stirring in a splash of chicken broth or cream as it warms, since the broth thickens in the fridge.
- Microwave single portions in 45-second bursts, stirring between each, until heated through.
- Freeze the base without the pasta, cream, or spinach for up to 3 months. Dairy and pasta both change texture once frozen.
- To serve from frozen, thaw the base overnight in the fridge, reheat it, then stir in fresh cream, newly cooked pasta, and spinach.
For another cozy bowl, try: Chicken Noodle Soup
Nutritional Facts
The values below are estimates for one of six servings, made with low-sodium broth and ditalini pasta. Your exact numbers will shift with the brands and the type of chicken you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | about 420 kcal |
| Protein | 28 g |
| Carbohydrates | 30 g |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 780 mg |
A related recipe is Creamy Tomato Basil Soup.
Health Benefits of Key Ingredients
Beyond tasting like a treat, this soup carries real nutritional value from a handful of its core ingredients. Here is what the main players bring to the bowl.
- Chicken is a lean source of complete protein, which supports muscle maintenance and keeps the soup filling.
- Spinach adds iron, folate, and vitamins A and K, along with fiber, for very few calories.
- Sun-dried tomatoes are concentrated in lycopene, an antioxidant linked to heart health, plus vitamin C and potassium.
- Garlic contains allicin, a compound studied for its immune-supporting and anti-inflammatory properties.
- Tomato paste delivers another dose of lycopene in a form your body absorbs well, since cooking tomatoes increases its availability.
- Olive oil provides monounsaturated fats and polyphenols associated with better cardiovascular health.
- Parmesan contributes calcium and protein, and a little goes a long way on flavor.
Read Also: Lemon Chicken Soup
FAQs About Marry Me Chicken Soup
1. What is Marry Me Chicken Soup?
It is a soup version of the viral Marry Me Chicken, which is chicken in a creamy sun-dried tomato and Parmesan sauce. The soup keeps those same flavors but turns them into a brothy, spoonable one-pot meal with pasta and spinach.
The playful name comes from the idea that the dish is good enough to inspire a proposal.
2. Can I use rotisserie chicken?
Yes, and it is the fastest route to dinner. Shred about 3 cups of cooked rotisserie meat and stir it in near the end just to warm through.
Leftover roast chicken or even leftover turkey works the same way.
3. Can I freeze Marry Me Chicken Soup?
You can, but freeze the base only, without the pasta, cream, or spinach. Those three change texture once thawed, turning mushy or grainy.
Freeze the broth base for up to 3 months, then add fresh cream, pasta, and spinach when you reheat it.
4. Why does my soup get so thick?
The pasta keeps absorbing broth as it sits, both on the stove and in the fridge. That is normal, and it is why the soup is best served right after cooking.
To fix a thick batch, stir in a splash of warm chicken broth or cream until it loosens back up.
5. What pasta works best?
Short shapes hold the broth well, so ditalini, small shells, rotini, and orecchiette are all solid choices. Avoid long noodles, which are awkward to eat in a creamy soup.
If you plan to store leftovers, cook the pasta separately and add it per bowl.
6. Can I make it without pasta?
Absolutely. Leave the pasta out for a lower-carb soup, or replace it with diced sweet potato, gnocchi, or white beans.
If you skip the pasta entirely, you may want slightly less broth so the soup stays rich.
For the classic skillet version, try: Easy Marry Me Chicken
Marry Me Chicken Soup
Ingredients
- 2 tablespoons olive oil - 30 ml
- 1 tablespoon reserved sun-dried tomato oil - 15 ml, from the jar of sun-dried tomatoes
- 1 tablespoon unsalted butter - 14 g
- 1 medium yellow onion - about 1 cup or 150 g, diced
- 4 cloves garlic - minced
- 1/2 cup sun-dried tomatoes - 55 g, packed in oil, drained and julienned
- 3 tablespoons tomato paste - 45 g
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes - adjust to taste
- 1 teaspoon kosher salt - plus more to taste
- 1/2 teaspoon black pepper
- 6 cups chicken broth - 1.4 L, preferably low-sodium
- 8 oz short pasta - 225 g, such as ditalini, small shells, or rotini
- 3 cups cooked shredded chicken - 420 g, rotisserie works well
- 1 cup heavy cream - 240 ml
- 4 oz cream cheese - 115 g, softened and cut into cubes
- 3/4 cup grated Parmesan cheese - 75 g, plus more for serving
- 3 cups fresh baby spinach - 90 g, roughly chopped
- fresh basil - chopped, for garnish
Equipment
- Large Dutch oven or heavy soup pot - at least 5 quarts / 4.7 L
- Wooden spoon - for scraping up browned bits
- Sharp chef’s knife - for onion, garlic, and spinach
- Box grater or fine grater - for Parmesan
- Soup Ladle - for serving
- Tongs or two forks - for shredding chicken if not using pre-shredded rotisserie meat
Method
- Set a Dutch oven over medium heat and add the olive oil, reserved sun-dried tomato oil, and butter. Once melted, add the diced onion, season with salt and pepper, and cook for 4 to 5 minutes until soft and translucent.
- Add the minced garlic and sun-dried tomatoes and cook for 1 minute until fragrant. Stir in the tomato paste, Italian seasoning, garlic powder, and red pepper flakes, cooking for 2 full minutes until the paste darkens to brick-red.
- Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Bring to a gentle boil, stir in the short pasta, and simmer for 1 to 2 minutes less than the package directions, stirring occasionally.
- Lower the heat to medium-low and add the heavy cream, cubed cream cheese, and grated Parmesan. Stir gently until the cheeses melt completely and the broth looks smooth and creamy, about 3 to 4 minutes.
- Stir in the shredded chicken and warm through for about 2 minutes. Add the chopped spinach by the handful, stirring until it wilts into the broth, then taste and adjust seasonings as needed.
- Ladle the soup into bowls and top each with chopped fresh basil and an extra sprinkle of Parmesan. Serve right away while the broth is still loose and the pasta is tender.
Nutrition
Notes
- Toast the tomato paste. Give it two full minutes to darken to brick-red before adding the broth; this step builds the savory depth of the soup.
- Pull the pasta early. Cook it a minute shy of al dente since it keeps softening in the hot broth.
- Cube the cream cheese. Softened, cubed cream cheese melts evenly into the broth without leaving white streaks.
- Use the jar oil. The herb-infused oil from the sun-dried tomato jar adds free flavor when used to cook the onion.
- Grate the Parmesan fresh. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Keep the heat gentle after the cream goes in. A hard boil can cause the dairy to curdle; hold it at a low simmer.
- Season at the end. Parmesan and broth both carry salt, so wait until everything is combined before adjusting.
- Store pasta separately. The pasta keeps absorbing broth, so store it in its own container to prevent the soup from turning into a casserole.
- Freeze the base only. Freeze without the pasta, cream, or spinach for up to 3 months; add fresh cream, pasta, and spinach when reheating.
- Loosen leftovers. Stir in a splash of warm chicken broth or cream when reheating to bring the soup back to the right consistency.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This Marry Me Chicken Soup gives you all the creamy, sun-dried tomato comfort of the original skillet dish in a bowl you can make in one pot. It is the kind of dinner that feels a little special on an ordinary weeknight.
Keep the pasta trick in mind and your leftovers will taste just as good as the first bowl.
If you make it, I would love to hear how it turned out. Leave a comment with your favorite swap and share it with someone who needs a cozy dinner this week.
Recommended:
- Chicken Parmesan
- Chicken Alfredo
- Italian Wedding Soup
- Lasagna Soup
- Pasta Fagioli
- Best Sausage Tortellini Soup
- Buffalo Chicken Soup
- Mexican Chicken Soup
- Tomato Soup
