Creamy Marry Me Chicken Soup loaded with sun-dried tomatoes, rotisserie chicken, spinach, and shell pasta. Comfort food done right!
I’m gonna be honest with you: I was not in the mood to cook the night I first made this Marry Me Chicken Soup. It was one of those gray, rainy days where all you want is your blanket, your favorite fuzzy socks, and a spoonful of something warm. You know the days, right?
Anyway, I had a rotisserie chicken staring at me from the fridge (because apparently, I think buying one means I’m “being prepared”) and some random pasta in the pantry. What happened next? A miracle. I threw this soup together—no real plan, just vibes—and by the time my husband took his first bite, he legit said, “If we weren’t already married, I’d propose.” Swear. On. My. Favorite. Dutch. Oven.
I laughed so hard I almost dropped my spoon. But I also totally made a second batch the next day for lunch because it’s that good.
Why You’ll Love This Marry Me Chicken Soup Recipe?
There’s a reason this Marry Me Chicken Soup has such a swoon-worthy name, and it’s not just because it sounds fancy. It’s cozy but has flair, ya know? Like, if your favorite sweatshirt went to a wine tasting.
- Creamy and dreamy: Heavy cream and Parmesan? Name a better duo. I’ll wait.
- Flavor bomb central: The sun-dried tomatoes, basil, and Italian seasoning make it taste like something you’d get at a cozy little bistro (without needing to leave your house).
- Easy but impressive: You don’t need a culinary degree or fancy gadgets. Just a pot and a wooden spoon. Maybe a glass of wine for moral support.
- Leftovers? They’re better than the first day. If that’s not a marriage proposal in soup form, I don’t know what is.
Ingredient Notes:
Here’s the thing: ingredients matter. Don’t worry, I’m not sending you on a wild goose chase, but a few smart choices go a long way in this Marry Me Chicken Soup.
- Sun-Dried Tomatoes: Get the ones packed in oil with herbs. You’ll want the flavor, and trust me, we’re stealing some of that oil. Waste not, flavor more.
- Oil from the Jar: It’s like liquid gold. It gives you that why does this taste so good? moment.
- Chicken Broth: Use a good one. Or make your own if you’re feeling ambitious (I never am, but you might be).
- Heavy Cream: Don’t skimp. This isn’t the time for half-and-half. You’re going full creamy or going home.
- Rotisserie Chicken: The lazy genius hack. It saves so much time and still tastes like you worked all day.
- Medium Shell Pasta: You could swap it, but I’m telling you—shells are the perfect little scoops of flavor.
- Cream Cheese & Parmesan: They melt into the broth and make everything silky. Like velvet pajamas for your mouth.
How To Make Marry Me Chicken Soup?
You don’t need to be a pro to pull this off. Here’s how I do it (and yes, I’ve made this enough times that I have opinions).
Step 1: Sauté Time
Heat a tablespoon of that tomato oil in a big ol’ pot. Once it’s shimmering, toss in the onion and garlic. Stir them around until they’re soft, like 3 or 4 minutes. Don’t rush this. Burnt garlic is not romantic.
Step 2: Flavor Base
Add the tomato paste and sun-dried tomatoes. Stir, stir, stir. Give it a couple of minutes until the paste gets deeper in color. This is where the flavor deepens, and you’ll probably start thinking, “Yeah, I’m a pro chef now.”
Step 3: The Broth
Pour in your chicken broth, heavy cream, basil, and seasonings. Bring it to a simmer, let it mingle for about 12 minutes. Smells amazing, right?
Step 4: Pasta Party
Want To Save This Recipe?
Toss in the shells. Lower the heat a little so they don’t overcook. Give it about 12 minutes. Stir it now and then so it doesn’t stick. Pasta glue is not on the menu.
Step 5: Creamy Finish
Time to get decadent. Stir in the spinach, chicken, cream cheese, and Parmesan. Stir until everything melts together into one glorious, creamy soup.
Step 6: Dish It Out
Ladle it up. Top with extra Parmesan, basil, and maybe a sprinkle of crushed red pepper if you like to live dangerously.
Storage Options:
Honestly, if there are leftovers, I’m shocked. But if you manage it:
- Fridge: Store in an airtight container for up to 3 days. Add a splash of broth or cream when reheating to bring it back to life.
- Freezer: Eh… not my fave. The pasta gets mushy. If you must freeze it, leave out the pasta and add it fresh when you reheat.
Variations and Substitutions:
Feeling creative? Do it up.
- Protein: Swap the chicken for turkey or Italian sausage. I’ve even used leftover Thanksgiving turkey—delish.
- Pasta: Try orzo, tortellini, or gnocchi. You really can’t mess this up.
- Veggies: Mushrooms or roasted red peppers work like a charm.
- Spice Level: Add more crushed red pepper or even a splash of hot sauce if you like it fiery.
What to Serve with Marry Me Chicken Soup?
The soup’s the star, but sidekicks are welcome.
- Crusty bread: Obviously. Dip, scoop, repeat.
- Simple salad: Something crisp to balance the creaminess.
- Roasted veggies: Carrots, Brussels sprouts… whatever you’ve got lying around.
Frequently Asked Questions:
Can I make it ahead of time?
Yup! Hold the pasta and cream cheese until you reheat. Keeps things from getting weird.
Is it spicy?
Mild. Just a kiss of heat. Want more? Crank up the crushed red pepper.
Can I make it dairy-free?
You can, but it’s tricky. Sub coconut cream for the heavy cream and skip the cheese… but I won’t lie—it loses a little magic.
And there it is. The soup that has marriage proposal energy. Give it a go and let me know if you end up engaged (or just really full).
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Marry Me Chicken Soup
Ingredients
- ½ cup sun-dried tomatoes julienne-cut, drained (packed in oil with herbs)
- 1 tablespoon oil reserved from sun-dried tomato jar divided
- 1½ cups yellow onion finely chopped
- 4 medium garlic cloves minced (approximately 4 teaspoons)
- 3 tablespoons tomato paste
- 64 ounces chicken broth two 32-ounce packages
- 1 cup heavy whipping cream
- 4 teaspoons fresh basil chopped (plus additional for garnish if desired)
- 2 teaspoons kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper plus additional for garnish if preferred
- 8 ounces medium shell pasta uncooked
- 3 cups fresh baby spinach roughly chopped and packed
- 2 cups rotisserie chicken shredded
- 8 ounces cream cheese cubed and at room temperature
- 1½ ounces Parmesan cheese finely shredded (plus additional for garnish)
Instructions
Prepare the Aromatics
- In a large Dutch oven or stock pot, heat 1 tablespoon of oil reserved from the sun-dried tomatoes over medium heat until shimmering. Add the chopped yellow onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, approximately 3 to 4 minutes.
Enhance the Base Flavor
- Stir in the tomato paste along with the drained julienne-cut sun-dried tomatoes. Continue to cook, stirring constantly, until the tomato paste deepens in color, approximately 2 minutes.
Add Liquids and Seasonings
- Pour in the chicken broth and heavy whipping cream. Add the chopped fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Allow it to simmer for approximately 12 minutes to meld the flavors.
Incorporate the Pasta
- Add the uncooked medium shell pasta to the pot. Reduce the heat to medium-low and cook, stirring intermittently, until the pasta reaches an al dente texture, approximately 12 minutes.
Finish the Soup
- Lower the heat to low. Stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and finely shredded Parmesan cheese. Cook gently, stirring often, until the cheeses melt fully and the chicken is thoroughly heated, about 5 minutes.
Garnish and Serve
- Ladle the soup into serving bowls. Garnish with additional Parmesan cheese, fresh basil, and a pinch of crushed red pepper if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
