This Marry Me Chicken Soup is creamy, tomatoe-y, and so comforting with the flavors of sun-dried tomatoes and basil mixed throughout. I've also included a healthy amount of spinach for more nutrition and pops of color! This recipe is easy to make in only 30 minutes.
Looking for more easy soup recipes? Try my Hamburger Soup or Broccoli Cheese Soup next!
About This Recipe
I love making soups. Something about the whole process is just so cozy and comforting. The weather has been absolutely dreary lately - rain, rain, and more rain - so some of my favorite moments have been making soup in the kitchen.
It's also great for meal prep. I typically make a batch of soup with at least 8 servings, then I just store it in my fridge for the week. My wife brings a larger lunch container to work and packs enough for 3 days (she works 3 days in the office and 2 at home). We'll eat the soup for lunch, and since I'm a food blogger, I'll make something else for dinner.
This Marry Me Chicken Soup recipe comes from Marry Me Chicken, obviously. If you're not familiar with that, it's a creamy chicken dish featuring sundried tomatoes and basil. It's typically quite heavy with the cream, but the soup version is much lighter- but equally delicious!
Key Ingredients
Onions & garlic: These provide savory depth to the broth.
Olive oil: For sauteeing the onions and garlic.
Chicken stock: This is the base of the soup. I use Campbell's "no salt added" chicken broth and add my own salt later. If you use regular broth (with salt added), you may not need to add salt.
Tomato paste: Marry me chicken is typically a pink-style sauce, meaning it has cream and tomatoes. I like using tomato paste because it gives a smoother sauce and thickens it a bit.
Sundried tomatoes: You can either use oil-packed sundried tomatoes or the air-dried ones.
Seasoning: Italian seasoning, red pepper flakes, salt, and pepper to taste.
Shell pasta: You can use any pasta shape you like.
Heavy cream: Gives the soup that luxuriously creamy texture.
Chicken: I used cooked chicken breasts, but rotisserie chicken works great as well.
Spinach leaves: Either fresh or frozen can be used, but I prefer fresh spinach because frozen spinach usually bleeds a green color everywhere.
Parmesan & basil: These are added at the end and give the soup that Tuscan flavor.
Instructions
STEP 1: Heat the olive oil in a large pot over medium heat. Cook the onions and garlic for 5-6 minutes until softened.
STEP 2: Add the chicken stock, tomato paste, sun-dried tomatoes, Italian seasoning, red pepper flakes, and pasta. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
STEP 3: Stir in the heavy cream, chicken, and spinach leaves, and continue cooking until the spinach is wilted and the pasta is al dente.
STEP 4: Remove from the heat and stir in the Parmesan cheese and basil leaves. Season with salt and black pepper to taste. Enjoy!
Marry Me Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 6-8 cups chicken stock
- 3 tablespoons tomato paste
- ½ cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 8 ounces uncooked shell pasta
- 1 cup heavy cream
- 2 cups cooked chicken (shredded)
- 2 cups fresh spinach leaves
- ¼ cup grated parmesan cheese
- ¼ cup freshly chopped basil leaves
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onions and garlic for 5-6 minutes until softened.
- Add the chicken stock, tomato paste, sun-dried tomatoes, Italian seasoning, red pepper flakes, and pasta. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Stir in the heavy cream, chicken, and spinach leaves, and continue cooking until the spinach is wilted and the pasta is al dente.
- Remove from the heat and stir in the Parmesan cheese and basil leaves. Season with salt and black pepper to taste, and enjoy!
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