Marry Me Chicken Soup

There are some meals that taste comforting from the very first spoonful, and Marry Me Chicken Soup belongs firmly in that category. The broth is creamy and savory, the chicken is tender, and every bowl is filled with sun-dried tomatoes, pasta, spinach, basil, and plenty of rich cheese.

The first time I tasted a version of this soup, I had one of those rare moments when I stopped talking and simply paid attention to the food in front of me. The creamy-tangy combination felt indulgent and cozy, yet the basil, tomatoes, spinach, and gentle heat kept the bowl from tasting flat or overly heavy.

That balance is what makes the name feel surprisingly appropriate. Cream cheese and heavy cream create a velvety base, while red pepper flakes, tomato paste, garlic, and sun-dried tomatoes add enough personality to keep every spoonful interesting.

I especially love the way the pasta becomes part of the soup instead of simply sitting underneath it. Medium shells collect the creamy broth in their curved centers, so each bite carries little pockets of sauce along with the chicken and vegetables.

Then there is the oil from the sun-dried tomato jar, which might be one of my favorite details in the entire dish. Instead of starting with plain cooking oil, the onions are softened in a tablespoon of that deeply flavored oil, giving the soup another layer before the broth even enters the pot.

The whole recipe feels special enough to serve when guests come over, but the method is still relaxed enough for a weeknight. One pot carries most of the cooking, and rotisserie chicken removes the need to cook a separate protein from scratch.

This has also become one of those soups I genuinely look forward to eating again the next day. The flavors settle together overnight, and although the pasta thickens the broth during storage, a splash of broth or water brings the texture back easily.

Why You’ll Love Marry Me Chicken Soup

The creamy texture is the first thing people notice, but the soup does not taste like cream alone. Sun-dried tomatoes, basil, tomato paste, garlic, Italian seasoning, and red pepper flakes bring enough brightness and savory depth to balance the richer ingredients.

It is also a practical one-pot meal. The onion and garlic cook first, the tomato mixture develops in the same pot, and the pasta simmers directly in the chicken broth before the creamy ingredients are added.

Rotisserie chicken makes the soup particularly convenient. Two cups of shredded cooked meat can go straight into the pot near the end, giving the dish substance without adding another major cooking step.

The spinach adds color and freshness while taking almost no time to cook. Three cups may look like a lot when they first hit the pot, but the leaves wilt quickly into the hot broth.

Another advantage is how easily the recipe can adapt. Half-and-half, whole milk, dried basil, dry-packed sun-dried tomatoes, cooked chicken breast, frozen spinach, and gluten-free pasta all have workable paths within the same basic soup.

Most of all, this is comfort food that still feels lively. The combination of creamy broth, tangy tomatoes, fresh basil, garlic, Parmesan, and a small amount of chili warmth keeps you returning to the bowl without making every bite taste exactly the same.

Ingredients for Marry Me Chicken Soup

The ingredient list looks generous, but the flavors build in a very logical order. Aromatics and tomato ingredients create the base, broth and pasta provide body, and the cream, cheeses, chicken, spinach, and basil finish the soup.

• ½ cup julienne-cut sun-dried tomatoes packed in oil with herbs
• 1 tablespoon oil from the sun-dried tomato jar
• 1 ½ cups chopped yellow onion, about 1 medium onion
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 32 oz chicken broth
• 1 cup heavy whipping cream
• 4 teaspoons fresh basil
• 2 teaspoons kosher salt, adjusted to taste
• 1 ½ teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• 8 oz uncooked medium shell pasta
• 3 cups fresh baby spinach, roughly chopped
• 2 cups shredded rotisserie chicken
• 8 oz cream cheese, cubed and softened
• 1 ½ oz Parmesan cheese, finely shredded
• Extra Parmesan and fresh basil, for serving

The sun-dried tomatoes should stay connected to the flavorful oil in their jar until you measure what you need. That oil is used directly in the first cooking step, so there is no reason to discard it.

Low-sodium chicken broth is a useful choice when you want more control over seasoning. Parmesan, cream cheese, chicken broth, and sun-dried tomatoes can all contribute salt, so tasting near the end remains important.

Why Sun-Dried Tomato Oil Matters

Using the oil from the sun-dried tomato jar is one of the easiest ways to build flavor without introducing another ingredient. The oil has already been sitting with the tomatoes and herbs, so it brings a more developed character than plain oil would.

The onion cooks directly in 1 tablespoon of that oil. As the onion softens, it takes on some of the tomato and herb flavor before garlic or broth ever reaches the pot.

That flavor then becomes part of the foundation for the entire soup. Every later ingredient builds on something that already tastes savory and aromatic.

Do not drain the jar and throw away the oil automatically. Save it for this step and, if you like, for a small finishing drizzle when serving.

The Importance of Tomato Paste

Three tablespoons of tomato paste help give the broth more depth and body. Cooking it briefly before adding liquid prevents it from tasting raw or simply stirred into cream.

The tomato paste goes into the pot with the sun-dried tomatoes and crushed red pepper. Letting those ingredients cook together for about 2 minutes concentrates their flavor.

This stage also changes the aroma in the kitchen almost immediately. Garlic, onion, tomato, and chili begin to smell much richer before the broth is poured in.

Keep stirring during those 2 minutes. Tomato paste can catch on the bottom if left unattended over heat.

Why Medium Shell Pasta Works So Well

Medium shells are especially useful in a creamy soup because their shape catches the broth. Instead of every spoonful being mostly liquid around the pasta, the curved shells hold little pockets of sauce.

The recipe uses 8 oz uncooked pasta. It cooks directly in the chicken broth, which makes the process simpler and allows the pasta to absorb flavor as it softens.

Cook it just shy of fully soft whenever possible. The pasta continues sitting in hot liquid even after the heat drops, so it will keep softening.

This matters even more if leftovers are expected. Pasta absorbs additional broth during storage, which is one reason the soup becomes thicker the next day.

Why Soft Cream Cheese Is Essential

Eight ounces of cream cheese provide much of the soup’s silky texture. The easiest way to avoid lumps is to soften it and cut it into cubes before adding it.

Room-temperature cream cheese blends much more easily into the hot broth. Cold cubes can resist melting and leave small white pockets throughout the soup.

If you forget to take it out ahead of time, warm it in the microwave for about 15 seconds. You only want it slightly softened rather than hot.

Once the pasta is cooked, reduce the heat before adding the cream cheese. Stir patiently until the broth looks smooth and no obvious pieces remain.

Heavy Cream Finishes the Texture

One cup of heavy whipping cream gives the soup its final richness. It is added after the cream cheese has already melted into the broth.

Adding the heavy cream later keeps the cooking gentle. There is no need to boil the soup aggressively once the dairy ingredients are in the pot.

The cream also softens the acidity from the tomato ingredients. That creates the creamy-tangy balance that gives this soup so much of its appeal.

Half-and-half can replace the heavy cream when you want a somewhat lighter result. Whole milk can also work in a pinch, but it should go in at the very end and should not be boiled.

Fresh Basil Adds Brightness

Fresh basil is one of the ingredients that keeps the creamy soup from feeling overly rich. Four teaspoons are added near the end, when the soup only needs a short final simmer.

Chiffonading the basil just before adding it gives the soup plenty of fresh aroma. It also keeps the herb from spending too long under heat.

If fresh basil is unavailable, use 1 teaspoon dried basil instead. Add the dried version along with the Italian seasoning so it has more time to hydrate and release flavor.

Fresh basil leaves can also be scattered over the finished bowls. That garnish reinforces the herb aroma right before eating.

How to Make Marry Me Chicken Soup

The best approach is to build the soup in layers rather than adding everything at once. Begin with onion and garlic, deepen the tomato flavors, cook the pasta in broth, then introduce the creamy ingredients and delicate greens toward the end.

Step 1: Soften the Onion in Sun-Dried Tomato Oil

Place a large pot or Dutch oven over medium heat and add 1 tablespoon oil from the sun-dried tomato jar. Once the oil is warm, add 1 ½ cups chopped yellow onion.

Cook for about 5 minutes, stirring occasionally. The onion should soften and become translucent rather than deeply browned.

Letting the onion cook properly creates a sweeter, more mellow base. If it browns too quickly, reduce the heat slightly.

Step 2: Add the Fresh Garlic

Stir in the 4 minced garlic cloves. Cook for about 30 seconds, stirring constantly.

Garlic needs only a brief time in the hot oil to become fragrant. Leaving it too long before adding the next ingredients can make it burn and taste bitter.

Stay close to the pot during this step. Once the aroma becomes noticeably stronger, move directly to the tomato ingredients.

Step 3: Develop the Tomato Base

Add 3 tablespoons tomato paste, ½ cup julienne-cut sun-dried tomatoes, and ¼ teaspoon crushed red pepper. Stir everything into the onion and garlic.

Cook for about 2 minutes while stirring constantly. This short cooking stage helps intensify the tomato flavor and distributes the chili through the aromatic base.

The tomato paste may begin coating the bottom and sides of the pot. Keep it moving so it cooks without scorching.

Step 4: Add the Chicken Broth and Bring to a Boil

Pour in the 32 oz chicken broth. Stir thoroughly, scraping the bottom of the pot so any flavorful tomato mixture becomes part of the broth.

Increase the heat and bring the mixture to a boil. The broth should now have visible pieces of onion and sun-dried tomato throughout.

Once bubbling steadily, move on to the pasta. Do not let the broth boil unnecessarily before adding it.

Step 5: Cook the Shell Pasta

Add 8 oz uncooked medium shell pasta to the boiling broth. Stir immediately so the shells do not settle together at the bottom.

Cook until just shy of al dente, around 9 minutes for medium shells. Stir occasionally throughout the cooking time.

The exact texture matters more than making the pasta extremely soft. It will continue cooking slightly in the hot soup after the dairy and other ingredients are added.

Step 6: Lower the Heat and Melt the Cream Cheese

Reduce the heat to low. Add the 8 oz softened, cubed cream cheese a few pieces at a time.

Stir steadily until the cream cheese has melted completely into the broth. Be patient at this stage because smoothness depends on giving the cubes enough time to dissolve.

The soup should begin looking noticeably creamier. Do not continue until obvious lumps have disappeared.

Step 7: Add Cream, Chicken, and Seasonings

Stir in 1 cup heavy whipping cream and 2 cups shredded rotisserie chicken. Add the 4 teaspoons fresh basil, kosher salt, 1 ½ teaspoons Italian seasoning, and 1 teaspoon garlic powder.

Start conservatively with the salt if you prefer, then adjust after the cheese and chicken have had time to blend into the broth. A lower-sodium chicken broth gives you more flexibility here.

Stir gently so the chicken distributes evenly. Keep the heat low enough for a gentle simmer rather than a hard boil.

Step 8: Add the Spinach

Stir in 3 cups roughly chopped fresh baby spinach. The leaves begin wilting almost immediately in the hot soup.

Fold them through the broth rather than cooking them aggressively. You want the spinach tender while still keeping some of its fresh green color.

This ingredient belongs near the end for exactly that reason. Long cooking is unnecessary and can make the spinach lose more color and texture.

Step 9: Simmer Gently

Let the soup simmer gently for about 5 minutes. This gives the chicken time to heat through and allows the cream, herbs, tomato base, and cheeses to come together.

Stir occasionally and watch the consistency. The broth should remain creamy and spoonable rather than boiling down into a heavy sauce.

Taste near the end of the simmer. Add more salt or a small amount of crushed red pepper only if needed.

Step 10: Finish With Parmesan

Stir in the 1 ½ oz finely shredded Parmesan cheese. Mix until it melts into the creamy broth.

Finely shredded cheese dissolves more easily than larger pieces. Add it over gentle heat so the texture stays smooth.

Taste one final time after the Parmesan has melted. The cheese contributes additional saltiness, so final adjustments are best made afterward.

Step 11: Serve Immediately

Ladle the hot soup into bowls, making sure each serving includes pasta, chicken, spinach, onion, and sun-dried tomato. Shallow bowls work particularly well because they make it easier to get a little of everything in every spoonful.

Finish with extra Parmesan and fresh basil. A small drizzle of sun-dried tomato oil can also be added if desired.

Serve while the broth is hot and creamy. Bread or salad can be added alongside, but the soup itself is substantial enough to stand on its own.

How to Keep the Soup Silky

Soft cream cheese is the most important detail. Cold cream cheese has a much harder time melting completely into broth.

Low heat matters once the dairy goes in. The soup needs gentle cooking rather than vigorous boiling.

Finely shredded Parmesan also melts more evenly. Large shreds or chunks take longer and may not blend as smoothly.

Stir steadily rather than rushing the process. A few extra moments of gentle mixing can make the difference between a silky broth and a lumpy one.

How to Avoid Mushy Pasta

Cook the shells just shy of al dente. They continue softening in the hot broth after the main pasta cooking time has finished.

This is particularly important if the soup will not be served immediately. Even without active boiling, hot liquid keeps affecting the pasta texture.

Leftovers naturally become thicker because the shells continue absorbing broth in the refrigerator. Add a little broth or water while reheating to restore the soup-like consistency.

If you are intentionally making the soup ahead, cooking the pasta separately can give you more control. Toss it lightly with oil and store it apart until you are ready to assemble the soup.

Controlling the Spice Level

The standard recipe uses ¼ teaspoon crushed red pepper. That creates warmth without turning the soup into an aggressively spicy dish.

Start there if you are unsure about your heat preference. More can always be sprinkled into the pot or onto individual bowls later.

The sun-dried tomatoes, cream, and cheeses soften the sensation of heat. Even so, increasing red pepper gradually is much easier than trying to remove excess spice.

Keep extra flakes at the table for anyone who wants a hotter bowl. That way the main pot stays friendly to a wider range of tastes.

Using Half-and-Half

Half-and-half can replace the heavy whipping cream. The finished soup will be somewhat less rich but still creamy.

Add it near the end of cooking. Keep the heat gentle and avoid bringing the soup to a vigorous boil afterward.

The cream cheese still provides body, so the soup does not rely exclusively on heavy cream for texture. That makes this substitution relatively straightforward.

Taste the finished broth before adjusting anything else. A slightly lighter dairy ingredient can change the balance just enough to make the tomato flavor feel more pronounced.

Using Whole Milk

Whole milk can work when heavy cream and half-and-half are unavailable. It creates a lighter broth with less richness.

Add the milk at the very end. Do not let the soup boil once it has been incorporated.

The cream cheese remains especially important in this variation because it supplies more of the body. Stir until everything is smooth before serving.

Expect a different texture from the full heavy-cream version. The soup will still retain the same tomato, chicken, basil, garlic, and Parmesan flavors.

Dry-Packed Sun-Dried Tomatoes

Dry-packed sun-dried tomatoes can be used instead of oil-packed ones. Soak them in warm water for 10 minutes before adding them to the soup.

Drain after soaking and slice as needed. This softens the tomatoes enough to work more naturally in the broth.

Because dry-packed tomatoes do not provide flavored jar oil, add an extra tablespoon of olive oil for cooking the onion. That replaces the fat needed at the beginning.

The flavor will differ slightly from the herb-infused oil-packed version. The overall tomato character still fits the soup beautifully.

Rotisserie Chicken Makes This Easy

Two cups shredded rotisserie chicken save a substantial amount of preparation. Dark meat is especially flavorful and stays tender in the creamy broth.

The chicken is already cooked, so it goes into the pot near the end. It only needs enough simmering time to heat through and absorb some of the surrounding flavor.

Shredded cooked chicken breast can replace rotisserie chicken. Use the same 2-cup amount.

This is useful when you already have leftover cooked chicken available. It turns the soup into an easy way to give that chicken an entirely different second meal.

Frozen Spinach Substitution

Fresh baby spinach gives the soup the best color and texture, but frozen spinach can work when necessary. Use about ½ cup frozen spinach in place of the 3 cups fresh.

Thaw the frozen spinach first. Squeeze out excess moisture before adding it to the soup.

Removing that water protects the creamy broth from becoming diluted. Stir the spinach in near the end just as you would the fresh version.

The texture will be different, but the soup still gains the green element. Fresh spinach remains the preferred option when available.

How to Make Marry Me Chicken Soup Gluten-Free

Use your favorite gluten-free pasta, such as brown rice shells. Cook it separately rather than directly in the soup.

Separate cooking helps prevent the broth from becoming gummy. Prepare the pasta according to its own cooking needs, then add it near the end.

The remaining soup ingredients can follow the standard method. Build the tomato and broth base, make it creamy, and fold in the cooked gluten-free pasta before serving.

This method also makes leftover texture easier to control. Pasta stored separately cannot continue absorbing the entire pot of soup overnight.

Making Components Ahead

This soup can be partially prepared before the final cooking session. Chop the vegetables, shred the chicken, and prepare the pasta separately ahead of time.

Toss cooked pasta with a little oil to help keep it from sticking. Store each component separately in the refrigerator.

When it is time to serve, build the soup and combine the prepared ingredients. This keeps the pasta from sitting in the broth for hours before the meal.

It is particularly useful when serving guests. Most of the repetitive preparation can be finished before anyone arrives.

Serving With Crusty Bread

A crusty baguette is one of the simplest and best accompaniments. The firm bread is ideal for soaking up the creamy broth left at the bottom of the bowl.

Slice the bread before serving and place it beside each bowl. No elaborate preparation is necessary.

Garlic bread works equally well when you want an even richer meal. The extra garlic echoes the flavor already present in the soup.

Either option makes it almost impossible to waste the broth. That alone is enough reason to put bread on the table.

Serving With Arugula Salad

A simple arugula salad with lemon vinaigrette provides a fresh contrast. The peppery greens and bright dressing cut through the cream cheese, cream, and Parmesan.

Serve the salad on the side rather than mixing it into the soup. Keeping the temperatures and textures separate makes the contrast more noticeable.

This pairing is especially good when the soup is served for dinner guests. The salad keeps the meal balanced without requiring a complicated second dish.

A relatively simple vinaigrette is enough. The soup already carries plenty of flavor.

Garnish Ideas

Extra grated Parmesan is the most natural finishing touch. Let people add as much or as little as they like.

Fresh basil leaves reinforce the herbal flavor and make each bowl look brighter. Add them immediately before serving.

A drizzle of sun-dried tomato oil creates another layer of tomato-herb richness. Use it lightly so it does not overwhelm the creamy broth.

Crushed red pepper can also be set out for anyone who wants more heat. Individual seasoning keeps the main pot balanced.

Why Shallow Bowls Work Well

Shallow bowls make it easier to distribute the solid ingredients. Pasta, chicken, spinach, and tomatoes are less likely to disappear beneath a deep pool of broth.

Each spoonful can catch several components at once. That is especially satisfying in a soup with this many textures.

The wide surface also gives you more room for Parmesan and basil garnish. Presentation feels generous without requiring any special technique.

Of course, regular soup bowls work perfectly well too. The flavor does not depend on the serving dish.

Storage

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3 days.

The flavors can deepen overnight as the tomatoes, basil, garlic, chicken, and creamy broth sit together. The pasta also continues absorbing liquid during that time.

Expect the soup to become noticeably thicker in the refrigerator. That is normal and does not mean anything has gone wrong.

Store in a container with enough room to stir when reheating. You may need to add liquid to restore the original consistency.

How to Reheat Marry Me Chicken Soup

Place the soup in a pot over low heat. Stir frequently so the creamy broth warms evenly.

If it has thickened too much, add a splash of chicken broth or water. Continue adding only as needed until it becomes soup-like again.

Avoid aggressive boiling. Gentle heat is kinder to the dairy and helps maintain a smoother texture.

Serve once the chicken and pasta are heated through. Add fresh basil or Parmesan afterward if desired.

Why Freezing Is Not Recommended

This soup is best kept out of the freezer. The cream can separate during freezing and thawing, leaving the broth grainy.

Pasta texture can also suffer during freezing. Combined with the dairy issue, that makes refrigerator storage the better choice.

Fortunately, the soup keeps for up to 3 days in the refrigerator. The flavor may even become deeper during that time.

Make only what you expect to enjoy within that period. If preparing ahead, storing components separately provides more flexibility.

Frequently Asked Questions

Can I Use Dry Sun-Dried Tomatoes?

Yes. Soak them in warm water for 10 minutes before using.

Because there is no flavored jar oil, add an extra tablespoon olive oil for sautéing the onion. Continue with the rest of the soup normally.

How Do I Make the Soup Gluten-Free?

Use your favorite gluten-free pasta. Brown rice shells are one option.

Cook the pasta separately and stir it into the finished soup near the end. This helps prevent a gummy broth.

Can I Replace Heavy Cream With Half-and-Half?

Yes. The soup will be slightly less rich.

Add the half-and-half near the end and avoid boiling after it goes in. The cream cheese will still provide plenty of creaminess.

Can I Use Whole Milk?

Yes, in a pinch. Add it at the very end.

Keep the heat gentle and do not boil the soup afterward. The result will be lighter than the heavy-cream version.

Can I Use Frozen Spinach?

Yes. Thaw about ½ cup frozen spinach and squeeze it thoroughly dry.

Add it near the end. Fresh spinach still provides the preferred texture and color.

Can I Use Cooked Chicken Breast?

Yes. Use 2 cups shredded cooked chicken breast in place of rotisserie chicken.

Add it with the cream and seasonings so it has enough time to heat through. Dark rotisserie meat simply brings a little more richness.

Can I Make the Soup Ahead?

You can prepare several components ahead. Cook pasta separately, shred the chicken, and chop the vegetables before the final cooking session.

Store everything separately until needed. Fully assembled soup thickens in the refrigerator, so add broth when reheating if necessary.

Why Is My Cream Cheese Lumpy?

The cream cheese may have been too cold. Soften it before adding it to the soup.

Reduce the heat to low and stir patiently until it melts. Smaller cubes also dissolve more easily than one large block.

How Can I Make the Soup Spicier?

Increase the crushed red pepper gradually. Begin with the standard ¼ teaspoon and add more only after tasting.

You can also sprinkle extra flakes over individual bowls. This gives everyone control over their own heat level.

Marry Me Chicken Soup Nutrition Information

One hearty 1½-cup serving contains approximately 520 calories. It also provides about 24g protein and 32g fat, including 16g saturated fat.

Each serving contains around 38g carbohydrates and 4g fiber. The sodium is approximately 1200mg.

Using low-sodium broth can help reduce the sodium level. Ingredient brands, Parmesan amount, chicken choice, and exact serving size can all change the final numbers.

The spinach and sun-dried tomatoes also contribute vitamin A. These values remain estimates rather than exact figures for every batch.

A Soup That Feels Like More Than a Weeknight Dinner

What I remember most about my first bowl was how unexpectedly balanced it tasted. I had expected cream and cheese to dominate, but instead the sun-dried tomatoes, basil, garlic, and gentle chili warmth kept pulling the flavor in different directions.

That contrast is still what I look forward to when I make it now. One spoonful may catch a creamy shell of pasta, while the next has spinach, chicken, and a piece of tangy sun-dried tomato.

The smell begins long before the dairy goes in. Onion warming in tomato oil already makes the kitchen feel inviting, and the garlic and tomato paste deepen everything a few minutes later.

Then the soup changes completely when the cream cheese melts. The broth goes from tomato-forward and savory to smooth, pale, and luxurious without losing any of the flavor underneath.

Spinach and basil arrive at exactly the right moment. Their green color immediately brightens the pot, and the herbs keep the finish from feeling too rich.

I love that this can happen in one pot without turning the evening into a major cooking project. Rotisserie chicken does some of the work for me, while the pasta cooks directly in the broth.

Some nights the soup is all I need. Other times I put a crusty baguette on the table and make sure nobody leaves any broth behind.

For guests, I add an arugula salad and a generous bowl of Parmesan. Suddenly the same comfortable weeknight soup feels entirely appropriate for company.

The leftovers are another reason I keep returning to it. The broth becomes thicker and the flavors deepen, so the next day’s lunch often tastes just as inviting as the first bowl.

That is the real charm of Marry Me Chicken Soup for me. It is creamy without being dull, cozy without being ordinary, and easy enough to make on a regular evening while still tasting like a dinner worth remembering.

---

Marry Me Chicken Soup

Creamy, comforting, and packed with savory flavor, this Marry Me Chicken Soup combines tender rotisserie chicken, sun-dried tomatoes, pasta, spinach, cream cheese, Parmesan, and fresh basil in a rich broth. A touch of crushed red pepper adds gentle heat, while the creamy base makes every spoonful feel warm and satisfying.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Soup
• Cuisine: American
• Servings: 6 servings
• Calories: 520 kcal

Ingredients

For the Soup Base

• 1 tablespoon oil from sun-dried tomato jar
• 1 ½ cups chopped yellow onion
• 4 cloves garlic minced
• 3 tablespoon tomato paste
• ½ cup sun-dried tomatoes julienne-cut, packed in oil with herbs
• ¼ teaspoon crushed red pepper or more if you like heat
• 32 oz or 2 packages chicken broth

For the Pasta and Creamy Finish

• 8 oz uncooked medium shell pasta
• 8 oz cream cheese cubed, room temperature
• 1 cup heavy whipping cream
• 2 cups shredded rotisserie chicken
• 3 cups fresh baby spinach roughly chopped

For Seasoning and Garnish

• 4 teaspoon fresh basil plus more for garnish
• 2 teaspoon kosher salt
• 1 ½ teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1 ½ oz Parmesan cheese finely shredded plus more for garnish

Instructions

Step 1: Start the Onion Base

Heat the oil from the sun-dried tomato jar in a large pot over medium heat.

Add the chopped yellow onion and cook until softened.

Step 2: Add the Garlic

Stir in the minced garlic.

Cook for 30 seconds, just until the garlic becomes fragrant.

Step 3: Build the Tomato Flavor

Add the tomato paste, julienne-cut sun-dried tomatoes, and crushed red pepper.

Cook for 2 minutes, stirring so the tomato paste and seasonings blend into the onion mixture.

Step 4: Add the Chicken Broth

Pour in the chicken broth.

Bring the mixture to a boil.

Step 5: Cook the Pasta

Add the uncooked medium shell pasta to the boiling broth.

Cook until the pasta reaches an al dente texture.

Step 6: Melt in the Cream Cheese

Reduce the heat to low.

Add the cubed room-temperature cream cheese and stir until completely melted into the soup.

Step 7: Add the Remaining Ingredients

Stir in the heavy whipping cream, shredded rotisserie chicken, chopped baby spinach, fresh basil, kosher salt, dried Italian seasoning, and garlic powder.

Mix gently until everything is evenly distributed throughout the creamy broth.

Step 8: Simmer

Let the soup simmer for 5 minutes.

Continue cooking until the spinach wilts and the chicken is heated through.

Step 9: Finish and Serve

Ladle the soup into bowls.

Top each serving with finely shredded Parmesan and additional fresh basil.

Notes

• Use fresh basil for best flavor.
• Adjust red pepper to your preferred spice level.
• Store leftovers in the fridge for up to 3 days.

Serving Suggestions

Serve Marry Me Chicken Soup hot, topped with extra Parmesan and fresh basil. The creamy broth coats the shell pasta, chicken, spinach, and sun-dried tomatoes for a rich and comforting combination in every bowl.

This recipe makes 6 servings and has a gentle touch of heat from the crushed red pepper. Add more red pepper if you prefer a spicier finish.

Fresh basil works especially well as both a seasoning in the soup and a garnish at serving time.

Storage

Store leftovers in the refrigerator for up to 3 days.

Sun-Dried Tomato Tip

Use ½ cup julienne-cut sun-dried tomatoes packed in oil with herbs.

Reserve 1 tablespoon of the oil from the jar to start the soup.

Pasta Tip

Use 8 oz uncooked medium shell pasta.

Cook it in the chicken broth until al dente.

Cream Cheese Tip

Use 8 oz cream cheese, cubed and brought to room temperature.

Stir it into the soup over low heat until completely melted.

Chicken Tip

Add 2 cups shredded rotisserie chicken after the cream cheese has melted into the broth.

Spinach Tip

Use 3 cups roughly chopped fresh baby spinach.

Simmer until the spinach wilts.

Basil Tip

Use 4 teaspoon fresh basil in the soup, plus additional basil for garnish.

Red Pepper Tip

Start with ¼ teaspoon crushed red pepper.

Add more if you prefer extra heat.

Parmesan Tip

Use 1 ½ oz finely shredded Parmesan cheese, with additional Parmesan for garnish.

Serving Tip

Finish each bowl with Parmesan and fresh basil before serving.