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Marry Me Chicken Soup with shredded chicken, shell pasta, spinach, sun-dried tomatoes, and Parmesan in a Dutch oven

Marry Me Chicken Soup with Sun-Dried Tomatoes and Parmesan

Marry Me Chicken Soup is a creamy, hearty soup packed with tender chicken, pasta, spinach, sun-dried tomatoes, and Parmesan. Its rich, comforting flavor makes it an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • ½ cup sun-dried tomatoes, julienne-cut and packed in oil with herbs
  • 1 tbsp oil from sun-dried tomato jar
  • 1 ½ cups chopped yellow onion
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 32 oz (907 g) chicken broth
  • 1 cup heavy whipping cream
  • 4 tsp fresh basil, plus more for garnish
  • 2 tsp kosher salt
  • 1 ½ tsp dried Italian seasoning
  • 1 tsp garlic powder
  • ¼ tsp crushed red pepper, plus more if desired
Pasta
  • 8 oz (227 g) uncooked medium shell pasta
Add-Ins
  • 3 cups fresh baby spinach, roughly chopped
  • 2 cups shredded rotisserie chicken
  • 8 oz (227 g) cream cheese, cubed and at room temperature
  • 1 ½ oz (43 g) Parmesan cheese, finely shredded, plus more for garnish

Method
 

Preparation
  1. Warm 1 tbsp sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic and cook for 3–4 minutes, until the onion is softened and the garlic is fragrant.
  2. Mix in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring continuously, until the tomato paste has darkened slightly.
Cooking
  1. Pour in the chicken broth and heavy whipping cream, then add the fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, then simmer for 12 minutes, stirring occasionally.
  2. Stir in the uncooked medium shell pasta. Lower the heat to medium-low and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Finishing
  1. Lower the heat to low and add the chopped spinach, shredded chicken, cubed cream cheese, and shredded Parmesan. Cook for 5 minutes, stirring frequently, until the cheeses are melted and the chicken is heated through.
Serving
  1. Spoon the hot soup into bowls and top with additional Parmesan, fresh basil, and crushed red pepper flakes if desired. Serve immediately.

Notes

For leftovers, refrigerate cooled soup in an airtight container for 3–4 days. Freezing is also possible, though the pasta may become softer when reheated.