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Bowl of creamy Marry Me Chicken Soup with shell pasta, sun-dried tomatoes, and fresh basil garnish

Marry Me Chicken Soup

A rich and creamy one-pot soup with tender chicken, sun-dried tomatoes, shell pasta, and a velvety Parmesan broth
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup sun-dried tomatoes julienne-cut, packed in oil with herbs
  • 1 tablespoon oil from sun-dried tomato jar
  • 1.5 cups yellow onion chopped
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 32 oz chicken broth
  • 1 cup heavy whipping cream
  • 4 teaspoons fresh basil plus more for garnish
  • 2 teaspoons kosher salt
  • 1.5 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 0.25 teaspoon crushed red pepper or more if you like heat
  • 8 oz medium shell pasta uncooked
  • 3 cups fresh baby spinach roughly chopped
  • 2 cups rotisserie chicken shredded
  • 8 oz cream cheese cubed, room temperature
  • 1.5 oz Parmesan cheese finely shredded (about 1/3 cup), plus more for garnish

Equipment

  • Large Dutch oven (5 to 6 quart)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat 1 tablespoon of sun-dried tomato oil in a 5 to 6 quart Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant.
  2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
  3. Pour in chicken broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally, then reduce to medium-low and simmer for 12 minutes.
  4. Add the uncooked pasta, keeping heat at medium-low. Cook for 12 minutes, stirring occasionally, until the pasta is tender. If using different pasta shapes, adjust cooking time per package instructions.
  5. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir frequently for 5 minutes until the cheeses melt completely and the chicken is warmed through. If cream cheese clumps, press it against the pot's side with your spoon to blend.
  6. Ladle into bowls and garnish with extra Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.

Notes

Room temperature cream cheese melts easier and more smoothly. If using different pasta shapes like orecchiette, ditalini, or orzo, check package instructions for cooking time adjustments. Start with less crushed red pepper if sensitive to spice and adjust to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop over low heat, adding a splash of broth if needed to thin.