Marry Me Chicken Soup is the cozy, spoonable version of the beloved Marry Me Chicken dish. I’ve taken all the creamy, garlicky, savory flavors that make the original so irresistible and turned them into a hearty soup—with tender chicken, sun-dried tomatoes, parmesan, and Italian herbs in every bite. It’s rich, comforting, and the kind of recipe I’d make when I want to impress someone or simply treat myself to a luxurious homemade meal.

Why You’ll Love This Recipe

I love how this soup brings restaurant-quality flavor without the hassle. It’s creamy but not too heavy, filling but not overly rich. The sun-dried tomatoes and parmesan add depth, while spinach and veggies give it balance. It’s a one-pot meal that’s perfect for cold nights, cozy gatherings, or when I want a little wow-factor in my weeknight dinner. And best of all—it reheats like a dream.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1‑inch pieces
2 teaspoons Italian seasoning, divided
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 garlic cloves, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth
6 oz pasta (small shapes, e.g. small shells)
1 cup heavy whipping cream
½–1 cup grated parmesan reggiano cheese
2½–3 cups fresh spinach

Directions

I start by heating olive oil in a large pot over medium-high heat. Then I add the chicken, season it with 1 teaspoon of Italian seasoning, salt, and pepper, and cook until it’s golden on all sides, about 4–5 minutes.
In the same pot, I toss in the carrots, celery, onions, sun-dried tomatoes, and garlic. I let them cook down for about 3–4 minutes until softened.
Next, I stir in the flour and mix well. If I’m using tomato paste, I add it now and cook for another minute.
I slowly pour in the chicken broth, whisking constantly to avoid lumps and to deglaze the pan.
Once it’s smooth, I bring the soup to a gentle simmer. Then I stir in the pasta, the remaining Italian seasoning, and a little more salt and pepper. I cover the pot, reduce the heat, and simmer for about 20 minutes until the pasta is al dente and the chicken is fully cooked.
After uncovering the pot, I add the cream, parmesan, and spinach. I let it simmer for another 5 minutes so everything melds together and the spinach wilts beautifully.
Before serving, I always give it a final taste and adjust the seasoning if needed.

Servings and timing

This recipe yields about 10 cups, which is perfect for 6 to 8 servings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

When I want a spicy version, I add red pepper flakes. For a dairy-free twist, I swap in full-fat coconut milk and skip the cheese. And if I’m watching carbs, I skip the pasta or replace it with cauliflower.

Storage/Reheating

Leftovers go straight into the fridge in an airtight container and last for up to 4 days. For freezing, I leave out the pasta so it doesn’t get mushy. I reheat gently on the stovetop over medium heat and sometimes add a bit of broth or cream to loosen it up. If I froze it, I thaw overnight in the fridge before warming.

FAQs

Why is it called "Marry Me" Chicken Soup?

Because the flavors are so rich and romantic, it’s said to be “marriage proposal-worthy.” I definitely think it lives up to the hype.

Can I use pre-cooked chicken?

Yes, when I’m in a rush, I add shredded rotisserie chicken toward the end of the cooking time and just heat it through.

What’s the best pasta shape for this soup?

I go for small shapes like shells, ditalini, or elbows so they don’t overpower the other ingredients. They cook evenly and give the perfect bite.

Can I make it ahead of time?

Absolutely. I sometimes prep everything ahead and reheat before serving. For best texture, I recommend cooking the pasta separately and combining it right before eating.

What if I don’t have sun-dried tomatoes?

I’ve substituted them with roasted red peppers or even a few halved cherry tomatoes. They won’t have the same deep flavor, but they still taste great.

Conclusion

Marry Me Chicken Soup is a bowl of comfort with a touch of elegance. It’s hearty, creamy, and full of bold flavors that make it feel special without being complicated. Whether I’m feeding family, friends, or just myself, this is one of those recipes I turn to when I want something unforgettable—and yes, maybe even a little romantic.

Marry Me Chicken Soup

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 cups
Category: Soup
Method: One‑pot stovetop
Cuisine: American, Tuscan
Diet: Low Fat

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Description

A rich and creamy Tuscan‑style chicken soup with vegetables, pasta, spinach, and parmesan in a flavorful, thick cream sauce.

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium‑high heat. Add the diced chicken and 1 teaspoon of Italian seasoning, plus salt and pepper, and cook until browned on all sides (about 4‑5 minutes).
In the same pot, add the carrots, celery, onions, sundried tomatoes, and garlic. Cook until the vegetables become translucent (about 3‑4 minutes).
Sprinkle in the flour and stir well to combine. If using tomato paste, add it now and stir.
Gradually whisk in the chicken broth, scraping the bottom of the pot to deglaze, and ensuring there are no lumps.
Bring the mixture to a simmer, then add the pasta, the remaining Italian seasoning, salt and pepper to taste. Cover, reduce heat, and let simmer for about 20 minutes or until chicken is cooked through and pasta is al dente.
Uncover and stir in the heavy cream, fresh spinach, and grated parmesan cheese. Let the soup simmer for an additional ~5 minutes.
Taste and adjust seasonings (salt, pepper, Italian seasoning) as needed before serving.

Notes

The amount of broth can be adjusted: starting with 6 cups gives a thicker, creamier texture; add more broth if you prefer it soupier.
Tomato paste is optional. It adds tomato flavor; omit for a more white‑creamy soup (though sundried tomatoes already add some tomato taste).
You can use rotisserie chicken instead of raw chicken; just add it near the end and warm through.
To avoid mushy pasta, you may cook the pasta separately and add it at the end, especially for leftovers or freezing.
You can substitute heavy cream with half‑and‑half, milk, full‑fat coconut milk, or softened cream cheese (about 4 oz) — texture will vary.
Kitchens round‑ups: trying adding extras like red pepper flakes, fresh herbs, or even white wine for extra flavor.