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–+ servings

Marry Me Chicken Soup

A delightful chicken soup featuring sun-dried tomatoes, creamy textures, hearty vegetables, and pasta, perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Preparation
  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
  2. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
  3. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Cooking the soup
  1. Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
  2. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
  3. Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Serving
  1. Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g

Notes

Use fresh ingredients for the best flavor. Don’t overcook the pasta; it should be al dente as it will continue to cook in the soup. Feel free to add more vegetables of your choice for extra nutrition and flavor. Adjust the crushed red pepper to suit your spice preference.

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