Name: Marry Me Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1.5 lbs boneless, skinless chicken breasts or thighs, diced; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onions; 1/2 cup sun-dried tomatoes, diced; 4 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste (optional); 6 cups chicken broth; 8 oz small pasta shells or ditalini; 1 cup heavy whipping cream; 1 cup grated Parmesan Reggiano cheese; 3 cups fresh spinach

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This Marry Me Chicken Soup is everything I crave when the weather turns crisp—rich, creamy, hearty, and soul-warming. It’s packed with tender chicken, sun-dried tomatoes, baby pasta, fresh spinach, and a velvety Parmesan cream broth. Ready in just 45 minutes, this soup delivers gourmet comfort with minimal effort.

Marry Me Chicken Soup Recipe

Why You’ll Love This Recipe

I love how this soup transforms a basic chicken soup into something romantic and luxurious. The flavor is anything but ordinary—the sun-dried tomatoes add a tangy depth, and the creamy Parmesan base makes every spoonful irresistibly smooth. It’s also highly customizable and freezes beautifully, making it great for both weeknight dinners and make-ahead meals.

Ingredients

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

olive oil
boneless, skinless chicken breasts or thighs, diced
Italian seasoning
salt and freshly ground black pepper
diced carrots
diced celery
diced onions
sun-dried tomatoes, diced
garlic cloves, minced
all-purpose flour
tomato paste (optional)
chicken broth
small pasta shells or ditalini
heavy whipping cream
grated Parmesan Reggiano cheese
fresh spinach

Optional Substitutions:
I sometimes use rotisserie chicken to save time or swap in full-fat coconut milk for a dairy-free version. If I’m out of pasta shells, orecchiette or even egg noodles work beautifully. For a lighter version, zucchini noodles or shirataki can take the place of pasta without sacrificing satisfaction.

Directions

I heat olive oil in a large pot and season the chicken with Italian herbs, salt, and pepper. I sear it until golden and remove it from the pot to keep it tender.
In the same pot, I sauté onions, carrots, celery, garlic, and sun-dried tomatoes until softened and fragrant.
I stir in flour (and tomato paste if I want a deeper tomato note), cooking it briefly to create a roux.
I slowly add chicken broth, scraping up the flavorful browned bits from the bottom.
The chicken goes back in with the pasta and more seasoning. I simmer everything for 20 minutes until the chicken is cooked and pasta is al dente.
Finally, I stir in cream, Parmesan, and spinach, letting the soup rest for 5 minutes to meld the flavors.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Low-Carb: I swap pasta for zucchini noodles or skip it entirely and load up on veggies.
Dairy-Free: Coconut milk or cashew cream gives me a creamy texture without the dairy.
Vegetarian: I leave out the chicken and add white beans for protein and creaminess.
Spicy: A pinch of red pepper flakes adds a nice kick.

storage/reheating

I let the soup cool completely before storing.

Refrigerator:
I store leftovers in an airtight container for up to 4 days. To prevent mushy pasta, I sometimes store it separately.

Freezer:
I freeze the soup without the pasta for best texture—up to 3 months. I add fresh pasta when reheating.

Reheating:
I warm it on the stovetop over medium-low heat, adding a splash of broth if it’s too thick. I avoid boiling to keep the cream from separating.

FAQs

What makes this “Marry Me” Chicken Soup different?

The richness from cream and Parmesan, paired with tangy sun-dried tomatoes and Italian herbs, makes this soup feel like something I’d order at a cozy Italian restaurant.

Can I make this soup in a slow cooker?

Yes! I toss everything except the pasta, cream, spinach, and cheese into the slow cooker. After cooking for 6–8 hours on low (or 3–4 on high), I add the remaining ingredients during the last 15 minutes.

How do I prevent the cream from curdling?

I always remove the soup from heat before adding the cream, then stir it in slowly. If I’m unsure, I let it cool slightly or add a bit of cold broth to stabilize it.

Can I freeze this soup?

Yes, but I recommend freezing it without the pasta and cream. I add those fresh when reheating to keep the texture and flavor just right.

Can I substitute sun-dried tomatoes?

I’ve tried using diced fresh or canned tomatoes in a pinch, but they don’t bring the same concentrated flavor. If I must substitute, I add a little tomato paste to boost the flavor.

Conclusion

This Marry Me Chicken Soup is one of those recipes I turn to again and again when I want a bowl of pure comfort. The flavor is rich and layered, but it’s quick and easy enough for a busy weeknight. Whether I serve it with crusty bread, a simple salad, or just on its own, it never fails to satisfy. Give it a try and see why it’s become a fall favorite in so many homes—including mine.