Hearty Marry Me Chicken Soup That Steals Hearts Every Time

This delicious Marry Me Chicken Soup is creamy, comforting, and packed with flavor, perfect for family gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Soups

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil use extra virgin for robust flavor
1 tablespoon Butter can substitute with more olive oil
1 cup Chopped Onion use shallots for milder taste
4 cloves Minced Garlic fresh is best
2 tablespoons Tomato Paste double-concentrated for richer flavor
½ cup Sun-Dried Tomatoes drain oil for less oily soup
1 tablespoon Italian Seasoning substitute with individual herbs if desired
1 teaspoon Dried Oregano

For the Broth

1 cup Dry White Wine replace with chicken broth for non-alcoholic version
4 cups Chicken Broth use low-sodium to control saltiness

For Substance

2 cups Cooked/Rotisserie Chicken use any cooked chicken or shredded turkey
1 cup Uncooked Rotini or Fusilli Pasta gluten-free pasta can be used

For Creaminess

1 cup Heavy/Whipping Cream use half-and-half for a lighter version
½ cup Freshly Grated Parmesan Cheese substitute with nutritional yeast for dairy-free option

For Freshness

2 cups Fresh Baby Spinach kale can be used as alternative greens
½ cup Fresh Basil dried basil can be used in a pinch

Optional Spice

to taste Crushed Red Pepper Flakes omit for a milder dish

Equipment

Large pot or Dutch oven

Method

Step‑by‑Step Instructions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add 1 chopped onion and sauté for about 5 minutes until softened.
Add 4 cloves of minced garlic, 2 tablespoons of tomato paste, and ½ cup of sun-dried tomatoes. Sprinkle in 1 tablespoon of Italian seasoning and 1 teaspoon of dried oregano. Cook for about 1 minute until fragrant.
Pour in 1 cup of dry white wine and allow it to bubble for 1-2 minutes, stirring to incorporate flavorful bits stuck to the pot.
Add 4 cups of chicken broth and bring to a boil. Stir in 1 cup of uncooked rotini or fusilli pasta. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
Stir in 1 cup of heavy cream and 2 cups of shredded rotisserie chicken. Cook for an additional 4-5 minutes until pasta is tender.
Remove from heat and stir in ½ cup of freshly grated Parmesan cheese, 2 cups of fresh baby spinach, and basil. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 24gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

For best results, store soup without pasta and combine when reheating. Stir in spinach just before serving for vibrancy.

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