A Hug in a Bowl

This hearty Marry Me Chicken Soup has become my go-to comfort food when I want to impress dinner guests or simply treat my family to something special. The creamy broth studded with sun-dried tomatoes, tender chicken, and pasta creates a magical combination that truly feels like a warm hug in a bowl.

I first made this soup on a particularly cold winter evening when I wanted something that would warm us from the inside out. What started as a kitchen experiment quickly became our most requested meal when friends come over. One friend actually joked she would marry anyone who made this for her regularly hence why I affectionately call it Marry Me Chicken Soup.

Ingredients

• Sun dried tomatoes packed in oil: These jewels add intense savory flavor and beautiful color to the soup. Select ones packed in herbs for extra depth
• Oil from sun dried tomato jar: This infused oil carries all the concentrated tomato flavor providing an excellent base for sautéing
• Yellow onion: Creates the aromatic foundation of the soup. Look for firm onions with tight dry skins
• Garlic: Fresh minced cloves provide sharp aromatic notes that mellow beautifully when cooked
• Tomato paste: Concentrated umami that thickens and enriches the broth. Get the tubed variety to use just what you need
• Chicken broth: Forms the savory liquid base. Choose low-sodium to control the salt level yourself
• Heavy whipping cream: Creates the luxurious velvety texture that makes this soup so special
• Fresh basil: Bright herbaceous notes that cut through the richness. Use the freshest you can find
• Italian seasoning: A blend that adds complexity without requiring multiple spice jars
• Crushed red pepper: Provides gentle heat that builds with each spoonful
• Medium shell pasta: The perfect shape for catching broth in each bite. Cook to al dente for best texture
• Baby spinach: Adds color, nutrition, and a slight earthiness that balances the richness
• Rotisserie chicken: Precooked tender meat that saves time without sacrificing flavor
• Cream cheese: Creates incredible creaminess and tangy depth. Look for full fat at room temperature
• Parmesan cheese: Adds a nutty, salty finish that elevates the entire dish. Choose freshly grated for best melting

Step-by-Step Instructions

Sauté the Aromatics:

Heat the sundried-tomato oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onions and minced garlic to the hot oil, stirring frequently to prevent burning. Cook them for a full 3–4 minutes until the onions become translucent and soft, and the garlic becomes fragrant but not browned. This aromatic base will infuse the entire soup with flavor.

Build the Base:

Add both the tomato paste and julienne-cut sundried tomatoes to the softened aromatics. Use a wooden spoon to stir constantly for a full 2 minutes, working the tomato paste against the bottom of the pot. Watch as the color transforms from bright red to a deeper rusty red, indicating the sugars are caramelizing and developing richer flavor compounds.

Simmer the Broth:

Pour in the chicken broth slowly while stirring to incorporate any browned bits from the pot bottom. Add the heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper flakes. Bring this mixture to a gentle boil over medium heat, stirring occasionally to prevent the cream from scalding. Allow it to simmer uncovered for 12 minutes, letting the flavors meld together and intensify as some liquid reduces.

Cook the Pasta:

Add the uncooked pasta shells directly to the simmering broth. Reduce the heat to medium-low to maintain a gentle bubble without boiling over. Cook for approximately 12 minutes, stirring every few minutes to prevent sticking. Test a pasta piece after 10 minutes as you want it tender but not mushy. The pasta will continue absorbing liquid and softening even after this stage.

Make It Creamy & Delicious:

Reduce the heat to low before adding the remaining ingredients to prevent the dairy from separating. Add the chopped spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Stir frequently for 5 minutes, pressing any cream cheese cubes against the side of the pot to help them melt smoothly. Watch as the spinach wilts and the soup transforms into a gorgeously creamy consistency.

Serve & Enjoy:

Ladle the hot soup into warmed bowls for the best experience. Top each serving with a sprinkle of additional Parmesan cheese, a few fresh basil leaves torn by hand, and if desired, a pinch more red pepper flakes for heat. Serve immediately alongside crusty bread for dipping into that luscious broth. The contrasting temperatures and textures create a perfect eating experience.

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My absolute favorite element of this soup is the sundried tomatoes. I discovered their magic when I was living in Italy years ago, and I learned that their intensely concentrated flavor can transform even the simplest dishes. In this soup, they add little bursts of sweet tanginess that perfectly complement the creamy base. When my niece first tried this soup, she declared it better than her favorite restaurant version and now requests it every time she visits.

Make-Ahead Options

This soup is perfect for meal prep and actually tastes better the next day as the flavors have more time to meld. You can prepare it up to three days ahead, stopping just before adding the pasta. Store the base in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, add the pasta, and cook until tender, then proceed with adding the remaining ingredients. This approach ensures the pasta doesn't absorb too much liquid and become mushy during storage.

Perfect Substitutions

If you need to make adjustments based on dietary needs or what's in your pantry, this recipe adapts beautifully. For a lighter version, substitute half and half for the heavy cream. No rotisserie chicken available? Use 2 cups of poached chicken breast instead. Kale works wonderfully in place of spinach for a heartier green presence, though it needs an extra minute or two to wilt properly. For a gluten-free option, use your favorite gluten-free pasta and adjust cooking time according to package directions.

The Secret's in the Broth

What elevates this soup from good to exceptional is the richly flavored broth. The combination of chicken broth, cream, and the oil from the sundried tomatoes creates a luxurious base that carries all the other flavors. For an even more intensely flavored soup, consider making your own chicken stock using the rotisserie chicken carcass. Simply simmer it with an onion, carrot, celery, and bay leaf for 2–4 hours, then strain and use in place of the store-bought broth. This deepens the chicken flavor and adds a silky mouthfeel from the natural gelatin.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes! This soup can be made 1-2 days ahead and stored in the refrigerator. The flavors actually develop and improve over time. When reheating, do so gently over low heat and add a splash of broth if it's thickened too much in storage.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half or whole milk, though the soup won't be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well, adding a subtle sweetness that complements the sun-dried tomatoes.

→ How can I make this soup vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth and replace the rotisserie chicken with roasted chickpeas or white beans. You could also add extra vegetables like mushrooms for additional texture and umami flavor.

→ Can I freeze this soup?

Cream-based soups typically don't freeze well as they can separate when thawed. If you must freeze it, do so before adding the dairy components, then add cream, cream cheese and Parmesan when reheating.

→ What's the best pasta shape to use?

Medium shell pasta works perfectly as it catches the creamy broth inside each piece. Other good options include orecchiette, ditalini, or small bowties. Avoid long pasta like spaghetti, which makes the soup difficult to eat.

→ How spicy is this soup?

With just ¼ teaspoon of crushed red pepper, the soup has a very mild warmth. If you enjoy heat, feel free to add more red pepper flakes. If serving to guests with varying spice preferences, keep it mild and offer red pepper flakes on the side.