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Marry Me Chicken Soup

A creamy and hearty chicken soup with sun-dried tomatoes and fresh spinach, perfect for chilly days and comfort food cravings.
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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
Calories: 500
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tbsp oil from sun-dried tomato jar
  • 1.5 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
  • 1.5 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.25 tsp crushed red pepper or more if you like heat
  • 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)
  • 1.5 oz Parmesan cheese, finely shredded plus more for garnish

Method
 

Sauté the Aromatics
  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.
Build the Base
  1. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Simmer the Broth
  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.
Cook the Pasta
  1. Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Make It Creamy & Delicious
  1. 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.
Serve & Enjoy
  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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove. You can customize vegetables or use half and half for added richness.