Creamy Marry Me Chicken Soup with Spinach & Parmesan is comfort in a bowl—creamy, savory, and full of cozy vibes. Imagine the rich flavors of tender chicken, silky cream, and sun-dried tomatoes, all swirling together in a luscious broth that practically hugs your spoon. It’s the kind of dish that turns an ordinary Tuesday into a mini love story (hence the name).
Whether you’re feeding your family, nursing a chilly evening, or craving something that feels like a warm blanket, this creamy Marry Me Chicken Soup delivers big flavor with minimal fuss. And yes, it might just make someone fall in love—with you and your cooking.
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What is Creamy Marry Me Chicken Soup with Spinach & Parmesan?
This dreamy soup takes inspiration from the viral “Marry Me Chicken” recipe that’s taken the internet by storm. Traditionally, Marry Me Chicken is made with juicy chicken breasts in a creamy sun-dried tomato sauce—supposedly so good it could earn you a marriage proposal.
This soup version captures all that delicious magic but turns it into something spoonable, heartwarming, and perfect for cozy nights. You’ll find tender pasta shells mingling with shredded rotisserie chicken, rich cream cheese, and baby spinach, all seasoned with Italian herbs and a sprinkle of Parmesan that ties it together beautifully. It’s a perfect marriage (pun intended) of comfort food and sophistication.
Reasons to Try Creamy Marry Me Chicken Soup with Spinach & Parmesan
If you need an excuse to make this dish, here are three: it’s easy, it’s indulgent, and it tastes like a warm hug. The creamy base is pure velvet—thick enough to feel luxurious but light enough to enjoy a full bowl without feeling weighed down.
It’s also weeknight-friendly, thanks to rotisserie chicken that cuts your prep time in half. Plus, the flavors are crowd-pleasing: slightly tangy from the sun-dried tomatoes, rich from the cream cheese and Parmesan, and balanced by fresh spinach for a touch of green goodness. Whether you’re feeding picky eaters or impressing dinner guests, this soup never disappoints. And honestly, who doesn’t love a dish that basically says, “Marry me”?
Ingredients Needed to Make Creamy Marry Me Chicken Soup with Spinach & Parmesan
- ½ cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tablespoon oil from the tomato jar, divided
- 1½ cups chopped yellow onion
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 (32-ounce) cartons chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil (plus more for garnish)
- 2 teaspoons kosher salt
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper (plus extra for garnish)
- 8 ounces medium shell pasta
- 3 cups chopped baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed (room temperature)
- 1½ ounces Parmesan cheese, finely shredded (plus more for garnish)
Instructions to Make Creamy Marry Me Chicken Soup with Spinach & Parmesan
Alright, let’s walk through this delicious process step by step, so your Creamy Marry Me Chicken Soup with Spinach & Parmesan turns out rich, velvety, and absolutely irresistible. Grab your pot, a wooden spoon, and maybe a cozy playlist — we’re about to make kitchen magic happen.
Step 1: Gather and Prep Your Ingredients
Before you even turn on the stove, take a few minutes to gather and prep everything. Dice your onion, mince the garlic, cube the cream cheese (let it sit out to soften), and chop the spinach. Trust me, this little bit of prep makes the cooking flow so much smoother. You can even shred your rotisserie chicken ahead of time and store it in the fridge. If you love meal prep tips like this, check out my guide on Creamy Chicken Broccoli Casserole—it’s full of tricks for prepping ingredients efficiently while keeping the flavor intact.
Step 2: Sauté the Onion and Garlic
In a large Dutch oven, heat 1 tablespoon of the oil from your sun-dried tomato jar over medium heat until it shimmers. That flavored oil is liquid gold—it infuses everything with a deep, savory base. Add your chopped onion and garlic, stirring often until they’re fragrant and translucent, about 3–4 minutes. This is your flavor foundation, so let them sweat gently without browning too quickly. You’ll notice your kitchen starting to smell like something a little heavenly is happening—and it is.
Step 3: Build the Flavor Base with Tomatoes and Paste
Next, stir in the tomato paste and sun-dried tomatoes. Cook this mixture for 2 minutes, scraping the bottom of the pot to pick up any flavorful bits. The tomato paste will darken slightly, developing that deep, umami-packed flavor that makes the soup taste like it simmered for hours. This step by step layering of ingredients is what transforms a good soup into a truly spectacular one.
Step 4: Add Broth and Cream to Build the Base
Pour in your chicken broth and heavy cream, stirring gently to combine. Now sprinkle in the fresh basil, kosher salt, Italian seasoning, garlic powder, and a pinch of crushed red pepper flakes. Stir well and bring the mixture to a boil over medium heat, about 10–12 minutes. This is where the magic starts to build—your broth will begin to thicken slightly, and the cream will soften those tangy tomato notes beautifully. If you’re craving a little variety, you can experiment with broth types using tips from my Curried Chicken Soup Recipe—a lighter yet flavorful alternative.
Step 5: Add the Pasta
Once the broth mixture reaches a gentle boil, add the uncooked medium shell pasta. Reduce the heat to medium-low and simmer for about 12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. The pasta should be al dente—firm but tender. Remember, it’ll continue to cook slightly once you add the remaining ingredients. This step by step simmering allows the pasta to soak up all those amazing Italian flavors, giving your soup that cozy, hearty texture we all love.
Step 6: Stir in Spinach, Chicken, and Cream Cheese
Now lower the heat and toss in your chopped spinach, shredded chicken, and cubed cream cheese. Stir continuously as the cream cheese melts into the broth, creating a luscious, creamy consistency. This is the moment your soup goes from simple to “wow.” Keep stirring until the cream cheese fully blends—no white chunks should remain. If you find small bits that resist melting, press them gently against the side of the pot with your spoon. Want to keep your soups ultra creamy without curdling? Peek at my One Pot Creamy Chicken Enchilada Soup for similar texture tips and ingredient swaps.
Step 7: Add Parmesan and Perfect the Texture
Once your soup looks smooth and creamy, stir in the shredded Parmesan. Keep stirring until it melts completely. The Parmesan not only thickens the soup but also adds that subtle nutty flavor that ties everything together. If the soup feels too thick, add a small splash of broth or cream to reach your desired consistency. Taste and adjust seasoning—maybe a pinch more salt or red pepper flakes for extra kick.
Step 8: Serve and Garnish Like a Pro
Ladle your Creamy Marry Me Chicken Soup with Spinach & Parmesan into bowls and top with extra Parmesan, a sprinkle of crushed red pepper, and a few basil leaves. For that restaurant-quality touch, drizzle a little of the reserved sun-dried tomato oil on top—it adds shine and a burst of flavor. Pair it with crusty garlic bread, or for a fun twist, try it alongside my Cowboy Cornbread Casserole for the ultimate cozy night in.
Step 9: Bonus Step – Make It Your Own
The beauty of this recipe is how flexible it is. You can swap the pasta for rice or quinoa, use turkey instead of chicken, or toss in mushrooms for a heartier veggie twist. If you’re looking for more soup variations, my Creamy Chicken Maryland Soup is another delicious option that’s just as comforting. This step by step cooking method works beautifully across all these recipes—build flavor early, add cream at the right time, and finish with fresh ingredients for that balanced, homemade taste.
By following these steps carefully, your Creamy Marry Me Chicken Soup with Spinach & Parmesan will come out creamy, flavorful, and picture-perfect every single time. It’s a dish that feels like a warm hug—simple, satisfying, and full of love (and let’s be honest, a little flirtation in soup form).
What to Serve with Creamy Marry Me Chicken Soup with Spinach & Parmesan
This soup shines on its own, but pairing it with the right sides makes it even better. A loaf of warm garlic bread or homemade focaccia is always a hit for dipping into that luscious broth. A crisp Caesar salad adds a fresh crunch that balances the richness.
If you’re planning a hearty dinner, try serving it alongside something cozy like this Honey Pepper Chicken Mac and Cheese or a lighter dish such as Sheet Pan Mediterranean Chicken and Zucchini. For soup lovers, you might also love the Curried Chicken Soup Recipe—it’s another cozy option for chilly evenings.
Key Tips for Making Creamy Marry Me Chicken Soup with Spinach & Parmesan
- Soften the cream cheese first. Room-temperature cream cheese melts faster and blends smoothly.
- Cook pasta separately if storing leftovers. This keeps it from getting soggy when reheated.
- Adjust spice to taste. If you’re spice-shy, add red pepper flakes gradually.
- Don’t skip the sun-dried tomatoes. They add a tangy depth you can’t get from anything else.
- Garnish generously. Fresh basil and Parmesan make every bowl feel restaurant-worthy.
Storage and Reheating Tips for Creamy Marry Me Chicken Soup with Spinach & Parmesan
Let the soup cool before transferring it to airtight containers. It’ll keep for up to 4 days in the fridge or 2 months in the freezer. When reheating, add a splash of chicken broth or cream to restore that velvety texture. Warm it gently on the stovetop over medium heat, stirring often to keep it smooth. If you froze it, thaw overnight in the fridge before reheating. The flavors actually deepen with time, so the leftovers might be even better the next day.
FAQs
Can I use a different pasta shape? Absolutely—try penne, farfalle, or rotini. Just adjust the cook time.
Can I make it lighter? Use half-and-half instead of heavy cream or reduced-fat cream cheese.
What if I don’t have rotisserie chicken? Any cooked, shredded chicken will do. You can even use leftover turkey after the holidays.
Can I make this soup vegetarian? Sure! Swap chicken broth for vegetable broth and omit the chicken. Add extra spinach or mushrooms for texture.
Final Thoughts
Creamy Marry Me Chicken Soup with Spinach & Parmesan is one of those recipes that feels fancy but fits easily into your weeknight rotation. It’s rich, flavorful, and full of love—the kind of dish that reminds you why home cooking matters. Whether you’re making it for family, friends, or just yourself after a long day, it delivers comfort in every spoonful. Try it once, and don’t be surprised if someone proposes a second helping—or something even bigger.
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Creamy Marry Me Chicken Soup with Spinach & Parmesan – Cozy Comfort in a Bowl
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Description
This creamy, comforting chicken soup is packed with flavors from sun-dried tomatoes, Parmesan, and Italian herbs. With tender pasta, shredded rotisserie chicken, and baby spinach, it’s a filling and flavorful dish perfect for cozy nights.
Ingredients
- 1/2 cup drained julienne-cut sun-dried tomatoes (packed in oil with herbs)
- 1 tablespoon oil from the sun-dried tomato jar, divided
- 1 1/2 cups chopped yellow onion
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons tomato paste
- 2 (32-ounce) packages chicken broth
- 1 cup heavy whipping cream
- 4 teaspoons chopped fresh basil (plus more for garnish, optional)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper (plus more for garnish)
- 8 ounces uncooked medium shell pasta
- 3 cups roughly chopped fresh baby spinach
- 2 cups shredded rotisserie chicken
- 8 ounces cream cheese, cubed (at room temperature)
- 1 1/2 ounces Parmesan cheese, finely shredded (plus more for garnish)
Instructions
1. Gather all ingredients. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large Dutch oven over medium heat until shimmering.
2. Add the chopped onion and garlic to the pot. Cook, stirring often, until softened, about 3-4 minutes.
3. Stir in the tomato paste and sun-dried tomatoes, cooking until the tomato paste deepens in color, about 2 minutes.
4. Add the chicken broth, heavy cream, fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally (about 12 minutes).
5. Add the pasta to the pot and reduce heat to medium-low. Cook, stirring occasionally, until the pasta is al dente, about 12 minutes.
6. Reduce heat to low and stir in the spinach, shredded chicken, cream cheese, and Parmesan. Continue to cook, stirring often, until the cream cheese and Parmesan are melted and the chicken is heated through (about 5 minutes).
7. Ladle the soup into bowls and garnish with additional Parmesan, fresh basil, and red pepper flakes if desired. Serve immediately.
Notes
Spice Level: If sensitive to spice, add the red pepper flakes gradually, to taste.
Cream Cheese Tip: Having the cream cheese at room temperature will help it melt more easily. If necessary, press any remaining chunks against the side of the pot to incorporate fully.
Pasta Shape: If using a different pasta shape, adjust the cooking time according to package directions.
