Ever heard of Marry Me Chicken Soup Recipe? Oh, friend, this is the kind of dish that makes people joke about putting a ring on it after just one spoonful. It’s creamy, cozy, and downright irresistible. This Tuscan-inspired soup brings tender chicken, hearty veggies, sun-dried tomatoes, and pasta together in a rich, velvety broth that feels like a hug in a bowl.
Now, as a Texas mom of three, I’ll tell you—I don’t take comfort food lightly. Between school pickups, soccer practices, and the eternal quest to get my kids to eat spinach without “the look,” soups like this are my saving grace. It’s simple, satisfying, and exactly the kind of meal that makes dinnertime feel special even on a Tuesday night.
Table of Contents
Why You’ll Love This Marry Me Chicken Soup Recipe
- Creamy, cheesy, and full of flavor (without being heavy).
- Perfect balance of protein, veggies, and pasta.
- Kid-friendly (yes, even with spinach hiding inside!).
- Easy enough for weeknights, impressive enough for guests.
- Freezer-friendly with just a few tweaks.
What Does Marry Me Chicken Soup Taste Like?
Think cozy Tuscan countryside in a bowl. Creamy parmesan mingles with garlic and sun-dried tomatoes, giving it that “just one more bite” flavor. The pasta shells soak up the broth, while the chicken stays tender and juicy. Add the fresh spinach at the end, and you’ve got both richness and freshness in one bite.
Ingredients You’ll Need for Marry Me Chicken Soup Recipe
When it comes to making this Marry Me Chicken Soup Recipe, the ingredients are simple, but each one plays a big role in building that creamy, cozy flavor we all love. Think of it as layering flavors—just like when you make my Lasagna Soup with Sausage and Ground Beef, every veggie, spice, and splash of broth adds depth.
Here’s a closer look at what you’ll need and why:
- Olive Oil (1 teaspoon) – A little drizzle is all it takes to kickstart the cooking and bring a touch of richness.
- Boneless, Skinless Chicken (1–1 ½ pounds, diced into 1-inch cubes) – Chicken breasts or thighs both work beautifully. Thighs give a juicier bite, while breasts are leaner. If you’re short on time, shredded rotisserie chicken is a great shortcut.
- Italian Seasoning (2 teaspoons, divided) – This blend of herbs (oregano, basil, rosemary, and thyme) is the secret to that Tuscan-inspired flavor. We’ll use half on the chicken and the other half when simmering.
- Salt and Black Pepper (to taste) – Classic seasonings that make all the other flavors pop. Don’t be shy about tasting and adjusting as you go.
- Carrots, Celery, and Onions (½ cup each, diced) – The holy trinity of soup-making! These three veggies form the aromatic base, adding sweetness and balance to the creamy broth.
- Sun-Dried Tomatoes (¼ cup, diced) – These little gems bring a burst of tangy-sweet flavor. They’re one of the reasons this soup feels so “special occasion” even if you make it on a Tuesday night.
- Garlic (3 cloves, minced) – Because no cozy soup is complete without that garlicky warmth.
- All-Purpose Flour (¼ cup) – Helps thicken the soup, giving it that luscious, creamy body. If you prefer, you can swap this with cream cheese for a slightly different texture.
- Tomato Paste (2 tablespoons, optional) – This is where you decide how tomato-y you want your soup. Leave it out for a creamier base, or stir it in for a subtle tomato undertone.
- Chicken Broth (6–8 cups) – Start with 6 cups for a thicker, creamier soup, and add more if you like it a bit thinner. A good quality broth makes a huge difference here.
- Pasta (6 ounces) – I used small Italian shells, which catch the creamy broth beautifully, but feel free to use elbows, ditalini, or any small pasta you have on hand.
- Heavy Whipping Cream (1 cup) – This is what takes the soup from “yum” to “wow.” It makes the broth velvety smooth and indulgent.
- Parmesan Reggiano Cheese (½–1 cup, freshly grated) – Don’t skimp here! Freshly grated parmesan melts into the soup and adds a nutty, salty richness that pre-grated cheese just can’t deliver.
- Fresh Spinach (2 ½–3 cups) – Stirred in at the very end, the spinach wilts into the creamy broth, adding a pop of color and a boost of nutrients without overpowering the flavor.
How to Make Marry Me Chicken Soup
Making this Marry Me Chicken Soup Recipe is easier than it looks, and I promise you don’t need chef-level skills to pull it off. Grab your Dutch oven, take a deep breath, and let’s walk through it together.
Step 1: Sear the Chicken
Start by heating 1 teaspoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Once it’s shimmering, add your diced chicken along with 1 teaspoon of Italian seasoning, plus a pinch of salt and black pepper.
Cook the chicken until golden on all sides—about 4–5 minutes. You’re not aiming to cook it through just yet, but searing locks in flavor and gives the broth that irresistible depth.
👉 Tip: If you’ve got rotisserie chicken on hand, skip this step and add it at the very end so it doesn’t overcook.
Step 2: Build the Flavor Base
Once the chicken is browned, toss in your diced onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté for about 3–4 minutes until the veggies soften and your kitchen smells like Tuscan heaven.
This “aromatic base” is what transforms a good soup into a great one. (It’s the same trick I use in my Crockpot Chicken Corn Chowder Recipe—sweating the veggies first makes all the difference!)
Step 3: Thicken the Soup
Sprinkle ¼ cup of flour evenly over the veggies and chicken, stirring constantly so it doesn’t clump. If you’re using tomato paste, add it now and stir it into the mix.
This step is like the glue that holds the creamy texture together. Don’t worry if it looks a little pasty—it’ll smooth out beautifully in the next step.
Step 4: Add the Broth and Simmer
Slowly pour in 6 cups of chicken broth while whisking to avoid lumps. Scrape up the golden bits stuck to the bottom of the pot (chef’s secret: that’s pure flavor gold).
Bring the soup to a gentle boil, then stir in your pasta shells and the remaining Italian seasoning. Cover with a lid, reduce the heat to low, and let it simmer for about 20 minutes. This is when the chicken finishes cooking and the pasta soaks up that dreamy broth.
👉 Pro Tip: Keep an eye on the pasta. Every brand cooks differently, and nothing kills a soup faster than mushy noodles.
Step 5: Make It Creamy
Now for the part that makes this truly a “Marry Me” moment—stir in 1 cup of heavy whipping cream, fresh spinach, and grated parmesan reggiano cheese. Simmer gently for 5 more minutes, just until the spinach wilts and the parmesan melts into the broth.
At this point, your Marry Me Chicken Soup Recipe should look creamy, thick, and absolutely irresistible.
Step 6: Taste and Adjust
Grab a spoon, taste the soup, and season with extra salt, pepper, or Italian herbs if needed. Sometimes I even sprinkle a little extra parmesan on top when serving (because cheese is love, right?).
Tips and Tricks for Perfect Marry Me Chicken Soup
- Start with less broth: You can always thin a thick soup, but thickening a watery one? Not so fun.
- Worried about mushy pasta? Cook it separately and stir in before serving.
- Dairy swaps: Use half-and-half or coconut milk for a lighter option (texture will vary).
- Rotisserie hack: Short on time? Shred rotisserie chicken and add it at the end.
- Storage tip: Add a splash of broth when reheating leftovers to revive creaminess.
Storage
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freeze without pasta (add fresh when reheating). Keeps well for up to 2 months.
- Reheat: Warm gently on the stove, adding a bit of broth or water if too thick.
FAQs
Can I make this in a slow cooker?
Yes! Add everything except pasta, cream, spinach, and parmesan. Cook on low 8 hours or high 4 hours. Stir in pasta (cooked separately), cream, spinach, and cheese before serving.
Do I have to use heavy cream?
Nope—you can sub half-and-half, cream cheese, or even coconut milk. Just expect a lighter texture.
What pasta works best?
Small shells hold the broth perfectly, but ditalini or elbows also work.
Conclusion
There you have it—Marry Me Chicken Soup Recipe, a bowl full of comfort that might just steal the spotlight at your table. Whether you’re making it for your family on a chilly night or impressing friends at a potluck, this creamy Tuscan-inspired soup delivers love in every spoonful.
And if you’re a soup lover like me, you’ll also adore my Lasagna Soup with Sausage and Ground Beef or my cozy Butternut Squash Kale and White Bean Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Marry Me Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cups
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tuscan
Description
Get ready to fall in love with this Marry Me Tuscan Chicken Soup recipe! This comforting dish brings together tender chicken, hearty vegetables, and a creamy, flavorful cream sauce that’s sure to win hearts at the dinner table.
Ingredients
1 teaspoon olive oil
1–1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning, divided
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 garlic cloves, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth
6 oz pasta (small Italian shells recommended)
1 cup heavy whipping cream
½–1 cup grated parmesan reggiano cheese
2 ½–3 cups fresh spinach
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
2. In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until translucent, about 3-4 minutes.
3. Sprinkle in the flour gradually, stirring well to combine. Add tomato paste if using, and stir.
4. Gradually whisk in the chicken broth while stirring constantly to avoid lumps and deglaze the pot.
5. Bring to a rolling boil, add pasta and remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for 20 minutes until chicken is cooked through and pasta is al dente.
6. Uncover and stir in the heavy cream, spinach, and grated Parmesan cheese. Simmer for an additional 5 minutes.
7. Taste the soup and adjust seasoning with salt and spices if needed.
Notes
Start with 6 cups of broth for a thicker soup. Add more to thin if needed.
Omit tomato paste for a white, creamy version; include it for added tomato flavor.
Rotisserie chicken can be used for convenience. Add it at the end to avoid overcooking.
To prevent mushy pasta, cook it separately and add it to the soup before serving.
Reheat with additional broth or water to restore texture.
Flour thickens the soup but can be replaced with cream cheese or omitted for a thinner soup.
Heavy cream can be swapped with half and half, milk, or full-fat coconut milk, but note that the texture will change.
For a slow cooker version, add all ingredients except pasta, cream, spinach, and cheese. Cook on LOW for 8 hours or HIGH for 4. Add cooked pasta, cream, spinach, and cheese at the end and stir.
