
A rich, creamy tomato-and-herb soup loaded with pasta, shredded rotisserie chicken, sun-dried tomatoes and cream cheese—comforting, speedy, and endlessly comforting.

When I first served this to my husband and parents, the room went quiet—then everyone reached for seconds. My mother told me it reminded her of restaurant-quality pasta in soup form, and my neighbor asked for the recipe the next day. I love that it feels both indulgent and approachable; it’s become my go-to for dinner parties where guests need something comforting and satisfying.
My favorite thing about this pot is how it bridges two worlds: pasta and soup. On a rainy afternoon, it has made neighbors linger longer than they intended; at a hurried weeknight dinner, it makes everyone slow down for at least one relaxed bite. The bowl feels celebratory but also entirely doable for an ordinary night.
Keep leftovers in shallow, airtight containers in the refrigerator for up to 3 days. Because the pasta continues to soak up broth, the soup will thicken—add a little hot water or chicken broth when reheating to loosen it. For freezing, remove the pasta and portion the broth, chicken and cheeses into freezer-safe containers; freeze up to 3 months. When ready to eat, thaw overnight in the refrigerator, reheat gently on the stovetop and cook fresh pasta separately to maintain a pleasant texture. Glass containers with tight lids preserve flavors best and reduce odor absorption.
If you're dairy-sensitive, substitute full-fat coconut milk for heavy cream and use a dairy-free cream cheese; expect a hint of coconut flavor. For a gluten-free version, use your favorite gluten-free small pasta, but consider cooking it separately and folding it in at serving to avoid a gummy result. If you prefer a brighter tomato note, swap half the sun-dried tomatoes for 2 tablespoons of roasted red pepper purée. For lower fat, reduce the heavy cream to 1/2 cup and use an additional 4 ounces of cream cheese to keep body, though flavor and mouthfeel will be slightly different.
Serve the soup with a crisp green salad dressed simply with lemon and olive oil to cut through the cream. A rustic, crusty baguette or garlic bread is perfect for sopping up the silky broth. Garnish each bowl with torn basil, extra grated Parmesan and a drizzle of reserved sun-dried tomato oil for a glossy finish. For a heartier meal, add a side of roasted vegetables or an herby chickpea salad. This soup also pairs wonderfully with a light Pinot Grigio or a citrusy IPA for those who enjoy a beverage with dinner.
This interpretation blends Italian-American pantry building blocks—tomato paste, basil, and Parmesan—with classic American convenience: rotisserie chicken and a one-pot technique. While not a traditional Italian soup, it borrows the flavor vocabulary of Southern Italy—tomato, basil, garlic—and translates it into a creamy, American-style bowl. The name hints at its roots in a viral chicken dish that captured imaginations with its rich, flavor-forward sauce. Transforming those elements into a soup is a natural evolution: the concentrated flavors become even more comforting when ladled with pasta.
In summer, swap heavy cream for a lighter half-and-half and add grilled zucchini or cherry tomatoes at the end for freshness. In fall and winter, deepen flavors with a roasted red pepper puree and add chopped kale instead of spinach for more structure. At holiday time, toss in roasted mushrooms and a squeeze of lemon to brighten the richness—these small tweaks make the pot feel celebratory and appropriate for different seasons while keeping the core technique the same.
For efficient meal prep, make the broth, tomato base and chicken mixture in advance and store in single-meal portions. Cook fresh pasta when ready to serve to avoid sogginess: boil, drain and toss with a little olive oil to prevent sticking, then add to the heated soup just before serving. Pre-shred rotisserie chicken and portion into freezer bags for quick assembly. This approach gives you a nearly instant dinner that still tastes freshly made.
This bowl is a reminder that simple ingredients treated with care become something comforting and a little bit luxurious. Invite friends, save some for tomorrow, or share a pot with family—the recipe adapts to all of it. Make it your own and enjoy every warm, creamy spoonful.
Reserve and use 1 tablespoon of the sun-dried tomato oil—the oil is concentrated flavor and helps bloom the aromatics.
Cube the cream cheese and bring it to room temperature so it melts smoothly without clumping.
If freezing, omit the pasta; freeze the broth and chicken, then cook fresh pasta when reheating.
Use a rotisserie chicken for speedy assembly and deeper roasted chicken flavor.
For a silkier finish, grate the Parmesan freshly rather than using pre-grated varieties.
This nourishing marry me chicken soup – a hug in a bowl recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. For best texture, store the soup without pasta and add fresh-cooked pasta when reheating. The pasta will stay firm and the broth won’t become overly thick.
Use low-sodium chicken broth and taste at the end—Parmesan adds saltiness. Adjust to your preference.
This Marry Me Chicken Soup – A Hug in a Bowl recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon sun-dried tomato oil in a large Dutch oven over medium heat. Add 1 1/2 cups chopped yellow onion and cook 3–4 minutes until softened. Add 4 cloves minced garlic and cook another 30–45 seconds until fragrant.
Stir in 3 tablespoons tomato paste and 1/2 cup julienned sun-dried tomatoes. Cook 2 minutes, stirring constantly, until the tomato paste darkens and clings to the onions.
Pour in 32 ounces chicken broth and 1 cup heavy cream. Add 4 teaspoons chopped basil, 2 teaspoons kosher salt, 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder and 1/4 teaspoon crushed red pepper. Bring to a gentle boil then simmer uncovered for 12 minutes.
Add 8 ounces uncooked shell pasta, reduce heat to medium-low and cook 12 minutes, stirring occasionally, until pasta is al dente.
Lower heat to low. Stir in 3 cups chopped spinach, 2 cups shredded rotisserie chicken, 8 ounces cubed cream cheese and 1 1/2 ounces shredded Parmesan. Stir for 5 minutes until cheeses melt and chicken is heated through. Adjust seasoning to taste.
Ladle into bowls, garnish with extra Parmesan, torn basil, and red pepper flakes. Serve immediately with crusty bread or a salad.
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This recipe looks amazing! Can't wait to try it.
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