This Marry Me Chicken Soup is exactly the kind of bowl I turn to when the world feels a little too loud and my family needs a warm, consoling dinner. I first discovered this combination the winter after my daughter was born: exhausted, short on time and desperate for something that felt like celebration and comfort at once. The original Marry Me Chicken flavors—sun-dried tomatoes, basil, cream, and a kiss of red pepper—translate beautifully into a comforting soup that manages to be both decadent and homey. It has the silky mouthfeel of a cream-forward broth, the bright chew of sun-dried tomatoes, and the hearty, familiar pull of pasta and shredded rotisserie chicken. Every spoonful wraps you up like a soft blanket. What makes this soup special is how it balances intensity and familiarity. The concentrated tomato paste and oil-packed sun-dried tomatoes provide deep umami that cooks into the broth, while the cream cheese and heavy cream give a velvety texture that clings to pasta shells. The parmesan and fresh basil finish bring a restrained brightness. It’s the kind of meal that converts picky eaters—kids will notice the creamy pasta—while still satisfying grown-up palates looking for depth and a touch of heat. I love serving it when friends pop by unexpectedly; it’s forgiving, quick, and somehow impressive without being fussy.

Ingredients

• Sun-dried tomatoes: Use 1/2 cup julienne-cut sun-dried tomatoes packed in oil with herbs. The oil is concentrated tomato flavor—look for brands like Cento or Bella Sun Luci. If yours come dry, rehydrate in warm chicken broth before using.
• Sun-dried tomato oil: Reserve 1 tablespoon of the oil from the jar—this infuses the base with immediate tomato richness and a touch of herb aroma.
• Yellow onion: 1 1/2 cups chopped (about 1 medium onion). Use a sweet yellow onion for a cleaner, sweeter base; cooking until soft brings out natural sugars without caramelizing too far.
• Garlic: 4 cloves, minced. Fresh garlic provides a bright backbone—avoid pre-minced jar garlic here for the best flavor.
• Tomato paste: 3 tablespoons. A must for color and umami—cook it briefly until it darkens to remove rawness and develop a deeper tomato note.
• Chicken broth: 32 ounces (two 16-oz cartons). Use low-sodium if you want finer control over salt; adjust at the end.
• Heavy whipping cream: 1 cup for richness and silkiness—don’t substitute with milk if you want the classic mouthfeel.
• Fresh basil: 4 teaspoons chopped, plus extra for garnish. Fresh basil brightens and lifts the cream and tomato flavors.
• Seasonings: 2 teaspoons kosher salt, 1 1/2 teaspoons dried Italian seasoning, 1 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper for gentle heat.
• Pasta: 8 ounces uncooked medium shell pasta. Shells trap creamy broth and chicken—use small shapes like shells, orecchiette, or ditalini.
• Baby spinach: 3 cups roughly chopped. It wilts quickly and adds color and vitamins.
• Rotisserie chicken: 2 cups shredded—an easy shortcut that keeps the soup speedy and flavorful.
• Cream cheese: 8 ounces, cubed and at room temperature so it melts smoothly into the broth.
• Parmesan cheese: 1 1/2 ounces finely shredded, plus more for garnish—Parm adds a salty, savory finish that rounds out the cream.

Instructions

Sauté the Aromatics: Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds more until fragrant—avoid browning the garlic or it will turn bitter. The goal is a sweet, glossy onion base that smells fragrant and slightly sweet. Build the Base: Stir in 3 tablespoons tomato paste and the julienned sun-dried tomatoes. Cook for about 2 minutes, stirring constantly, until the paste deepens in color and clings to the onions. This step caramelizes the tomato sugars slightly and removes raw tomato flavor, adding depth to the broth. Simmer the Broth: Pour in 32 ounces chicken broth and 1 cup heavy cream. Add 4 teaspoons fresh basil, 2 teaspoons kosher salt, 1 1/2 teaspoons dried Italian seasoning, 1 teaspoon garlic powder and 1/4 teaspoon crushed red pepper. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer and let it cook for 12 minutes uncovered. The simmer lets flavors meld and concentrates the broth slightly—stir occasionally to prevent sticking. Cook the Pasta: Add 8 ounces uncooked shell pasta to the simmering broth, reduce heat to medium-low and cook for about 12 minutes, stirring occasionally, until the pasta is al dente and tender. Keep an eye on the liquid level—if it reduces too much, add a splash of water or more broth to reach the desired consistency. Make It Creamy & Delicious: Lower the heat to low. Stir in 3 cups chopped baby spinach, 2 cups shredded rotisserie chicken, 8 ounces cubed cream cheese and 1 1/2 ounces finely shredded Parmesan. Stir constantly for about 5 minutes until the cheeses melt completely and the chicken is warmed through. Taste and adjust salt and pepper; add more crushed red pepper if you like heat. The cream cheese melts into the broth, giving it a silky body that clings to pasta shells and chicken pieces. Serve & Enjoy: Ladle into bowls and garnish with extra Parmesan, torn fresh basil leaves and a light sprinkle of red pepper flakes. Serve with crusty bread or a crisp green salad for contrast. This soup is best enjoyed hot so the pasta retains a slightly toothsome texture.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.