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Ridiculously cozy. Slightly dramatic. Unapologetically creamy.
I’ll be honest—this recipe has a silly name, but I swear, it lives up to the hype.
The first time I made it, I wasn’t aiming for anything fancy. Just one of those days where you’re staring at a few sad fridge leftovers, thinking, “Please become dinner.” And somehow, through a little sun-dried tomato magic and a whole lotta stirring, it did.
When my husband took the first bite, he looked at me like I had just rewritten history. “You better write this down,” he said, mid-chew. “This tastes like something you’d propose over.”
Hence, Marry Me Chicken Soup. It’s got the soul of chicken noodle, the richness of tomato basil, and the kind of creamy, dreamy bite that makes you close your eyes for a second longer than necessary.
Why You’ll Love It (even if no one proposes)
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Cozy, creamy, and full of flavor—like a warm hug with a tiny kick
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Comes together in one pot (which we love because dishes are rude)
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Uses pantry staples and leftovers (I see you, sad rotisserie chicken)
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Feels fancy, but it’s not fussy
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Everyone goes back for seconds—no exceptions
Let’s Talk Ingredients (and what to do if you’re missing one)
Sun-Dried Tomatoes in Oil
This is the flavor jackpot. The oil gets used to sauté the onions, and it smells so good, you’ll start wondering if you’re secretly Italian.
Don’t have ‘em? You can use regular canned tomatoes in a pinch, but it won’t be quite as rich. Still good though.
Onion + Garlic
Classic. Comforting. Required. Just don’t rush ‘em—let them soften and do their thing.
Tomato Paste
Think of this as the flavor booster. Cook it until it darkens a bit—it wakes it up and gives the soup some real depth.
Chicken Broth
This is your base, so try to use one that doesn’t taste like salty water. Homemade? Even better. Boxed? Totally fine.
Heavy Cream
Makes it silky and indulgent. Half-and-half works too, but it won’t have quite the same cozy coat-your-mouth vibe.
Bowtie Pasta
Because it’s cute. That’s it. But really, any short pasta will do—fusilli, rotini, elbows. Use what you’ve got.
Baby Spinach
It wilts down and adds a fresh little green note. Toss it in at the end so it doesn’t turn to mush.
Cooked Chicken
Leftover roast chicken, rotisserie, poached thighs—anything goes. If it’s tender and shredded, you’re golden.
Cream Cheese
Now listen—I know this seems weird in soup. But trust me. It melts in and gives it this gorgeous body and slight tang. Don’t skip it unless you really have to.
Parmesan Cheese
Brings it all home. That salty, nutty kick on top is everything.
Step-by-Step: Let’s Make This Thing
Grab your biggest soup pot or Dutch oven. Now breathe. You’re about to become that cook—the one everyone texts for recipes.
1. Start with that tomato oil
Drain the oil from your sun-dried tomato jar into the pot and heat it up. Toss in your diced onion. After a couple minutes, throw in the garlic too. Let them cook together till your kitchen smells like an Italian bistro.
2. Add the good stuff
Chop those sun-dried tomatoes and add them in with the tomato paste. Stir constantly for a minute or two. The paste will get a little darker and toastier—don’t rush it. This is where the flavor builds.
3. Pour in broth and season it up
Slowly stir in the chicken broth. Add your salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring the whole thing to a low boil. Let it simmer for about 10 minutes while you go do something relaxing—like scroll on your phone pretending to clean.
4. Time for pasta
Add the dry pasta straight in. Simmer for 10–12 minutes until it’s al dente. Stir now and then so it doesn’t stick to the bottom like a rebellious teenager.
5. Creamy finish
Turn the heat to low. Stir in the heavy cream, spinach, chicken, and cream cheese. Stir gently until the cheese melts into that dreamy broth and spinach is wilted. Add parmesan. Stir. Taste. Maybe cry a little. It’s just that good.
A Few Ways to Play with It
Because sometimes you’re feeling extra, and other times you’re just cleaning out the fridge.
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Sub in tortellini or gnocchi for the pasta. Heaven.
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Add a can of white beans for extra protein and creaminess.
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No spinach? Kale, arugula, or even chopped zucchini works.
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Make it vegetarian: skip the chicken and use veggie broth and white beans instead.
Leftovers? Lucky You.
Store in the fridge up to 4 days. The pasta will soak up some of the broth, so just add a splash of water or broth when reheating.
Microwave Tip: Go slow—heat in 1-minute bursts and stir often.
Stovetop Tip: Low and slow, baby. Stir gently and don’t let it boil too hard or the cream might get cranky.
Freezing? Only if you freeze it before adding the pasta and dairy. Just sayin’—cream and cooked pasta don’t love the freezer.
That’s a Wrap (and maybe a second bowl)
Look, I can’t promise this soup will land you a proposal. But I can promise it’ll warm your belly, impress your family, and probably have your neighbors knocking if they catch a whiff.
If you end up making it—tell me. Seriously. I want to know what you tweaked, what your people thought, and if anyone declared their love for you after the second bite. Drop a comment, shoot me a message, or just whisper a thank-you to your soup pot.
Either way, I’m cheering you on. Always.
Marry Me Chicken Soup
Ingredients
- 1 jar sun-dried tomatoes in oil 8 oz
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 jar tomato paste 6 oz
- 2 cartons chicken broth 32 oz each
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 8 oz bowtie pasta uncooked
- 3 cups baby spinach packed
- 2 cups shredded cooked chicken
- 1 package cream cheese 8 oz, room temperature
- 1/2 cup grated parmesan cheese
Instructions
- Drain oil from the sun-dried tomato jar into a large Dutch oven or heavy-bottom pot over medium heat. Once oil is hot, add diced onion. After 2 minutes, stir in garlic and cook for another 3 minutes.
- Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1–2 minutes until the tomato paste deepens in color.
- Slowly pour in chicken broth while stirring. Add salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add uncooked bowtie pasta and continue simmering for 10–12 minutes, or until the pasta is just al dente.
- Reduce heat to low. Stir in heavy cream, spinach, shredded chicken, and cream cheese. Mix until smooth and heated through, about 5 minutes.
- Sprinkle with grated Parmesan before serving. Enjoy hot with crusty bread or a simple green salad.
Notes
Nutrition