This Marry Me Chicken Soup is a comforting, creamy dish packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for cozy nights, it combines hearty ingredients with a touch of Parmesan and spinach for a satisfying meal.

A white bowl with a blue rim holds creamy tortellini pasta coated in an orange sauce. The sauce contains pieces of spinach and red sun-dried tomatoes mixed evenly throughout. A toasted slice of bread rests on the side of the bowl, partially dipped in the sauce. A black spoon is placed inside the bowl, scooping some of the pasta. The bowl is set on a wooden surface with a purple cloth in the background, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning (divided)
Salt and pepper to taste
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/4 cup diced sundried tomatoes
3 garlic cloves, minced
1/4 cup flour
2 tablespoons tomato paste (optional)
6 to 8 cups chicken broth
6 ounces pasta (such as Italian small shells)
1 cup heavy whipping cream
1/2 to 1 cup grated Parmesan Reggiano cheese
2 1/2 to 3 cups fresh spinach

Instructions

Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3-4 minutes.
Step 3: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the flour gradually to avoid excess drying. If using tomato paste, add it now and stir thoroughly.
Step 4: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits.
Step 5: Bring the soup to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is cooked through and pasta is al dente. Alternatively, cook pasta separately and add at the end.
Step 6: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes.
Step 7: Taste and adjust seasoning with additional salt, pepper, or Italian seasoning as needed before serving.

Tips & Variations

For a thicker soup, use 6 cups of broth and add pasta directly; more broth will result in a thinner broth. Adjust based on your preference.
If you prefer a dairy-free version, omit the heavy cream and Parmesan cheese and add extra broth or coconut milk.
Sundried tomatoes add a pleasant tang; if you don’t have any, swap with sun-dried tomato paste or skip entirely.
Use gluten-free flour and pasta to make this recipe gluten-free.
To deepen flavor, brown chicken well and use homemade or high-quality chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You may need to add a splash of broth or water when reheating to loosen the soup if it thickens.

How to Serve

A close-up view shows a thick creamy orange soup with chunks of vegetables and pieces of chicken mixed evenly. The soup is in a white pot with black handles, and a silver spoon is lifting some soup, showing a smooth texture with bits of spinach and small slices of tomato inside. The top layer is creamy with some black pepper sprinkled lightly. The background is a white marbled surface with a striped cloth just visible under the pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper texture. If using frozen chicken, thaw completely before dicing and cooking.

Can I prepare this soup ahead of time?

Yes, you can make the soup up to step 5 and refrigerate it before adding cream, spinach, and cheese. Reheat and add those ingredients just before serving for best freshness and texture.