Marry Me Chicken Soup – A Hug in a Bowl: Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes and Spinach

This cozy soup blends sun-dried tomatoes, cream, spinach, and shredded rotisserie chicken into a warm bowl that feels like a hug. It cooks fast and fills the house with a rich tomato-basil smell. If you want to learn more about who I am and why I love quick comfort food, see my about me page for simple stories and easy ideas.

why make this recipe

Make this when you want a rich, fast weeknight meal that still tastes special. It uses a few store-bought items like rotisserie chicken and sun-dried tomatoes so you save time. The flavors hold up well for lunches or guests. If you like high-protein bowls too, you may enjoy the ideas behind this high-protein chickpea bowl as another quick, filling option.

how to make Marry Me Chicken Soup – A Hug in a Bowl

This recipe moves step by step: you sauté aromatics, build a tomato base, simmer a creamy broth, cook the pasta, then melt in cheeses and chicken. The method follows a simple, clear flow that keeps the pot active and the soup silky. For a bit of inspiration on technique and flavor balance, I like tips from Adamo Mancini on keeping flavors bright and bold.

Ingredients :

½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs), 1 tbsp oil from sun-dried tomato jar, 1 ½ cups chopped yellow onion, 4 cloves garlic, minced, 3 tbsp tomato paste, 32 oz or 2 packages chicken broth, 1 cup heavy whipping cream, 4 tsp fresh basil (plus more for garnish), 2 tsp kosher salt, 1 ½ tsp dried Italian seasoning, 1 tsp garlic powder, ¼ tsp crushed red pepper (or more if you like heat), 8 oz uncooked medium shell pasta, 3 cups fresh baby spinach, roughly chopped, 2 cups shredded rotisserie chicken, 8 oz cream cheese, cubed (room temperature), 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)

Directions :

Sauté the Aromatics
Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and garlic, cooking for 3-4 minutes until softened and fragrant.

Build the Base
Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.

Simmer the Broth
Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.

Cook the Pasta
Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Make It Creamy & Delicious
Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.

Serve & Enjoy
Ladle into bowls, garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve immediately with crusty bread or a fresh green salad on the side.

how to serve Marry Me Chicken Soup – A Hug in a Bowl

Serve hot in wide bowls so the pasta and chicken sit near the top. Add extra basil and grated Parmesan on each bowl. Offer crusty bread or a light side salad. For a sweet finish, pair with simple cookies like these gluten-free oatmeal cookies after the soup.

how to store Marry Me Chicken Soup – A Hug in a Bowl

Cool the soup to room temperature within two hours, then store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat so the cream does not break. If you freeze, leave out the pasta and add cooked pasta when you reheat; frozen soup keeps well for up to 3 months.

tips to make Marry Me Chicken Soup – A Hug in a Bowl

Use room-temperature cream cheese so it melts quickly and smoothly.
Taste and adjust salt near the end; rotisserie chicken and Parmesan can add salt.
If you want more heat, add a pinch more crushed red pepper when serving.
For a faster weeknight version, use pre-chopped onion and minced garlic in a jar. Learn more simple technique notes from David C. Kling for steady, clear steps.

variation (if any)

Make it lighter: swap half-and-half for heavy cream and reduce cream cheese to 4 oz.
Make it gluten-free: use a gluten-free small pasta or swap pasta for rice.
Add vegetables: stir in sliced mushrooms or diced bell pepper with the onions.

FAQs

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes. Use a cup of chopped, cooked tomatoes and a tablespoon of tomato paste for depth. The sun-dried tomatoes give a concentrated flavor, so cook fresh tomatoes down a bit first.

Q: Can I make this without cream cheese?
A: You can skip the cream cheese. The soup will be less thick and rich. Add one extra ounce of Parmesan and a splash more cream to keep it smooth.

Q: How do I reheat leftovers without the pasta getting mushy?
A: Reheat the soup gently on low heat. If possible, remove pasta before freezing or add fresh cooked pasta when you reheat to keep texture.

Q: Is this soup freezer friendly?
A: Yes, but freeze without cooked pasta for best texture. Thaw in the fridge overnight and reheat on the stove, then stir in fresh pasta or cook pasta fresh and add before serving.