Marry Me Chicken Soup

This creamy tomato—based Marry Me Chicken Soup combines juicy chicken, tender cheese—filled tortellini, and fresh spinach in a rich broth that’s comforting yet flavorful. It’s the perfect cozy meal that feels elegant enough for a special occasion but is easy enough for a weeknight dinner.

I first made this soup when I needed something to impress a dinner guest and ended up falling in love with it myself. Now it’s a regular request in my household during colder months.

Ingredients

• Boneless skinless chicken thighs or breasts: these stay juicy and tender when seared and simmered
• Sun—dried tomatoes: packed with concentrated tomato flavor, make sure to drain and pat dry for best blending
• White wine: Sauvignon Blanc is ideal for deglazing, adding brightness to the broth and can be substituted with chicken broth if you prefer
• Unsalted butter: enriches the base flavor and helps cook the aromatics
• Yellow onions: cook slowly until soft to develop sweetness that balances acidity
• Tomato paste: deepens the tomato flavor and adds body
• Fresh garlic cloves: provide pungent, fresh garlic notes, better than jarred garlic
• Dijon mustard and honey: secret flavor enhancers that add complexity without being obvious
• Chicken broth and bouillon: form the main soup base
• Heavy cream: adds luscious creaminess for a comforting texture
• Parmesan cheese wedge: freshly grated cheese melts beautifully and adds nutty richness
• Cheese—filled tortellini: choose fresh refrigerated pasta for pillowy bites with cheesy centers
• Fresh spinach: stirred in just before serving to add color and freshness

Instructions

Sear the Chicken:

Heat oil in your soup pot over medium—high heat. Season the chicken generously with salt and pepper. Sear the chicken pieces on both sides until golden brown but not fully cooked through. Remove from the pot and set aside to rest for a few minutes before dicing. This step locks in juices and builds a flavorful crust.

Deglaze the Pot with White Wine:

Lower heat to medium—low and add white wine to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine reduce by half, concentrating its flavor while evaporating the alcohol. This step creates a flavor—packed base for the soup.

Cook the Aromatics:

Add butter and chopped onions to the pot. Cook onions gently for about 8 minutes until soft and translucent. Add minced garlic and cook for another minute to release its aroma. This slow cooking develops sweet and savory notes that balance the tomato tang.

Blend in Sun—Dried Tomatoes and Seasonings:

Drain sun—dried tomatoes thoroughly to avoid excess liquid. Add them to the pot along with tomato paste, Dijon mustard, honey, and seasonings such as salt, pepper, and optionally some dried herbs. Stir everything well to combine.

Add Broth and Puree:

Pour in chicken broth and add chicken bouillon cubes. Using an immersion blender, blend the mixture until perfectly smooth. This creates a creamy tomato base that’s velvety and flavorful. Bring the soup to a gentle boil, then reduce to simmer.

Simmer with Chicken:

Return the diced chicken to the pot. Let the soup simmer gently for 15 minutes to allow the flavors to meld and the chicken to finish cooking through.

Finish Soup with Cream, Cheese, and Tortellini:

Stir in heavy cream and freshly grated Parmesan cheese, which melt into the broth creating a rich, silky texture. Add the cheese—filled tortellini and simmer until the pasta is just tender, usually 3 to 5 minutes depending on package instructions.

Add Spinach and Serve:

Toss in fresh spinach leaves during the last minute of cooking, letting them wilt quickly. This adds vibrant color and a burst of green nutrition. Ladle the soup into bowls and enjoy immediately.

My favorite ingredient is definitely the sun—dried tomatoes. They bring a surprising depth and tang to the broth that I never expected and turn an ordinary tomato soup into something special. I remember one chilly evening cooking this soup and sharing it with friends who asked for seconds and the recipe immediately.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm gently on the stove to prevent the cream from splitting. The tortellini may absorb some liquid overnight so add a splash of broth if needed when reheating.

Ingredient substitutions

If you do not have sun—dried tomatoes, roasted red peppers can add a similar sweetness and richness. For a dairy—free version, substitute coconut cream for heavy cream and omit the Parmesan or use a plant—based alternative. You can swap white wine with extra chicken broth if preferred.

Serving suggestions

Serve this soup with crusty garlic bread or a crisp green salad for a full meal. Sprinkle extra Parmesan or chili flakes on top for added flavor kick. A glass of Sauvignon Blanc pairs beautifully, echoing the cooking wine notes.

This Marry Me Chicken Soup is cozy, elegant, and surprisingly easy to make. Serve it hot with crusty bread and enjoy.

Common Questions About the Recipe

→ What type of tortellini works best?

Cheese-filled tortellini melts beautifully in the broth, but you can use other fillings based on preference.

→ Can I substitute white wine in the broth?

Yes, chicken broth is a great alternative if you prefer not to use wine.

→ How do sundried tomatoes affect the flavor?

They add a rich, tangy depth that enhances the tomato broth’s complexity and sweetness.

→ When should spinach be added?

Add spinach during the last minute of cooking to keep it tender and vibrant.

→ Are there recommended spices or flavor enhancers?

Dijon mustard, honey, and fresh garlic subtly boost the flavor without overpowering the soup.