Marry Me Chicken Soup (Print Version)

Creamy tomato broth with tender chicken, cheese tortellini, and spinach for a cozy meal.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts

→ Produce

02 - 2 cups fresh spinach leaves
03 - 4 cloves fresh garlic, minced

→ Dairy

04 - 120 milliliters (1/2 cup) heavy cream
05 - 1/2 cup freshly grated Parmesan cheese

→ Pantry

06 - 1/2 cup sun-dried tomatoes, drained and patted dry
07 - 2 tablespoons tomato paste
08 - 1 tablespoon unsalted butter
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon honey
11 - 1 teaspoon chicken bouillon granules
12 - 2 cups chicken broth
13 - 1/2 cup dry white wine (Sauvignon Blanc preferred)
14 - 1 package (9 ounces) refrigerated cheese-filled tortellini
15 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Pat chicken breasts dry and season with salt and pepper. Heat a soup pot over medium-high heat, add butter, and sear chicken until golden and cooked through, about 5-7 minutes per side. Remove from pot and let rest.
02 - Pour white wine into the pot and deglaze by scraping up browned bits. Simmer until wine reduces by half. Add diced onions and sauté until softened, about 3 minutes.
03 - Add sun-dried tomatoes, garlic, tomato paste, Dijon mustard, and honey to the pot. Stir to combine flavors thoroughly.
04 - Pour in chicken broth and sprinkle chicken bouillon. Using an immersion blender, blend the mixture until smooth and well emulsified.
05 - Dice the rested chicken into bite-sized pieces and add back to the pot. Bring to a boil then reduce heat to low and simmer gently for 15 minutes to meld flavors.
06 - Slowly stir in heavy cream and freshly grated Parmesan cheese until fully incorporated and the soup becomes creamy.
07 - Add cheese-filled tortellini to the pot and cook according to package instructions until tender, approximately 3-5 minutes. In the last minute, stir in fresh spinach leaves until wilted.
08 - Ladle soup into bowls and serve immediately for optimal texture and flavor.

# Additional Notes:

01 - Use Sauvignon Blanc for deglazing to achieve the best flavor profile. Replacing wine with chicken broth is acceptable for a milder taste.
02 - Incorporating the rind of Parmesan cheese during simmering will deepen the soup’s flavor; remove before serving.
03 - Freshly grated Parmesan melts better and gives superior taste compared to pre-grated varieties.
04 - Utilize fresh garlic cloves for a more vibrant flavor than jarred minced garlic.

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