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Marry Me Chicken Soup is a creamy, one-pot soup with seared chicken thighs, sun-dried tomatoes, fusilli pasta, spinach, and Parmesan in a smoky, garlicky tomato cream broth. Ready in under an hour, it's an easy, comforting dinner the whole family will love! Make it on the stovetop, in a Slow Cooker, or in an Instant Pot!
Creamy Tuscan-Style Chicken Soup
I've already shared the famous sauce two ways on my site: my 30-minute Marry Me Chicken and the vegetarian Tuscan Marry Me Butter Beans. A soup version felt like the natural next step. All the flavor of that creamy sun-dried tomato sauce, now in a big, spoonable bowl. I used shredded chicken thighs, fusilli, wilted spinach, and plenty of Parmesan in a flavor-packed savory broth!
I sear the chicken thighs in the oil from the sun-dried tomato jar. That oil is full of flavor, so nothing goes to waste. Then I cook the onion, garlic, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes in the same pot. All those browned bits from the chicken go right into the broth. The pasta cooks directly in the soup (just like in my lemon chicken orzo soup), so there's no extra pot to wash.
It's easy enough for a weeknight and nice enough for company. Heavy cream and Parmesan make the broth silky without any flour. I made it on the stovetop, but I also provide instructions for a Slow Cooker and an Instant Pot in the recipe card below! I like to serve it with my homemade garlic bread, soft garlic butter dinner rolls, or a fresh tomato cucumber avocado salad with basil pesto.
For more creamy, cozy soups, try my comforting white lasagna soup with chicken, cheesy chicken tortellini soup, veggie-packed Tuscan white bean soup, and bright lemon chicken orzo soup.
Ingredients You Need
- Chicken Thighs: I used boneless, skinless thighs because they stay juicy while they simmer. Chicken breasts work too, but check them a few minutes early so they don't dry out.
- Sun-dried tomatoes: I chopped oil-packed sun-dried tomatoes and saved 1 tablespoon of the oil for searing. If you only have dry-packed tomatoes, soak them in hot water for 10 minutes and sear the chicken in olive oil instead.
- Tomato Paste: I cook it with the spices for a minute or two. It darkens slightly and loses its raw taste.
- Fusilli: The spirals catch the creamy broth in every bite. You can swap in ditalini, small shells, orzo, orecchiette, or cheese tortellini.
- Heavy Cream: For a lighter soup, use half-and-half or evaporated milk. Keep the heat low once it goes in so it doesn't separate.
- Parmesan: I grate it fresh from a wedge because it melts smoothly into the soup. Pecorino Romano or Asiago are great swaps.
- Spices: Italian seasoning, smoked paprika, and red pepper flakes. Leave out the pepper flakes for a milder soup, or add more if you like heat.
- Chicken broth: I use low-sodium broth so I can control the salt. Parmesan adds saltiness later, so taste at the end.
- Spinach and basil: Baby spinach wilts in a minute or two. Chopped kale works too; give it a few extra minutes.
- Note: You'll find the complete list of ingredients (with amounts) and the full instructions in the recipe card below.
How to Make Marry Me Chicken Soup (Step-by-Step Photos)
This is a recipe overview. Scroll down for complete instructions and ingredient amounts in the recipe card below.
- Sear the chicken. Pat the thighs dry and season them with salt and pepper. Sear them in the sun-dried tomato oil until golden on both sides. They will finish cooking in the broth, so it's okay if they're still pink inside.
- Cook the onion and garlic. Melt the butter in the same pot and soften the onion. Add the garlic for about 30 seconds, just until fragrant.
- Toast the tomato paste and spices: Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1-2 minutes.
- Simmer. Pour in the broth and scrape up the browned bits. Return the chicken to the pot and simmer for 15-20 minutes until it's cooked through.
- Shred the chicken: Shred or chop the chicken, return it to the pot, and bring the soup to a gentle boil.
- Cook the pasta: Add the fusilli and cook until just al dente.
- Make it creamy: Lower the heat and stir in the cream and Parmesan until melted. Add the spinach and basil, cook until wilted, and season to taste.
- Serve. Ladle into bowls and top with extra Parmesan, basil, pepper, and red pepper flakes. I love this soup with crusty bread or my easy homemade bread machine white bread. For a fresh side, serve it with my apple spinach salad with honey-mustard lemon dressing or beet and burrata salad.
What to serve with this soup?
Crusty bread is a must for soaking up that creamy broth. You can also try some of my favorites:
ONE-POT Marry Me Chicken Soup with Pasta
My creamy Marry Me Chicken Soup is loaded with tender chicken thighs, sun-dried tomatoes, fusilli pasta, and baby spinach in a rich Parmesan broth. One pot, ready in under an hour! Make it on the stovetop, in a Slow Cooker, or in an Instant Pot!
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon vegetable oil from the sun-dried tomato jar
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ¾ cup sun-dried tomatoes drained and sliced or chopped
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- salt to taste
- freshly ground black pepper to taste
- 6 cups chicken broth low-sodium
- 8 ounces fusilli or other small pasta
- 1 cup heavy cream
- ¾ cup Parmesan cheese finely grated
- 3 cups baby spinach packed
- 1 tablespoon fresh basil chopped
Instructions
- Sear the chicken: Pat the chicken thighs dry using a paper towel. Season with salt and pepper.
- Heat the sun-dried tomato oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken thighs and sear them on both sides until golden, about 3-4 minutes per side. They should not be fully cooked through yet. Remove them from the pot and set aside.
- Cook the onion and garlic: Reduce the heat to medium, then add the butter and onion to the same pot. Cook for 4-5 minutes, stirring occasionally, until the onion is softened. Add the garlic and sauté for about 30 seconds, just until fragrant.
- Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1-2 minutes, stirring frequently.
- Simmer the soup: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared chicken thighs to the pot and bring to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
- Transfer the chicken to a cutting board and let it rest for a few minutes. Shred or cut it into bite-size pieces, then return it to the pot. Bring the soup to a gentle boil.
- Cook the pasta: Add the fusilli and cook according to the package directions until just al dente, stirring occasionally.
- Finish the soup: Reduce the heat to low. Stir in the heavy cream and Parmesan until the cheese is melted and fully incorporated into the soup.
- Add the spinach and basil and cook for another 1-2 minutes, just until the spinach is wilted. Taste and add more salt if needed.
- Ladle the soup into bowls and top with extra Parmesan, fresh basil, pepper, and red pepper flakes. Serve warm with crusty bread for dipping.
Notes
- Don't overcook the pasta: It keeps softening in the hot soup. For make-ahead or leftovers, cook the pasta separately and add it to each bowl.
- Keep the heat low after adding cream: A rolling boil can cause the cream to separate.
- Thickness: The soup thickens as it sits. Stir in a splash of broth to loosen it.
- Chicken breasts instead of thighs: Sear them the same way, then start checking them at 12-15 minutes of simmering. Pull them out once they reach 165°F (74°C).
- Lighter option: Half-and-half can replace the heavy cream. Keep the heat low after adding it.
- Special Tools: Large Dutch Oven or Soup Pot | Cutting Board | Two Forks (for shredding) | Cheese Grater | Ladle
How to Make Marry Me Chicken Soup in a Slow Cooker:
- Slow cook: Add everything except the pasta, cream, Parmesan, spinach, and basil. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken.
- Cook the pasta separately and stir it in with the dairy and greens at the end.
How to Make Marry Me Chicken Soup in an Instant Pot:
- Sauté: Sear the chicken, then cook the onion and garlic on Sauté.
- Pressure cook: Add the broth and chicken, then pressure cook for 10 minutes and quick release. Shred the chicken.
- Add the pasta on Sauté, then finish with the cream, Parmesan, and spinach.
Storage, Freezing, and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The pasta keeps soaking up the broth, so the soup thickens as it sits.
- Freezer: Soups with cream and pasta don't freeze perfectly. For best results, freeze the soup before adding the pasta, cream, Parmesan, and spinach (up to 2 months), then finish it after thawing.
- Reheating: Warm it gently on the stove over medium-low heat with a splash of broth to loosen it. Avoid boiling so the cream doesn't separate.
- Want to make it ahead? Cook the pasta separately and add it to each bowl when serving. This keeps the pasta from soaking up all the broth.
Nutrition
Nutrition Information
ONE-POT Marry Me Chicken Soup with Pasta
Amount per Serving
Calories
583
% Daily Value*
Fat
30
g
46
%
Saturated Fat
15
g
94
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
176
mg
59
%
Sodium
1452
mg
63
%
Potassium
1116
mg
32
%
Carbohydrates
43
g
14
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
37
g
74
%
Vitamin A
2654
IU
53
%
Vitamin C
13
mg
16
%
Calcium
252
mg
25
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
FAQ
- Can I use chicken breasts instead of thighs? Yes! Sear them the same way, then simmer for 12-15 minutes, or until they reach 165°F (74°C) in the thickest part. Breasts dry out faster than thighs, so I recommend checking them early.
- How do I keep the pasta from getting mushy? Cook the pasta only until just al dente, since it keeps softening in the hot soup. If you plan to have leftovers or make the soup ahead, cook the pasta separately and add it to each bowl when serving.
- Can I make this soup dairy-free? Use olive oil instead of butter, full-fat canned coconut milk instead of heavy cream, and a dairy-free Parmesan or 2-3 tablespoons of nutritional yeast. The flavor will be slightly different but still creamy and delicious.
- How do I make this soup gluten-free? Swap the fusilli for your favorite gluten-free small pasta. Gluten-free pasta softens faster, so I recommend checking it a couple of minutes early or cooking it separately and adding it to each bowl. Everything else is naturally gluten-free, but double-check the labels on your chicken broth and Italian seasoning to be safe.
- Can I make this without pasta? Absolutely. Skip the pasta and add an extra handful of spinach. You could also stir in cooked gnocchi or tortellini at the end, like in my creamy sausage tortellini soup.
- Why is it called Marry Me Chicken Soup? It's a soup version of the viral Marry Me Chicken. The creamy sun-dried tomato and Parmesan sauce is supposedly so good it could inspire a marriage proposal. No promises, but it's definitely worth a try!
More Cozy Soups
- Tuscan White Bean Soup
- Chicken Pot Pie Soup
- Lemon Chicken Orzo Soup
- Italian Wedding Soup
- Italian Pasta e Fagioli Soup
- Creamy Potato Soup with Bacon and Cheddar
- Creamy Chicken Enchilada Soup
- Chicken Noodle Soup
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