ONE-POT Marry Me Chicken Soup with Pasta

Creamy pasta soup with shredded chicken, spinach, and fresh basil in a large pot.

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!

Course dinner, Soup

Cuisine italian-american

Keyword creamy sun-dried tomato chicken soup, marry me chicken soup, Tuscan chicken soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 583kcal

Author Julia

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

US Customary - Metric

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