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 (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)

Instructions

Step 1: Heat 1 tablespoon of the sun-dried tomato oil in a large Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 2: Stir in the tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste darkens in color.

Step 3: Pour in the chicken broth and heavy cream. Add the fresh basil, kosher salt, dried Italian seasoning, garlic powder, and crushed red pepper. Bring the mixture to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes.

Step 4: Add the medium shell pasta to the pot. Reduce the heat to medium-low and cook for 12 minutes, stirring occasionally, until the pasta is tender.

Step 5: Lower the heat to low. Stir in the chopped spinach, shredded rotisserie chicken, cream cheese cubes, and shredded Parmesan. Stir frequently for about 5 minutes until the cheeses melt and the chicken is heated through.

Step 6: Ladle the soup into bowls. Garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes if desired. Serve immediately with crusty bread or a fresh green salad.

Tips & Variations

Use rotisserie chicken for convenience, or substitute with cooked chicken breast or thighs.

Add a splash of white wine before simmering for a deeper flavor.

Swap the shell pasta for gluten-free pasta to make it gluten-free.

For a lighter version, substitute half-and-half for heavy cream.

Adjust crushed red pepper to control the spiciness according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You may need to add a little extra broth or water to thin the soup if it thickens too much during storage.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and refrigerate it. Reheat gently before serving. However, the pasta may absorb some liquid and become softer, so you might prefer to add the pasta fresh when reheating.

Can I freeze Marry Me Chicken Soup?

Freezing is possible but not ideal due to the cream and pasta, which can change texture. If you do freeze it, consider freezing the soup base and cooked pasta separately, then combine upon reheating.