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Creamy Marry Me Chicken Soup

Irresistibly Creamy Marry Me Chicken Soup to Swoon Over

This Creamy Marry Me Chicken Soup is a comforting dish filled with hearty chicken, creamy goodness, and vibrant spinach, ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon olive oil helps create a fragrant base for the soup
  • 1 tablespoon butter adds richness and depth to the flavor
  • 1 cup onion, chopped provides a sweet and savory foundation
  • 2 cloves garlic, minced infuses a robust flavor
  • 2 tablespoons tomato paste enhances the color and adds sweetness
  • ½ cup sun-dried tomatoes, chopped adds a rich, tangy taste
For the Seasoning
  • 1 teaspoon Italian seasoning brings warmth and aromatic herbs
  • ½ teaspoon dried oregano adds a classic herbal note
  • ½ teaspoon red pepper flakes optional for a little kick
For the Soup
  • ½ cup white wine or chicken broth for a non-alcoholic option
  • 4 cups chicken broth providing a warm base
  • 1.5 cups uncooked rotini pasta perfect shape for the soup
  • 2 cups cooked chicken, shredded adds protein
For the Creaminess
  • 1 cup heavy cream for a luxurious texture
  • ½ cup parmesan cheese, grated adds nuttiness and creaminess
For the Freshness
  • 2 cups fresh spinach adds color and lightness
  • ½ cup fresh basil, chopped brings aroma and flavor
To Taste
  • 1 teaspoon salt to enhance overall flavors
  • 1 teaspoon pepper freshly ground

Equipment

  • large soup pot

Method
 

Step‑by‑Step Instructions
  1. In a large soup pot, heat olive oil and butter over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened.
  2. Stir in minced garlic, tomato paste, and chopped sun-dried tomatoes. Add Italian seasoning, oregano, and red pepper flakes. Cook for about 1 minute until fragrant.
  3. Pour in white wine and let it simmer for 1–2 minutes, stirring continuously to deglaze the pot.
  4. Add chicken broth and bring to a boil. Stir in uncooked rotini pasta, reduce heat to medium-low, cover slightly, and simmer for about 10 minutes.
  5. Stir in shredded cooked chicken and heavy cream. Cook for an additional 4–5 minutes until pasta is tender and everything is heated through.
  6. Turn off the heat and mix in grated parmesan cheese, fresh spinach, and fresh basil. Adjust seasoning with salt and pepper.
  7. Ladle the soup into bowls and serve hot, topping with extra parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients and adjust seasoning to taste. This soup can be made ahead for deeper flavors.

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