Description
Marry Me Chicken Soup is a creamy, flavorful Italian-inspired soup featuring tender chicken, sun-dried tomatoes, spinach, and cheesy tortellini in a rich broth infused with white wine and Parmesan cheese. Perfect as a comforting dinner for the whole family.
Ingredients
Scale
Protein
- 1 ¼ lb. boneless skinless chicken breasts
Seasonings and Flavorings
- Salt, to taste
- Pepper, to taste
- 1 ½ teaspoons Italian seasoning
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 cloves garlic, minced
Liquids
- ¾ cup dry white wine (Sauvignon Blanc preferred)
- 5 cups chicken broth
- 1 chicken bouillon cube
- 1 cup heavy cream
Vegetables
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tbsp. oil reserved
- 3 cups packed baby spinach
Dairy & Cheese
- 3 tablespoons butter
- ½ cup grated Parmesan cheese
Other
- 10 oz. refrigerated cheese-filled tortellini (about 2 heaping cups)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and Italian seasoning. Set aside.
- Sear Chicken: Heat 2 tablespoons of the reserved sun-dried tomato oil in a large soup pot over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes on each side until a light golden-brown crust forms. They don’t need to be fully cooked. Remove the chicken, let it rest for 10 minutes, then dice into bite-sized pieces. Turn off heat temporarily.
- Deglaze Pot: Pour the white wine into the pot and turn the heat back to medium. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pot to enhance flavor.
- Sauté Onions: Add the butter and diced onions to the pot. Cook for about 10 minutes, stirring occasionally, until the wine has reduced by half and the onions have softened.
- Add Flavor Base: Drain and pat dry the sun-dried tomatoes thoroughly, then add them to the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook, stirring constantly, for 5 minutes to develop the flavors.
- Add Broth and Blend: Add chicken broth and chicken bouillon cube to the pot and stir to combine. Using an immersion blender, blend the soup until the broth is smooth and creamy. Alternatively, carefully transfer in batches to a blender and blend.
- Simmer Chicken: Bring the soup to a boil, then reduce heat to a gentle simmer. Add the diced chicken and any juices from the resting plate back into the pot. Partially cover and simmer for 15 minutes, stirring occasionally and sliding a spatula along the bottom to prevent sticking. Avoid boiling to keep chicken tender.
- Add Cream and Cheese: Reduce heat to low. Let the soup cool for 1 minute, then gradually stir in the heavy cream followed by the grated Parmesan cheese until fully incorporated.
- Cook Tortellini: Add the refrigerated tortellini directly to the soup and simmer, partially covered, until the pasta is cooked through, about 3 to 5 minutes. Alternatively, boil tortellini separately and add to bowls at serving for better leftover management.
- Add Spinach and Serve: Stir in the baby spinach during the last minute of cooking until wilted. Serve the soup hot and enjoy!
Notes
- Use Sauvignon Blanc for the best wine flavor, or substitute with chicken broth if avoiding alcohol.
- Dijon mustard and honey enhance flavor subtly; Frank’s Hot Sauce can be added for a spicy twist.
- Choose your favorite tortellini filling; cheese-filled is classic, but meat or vegetable options work well.
- Adding a Parmesan rind during simmering boosts flavor—remove before serving.
- Fresh garlic cloves provide better aroma and taste compared to jarred minced garlic.
- Grate Parmesan cheese fresh from a wedge for superior melt and flavor over pre-grated packaged cheese.
- For leftovers, store soup without tortellini to prevent sogginess; cook tortellini fresh when reheating.
- This soup freezes well if tortellini is added fresh upon serving after thawing.
- Try pairing this soup with Marry Me Chicken or Marry Me Chicken Pasta recipes for a full meal theme.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
