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Marry Me Chicken Soup

A rich, creamy one-pot chicken soup loaded with tender rotisserie chicken, shell pasta, sun-dried tomatoes, baby spinach, cream cheese, and Parmesan. Bold Italian-inspired flavors in every spoonful, ready in just one hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup julienne-cut sun-dried tomatoes drained, packed in oil with herbs
  • 1 tbsp oil from sun-dried tomato jar
  • 1.5 cup yellow onion chopped
  • 4 medium garlic cloves minced, about 4 teaspoons
  • 3 tbsp tomato paste
  • 64 oz chicken broth two 32-oz packages
  • 1 cup heavy whipping cream full-fat recommended
  • 4 tsp fresh basil chopped, plus more for garnish
  • 2 tsp kosher salt
  • 1.5 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.25 tsp crushed red pepper plus more for garnish
  • 8 oz uncooked medium shell pasta
  • 3 cup fresh baby spinach roughly chopped
  • 2 cup shredded rotisserie chicken
  • 8 oz cream cheese cubed, at room temperature
  • 1.5 oz Parmesan cheese finely shredded, plus more for garnish

Equipment

  • Large Dutch oven
  • Wooden spoon or spatula
  • Ladle
  • Box grater
  • Cutting board and knife

Method
 

  1. Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat until shimmering. Add chopped onion and minced garlic. Cook, stirring often, until softened and fragrant, about 3 to 4 minutes.
  2. Stir in the tomato paste and sun-dried tomatoes. Cook for about 2 minutes, stirring constantly, until the tomato paste darkens slightly in color.
  3. Pour in the chicken broth and heavy cream. Add the fresh basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well and bring to a boil over medium heat, about 12 minutes.
  4. Add the shell pasta and reduce heat to medium-low. Cook, stirring occasionally, until pasta is just al dente, about 12 minutes.
  5. Reduce heat to low. Stir in the baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan. Cook, stirring continuously, for about 5 minutes until the cream cheese and Parmesan are fully melted and the soup is thick and velvety.
  6. Ladle into bowls and garnish with additional Parmesan, fresh basil, and red pepper flakes. Serve immediately.

Notes

Let cream cheese come to room temperature before adding so it melts smoothly. Add crushed red pepper gradually if sensitive to heat. Pasta will continue absorbing broth as it sits -- add a splash of chicken broth when reheating leftovers. To freeze, omit pasta before freezing and add freshly cooked pasta when reheating.