Creamy Marry Me Chicken Soup with Sun Dried Tomatoes

You’re going to fall head over heels for this Marry Me Chicken Soup. Inspired by the viral “Marry Me Chicken” dish, this version turns those classic Tuscan flavors into a cozy, creamy soup with tender shredded chicken, baby spinach, short pasta and a rich sun-dried tomato and Parmesan broth. It’s family-friendly, easily adaptable, and can be on the table in about 30 minutes.

This soup is ideal when you want something comforting without a lot of fuss. Using cooked or rotisserie chicken keeps the prep and cooking time to a minimum, while sun-dried tomatoes, tomato paste and freshly grated Parmesan bring the savory, slightly tangy depth that makes the Marry Me flavor profile so irresistible. The finished soup is creamy but not heavy, and the spinach adds a bright, fresh note.

Why you’ll love this recipe

• This Tuscan-style Marry Me Chicken Soup combines shredded chicken, pasta and spinach in a creamy sun-dried tomato and Parmesan broth.
• It relies on cooked chicken (rotisserie or leftovers) for a quick, one-pot meal that’s ready in around 30 minutes.
• Family friendly and flexible—easy to scale, good for meal prep, and simple to adapt for dietary needs.

Recipe ingredients

• Chicken. Cooked shredded chicken such as rotisserie breast or leftover roasted chicken makes this quick and simple.
• Aromatics. Onion and garlic form the flavor base.
• Sun-dried tomatoes. Use the tomatoes plus their oil for sautéing to add concentrated tomato and umami flavor.
• Tomato paste. Adds depth and helps thicken the broth slightly.
• Chicken stock. Use your favorite store-bought or homemade stock for best flavor.
• Pasta. Small shapes work best—ditalini, elbows, small shells or penne. Substitute gluten-free pasta if desired or omit for a lower-carb version.
• Heavy cream. Adds the signature creamy texture to the broth.
• Spinach. Baby spinach wilts quickly and adds color and nutrients.
• Parmesan cheese. Freshly grated parmesan stirred in at the end boosts savory richness.
• Seasonings. Lemon juice, thyme (fresh or dried), red pepper flakes, salt and black pepper to taste.

Ingredients and exact quantities are provided in the recipe card below.

How to make Tuscan chicken soup

This soup comes together quickly, so have the ingredients prepped and measured before you start. The method is straightforward: build flavor with aromatics and sun-dried tomato oil, add stock and pasta, then finish with cream, lemon and cheese.

Pro tip: Using pre-cooked rotisserie chicken or leftover chicken cuts total time dramatically and makes this a true 30-minute dinner.

1. Heat the oil from the sun-dried tomato jar in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, chopped sun-dried tomatoes, tomato paste and red pepper flakes; cook another minute to release their aromas.
2. Pour in the chicken stock, scraping any flavorful browned bits from the bottom of the pot. Bring to a boil, add thyme, shredded chicken and pasta. Reduce heat and simmer 10–12 minutes, stirring occasionally, until the pasta is tender.
3. Remove the pot from the heat. Stir in fresh lemon juice, heavy cream, baby spinach and grated Parmesan cheese until the spinach is wilted and the cheese is melted into the broth. Season with salt and pepper to taste.
4. Serve hot with extra Parmesan on the side and crusty bread if desired.

Recipe FAQs

Serving suggestions

This soup is substantial on its own, but here are a few ideas to round out the meal:

• Serve with crusty bread or rosemary focaccia for dipping.
• A simple green salad, such as butter lettuce or a mixed Italian-style salad, pairs nicely.
• Roasted or steamed vegetables like broccoli or asparagus make an easy vegetable side.

Recipe notes

• Quick option: Rotisserie or leftover chicken keeps this a convenient 30-minute dinner.
• If using raw chicken, cut 1 1/2 lb chicken breasts into 1″ cubes, brown in oil for about 5 minutes, remove, then proceed with the recipe and add the chicken back with the stock and pasta.
• Storage: refrigerate leftover soup for up to 3 days. Freeze in airtight containers for up to 3 months. Reheat gently on the stovetop to preserve cream texture.

More soup recipes you’ll love

• Chicken wild rice soup
• Slow cooker chicken tortilla soup
• Lemon chicken vegetable soup
• Green enchilada chicken soup
• Ground chicken chili
• Italian sausage and kale soup
• Moroccan chicken soup with chickpeas
• White chicken chili

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.

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