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–+ servings
A bowl of Marry Me Chicken soup with a spoon on the side.
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Marry Me Chicken Soup

This Marry Me Chicken Soup is easy to make with a creamy tomato broth, juicy chicken, spinach, and cheese-filled tortellini. It's the BEST cozy soup recipe with so much flavor!
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American, Italian
Servings: 6 people
Calories: 634kcal
Author: Stephanie

Ingredients

  • 1 ¼ lb. boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 1 ½ teaspoons Italian seasoning
  • ¾ cup dry white wine see notes
  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 (8 oz.) jar sun-dried tomatoes 2 tbsp. oil reserved
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • ¾ teaspoon EACH: basil, oregano, parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 5 cups chicken broth
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 10 oz. refrigerated tortellini about 2 heaping cups
  • 3 cups packed baby spinach
US Customary - Metric

Instructions

  • Measure out ingredients before beginning.
  • Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
  • Take 2 tbsp. of oil from the sun-dried tomato jar and heat it in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let it rest for 10 minutes, then dice. Turn heat off.
  • Add the wine to the soup pot and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor.
  • Add the butter and onions and cook for 10 minutes, until the wine is reduced by half.
  • Drain the sun-dried tomatoes and pat them very dry. Add them to the soup pot along with the garlic, tomato paste, seasonings, Dijon, and honey. Cook, stirring continuously, for 5 minutes.
  • Add the chicken broth and chicken bouillon cube and stir to combine. Use an immersion blender to blend the broth until smooth, or carefully transfer to a blender in batches.
  • Bring to a boil, then reduce to a simmer.
  • Add the chicken back along with any juices from the plate. Gently simmer and reduce for 15 minutes, partially covered. (Don’t let it boil or the chicken will become tough.) Slide a silicone spatula along the bottom of the pot a few times to lift any ingredients settling to the bottom.
  • Reduce heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the Parmesan cheese.
  • Add the tortellini and simmer, partially covered, until the pasta is cooked through. (Or, boil tortellini separately and add it directly to serving bowls. This is the best option if you anticipate leftovers.)
  • Add the spinach during the last minute and let it wilt. Serve!

Notes

Pro Tips:
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Dijon Mustard and honey are used as secret flavor enhancers in this recipe that you can’t taste outright. I use Frank’s Hot Sauce.
  • I use RANA refrigerated cheese-filled tortellini for this recipe. (A variety of different filling options may be used!)
  • For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded.
  • Parmesan:Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Use fresh garlic cloves (vs. jarred minced garlic), for this recipe if possible.
  • Have more tortellini to use? Try my super popular Sausage Tortellini Soup!
  • Be sure to try my Marry Me Chicken, Marry Me Chicken Pasta, and Marry Me Chicken Orzo recipes next!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. If I anticipate leftovers, I like to boil it on the side and add it directly to serving bowls.
  • This also freezes well. If you plan on freezing it, boil tortellini separately and add directly to serving bowls.
Nutritional information is an estimate and is per serving. There are 6  servings in this recipe.

Nutrition

Calories: 634kcal | Carbohydrates: 51g | Protein: 39g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 1799mg | Potassium: 1942mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2692IU | Vitamin C: 23mg | Calcium: 262mg | Iron: 6mg