This Marry Me Chicken Soup arrived in my life the same way many beloved recipes do: as a happy accident on a busy weeknight when I wanted something warm, a little luxurious, and wildly comforting. I first made a version of this soup on a rainy evening when I had leftover rotisserie chicken, a jar of sun-dried tomatoes, and a half-empty carton of heavy cream. The combination of concentrated tomato paste, bright white wine, and creamy cheese transformed simple pantry staples into something that felt special — the aroma alone filled the house and had my partner asking what was for dinner before the pot had even finished simmering.

What makes this bowl sing is the balance between bright, tangy tomato notes from the paste and sun-dried tomatoes, the silky touch of heavy cream, and the salty, umami finish from freshly grated Parmesan. The small pasta spirals pick up every drop of the broth so each spoonful is a satisfying mixture of tender chicken, wilted spinach, and fragrant basil. Over the years this version has become a shortcut for weeknight entertaining; guests always comment on how rich and comforting it feels, yet it comes together quickly and from mostly shelf-stable ingredients.

Ingredients

• Olive oil & butter: A tablespoon of each gives better browning and flavor depth than oil alone; use extra-virgin olive oil for fragrance and unsalted butter to better control seasoning.
• Onion: One medium yellow onion, chopped. Yellow onions have just the right balance of sweetness and savory notes when sautéed.
• Garlic: Four cloves, minced. Fresh garlic adds a sharp, aromatic base — avoid pre-minced jars when possible for best flavor.
• Tomato paste: Two tablespoons of double-concentrated paste deliver deep tomato richness; brands like Mutti or Cento are reliably flavorful.
• Sun-dried tomatoes: Half a cup, packed. Use the type packed in oil for softer texture and more flavor; if using dry-packed, rehydrate in warm water for 10 minutes before chopping.
• Herbs & spices: Italian seasoning, dried oregano, and optional crushed red pepper flakes provide classic Mediterranean notes and a hint of heat.
• White wine: Half a cup dry white wine for deglazing and brightness; Sauvignon Blanc or Pinot Grigio work well. Substitute low-sodium chicken broth if avoiding alcohol.
• Chicken broth: Four cups. I use low-sodium store-bought or homemade broth depending on time — both work well.
• Cooked chicken: Two cups shredded. Rotisserie chicken speeds this up and adds great flavor.
• Pasta: One and a half cups uncooked rotini or fusilli. Small spirals hold the broth and bits of tomato beautifully.
• Cream & cheese: One cup heavy cream and half a cup freshly grated Parmesan give the soup its luxuriously silky finish.
• Greens & herbs: Two to three packed cups baby spinach and half a cup loosely packed basil torn or sliced for freshness and color at the finish.
• Salt & pepper: To taste. Season gently at the end, as Parmesan and broth can add saltiness.

Instructions

Sauté the aromatics: Add 1 tablespoon olive oil, 1 tablespoon butter, and the chopped medium onion to a large soup pot or Dutch oven over medium-high heat. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent with just a touch of golden color at the edges. This step builds the flavor base—don't rush the caramelization or the broth will feel flat. Add concentrated tomato flavor and aromatics: Stir in 4 minced garlic cloves, 2 tablespoons tomato paste, 1/2 cup chopped sun-dried tomatoes, 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes if using. Cook for about 1 minute to bloom the tomato paste and spices; you want the paste to darken slightly and become fragrant—this releases deeper, sweeter tomato notes. Deglaze with wine: Pour in 1/2 cup dry white wine and let it bubble for 1–2 minutes while stirring to incorporate the concentrated tomato mixture. This loosens any flavorful bits on the bottom of the pot and adds acidity that balances the cream later. If not using wine, add an extra splash of broth and a teaspoon of lemon juice for brightness. Add broth and pasta: Pour in 4 cups chicken broth and increase heat to high. Once the liquid reaches a boil, add 1.5 cups uncooked rotini or fusilli, reduce the heat to a simmer, and cover with the lid slightly ajar. Simmer for 10 minutes, stirring every few minutes to prevent sticking. Cook until the pasta is al dente; cooking time will vary slightly by brand. Finish with cream and chicken: Stir in 1 cup heavy cream and 2 cups shredded cooked chicken. Continue to simmer over low heat for another 4–5 minutes until the pasta is tender and the chicken is warmed through. Avoid boiling vigorously after adding cream to keep the texture silky. Turn off heat and add cheese and greens: Remove the pot from the heat and stir in 1/2 cup freshly grated Parmesan, 2–3 packed cups baby spinach, and 1/2 cup torn fresh basil. Taste and adjust with salt and pepper. The residual heat will wilt the greens and gently melt the cheese into the broth; serve immediately with extra Parmesan for grating.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 3 days. Because the pasta soaks up liquid over time, I recommend storing the broth and chicken separate from pasta when possible; keep pasta in a small separate container and combine when reheating. To reheat, warm gently on the stovetop over medium-low, adding 1/4 to 1/2 cup chicken broth or water to restore the broth to desired consistency. For freezing, omit the pasta and store the broth and chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before warming.

Ingredient Substitutions

If you need a lighter version, substitute half-and-half for heavy cream or use 1 cup whole milk with 1 tablespoon butter whisked in at the end for richness. For a gluten-free option, use a gluten-free short pasta and check labels on sun-dried tomatoes and broth. Swap rotisserie chicken for leftover roasted turkey or cooked shredded pork for a different flavor profile. If you prefer a tomato-forward but lower-sodium option, use homemade low-sodium broth and reduce added salt, letting the Parmesan provide much of the savory finish.

Serving Suggestions

Serve bowls of the soup with crusty bread or garlic toast for dipping. A simple Caesar or mixed greens salad with a bright vinaigrette complements the creamy broth nicely. For an extra touch, finish with a drizzle of good-quality extra-virgin olive oil, a squeeze of lemon, or a scattering of toasted pine nuts for crunch. Garnish each bowl with additional grated or shaved Parmesan and a few whole basil leaves for color.

Cultural Background

While there isn't a strict historical lineage for this particular tomato-cream-chicken combination, it pulls inspiration from Italian-American flavors: concentrated tomato paste, Parmesan, and fresh basil — staples of Italian pantry cooking — combined with the cozy, creamy comfort often found in American soups. The sun-dried tomatoes add a Mediterranean intensity that deepens the broth beyond a simple cream soup, creating a hybrid that feels familiar yet distinctly modern.

Seasonal Adaptations

In summer, swap baby spinach for tender arugula or a handful of blanched green beans and use fresh summer tomatoes in place of some sun-dried for brightness. In winter, add roasted root vegetables like carrots or parsnips at the start with the onion for extra heartiness. For holiday gatherings, replace rotini with smaller shells and stir in roasted mushrooms for an earthy note that pairs well with roasted winter herbs.

Meal Prep Tips

To meal prep, cook the full base and portion into 3–4 containers with the pasta kept separate. When packing lunches, add the pasta to a microwave-safe container and pour heated soup over it to preserve texture. Keep grated Parmesan in a small sealed container and fresh basil in a paper towel-lined bag to maintain freshness. This soup reheats quickly and makes a reliable, comforting workweek meal that still feels special.

This soup has become a staple for me because it produces the delicious feeling of a homemade, restaurant-quality bowl with minimal fuss. Encourage experimentation: change the herbs, try different cheeses, or adjust the pasta shape until you find your perfect version. Most of all, share it — it has a way of bringing people to the table.