This Marry Me Chicken Soup is the kind of bowl that became a fast favorite at my table the first chilly evening I tested it. I stumbled on this flavor profile when adapting a richer chicken dish into something spoon-friendly for weeknight dinners. The result—tangy sun-dried tomatoes, concentrated tomato paste, cream, and a kiss of white wine—yields a velvety broth that clings to little spiraled pasta and shredded rotisserie chicken. It tastes indulgent but comes together quickly, so I reach for it when I want something cozy and slightly elevated without a lot of fuss. What makes this pot special is the balance: savory tomato depth from double-concentrated paste and sun-dried tomatoes, brightness from white wine, a gentle heat from optional crushed red pepper, and the rich mouthfeel from heavy cream and grated Parmesan. The spinach and torn basil at the finish add freshness and color, making each spoonful layered and comforting. I remember serving this to friends after a long hike—everyone commented on how the flavors felt both familiar and new, and most importantly, seconds were requested.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for initial sautéing; it adds fruitiness and helps bloom the aromatics without overpowering the soup.
• Butter (1 tablespoon): Adds richness and helps carry the tomato flavors; unsalted is preferred so you can control seasoning.
• Onion (1 medium, chopped): Yellow or sweet onion works well—sauté until translucent to build the soup's savory base.
• Garlic (4 cloves, minced): Fresh garlic is essential for brightness; add after the onion to avoid burning and develop a mellow aroma.
• Tomato paste (2 tablespoons, double-concentrated suggested): The concentrated paste is the backbone of the broth—cook it briefly to remove raw edge for a deep, slightly caramelized note.
• Sun-dried tomatoes (1/2 cup): Packed in oil or rehydrated from dry are both fine; they add tang and chew that pairs beautifully with creaminess.
• Dried herbs & red pepper: 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes (optional) for a gentle herbal and spicy lift.
• Dry white wine (1/2 cup): Pinot Grigio or Sauvignon Blanc adds acidity and a subtle fruit note—deglaze the pan to lift tomato bits and concentrate flavor.
• Chicken broth (4 cups): Low-sodium is best so you can season at the end; it’s the liquid base that will carry the pasta and meld the flavors.
• Cooked or rotisserie chicken (2 cups, shredded): Rotisserie is a real time-saver and adds roasted depth; shredded dark and white meat both work.
• Uncooked rotini or fusilli pasta (1.5 cups): Small spirals trap the sauce—use your preferred small shape; measure dry for consistency.
• Heavy/whipping cream (1 cup): Provides silk and richness—can be reduced slightly for a lighter version, but the dish will be less luxurious.
• Freshly grated Parmesan (1/2 cup, plus extra): Real Parmigiano-Reggiano is worth it here for its nutty, salty complexity.
• Baby spinach (2-3 cups packed): Adds color, freshness, and a gentle vegetal note—stirs in at the end to wilt just enough.
• Fresh basil (1/2 cup loosely packed, torn): Adds brightness and aroma; add at the finish to preserve fragrance.
• Salt & pepper: To taste—adjust at the end after tasting the finished pot.

Instructions

Step 1 — Sauté aromatics: Heat a large soup pot or Dutch oven over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the chopped onion and sauté for about 5 minutes until the onion is translucent and fragrant, stirring occasionally so it softens evenly. Step 2 — Build tomato base: Add the minced garlic, 2 tablespoons tomato paste, 1/2 cup sun-dried tomatoes (chopped if large), 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes if using. Cook for roughly 60 seconds, stirring constantly so the paste browns slightly and the garlic softens without burning—this develops depth. Step 3 — Deglaze with wine: Pour in 1/2 cup dry white wine, scraping the bottom of the pot with a wooden spoon to lift any caramelized bits. Let the wine bubble and reduce for 1–2 minutes; this concentrates the acidity and integrates with the tomato paste. Step 4 — Add broth and pasta: Pour in 4 cups chicken broth and bring the mixture to a boil over high heat. Once boiling, add 1.5 cups uncooked rotini or fusilli, then reduce heat to a gentle simmer. Cover with the lid slightly ajar and cook for about 10 minutes, stirring every few minutes to prevent sticking and to check the pasta’s doneness. Step 5 — Finish with cream and chicken: Stir in 1 cup heavy cream and 2 cups shredded cooked chicken. Continue to simmer for 4–5 minutes until the pasta is tender and the chicken is warmed through. Keep the heat low so the cream doesn’t separate. Step 6 — Add cheese and greens: Turn off the heat. Stir in 1/2 cup freshly grated Parmesan, 2–3 cups packed baby spinach, and 1/2 cup torn basil. Season carefully with salt and pepper to taste. The residual heat will melt the cheese and wilt the greens without overcooking them. Step 7 — Serve: Ladle into warmed bowls and top with additional grated or shaved Parmesan and extra torn basil if desired. Serve immediately while hot and creamy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 3–4 days. For best texture, remove the pasta before freezing: transfer the broth and solids (without pasta) to freezer-safe bags or containers and freeze up to 3 months. To reheat from frozen, thaw in the refrigerator overnight or simmer gently on the stovetop with a splash of broth until warmed, then stir in freshly cooked pasta. Use glass containers or high-quality BPA-free plastic and leave a small headspace when freezing to allow for expansion.

Ingredient Substitutions

If you need to swap ingredients, remove or reduce the cream and substitute half-and-half or full-fat coconut milk for a dairy-free alternative—note that coconut will add a subtle flavor. For a vegetarian version, replace chicken with white beans (cannellini) and use vegetable broth; you may want to add a splash of balsamic for savory depth. Gluten-free pasta works one-for-one—cook it separately and add at the end to prevent disintegration. For less alcohol, replace the wine with an equal amount of extra broth plus 1 tablespoon lemon juice.

Serving Suggestions

Serve with crusty bread or garlic-rubbed crostini to soak up the creamy tomato broth. A simple green salad with lemon vinaigrette offers a bright counterpoint. Garnish with extra Parmesan shavings, torn basil, and a drizzle of good olive oil. For a heartier meal, pair with roasted vegetables or a light dessert like lemon sorbet to cleanse the palate after the rich broth.

Cultural Background

This pot leans on Italian-American comfort flavors: tomato, cream, and Parmesan form the backbone of many classic dishes. While not a traditional Italian soup, it borrows the idea of marrying acidic tomato elements with dairy and herbs—a technique that adds both richness and balance. The sun-dried tomatoes give it a more modern pantry-driven twist, reflecting how home cooks adapt Old World flavors to convenient contemporary cooking.

Seasonal Adaptations

In summer, increase fresh basil and add roasted cherry tomatoes for brightness; in winter, swap spinach for hearty kale and fold in a spoonful of roasted red pepper purée for warmth. During tomato season, reduce sun-dried tomatoes and add a couple of ripe chopped tomatoes for freshness. For holiday meals, serve in shallow bowls with extra Parmesan and a sprinkle of flaky sea salt.

Meal Prep Tips

Make the base (onions, garlic, tomato paste, sun-dried tomatoes, broth) and refrigerate up to 3 days before adding cream, pasta, and chicken. Cook and store the pasta separately if preparing meals for the week—combine portions and reheat briefly to maintain texture. Use portion-sized containers for grab-and-go dinners; add fresh basil and Parmesan just before serving to keep the herbs vibrant.

This soup has become a reliably comforting option whenever I want something that feels both special and achievable—share it with friends or keep it as a solo indulgence. Try a small tweak or two and make it your own; once you nail the balance of tomato, cream, and herbs, it’s hard not to come back for more.