Creamy Marry Me Chicken Soup

Why You’ll Love This Recipe

I love this soup because it has the richness of a creamy pasta dish but the coziness of a classic homemade soup. The chicken is juicy and full of flavor, the vegetables add heartiness, and the blend of Italian seasoning, Parmesan, and spinach rounds it out beautifully. It’s perfect when I want something indulgent without being complicated. Plus, it’s all made in one pot—easy cleanup, more comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced
2 teaspoons Italian seasoning (divided)
salt and pepper, to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup sun-dried tomatoes, chopped
3 garlic cloves, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth
6 oz pasta shells (or other small pasta)
1 cup heavy cream
½–1 cup grated Parmesan Reggiano
2½–3 cups fresh spinach

Directions

1. Brown the Chicken

I heat olive oil in a large Dutch oven over medium-high heat. I add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. I cook it for 4–5 minutes until browned on all sides, then set it aside or keep it in the pot.

2. Sauté the Vegetables

In the same pot, I stir in the diced onions, carrots, celery, garlic, and sun-dried tomatoes. I cook them for about 3–4 minutes until they’re soft and fragrant.

3. Add Flour and Tomato Paste

I sprinkle in the flour slowly, stirring well to avoid clumping. If I’m using tomato paste, I stir it in now too. This gives the soup a nice base and adds thickness and depth.

4. Pour in the Broth and Simmer

I gradually whisk in the chicken broth, scraping the bottom of the pot to deglaze. I bring it to a boil, then add the pasta and the remaining teaspoon of Italian seasoning. I cover the pot and let it simmer on low for about 20 minutes, until the chicken is tender and the pasta is al dente.

5. Add Cream, Cheese, and Spinach

I stir in the heavy cream, Parmesan, and fresh spinach, letting it simmer uncovered for another 5 minutes until the spinach wilts and the cheese melts into the broth. I taste and adjust seasoning if needed.

6. Serve

I ladle the soup into bowls and garnish with extra Parmesan or fresh herbs if I have them. It’s perfect with a slice of crusty bread.

Servings and timing

This recipe yields about 10 cups, which makes 4–6 servings depending on portion size.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

If I’m short on time, I use rotisserie chicken and add it at the end just to heat through. For a tomato-free version, I skip the tomato paste and let the cream and Parmesan shine on their own. Sometimes I swap the pasta for rice or orzo, and when I want a dairy-free option, I use full-fat coconut milk instead of cream—it adds a subtle sweetness that still works beautifully.

Storage/reheating

This soup keeps well in the fridge for up to 3 days. I reheat it gently on the stove and always add a splash of broth or water to loosen it up, since the pasta tends to soak up the liquid as it sits. If I’m making it ahead, I cook the pasta separately and stir it in just before serving to avoid mushiness.

FAQs

Can I use pre-cooked chicken?

Yes! Rotisserie or leftover chicken works great. I add it toward the end, with the cream and spinach, just to heat it through without overcooking.

Is the tomato paste necessary?

Not at all. I use it when I want a hint of tomato richness, but I often skip it when I want the soup to stay creamy and white. The sun-dried tomatoes already add a subtle tang.

What type of pasta works best?

I like using small shells because they hold the creamy broth well, but any small pasta like ditalini, elbows, or orzo will do. Just keep an eye on the cook time.

Can I freeze this soup?

I don’t recommend freezing it with the pasta already in the soup—it can get mushy. If I want to freeze it, I leave out the pasta and cream, then add them fresh after thawing.

How can I make it lighter?

I use half-and-half or even milk in place of cream, though the soup will be thinner. For a low-carb version, I skip the pasta and bulk it up with more spinach or chopped cauliflower.

Conclusion

Creamy Marry Me Chicken Soup is the kind of meal that turns an ordinary evening into something special. It’s rich, flavorful, and packed with textures and warmth that I crave when I need a bowl of comfort. Whether I make it for a family dinner or prep it ahead for the week, this soup always lives up to its name—it’s love at first bite.

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