I first made this Marry Me Chicken Soup on a rainy weeknight when I wanted something cozy but a little fancy — and it delivered. Rich, creamy broth meets tender chicken, sun-dried tomato brightness, and cheese-filled tortellini for a comforting bowl that feels like a hug with a glass of wine. It’s an easy one-pot dinner that tastes special enough for guests but comes together fast enough for a weeknight.
Why You’ll Love This Dish
This soup hits several home-cook sweet spots: it’s fast, filling, and uses pantry-friendly ingredients with a touch of indulgence from the tortellini and cream. The sun-dried tomatoes provide concentrated acidity so you don’t need to fuss with extra lemon or tomato paste, while the cheese tortellini turns a simple broth into a meal. Make it for a busy family dinner, a casual dinner party, or anytime you want comfort food that doesn’t feel heavy-handed.
“Absolutely delicious—my kids fought over the last bowl. Quick to make and tastes like a restaurant!” — a fellow home cook
If you like easy, flavorful weeknight soups, compare how this one stacks up to my 30-minute chicken lemon orzo soup for another fast, family-friendly option.
Step-by-Step Overview
Start by browning diced chicken in olive oil to lock in flavor. Add garlic and sun-dried tomatoes briefly to bloom their aromas. Pour in chicken broth and bring everything to a gentle boil, then simmer the tortellini right in the pot until tender. Stir in fresh spinach and heavy cream at the end to wilt greens and finish the broth with a silky texture. Season and serve with freshly grated Parmesan.
If you want to borrow a few technique ideas for building quick soup flavors, the method is similar to my approach in this ginger miso noodle soup, where layering aromatics and umami makes the base sing.
What You’ll Need
1 lb chicken breast, diced, 1 cup sun-dried tomatoes, chopped, 4 cups spinach, fresh, 1 package cheese-filled tortellini, 4 cups chicken broth, 1 cup heavy cream, 4 cloves garlic, minced, 2 tablespoons olive oil, 1 teaspoon dried oregano, Salt and pepper to taste, Parmesan cheese for garnish
Ingredient notes and swaps:
- Chicken: boneless skinless breasts are used here, but thighs work if you prefer richer flavor.
- Sun-dried tomatoes: oil-packed are easiest to chop and add richness; if using dry-packed, rehydrate in warm water for 10 minutes.
- Tortellini: fresh or refrigerated cheese tortellini cooks quickly; frozen works too but may need an extra minute.
- Heavy cream: for a lighter soup, swap half-and-half or whole milk plus a tablespoon of cornstarch to thicken slightly.
For a flavor crossover, try the roasted corn and chicken ideas in this street corn chicken rice bowl recipe as an inspiration for toppings.
Step-by-Step Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced chicken in a single layer and cook, stirring occasionally, until browned on the outside and no longer pink inside (about 5–7 minutes).
- Add the minced garlic and chopped sun-dried tomatoes to the pot. Cook for about 2 minutes, stirring, until the garlic is fragrant and the tomatoes begin to soften.
- Pour in 4 cups chicken broth and raise the heat to bring the pot to a gentle boil.
- Add the package of cheese-filled tortellini to the boiling broth. Cook according to the package instructions until the tortellini are tender (usually 3–5 minutes for fresh tortellini).
- Once the tortellini are cooked, reduce the heat to low and stir in 4 cups fresh spinach and 1 cup heavy cream. Cook just until the spinach wilts and the soup is heated through.
- Season the soup with 1 teaspoon dried oregano, and salt and pepper to taste. Stir well and taste-adjust before serving.
- Ladle into bowls and garnish with grated Parmesan cheese. Serve hot.
If you want to follow a similar step for prepping and searing chicken used in other family meals, see my quick guide in the easy family chicken enchiladas recipe for timing cues and tips.
Best Ways to Enjoy It
Serve this soup in deep bowls with a generous shaving of Parmesan and a drizzle of good olive oil. Pair with:
- Crusty bread or garlic bread for dipping.
- A simple green salad dressed with lemon vinaigrette to cut the richness.
- A crisp white wine (Sauvignon Blanc or Pinot Grigio) or a light-bodied red (Pinot Noir) for an evening meal.
For a heartier meal, add a side of roasted vegetables or a warm flatbread.
Storage and Reheating Tips
Cool leftovers promptly and store in airtight containers. Refrigerate for up to 3–4 days. For longer storage, freeze in portion-sized containers for up to 2 months — note that cream may separate slightly on thawing; whisk or simmer gently to recombine.
Reheating:
- Stovetop: Gently rewarm over low-medium heat, stirring to reincorporate the cream. Add a splash of broth or water if it’s thickened too much.
- Microwave: Reheat in 1-minute bursts, stirring between intervals.
Food safety: always reheat to an internal temperature of 165°F (74°C) for leftovers and discard any soup left at room temperature more than 2 hours.
Pro Chef Tips
- Don’t overcook the tortellini—check a minute before the package time and test one for doneness; it should be al dente so it doesn’t turn mushy after sitting.
- Browning the chicken adds flavor; don’t crowd the pot. If your pan is small, brown in two batches.
- If you prefer a deeper flavor, add a splash of dry white wine after the garlic and cook it down for a minute before adding the broth.
- For a smoother, silkier finish, stir the cream in off the boil and warm gently; avoid boiling the cream which can change texture.
- Taste as you go for salt: sun-dried tomatoes and Parmesan add saltiness, so season gradually.
Creative Twists
- Low-carb: Swap tortellini for cauliflower florets or shirataki gnocchi.
- Vegetarian: Replace chicken with cannellini beans and use vegetable broth (skip the chicken).
- Spicy kick: Add red pepper flakes when sautéing garlic, or top with sliced pickled jalapeños.
- Mediterranean: Stir in a handful of kalamata olives and finish with lemon zest.
- Pantry stretch: Use frozen chopped spinach and frozen tortellini if fresh isn’t available.
Frequently Asked Questions
Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini cooks similarly to fresh; add it directly to boiling broth and follow package timing, usually a minute or two longer than fresh.
Q: How long will this soup keep in the fridge?
A: Stored in an airtight container, the soup keeps 3–4 days in the refrigerator. Freeze for up to 2 months.
Q: Can I make this dairy-free?
A: Substitute the heavy cream with full-fat coconut milk or a dairy-free creamer and use dairy-free cheese or skip the Parmesan. The flavor will shift slightly but remain satisfying.
Q: How can I make this ahead for a dinner party?
A: Prepare through step 4 (cook tortellini) and cool quickly. Reheat gently and stir in spinach and cream right before serving to keep the greens bright and the cream fresh.
Q: What internal temperature should the chicken reach while cooking?
A: Chicken should reach 165°F (74°C). If you’re confident it’s diced and cooked through, a thermometer check is a good safety step.
Conclusion
If you want another take on this comfort-food genre, the classic Marry Me Chicken Soup on Allrecipes is a helpful comparison for ingredients and proportions. For a creamier, technique-focused variation, see the Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn which dives into finishing tips and texture adjustments.
PrintMarry Me Chicken Soup
A cozy and creamy chicken soup featuring sun-dried tomatoes, cheese tortellini, and fresh spinach, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Ingredients
- 1 lb chicken breast, diced
- 1 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 1 package cheese-filled tortellini
- 4 cups chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and no longer pink inside (about 5–7 minutes).
- Add minced garlic and chopped sun-dried tomatoes, cooking for about 2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the tortellini and cook according to package instructions until tender (usually 3–5 minutes).
- Reduce heat and stir in spinach and heavy cream, cooking until spinach wilts.
- Season with oregano, salt, and pepper. Serve garnished with grated Parmesan cheese.
Notes
For a lighter soup, swap heavy cream for half-and-half or whole milk. Adjust seasonings gradually to avoid oversalting.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg