Need a cozy, nourishing dinner ready in under 30 minutes? Creamy and rich but balanced, this Tuscan-inspired Marry Me Chicken Soup comes together quickly and makes a comforting weeknight meal. If you enjoy hearty soups, try other favorites like protein minestrone or ground turkey vegetable soup.
Healthy and Satisfying Dinner in Under 30 Minutes
As a Registered Dietitian, I love soup for its warmth, simplicity, and ability to boost nutrition. This Marry Me Chicken Soup is especially appealing because:
- Quick and easy. Minimal chopping and cleanup make this perfect for busy weeknights—ready in under 30 minutes.
- Creamy and flavorful. Sun‑dried tomatoes, tender pasta, and just the right amount of cream create a satisfying, rich texture without being heavy.
- Nutritious and balanced. The recipe was tweaked to deliver creamy flavor while keeping calories reasonable and adding protein and fiber for staying power.
Looking for more high-protein dinners? Try sweet potato turkey chili, protein beef chili, lazy protein lasagna, or easy chicken enchiladas.
Key Ingredient Notes
- Rotisserie chicken: Using pre-cooked rotisserie chicken saves time and adds seasoning—just remove skin and bones before adding to the soup.
- Pasta: Small shapes like elbows, ditalini, shells, or orzo work best in soup. Protein-enriched pastas add fiber and protein; avoid chickpea or lentil pasta as they can fall apart.
- Heavy cream: A half cup of heavy cream finishes the soup for creaminess; swap half-and-half to reduce fat if preferred.
Scroll to the recipe card for the full ingredient list and detailed instructions.
How to Make Marry Me Chicken Soup
Step 1: Soften diced onion in oil, then stir in tomato paste, garlic, and spices and cook until fragrant.
Step 2: Add chicken broth, sun‑dried tomatoes, and shredded chicken. Bring to a simmer and cover for about 15 minutes so flavors meld.
Step 3: Stir in pasta and cannellini beans and simmer uncovered until the pasta is al dente—7–10 minutes depending on pasta size.
Step 4: Remove from heat and stir in baby spinach, heavy cream, and grated parmesan. Serve with extra parmesan and a squeeze of lemon if desired.
Tips from My Test Kitchen
- Dice vegetables small. This soup doesn’t simmer for hours, so small pieces of onion and sun‑dried tomato will soften and integrate better.
- Use good parmesan. Freshly grated Parmesan adds depth—buy a block and grate it yourself when possible.
- Watch the pasta. Small shapes cook quickly; stay close and time it to avoid mushy noodles.
Dietitian tip: Simple swaps to fit your needs:
- Gluten‑free: Use gluten‑free pasta.
- Lower fat: Replace some or all heavy cream with half‑and‑half or reduce the amount.
- Vegetarian: Omit chicken and add extra beans or vegetables.
- Extra veggies: Double the spinach or add diced carrots and zucchini.
- Boost protein and fiber: Choose a protein‑fortified pasta.
More Healthy Soup Recipes
Need more nutritious soup ideas? Try Italian Penicillin Soup, Crock Pot Chicken Pot Pie Soup, White Bean Chicken Soup, Ground Turkey Vegetable Soup, or Protein Tomato Soup.
If you make this Marry Me Chicken Soup, please leave a star rating and share a photo on Instagram!
Marry Me Chicken Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 Tbsp oil from sun-dried tomatoes
- 1 yellow onion, diced small
- 2 Tbsp tomato paste
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp chili flakes
- Black pepper, to taste
- 6 cups chicken broth
- ⅓ cup small diced sun-dried tomatoes in oil, drained
- 2 cups diced or shredded rotisserie chicken (skin and bones removed)
- 1 cup dry pasta (small shapes like elbows, ditalini, shells, or orzo)
- 1 cup canned cannellini beans, drained and rinsed
- 2 cups chopped baby spinach, lightly packed
- ½ cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
To Serve
- Freshly squeezed lemon juice (optional)
- Freshly grated Parmesan
Instructions
- Heat a large pot over medium and add the oil.
- Add the diced onion and cook 4–5 minutes until softened and translucent, stirring occasionally.
- Stir in the tomato paste and cook 2–3 minutes until it deepens in color.
- Add the garlic, oregano, salt, chili flakes, and black pepper. Cook until the garlic is fragrant, about 1 minute.
- Pour in the chicken broth, add the sun‑dried tomatoes and shredded chicken. Stir, cover, and simmer for 15 minutes. Ensure the broth is simmering before proceeding.
- Stir in the pasta and cannellini beans. Cook uncovered for 7–10 minutes or until the pasta is al dente. Smaller pasta cooks faster—watch closely and stir occasionally to prevent sticking. When done, turn off the heat.
- Stir in the baby spinach, heavy cream, and grated Parmesan. Allow the spinach to wilt.
- Ladle into bowls, add a squeeze of lemon and extra Parmesan if desired, and enjoy.
Notes
- Use a protein pasta to boost fiber and protein, such as Catelli Protein+ or Barilla Protein+.
- Swap heavy cream for half‑and‑half to reduce fat while keeping creaminess.
Nutrition
Carbohydrates: 44 g |
Protein: 37 g |
Fat: 22 g |
Saturated Fat: 10 g |
Sodium: 2140 mg |
Fiber: 5 g
Nutrition information is automatically calculated and should be used as an approximation.