Marry Me Chicken Soup with Pasta

So you know that viral Marry Me Chicken everyone’s obsessed with? Well, someone had the genius idea to turn it into soup, and honestly, it might be even better than the original.

This Marry Me Chicken Soup with Pasta is what happens when you take all those dreamy flavors—sun-dried tomatoes, garlic, Parmesan, Italian herbs—and transform them into a creamy, comforting bowl of pure happiness. Add some pasta, and you’ve got a one-pot meal that’s basically a warm hug in soup form.

Perfect for chilly nights, sick days, or when you need to impress someone without spending three hours in the kitchen. It’s got all the romance of the original Marry Me Chicken but with that soul-soothing soup vibe we all crave when life gets messy.

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Why This Marry Me Chicken Soup with Pasta is Awesome

It’s a complete meal in one pot. Protein, veggies, pasta, and that incredible creamy broth all hanging out together. Less cleanup, more eating. That’s the dream, right?

The soup base is ridiculously flavorful thanks to the sun-dried tomatoes and fresh herbs. It’s creamy without being heavy, rich without making you want to nap immediately after. That Goldilocks zone of comfort food.

This is the kind of soup that makes people ask for the recipe. It looks impressive, tastes restaurant-quality, but comes together in about 40 minutes. You’ll seem way more skilled than you actually are, and I won’t tell anyone if you don’t.

It’s also incredibly versatile. Want more veggies? Toss them in. Prefer a different pasta shape? Go wild. Need to make it dairy-free? There’s a workaround. This Marry Me Chicken Soup with Pasta recipe plays well with modifications.

Plus, leftovers get even better as the flavors develop overnight. Make a big batch on Sunday and coast through the week like the meal-prep genius you are.

Ingredients You’ll Need

For the Soup Base:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth (low-sodium is best so you can control the salt)
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped (oil-packed, drained)

For the Pasta & Finishing:

• 2 cups small pasta (ditalini, orzo, or small shells work great)
• 3 cups fresh spinach or baby kale
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional but recommended)
• 1 teaspoon Italian seasoning
• Fresh basil for garnish
• Extra Parmesan for serving

Step-by-Step Instructions

1. Prep and season your chicken. Cut the chicken breasts into bite-sized chunks—about 1-inch pieces. Season generously with salt, pepper, and Italian seasoning. Don’t be timid with the seasoning; this is your flavor foundation.

2. Brown the chicken. Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes, stirring occasionally, until they’re golden on the outside. They don’t need to be fully cooked through yet—they’ll finish cooking in the soup. Remove chicken and set aside.

3. Sauté the aromatics. In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic—nobody wants bitter soup.

4. Build that flavor base. Add the chicken broth, sun-dried tomatoes, basil, oregano, and red pepper flakes if using. Stir everything together and bring to a boil. This is where all those delicious flavors start mingling and getting to know each other.

5. Add the pasta. Once boiling, add your pasta and reduce heat to a simmer. Cook according to package directions minus 2 minutes—the pasta will continue cooking in the hot soup. Stir occasionally so nothing sticks to the bottom.

6. Create the creamy magic. Return the chicken to the pot along with any accumulated juices. Stir in the heavy cream and bring everything back to a gentle simmer. Let it cook for another 3-5 minutes until the chicken is cooked through and the soup has thickened slightly.

7. Add the greens and cheese. Stir in the fresh spinach or kale—it’ll wilt down in about 2 minutes. Remove from heat and stir in the grated Parmesan cheese until it’s melted and incorporated into the soup. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve it up. Ladle into bowls, garnish with fresh basil and extra Parmesan, and maybe some crusty bread on the side for dipping. Watch people’s faces light up when they take that first spoonful.

Common Mistakes to Avoid

Overcooking the pasta. This is soup, not mush. Cook the pasta just until al dente because it’ll keep cooking in the hot broth even after you turn off the heat. If you’re making this ahead, consider cooking the pasta separately and adding it when you reheat to avoid pasta-bloat syndrome.

Using pre-shredded Parmesan. I know I sound like a broken record, but this matters in soup too. The anti-caking agents in pre-shredded cheese can make your soup grainy instead of smooth and creamy. Grate it fresh—it takes two minutes and makes a huge difference.

Adding the cream too early. Wait until the end to add the cream, and don’t let it boil once it’s in there. High heat can cause dairy to curdle, and nobody wants chunky soup when they’re going for creamy.

Skimping on the sun-dried tomatoes. They’re the secret weapon here. They add this sweet-tangy-umami punch that makes people go “what IS that amazing flavor?” Don’t leave them out or you’re basically making regular chicken soup with delusions of grandeur.

Alternatives & Substitutions

Want to lighten it up? Use half-and-half instead of heavy cream, or go with coconut cream for a dairy-free version. The flavor will be slightly different but still delicious.

No sun-dried tomatoes? Okay, fine—use roasted red peppers or fire-roasted diced tomatoes. It’s not quite the same, but it’s still tasty. Just don’t call it Marry Me Soup anymore; that’s false advertising.

Pasta alternatives: Any small pasta works here. Ditalini, orzo, small shells, even broken-up spaghetti in a pinch. For a low-carb version, use cauliflower rice or skip the pasta altogether and add more veggies.

Chicken thighs instead of breasts? Absolutely. They’re more flavorful and harder to overcook. Use boneless, skinless thighs cut into chunks.

Veggie additions: Throw in some diced carrots, celery, or mushrooms when you sauté the onions. Zucchini works great too. Just don’t go too crazy—this is creamy comfort soup, not minestrone.

Make it heartier by adding white beans (cannellini or great northern) in the last few minutes. Extra protein and fiber never hurt anybody.

Final Thoughts

Marry Me Chicken Soup with Pasta takes everything you love about the original dish and makes it even cozier and more practical for real life. It’s the kind of soup that makes a regular Tuesday feel special, that turns dinner into an event worth gathering around the table for.

Whether you’re cooking for your forever person, your family, or just meal-prepping for yourself (self-love counts), this soup delivers on every level. It’s comforting, impressive, and genuinely delicious.

So grab your biggest pot, get those sun-dried tomatoes ready, and make yourself a batch of the soup that might just change your life. Or at least your dinner rotation.

FAQ (Frequently Asked Questions)

Can I freeze this soup? You can, but with a caveat. Cream-based soups can get a little weird when frozen—the dairy might separate. If you’re planning to freeze it, make the soup without the cream and pasta. Freeze that base, then add fresh cream and pasta when you reheat. It’ll taste way better that way.

How long does this keep in the fridge? About 3-4 days in an airtight container. The pasta will absorb more liquid over time, so you might need to add a splash of broth when reheating. If the soup gets too thick, just thin it out with chicken broth or even a bit of water.

What’s the best pasta shape for this soup? Small shapes work best—ditalini, orzo, small shells, or even broken angel hair. You want something that fits on a spoon easily. Avoid large pasta shapes like penne or rigatoni; they’re awkward in soup and make it harder to get a good mix of ingredients in each bite.

Can I make this in a slow cooker? Sure! Brown the chicken and sauté the aromatics first, then transfer everything except the pasta, cream, spinach, and Parmesan to your slow cooker with the broth and sun-dried tomatoes. Cook on low for 4-6 hours. About 30 minutes before serving, add the pasta. Then stir in the cream, spinach, and Parmesan at the end.