Description
Marry Me Chicken Soup is a creamy, flavorful dish featuring tender seared chicken, sun-dried tomatoes, garlic, and Parmesan cheese in a rich broth with cheesy tortellini and fresh spinach. This hearty soup blends Italian seasonings and a splash of white wine for depth, making it a comforting main course perfect for family dinners.
Ingredients
Scale
Chicken
- 1 ¼ lb. boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 ½ teaspoons Italian seasoning
Base and Aromatics
- ¾ cup dry white wine (e.g., Sauvignon Blanc)
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tbsp. oil reserved
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Broth and Cheese
- 5 cups chicken broth
- 1 chicken bouillon cube
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Pasta and Greens
- 10 oz. refrigerated tortellini (about 2 heaping cups)
- 3 cups packed baby spinach
Instructions
- Prepare Chicken: Pat the chicken breasts dry, then season both sides with salt, pepper, and Italian seasoning. Reserve for cooking.
- Sear Chicken: Heat 2 tablespoons of oil from the sun-dried tomato jar in a large soup pot over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until a light golden crust forms. Remove chicken and let rest for 10 minutes before dicing. Turn off heat on the pot.
- Deglaze Pot: Pour the white wine into the soup pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides to lift browned bits and enhance flavor.
- Sauté Onions: Add butter and diced onion to the pot. Cook for 10 minutes, stirring occasionally, until the wine reduces by half and onions soften.
- Add Sun-Dried Tomatoes and Seasonings: Drain and pat dry the sun-dried tomatoes. Add them to the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Stir continuously and cook for 5 minutes to develop flavors.
- Add Broth and Blend: Pour in chicken broth and add the bouillon cube. Stir to combine, then use an immersion blender to blend the soup until smooth or carefully transfer to a blender in batches for smoothing.
- Simmer Chicken: Bring the soup to a boil, then reduce to a simmer. Return diced chicken and any accumulated juices to the pot. Simmer partially covered for 15 minutes without boiling to keep chicken tender. Stir occasionally to prevent sticking.
- Finish Soup Base: Lower heat to low and allow the soup to cool for 1 minute. Gradually stir in heavy cream followed by grated Parmesan cheese until melted and blended.
- Cook Tortellini: Add refrigerated tortellini to the pot and simmer partially covered until the pasta is tender, approximately 5-7 minutes. Alternatively, cook tortellini separately and add to bowls when serving.
- Add Spinach and Serve: Stir in baby spinach during the last minute of cooking until wilted. Serve hot for a rich, savory meal.
Notes
- Use Sauvignon Blanc for best flavor; Chardonnay or Pinot Grigio can substitute, or use additional chicken broth if avoiding alcohol.
- Dijon mustard and honey subtly enhance the soup’s depth without overtly altering flavors. A dash of Frank’s Hot Sauce adds complexity if desired.
- Refrigerated cheese-filled tortellini like RANA works well, but any cheese tortellini can be used.
- For extra flavor, add a Parmesan or Romano rind with the broth during simmering, removing it before serving.
- Always grate Parmesan fresh from a wedge for best taste and melting quality.
- Use fresh garlic cloves rather than jarred minced garlic for optimal flavor.
- To prevent overcooked tortellini in leftovers, boil pasta separately and add when serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Soup freezes well; freeze separately from tortellini if possible.
- Try related recipes like Sausage Tortellini Soup, Marry Me Chicken, or Marry Me Chicken Pasta for more delicious meals.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
