The first time I made this soup I stood over the pot and felt like I had been handed a warm blanket.
It’s rich, tomato-forward, and somehow light enough for an everyday meal.
This recipe turns pantry staples and a rotisserie chicken into something that feels like a hug in a bowl.
Simple technique. Big flavor payoff. Comfort food that looks and tastes like you spent hours on it.
Why You’ll Love This Recipe
- Fast weeknight comfort that still feels special.
- Tomato-sunshine depth from sun-dried tomatoes without canned heaviness.
- Silky, cheesy broth that clings perfectly to shells.
- Uses shredded rotisserie chicken so dinner is mostly assembly.
- Balanced heat and herb notes that please the whole family.
The texture is a study in contrasts. The shells hold pockets of creamy broth and melted cream cheese, while the shredded chicken gives bite and substance. Sun-dried tomatoes add chewy bursts and a concentrated sweet-tart note. The broth finishes glossy and viscous from the cream, cream cheese, and Parmesan, so every spoonful coats the mouth and warms the soul.
"Five stars — Made this for my picky eater and my neighbor who wanted dinner. They went back for seconds, and I got an actual ‘this is better than takeout.’ Will make every winter." — Jenna, reader
Key Ingredients
Sun-dried tomatoes (julienne, packed in oil). These are the flavor backbone. Packed-in-oil varieties bring both tomato sweetness and infused oil that carries flavor into the pot. If you can, buy a brand that lists only tomatoes, oil, and salt; avoid those with added syrups for a cleaner, brighter finish.
Cream cheese + heavy whipping cream. The duo creates the silky body that makes this soup sing. Cream cheese adds tang and thickness while heavy cream smooths and softens acidity. For best results, use full-fat cream cheese and pour the cream at room temperature so it incorporates without curdling.
Shredded rotisserie chicken. This is the shortcut that keeps the soup feeling homemade. Rotisserie chicken brings cooked, seasoned meat and natural juices that blend into the broth. If you prefer, poach an extra chicken breast in broth for maximum flavor absorption.
Medium shell pasta. The shells trap the creamy broth and melted cheese. Choose a quality brand that holds shape through 12 minutes of simmering. Slightly undercook to avoid mush; the shells will soften just enough in the final step when you add the cheeses.
Full ingredient list:
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil with herbs)
- 1 tbsp oil from sun-dried tomato jar
- 1 ½ cups chopped yellow onion
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 32 oz or 2 packages chicken broth
- 1 cup heavy whipping cream
- 4 tsp fresh basil (plus more for garnish)
- 2 tsp kosher salt
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- ¼ tsp crushed red pepper (or more if you like heat)
- 8 oz uncooked medium shell pasta
- 3 cups fresh baby spinach, roughly chopped
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, cubed (room temperature)
- 1 ½ oz Parmesan cheese, finely shredded (plus more for garnish)
Step-by-Step Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
Add the chopped onions and minced garlic.
Cook for 3–4 minutes until softened and fragrant.
Pro Tip: The onions should be translucent, not browned. You’ll know they’re ready when they smell sweet and the garlic is just fragrant.
Step 2: Build the tomato base
Stir in the 3 tablespoons tomato paste and the chopped sun-dried tomatoes.
Cook for about 2 minutes, stirring constantly.
The tomato paste should deepen in color and stick slightly to the pot.
Pro Tip: Browning the tomato paste intensifies flavor. If it clings to the bottom, scrape it loose with your spoon — that browned paste is gold.
Step 3: Simmer the broth
Pour in the chicken broth and the cup of heavy cream.
Add 4 teaspoons fresh basil, 2 teaspoons kosher salt, 1½ teaspoons dried Italian seasoning, 1 teaspoon garlic powder, and ¼ teaspoon crushed red pepper.
Bring to a gentle boil over medium heat, stirring occasionally, then let it simmer for 12 minutes.
Pro Tip: Simmer, don’t roar. A rolling boil will separate the cream. Small bubbles along the edge are perfect.
Step 4: Cook the pasta
Add the 8 ounces of uncooked medium shell pasta.
Reduce the heat to medium-low.
Cook for 12 minutes, stirring occasionally, until the pasta is tender but not mushy.
Pro Tip: Taste at 10 minutes. You want a slight chew since the pasta will finish cooking with the cheeses and chicken.
Step 5: Make it creamy and finish
Lower the heat to low.
Stir in the 3 cups chopped baby spinach, 2 cups shredded rotisserie chicken, the 8 ounces cubed cream cheese, and 1½ ounces shredded Parmesan.
Stir often for about 5 minutes until cheeses melt and the chicken is warmed through.
Pro Tip: Cut the cream cheese into small cubes at room temperature so it melts quickly and evenly. The finished soup should be glossy and slightly thick.
Step 6: Serve and garnish
Ladle into bowls.
Top with extra Parmesan, fresh basil leaves, and a sprinkle of red pepper flakes.
Serve immediately with crusty bread or a green salad.
Pro Tip: If the soup tightens up while standing, stir in a splash of warm broth or water. That brings it back to spoonable perfection.
Expert Tips for Success
- Use the sun-dried tomato oil. That tablespoon of oil carries big flavor. If your jar is very dry, add a tablespoon of extra-virgin olive oil and a pinch of smoked paprika to mimic the jar oil notes.
- Room-temperature cream cheese melts cleanly. Cold cubes can clump and leave pockets of unincorporated cheese. Cube it and let it warm on the counter while you simmer the broth.
- Choose a tight-fitting Dutch oven. A heavy pot keeps the simmer steady and distributes heat evenly. Thin pots can scorch the tomato paste in Step 2.
- Watch the heat when adding cream. Bring the broth to a simmer before adding cream and lower the heat to avoid curdling. High heat is the enemy of silky dairy sauces.
- Timing for pasta is key. Test the shells a minute or two before the recommended time. Overcooked pasta will swell and make the soup gummy after refrigeration.
- Adjust salt at the end. Rotisserie chicken and Parmesan add salt. Taste after adding the cheeses and adjust with small pinches of kosher salt to avoid oversalting.
- Fresh basil vs. dried basil. Fresh basil in the simmer and as a garnish gives lift and aroma. If you only have dried, use about 1 teaspoon instead of 4 teaspoons and add a squeeze of lemon at the end to brighten.
- For thicker soup, let it simmer uncovered an extra 5–8 minutes before adding pasta. For thinner soup, add up to 1 cup extra broth.
Storage & Freezing
Fridge: Cool soup to room temperature within two hours.
Transfer to airtight containers.
Store for up to 4 days.
Freezer: This soup freezes but with caveats.
Freeze in meal-sized portions using freezer-safe containers.
Leave headspace; liquids expand when frozen.
Freeze for up to 3 months.
Reheating from fridge: Rewarm gently on the stove over low heat.
Stir often and add a splash of broth or water if it seems thick.
Heat until steaming, not boiling, to preserve cream texture.
Reheating from frozen: Thaw overnight in the fridge if possible.
Reheat slowly on low heat, stirring to reincorporate any separated dairy.
If in a hurry, microwave in short bursts, stirring between intervals. Add a tablespoon or two of water or broth to loosen.
Tip for leftover pasta: Pasta absorbs liquid when stored. If you plan to keep leftovers, cook the shells 1–2 minutes under al dente and finish cooking in the soup as directed. This reduces the chance of mushy leftovers.
Variations & Substitutions
- Dairy-free / lighter: Swap heavy cream and cream cheese for full-fat coconut milk and a dairy-free cream cheese alternative. Use nutritional yeast instead of Parmesan for the cheesy note.
- Gluten-free: Replace shells with a gluten-free short pasta or use small gluten-free shells. Check cooking times as many GF pastas cook faster or become brittle when stored.
- Protein swaps: Use shredded rotisserie turkey or leftover roast chicken instead. For vegetarian, omit the chicken, use vegetable broth, add cannellini beans, and increase spinach to 4 cups.
- Flavor boosts: Stir in 2 tablespoons of pesto just before serving for a basil-forward lift. Or add a splash of dry white wine in Step 3 for brightness.
- Spice variants: Amp up heat with Calabrian chiles in oil or more crushed red pepper. For smoky depth, add 1 teaspoon smoked paprika with the tomato paste.
Frequently Asked Questions
Q: Can I make this soup in advance?
A: Yes. Make through Step 3 if you want to hold off. Cool and refrigerate the base for up to 24 hours. Reheat, then add pasta and finish with cheeses and chicken right before serving to keep the pasta texture fresh.
Q: Will the cream and cream cheese separate?
A: Keep the heat low when adding dairy. Bring the broth to a gentle simmer and reduce heat before stirring in cream cheese and cream. If separation happens, whisk in a small splash of warm broth and simmer gently off-heat to reincorporate.
Q: Can I use dried sun-dried tomatoes instead of jarred ones?
A: You can, but rehydrate them first in hot water for 10–15 minutes and reserve some soaking liquid. Add 1–2 tablespoons good olive oil when sautéing to replace the jar oil for that flavor carry-through.
Q: How can I prevent the pasta from getting mushy when reheating?
A: Undercook the pasta by 1–2 minutes during the first cook. Finish cooking in the hot soup before serving. For reheating refrigerated soup, add a splash of broth and warm slowly to avoid further softening.
Q: Is there a low-sodium version?
A: Use low-sodium chicken broth and taste before adding the 2 teaspoons kosher salt. The Parmesan and rotisserie chicken add salt, so you may need much less than the recipe calls for.
Final Thoughts
This Marry Me Chicken Soup is proof that simple ingredients and a few smart techniques make something memorable.
It’s cozy enough for a cold night and pretty enough to serve guests without stress.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want to compare versions and see other cooks’ tips, check this popular Marry Me Chicken Soup page for another take.
For a creamy-focused walkthrough and technique notes, this Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn article is a good reference.
If you’re hunting for a quick 30-minute variation, this Marry Me Chicken Soup (Creamy 30-Minute Dinner!) – Real Food Whole Life post offers helpful shortcuts.
For a blogger’s personal twist and serving suggestions, see Marry Me Chicken Soup – Britney Breaks Bread.
Marry Me Chicken Soup
Ingredients
For the base
- ½ cup sun-dried tomatoes (julienne-cut, packed in oil) Flavor backbone of the soup.
- 1 tbsp oil from sun-dried tomato jar Adds richness and flavor.
- 1 ½ cups chopped yellow onion For aromatic depth.
- 4 cloves garlic, minced Enhances flavor.
- 3 tbsp tomato paste Adds richness and depth of flavor.
- 32 oz chicken broth Base liquid for the soup.
- 1 cup heavy whipping cream Provides creaminess.
- 4 tsp fresh basil Adds freshness.
- 2 tsp kosher salt For seasoning.
- 1 ½ tsp dried Italian seasoning Adds herbal flavor.
- 1 tsp garlic powder Enhances flavor.
- ¼ tsp crushed red pepper Adjust to preferred heat.
For the pasta and greens
- 8 oz uncooked medium shell pasta Holds the creamy broth.
- 3 cups fresh baby spinach, roughly chopped For added nutrients and color.
- 2 cups shredded rotisserie chicken Provides protein and flavor.
- 8 oz cream cheese, cubed (room temperature) Adds creaminess.
- 1 ½ oz Parmesan cheese, finely shredded Adds a cheesy finish.
Instructions
Preparation
- Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat.
- Add the chopped onions and minced garlic. Cook for 3–4 minutes until softened and fragrant.
Build the Tomato Base
- Stir in the 3 tablespoons tomato paste and the chopped sun-dried tomatoes. Cook for about 2 minutes, stirring constantly.
Simmer the Broth
- Pour in the chicken broth and the cup of heavy cream. Add seasonings including basil, salt, Italian seasoning, garlic powder, and crushed red pepper.
- Bring to a gentle boil over medium heat, then let it simmer for 12 minutes.
Cook the Pasta
- Add the uncooked medium shell pasta. Reduce heat to medium-low and cook for 12 minutes, until tender but not mushy.
Make it Creamy and Finish
- Lower the heat to low, then stir in the chopped baby spinach, shredded rotisserie chicken, cubed cream cheese, and shredded Parmesan.
- Stir often for about 5 minutes until cheeses melt and chicken is warmed through.
Serve and Garnish
- Ladle into bowls and top with extra Parmesan, fresh basil leaves, and a sprinkle of red pepper flakes. Serve immediately.
