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Marry Me Chicken Tortellini Soup Recipe

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3.9 from 238 reviews

Marry Me Chicken Tortellini Soup is a creamy, comforting dish featuring tender chicken, flavorful sun-dried tomatoes, and cheese-filled tortellini in a savory tomato broth. Enhanced with fresh spinach and basil, this Italian-inspired soup is perfect for a hearty yet easy weeknight meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 Tablespoons Butter
  • 1 Onion, diced
  • 4 Garlic Cloves, minced
  • 2 Tablespoons Tomato Paste
  • 2/3 cup Sundried Tomatoes (in oil), chopped
  • 6 cups Chicken Broth
  • 1 teaspoon Italian Seasoning
  • 1/2 to 1 teaspoon Red Pepper Flakes

Protein

  • 1 1/2 lbs. Chicken Breasts or Thighs, cut into bite-size pieces
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Pepper

Carbohydrates & Dairy

  • 18 to 20 ounces Refrigerated Cheese Tortellini
  • 1 cup Heavy Cream
  • 2 to 4 ounces Parmesan Cheese, freshly grated

Greens & Herbs

  • 2 cups Baby Spinach
  • 6 to 8 Basil Leaves, cut into ribbons

Instructions

  1. Sauté the Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  2. Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
  3. Add Garlic and Tomato Ingredients: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the tomato paste and chopped sun-dried tomatoes. Cook for 2-3 minutes while stirring often until the tomato paste deepens slightly in color.
  4. Add Broth and Seasonings: Pour in the chicken broth. Stir in Italian seasoning and red pepper flakes. Bring the soup to a gentle boil.
  5. Cook Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package directions, approximately 3-5 minutes, until tender. Reduce heat to low.
  6. Add Cream and Parmesan: Stir in the heavy cream and freshly grated Parmesan cheese until the soup is smooth and creamy.
  7. Add Greens and Herbs: Stir in baby spinach and fresh basil ribbons. Cook for 1-2 minutes until the spinach wilts and the chicken finishes cooking.
  8. Adjust Seasoning and Serve: Taste and adjust with more salt, pepper, or red pepper flakes as desired. Serve hot with extra freshly grated Parmesan and basil if preferred.
  9. Storage Tip: Store leftovers covered in the refrigerator. Note that the tortellini will absorb broth over time, so add extra chicken broth when reheating to maintain soup consistency.

Notes

  • Use chicken breasts for leaner meat or thighs for richer flavor and juiciness.
  • Adjust red pepper flakes according to your spice preference.
  • Freshly grated Parmesan delivers better flavor than pre-grated varieties.
  • If refrigerated tortellini is unavailable, frozen tortellini can be substituted; cook according to package instructions.
  • For a dairy-free option, substitute heavy cream with coconut cream and omit Parmesan cheese.
  • To reduce sodium, use low-sodium chicken broth and reduce added salt.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/marry-me-chicken-tortellini-soup-recipe/