Creamy Marry Me Chicken Soup with Pasta

Marry me chicken soup with pasta in a white bowl on a countertop.

5 from 1 vote

Creamy Marry Me Chicken Soup with Pasta

This Marry Me Chicken Soup is creamy, savory, and packed with sun-dried tomatoes, tender pasta shells, shredded chicken, spinach, and Parmesan in every spoonful. Rotisserie chicken keeps prep easy, while cooking the pasta right in the broth makes it a true one-pot dinner that comes together in about 35 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

Equipment

6-8 quart soup pot

Ingredients

2 tsp olive oil *or sun dried tomato oil
⅓ onion, diced
4 cloves garlic, minced
2.5 Tbsp tomato paste
1 tsp salt *add more to taste
1 tsp pepper
3 tsp Italian seasoning
⅓ cup sun dried tomatoes, diced roughly *In oil but do not add the oil to the measuring
7-8 cups chicken broth, low sodium
10 oz pasta shells, uncooked about 2- 2.5 cups dry
2.5 cups shredded chicken I use rotisserie chicken
4 cups fresh spinach, chopped
1 cup whole milk
½ cup parmesan, grated *optional

Instructions

In a large soup pot, heat the oil on medium high heat. Add in the diced onions. Sauté for about 5 minutes or until fragrant and translucent. Add the garlic in next.
Next, add in the tomato paste, seasonings and the sun dried tomatoes. Stir in, let everything bloom (sauté and open up in flavor) for about 1 minute.
Slowly pour in the chicken broth, bring it to a boil, add in the dry pasta. Cook over medium heat until the pasta is al dente (about 15 - 20 minutes) *Do not over cook it, it will continue to cook throughout the process.
Bring the soup down to a simmer once pasta is close to finished. Add in the chicken, spinach, parmesan and milk. Let it warm up for a few minutes and serve while hot. Garnish with parmesan.
* If you want a more brothy soup, feel free to add more broth if desired.

Notes

Pasta: Cook the shells just until al dente. They’ll continue softening in the hot broth as the soup finishes.
Broth consistency: The pasta absorbs more liquid as the soup sits, so leftovers will be thicker. Add a splash of chicken broth when reheating until it reaches the consistency you like.
Meal prep: For the best pasta texture, make the soup base ahead and add the pasta when you’re ready to serve. You can also cook the pasta separately and add it to individual bowls.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: For the best texture, freeze the soup base before adding the pasta and milk. Thaw overnight in the refrigerator, reheat gently, then add the pasta and finish the soup fresh.

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