Description
Marry Me Chicken Soup is a comforting, creamy chicken soup featuring tender shredded chicken, hearty ditalini pasta, sun-dried tomatoes, and a rich blend of Italian herbs, all enveloped in a flavorful tomato and Parmesan cheese broth. This cozy soup is perfect for a satisfying weeknight dinner or when you need a little culinary romance in a bowl.
Ingredients
Scale
Pasta
- 8 oz dry ditalini pasta (or other small pasta)
Aromatics & Vegetables
- 3 tbsp sun-dried tomato oil (from the jar)
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 8 garlic cloves, minced
Base & Seasonings
- ¼ cup tomato paste
- 1 tbsp unsalted butter
- ⅓ cup chopped sun-dried tomatoes
- 8 cups low-sodium chicken broth
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- ½ tsp dried basil
- 1¼ tsp salt
- ½ tsp black pepper
Protein & Dairy
- 3 cups shredded chicken (rotisserie or cooked)
- ¾ cup heavy cream
- ¾ cup freshly shredded Parmesan cheese
Garnish
- Chopped fresh basil (optional)
Instructions
- Cook the Pasta: Cook the ditalini pasta according to the package instructions until al dente. Drain the pasta thoroughly and set it aside while you prepare the soup base.
- Sauté Aromatics: In a large Dutch oven or pot, heat the sun-dried tomato oil over medium heat. Add the diced onion, chopped carrots, and celery stalks. Sauté the vegetables for about 5 minutes until they begin to soften. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to release the garlic’s aroma without burning.
- Build the Base: Stir in the tomato paste and unsalted butter, mixing well to coat the vegetables evenly. Add the chopped sun-dried tomatoes and continue to sauté for 2 to 3 minutes to deepen the flavors and slightly soften the tomatoes.
- Add Broth & Simmer: Pour in the low-sodium chicken broth and add the Italian seasoning, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld all the flavors together.
- Finish the Soup: Remove the pot from the heat. Stir in the shredded chicken, heavy cream, Parmesan cheese, and the cooked ditalini pasta. Mix everything thoroughly until the cheese melts into the creamy broth and the soup is heated through.
- Serve: Ladle the soup into bowls and optionally garnish with freshly chopped basil leaves for a burst of color and herbal freshness. Serve the soup warm for best enjoyment.
Notes
- You can substitute ditalini pasta with other small pastas like elbow macaroni or small shells.
- Use rotisserie chicken for convenience or shredded leftover cooked chicken.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your broth.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid breaking the cream’s texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg
Keywords: Marry Me Chicken Soup, creamy chicken soup, sun-dried tomato soup, Italian chicken soup, ditalini pasta soup, comforting soup recipe
