Description
Marry Me Chicken Soup is a rich and creamy Italian-inspired soup featuring tender chicken, sun-dried tomatoes, fragrant herbs, and cheese-filled tortellini. This comforting, flavorful soup combines a blend of wine, garlic, and Parmesan for a delicious meal perfect for any season.
Ingredients
Scale
Chicken and Seasoning
- 1 1/4 lb. boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 1/2 teaspoons Italian seasoning
Soup Base
- 3/4 cup dry white wine (Sauvignon Blanc recommended)
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, oil reserved (2 tbsp.)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 teaspoon basil
- 3/4 teaspoon oregano
- 3/4 teaspoon parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 5 cups chicken broth
- 1 chicken bouillon cube
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 10 oz. refrigerated tortellini (about 2 heaping cups)
- 3 cups packed baby spinach
Instructions
- Prepare Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Sear Chicken: Heat 2 tbsp. of oil reserved from sun-dried tomatoes in a large soup pot over medium-high heat. Add chicken and sear each side for 3-4 minutes until light golden crust forms. Remove and let rest for 10 minutes, then dice into pieces. Turn heat off.
- Deglaze Pot: Add white wine to the pot and set heat to medium. Use a silicone spatula to scrape and deglaze the pot, releasing browned bits to enhance flavor.
- Sauté Onion: Add butter and diced onion; cook for 10 minutes until wine reduces by half and onions soften.
- Add Sun-Dried Tomatoes and Seasonings: Drain and pat dry sun-dried tomatoes, then add to pot with garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Stir continuously and cook for 5 minutes.
- Add Broth and Blend: Stir in chicken broth and bouillon cube. Use an immersion blender to blend the broth until smooth, or carefully transfer in batches to a blender.
- Simmer Chicken: Bring soup to a boil, then reduce to a simmer. Add diced chicken and any juices back into the pot. Simmer partially covered for 15 minutes, avoiding boiling to keep chicken tender. Occasionally scrape bottom with spatula to prevent sticking.
- Add Cream and Cheese: Reduce heat to low and let soup cool for 1 minute. Gradually stir in heavy cream, then grated Parmesan cheese until melted and combined.
- Cook Tortellini: Add tortellini and simmer partially covered until pasta is cooked through, about 3-5 minutes. Alternatively, boil tortellini separately and add directly to bowls to prevent overcooking for leftovers.
- Add Spinach and Serve: Stir in baby spinach during the last minute to wilt. Serve hot and enjoy!
Notes
- Wine: Sauvignon Blanc is preferred; Chardonnay or Pinot Grigio can be substitutes. Use chicken broth if avoiding alcohol.
- Dijon mustard and honey add subtle flavor complexity without being overtly noticeable.
- Use fresh garlic cloves instead of jarred for better flavor.
- Reserve oil from sun-dried tomatoes for searing chicken and flavoring soup.
- Grate Parmesan cheese fresh from a wedge for the best melting and taste quality.
- If desired, add a Parmesan or Romano cheese rind during simmering to enhance broth flavor; discard rind before serving.
- For leftovers, cook tortellini separately and add when serving to prevent over-softening.
- Soup can be stored airtight in the refrigerator for up to 3 days and freezes well without tortellini.
- Try variations like Sausage Tortellini Soup or the related Marry Me Chicken and Marry Me Chicken Pasta recipes.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
