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This Marry Me Chicken Tortellini Soup takes the viral marry me chicken flavor creamy sun-dried tomato sauce, tender chicken, and Parmesan and turns them into a cozy, comforting soup loaded with cheese tortellini. This easy one-pot soup comes together in about 30 minutes, making it perfect for busy weeknight dinners!
I shared my Marry Me Chicken Recipe almost 8 years ago and it has been such a hit ever since. I love using that same flavor profile and ingredients to make other “sister recipes” and since soup season has officially arrived, let me introduce Marry Me Chicken Soup.
The first time I made this soup for my husband he couldn’t belive how flavorful it was and he had 3 servings! He kept going back for more which is always a good sign! This has quickly climbed to one of the top soup spots.
Every spoonful of this soup tastes a little different, and that’s what makes it so hard to stop eating. It starts with a base of butter, onion, and garlic, the foundation of so many great soups. Then come the sun-dried tomatoes, the real flavor powerhouse here. They bring a sweet, tangy, concentrated tomato flavor that you can’t get from fresh tomatoes, and cooking them with the tomato paste deepens that flavor even more.
Heavy cream turns the broth rich and velvety, while freshly grated Parmesan adds a nutty, salty bite. The cheese tortellini are little pillows of creamy filling tucked into every bowl, so it feels hearty and comforting without any extra work. A pinch of red pepper flakes adds just enough subtle spice. Baby spinach and fresh basil brighten everything up so the soup never feels heavy. It’s creamy, cozy, and bright all at once.
Why you will love this recipe:
One-pot and easy. Everything cooks in a single pot, so you get a restaurant-quality soup with minimal cleanup.
Rich, creamy flavor. Sun-dried tomatoes, garlic, and Parmesan create the same amazing flavor that made marry me chicken famous, now in cozy soup form.
Ready in about 30 minutes. This soup comes together quickly, making it perfect for weeknights when you want something impressive without the effort.
Marry Me Chicken Soup Ingredients:
- Butter and Onion: Build the flavor base of the soup, adding richness and a subtle sweetness as the onion softens.
- Chicken Breast or Thighs: Provide tender, hearty protein that cooks quickly when cut into bite-size pieces.
- Garlic: Adds essential aromatic depth that’s key to the classic marry me chicken flavor profile.
- Tomato Paste and Sun-Dried Tomatoes: Concentrate the tomato flavor and bring that signature tangy, slightly sweet taste that defines marry me chicken.
- Chicken Broth: Forms the savory base of the soup, giving the tortellini and chicken plenty of flavorful liquid to cook in.
- Italian Seasoning and Red Pepper Flakes: Round out the flavor with herby warmth and a gentle kick of heat.
- Cheese Tortellini: Adds heartiness and a cheesy bite, turning this from a broth-based soup into a filling, satisfying meal.
- Heavy Cream: Can use half-n-half for a thinner soup.
- Parmesan: Create the rich, velvety texture that makes this soup taste indulgent and restaurant-worthy.
- Baby Spinach and Fresh Basil: Add freshness, color, and a light herby finish that balances the richness of the cream and cheese.
The original Marry Me Chicken started it all, served over pasta for that classic, dinner recipe that gets 5-star reviews. For a twist, the Marry Me Gnocchi swaps in soft, pillowy gnocchi that soaks up all that sauce. Prefer something a little lighter and more hands-off? The Marry Me Chicken Orzo cooks everything in one pan for an easy weeknight dinner, while the Marry Me Chicken Pasta keeps things classic with noodles.
You can also cook Slow Cooker Marry Me Chicken in the slow cooker for the easiest hands off meal. For dessert, try my Marry Me Cookies Recipe.
How to make Marry Me Chicken Tortellini Soup:
- 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, or until softened and translucent.
- Cook the chicken. Add the chicken to the pot and season with the salt and black pepper. Cook for 4-6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
- Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Build the flavor. Stir in the tomato paste and sun-dried tomatoes. Cook for 2-3 minutes, stirring often, until the tomato paste deepens slightly in color.
- Add the broth and seasonings. Pour in the chicken broth. Stir in the Italian seasoning and red pepper flakes. Bring the soup to a gentle boil.
- Cook the tortellini. Add the cheese tortellini and cook according to package directions, usually 3-5 minutes for refrigerated tortellini, until just tender.
- Finish the soup. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until smooth and creamy.
- Add the spinach and basil. Stir in the baby spinach and fresh basil. Cook for 1-2 minutes, just until the spinach wilts and the chicken is fully cooked through.
- Taste and serve. Taste and adjust with more salt, pepper, or red pepper flakes if needed. Serve with extra freshly grated Parmesan and fresh basil, if desired.
Tips for the Best Chicken Tortellini Soup
Don’t overcook the tortellini. Pull the soup off the heat as soon as the tortellini is tender. It keeps softening as it sits in the hot broth.
Add the cream over low heat. Lowering the heat before stirring in the cream and Parmesan keeps the broth smooth and prevents curdling.
Grate your own Parmesan. It makes a real difference in how smoothly the cheese melts into the soup.
Season at the end. Parmesan and broth both add salt, so taste the soup after everything is stirred in before adding more.
Make sure the chicken is cooked through. The chicken should reach 165°F. Cutting it into even, bite-size pieces helps it cook at the same rate.
Frequently Asked Questions (FAQ’s):
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works fine — just add a few extra minutes to the cooking time and check the package directions for exact timing.
Can I make this soup ahead of time?
You can prep the broth base ahead of time, but it’s best to add the tortellini fresh when you’re ready to serve, since it continues to absorb liquid and can get too soft if it sits.
Is there a lighter version of this soup?
You can substitute half-and-half for the heavy cream for a slightly lighter texture, though the soup won’t be quite as rich and creamy.
Can I freeze this soup?
Cream-based soups with tortellini don’t freeze particularly well, as the texture of both the cream and pasta can change once thawed. This soup is best enjoyed fresh or refrigerated for leftovers.
Recipe Variations
Use rotisserie chicken. Skip browning the chicken and stir in about 3 cups of shredded rotisserie chicken when you add the tortellini.
Use frozen tortellini. Add it straight from the freezer and cook a few minutes longer, following the package directions.
Add more vegetables. Diced carrots and celery can go in with the onion, or stir in chopped artichoke hearts with the sun-dried tomatoes.
Swap the pasta. Orzo, small shells, or potato gnocchi all work in place of tortellini. Adjust the cook time to match the pasta, and add a little extra broth since dried pasta absorbs more liquid.
Add Italian sausage. Brown ½ pound of mild or spicy Italian sausage with the chicken for an even heartier soup or use 1 lb of Italian sausage instead of chicken.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb liquid as it sits, so when reheating, add a splash of chicken broth to loosen the soup back up to your desired consistency. Reheat gently on the stovetop over low heat or microwave, stirring occasionally, until warmed through.
What to Serve with Marry Me Chicken Soup:
This soup is a full meal on its own, but a few easy sides make it even better. Overnight Crusty bread, easy soft French bread, savory garlic cheese bread, popular homemade dinner rolls, or warm focaccia bread are perfect for soaking up the creamy broth.
Popular Soup Recipes:
If you love tortellini pasta, try my Creamy Sausage Tortellini Soup or Vegetable Tortellini Soup.
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Marry Me Chicken Tortellini Soup
Ingredients
- 2 Tablespoons Butter
- 1 Onion (diced)
- 1 1/2 lbs. Chicken Breasts or Thighs (cut into bite-size pieces)
- 1 1/2 teaspoons Salt
- 1 teaspoon Pepper
- 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
- 18 to 20 ounces Refrigerated Cheese Tortellini
- 1 cup Heavy Cream
- 2 to 4 ounces Parmesan Cheese (freshly grated)
- 2 cups Baby Spinach
- 6 to 8 Basil Leaves (cut into ribbons)
Instructions
- 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, or until softened and translucent.
- Cook the chicken. Add the chicken to the pot and season with the salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste and sun-dried tomatoes. Cook for 2-3 minutes, stirring often, until the tomato paste deepens slightly in color.
- Pour in the chicken broth. Stir in the Italian seasoning and red pepper flakes. Bring the soup to a gentle boil.
- Add the cheese tortellini and cook according to package directions, usually 3-5 minutes for refrigerated tortellini, until just tender. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until smooth and creamy.
- Stir in the baby spinach and fresh basil. Cook for 1-2 minutes, just until the spinach wilts and the chicken is fully cooked through.
- Taste and adjust with more salt, pepper, or red pepper flakes if needed. Serve with extra freshly grated Parmesan and fresh basil, if desired.
- Store covered in the refrigerator. The tortellini will soak up the broth so if re-heating, you may need to add more chicken broth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t like adding cream in recipes. Would this be good without it? Suggestions?
Hi Donna! If you don’t want to add cream, you can make it with just extra chicken broth and it will be more “brothy” or you can add half-n-half, 4 ounces of cream cheese, or even whole milk. There are a lot of variations that would still be delicious!