Marry Me Chicken Tortellini Soup
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.
Servings: 6
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
I like to buy my tomato paste in a tube to avoid waste. You can find it any grocery store or Trader Joe's.
Use your favorite type of chicken broth, chicken bone broth, use homemade chicken broth, or make your own using better than bouillon chicken paste mixed with water.
Substitutions or Variations:
Use rotisserie chicken. Skip browning the chicken and stir in about 3 cups of shredded rotisserie chicken when you add the tortellini.
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.
Nutrition
Calories: 664kcal | Carbohydrates: 50g | Protein: 46g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 2213mg | Potassium: 1086mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2017IU | Vitamin C: 12mg | Calcium: 316mg | Iron: 5mg
