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marry me chicken soup in a white Dutch oven with Parmesan and fresh basil

Marry Me Chicken Soup: Rich Creamy Parmesan Broth

Velvety Parmesan broth loaded with tender rotisserie chicken, shell pasta, and sun-dried tomatoes. Restaurant-quality comfort in one pot, ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup sun-dried tomatoes packed in oil with herbs julienne-cut
  • 1 tbsp oil from sun-dried tomato jar
  • 1.5 cup yellow onion chopped, about 1 medium
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 32 oz chicken broth 4 cups
  • 1 cup heavy whipping cream
  • 4 tsp fresh basil chopped, plus more for garnish
  • 2 tsp kosher salt
  • 1.5 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.25 tsp crushed red pepper optional
  • 8 oz uncooked medium shell pasta about 2 cups dry
  • 3 cup fresh baby spinach roughly chopped
  • 2 cup cooked rotisserie chicken shredded
  • 8 oz cream cheese cubed, at room temperature
  • 1.5 oz Parmesan cheese finely shredded, about 1/2 cup, plus extra for garnish

Equipment

  • Large Dutch oven

Method
 

  1. Heat 1 tablespoon sun-dried tomato oil in large Dutch oven over medium heat. Add onions and garlic, cooking for 3 to 4 minutes until softened and fragrant.
  2. Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until tomato paste deepens in color from bright red to a darker, richer tone.
  3. Pour in chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir well. Bring to a gentle boil over medium heat, stirring occasionally. Simmer for 12 minutes.
  4. Add uncooked pasta shells. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally, until pasta is tender.
  5. Lower heat to low. Stir in spinach, shredded chicken, cubed cream cheese, and Parmesan. Stir often for 5 minutes, pressing cream cheese against pot side to help it melt, until both cheeses melt completely and chicken is warmed through.
  6. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes. Serve hot.

Notes

Room temperature cream cheese is essential - let it sit out for 30 minutes before cooking for smooth, lump-free melting. If lumps form, press against the pot side and stir vigorously. Use oil-packed sun-dried tomatoes for the best texture and flavor. Not freezer-friendly - pasta absorbs liquid; add a splash of broth when reheating leftovers.
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