Go Back

Marry Me Chicken Soup

This 'Marry Me Chicken Soup' is a rich and hearty Italian-inspired dish, perfect for a comforting meal. It features tender bone-in chicken simmered with sundried tomatoes, aromatic vegetables, and a savory broth infused with Italian herbs and smoked paprika. Finished with creamy tortellini, fresh spinach, heavy cream, and a blend of Havarti and Parmesan cheeses, this soup promises a deeply satisfying and flavorful experience.
Print Recipe Pin Recipe
Total Time 5 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 8263.6 kcal

Equipment

  • 1 Large Dutch Oven or Stockpot
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons Set
  • 1 Box Grater For cheeses

Ingredients
  

Main

  • 2/3 cup oil-packed sundried tomatoes chopped, plus 1 Tbsp. oil from the jar, divided
  • 2 1/2 lb. bone-in skin-on chicken breasts
  • 2 tsp. kosher salt divided, plus more to taste
  • 1/2 tsp. black pepper
  • 1 1/2 cups chopped yellow onion from 1 large
  • 2 cloves garlic minced (about 2 tsp.)
  • 1 6 oz. can tomato paste
  • 8 cups chicken broth divided
  • 2 tsp. dried Italian seasoning
  • 2 tsp. smoked paprika
  • 1 20 oz. package refrigerated cheese tortellini
  • 1 5 oz. package fresh baby spinach, roughly chopped
  • 1 Tbsp. fresh lemon juice from 1 small lemon
  • 1 cup heavy whipping cream
  • 6 oz. Havarti cheese shredded (about 1 1/2 cups)
  • 4 1/2 oz. freshly shredded Parmesan cheese about 1 1/2 cups

Instructions
 

  • Pat chicken breasts dry; season generously with 1 tsp kosher salt and 1/2 tsp black pepper.
  • Heat 1 Tbsp. sundried tomato oil in a large Dutch oven over medium-high heat. Sear chicken, skin-side down, until deeply golden brown (about 6-8 minutes), then remove and set aside.
  • Add the remaining 1 Tbsp. sundried tomato oil to the pot. Sauté chopped yellow onion until softened (about 5-7 minutes), then add minced garlic and cook for 1 minute until fragrant.
  • Stir in tomato paste, 2 tsp. Italian seasoning, and 2 tsp. smoked paprika. Cook, stirring constantly, for 2-3 minutes until the paste slightly darkens and spices are fragrant.
  • Pour in 1 cup of chicken broth, scraping the bottom of the pot to deglaze. Add the remaining 7 cups chicken broth and return the seared chicken to the pot.
  • Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  • Remove chicken from the pot, shred the meat, and discard bones and skin. Return shredded chicken to the soup.
  • Increase heat to medium-low, bring soup to a gentle simmer. Add refrigerated cheese tortellini and cook according to package directions (typically 3-5 minutes). Stir in roughly chopped baby spinach until wilted.
  • Remove the pot from heat. Stir in fresh lemon juice, heavy whipping cream, shredded Havarti, and freshly shredded Parmesan cheese until cheeses are fully melted and the soup is creamy.
  • Taste and adjust seasoning with additional kosher salt and black pepper as needed before serving warm.

Notes

Maximize flavor by thoroughly browning the chicken breasts, skin-on and bone-in, to render fat and create fond. Toast the tomato paste for 1-2 minutes until it darkens slightly; this caramelization is crucial for depth. For the creamiest texture, use freshly shredded Havarti and Parmesan, as pre-shredded varieties can contain starches that make the soup grainy. Incorporate the heavy cream and cheeses off the heat or over very low heat, stirring constantly to prevent curdling. A final touch of fresh lemon juice brightens the rich soup beautifully, balancing its richness.