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Creamy marry me chicken soup with rotini pasta, sun-dried tomatoes, and fresh basil garnished with parmesan cheese

Marry Me Chicken Soup

Creamy Tuscan-style chicken soup with sun-dried tomatoes, fresh basil, and rotini pasta ready in about 40 minutes. A delicious weeknight dinner that tastes like it came straight from an Italian kitchen with restaurant-quality results.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 338
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shredded chicken Use rotisserie chicken, drained of excess liquid
  • 3.5 oz sun-dried tomatoes Chopped; oil-packed recommended
  • 1 medium yellow onion Diced
  • 4 cloves garlic Minced or pressed
  • 3 oz tomato paste Helps create rich color and acts as thickener
  • 4 cup chicken broth Use low-sodium for better flavor control
  • 0.25 cup fresh basil Chopped; use fresh rather than dried
  • 2 cup rotini pasta Dry weight; cook according to package directions
  • 2 tsp Italian seasoning
  • 0.5 cup heavy cream Full-fat essential for authentic richness; do not substitute with milk
  • to taste salt and pepper Adjust at the end for proper seasoning
  • for garnish parmesan cheese Freshly grated; add after plating, not into sauce

Equipment

  • Large pot
  • Knife and cutting board
  • Colander (for draining rotisserie chicken)

Method
 

  1. Prep all ingredients. Dice the onion, mince the garlic, chop the sun-dried tomatoes, and prepare your shredded chicken. If using rotisserie chicken, remove all meat from bones and drain any excess liquid before adding to the soup.
  2. Heat your large pot over medium heat. Add the diced onion and minced garlic, stirring occasionally until softened and beginning to brown, about 3-4 minutes.
  3. Stir the chopped sun-dried tomatoes and fresh basil into the onion mixture, cooking for about 1 minute. Add the tomato paste and stir constantly for another minute to incorporate smoothly.
  4. Add the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle boil, then lower the heat to maintain a steady simmer. Season with salt, pepper, and Italian seasoning.
  5. Add the rotini pasta directly to the simmering broth and cook according to package instructions, typically 10-12 minutes. Stir occasionally to ensure even cooking and prevent sticking.
  6. Once the pasta reaches your desired tenderness, turn off the heat. Pour in the heavy cream and stir gently until fully combined. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Ladle into bowls and top with freshly grated parmesan cheese. Serve while hot and enjoy immediately.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator at 40F or below for up to 3-4 days. For best results, store pasta separately from broth as cooked pasta absorbs liquid. When reheating, add a splash of fresh chicken broth if needed to restore creamy consistency. Freezer: Freeze broth portions in containers for up to 3 months; thaw and reheat gently before adding fresh cooked pasta. Pro tip: Parmesan cheese added after plating prevents it from settling to the bottom of the pot.