Ingredients
Scale
- 1 tbsp oil from sun-dried tomato jar (or olive oil)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 3-4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for warmth)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 4 cups low-sodium chicken broth
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 4 oz (1/2 block) cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated
- 2 cups fresh baby spinach
- Fresh basil, for garnish
- Salt and Black Pepper, to taste
Instructions
- Sauté Chicken: Heat the sun-dried tomato oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove chicken to a plate.
- Build Flavor: Reduce heat to medium. Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes to the pot. Sauté for 1-2 minutes until fragrant.
- Simmer Broth: Pour in the chicken broth, oregano, and thyme. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Cook Pasta: Add the cheese tortellini. Cook for 3-5 minutes (or according to package directions) until tender and floating.
- Make it Creamy: Reduce heat to low. Add the cubed, softened cream cheese and whisk gently until completely melted. Stir in the heavy cream and parmesan cheese until the soup is smooth and creamy.
- Finish: Return the cooked chicken to the pot. Stir in the fresh spinach and let it wilt for 1 minute.
- Serve: Ladle into bowls and top with plenty of fresh basil. Serve immediately!
Notes
- Use the Tomato Oil!: Don’t waste that flavorful oil in the jar! Using it to sear the chicken adds an incredible depth of flavor to this Marry Me Chicken Soup right from the start.
- Watch the Tortellini: Add the pasta at the very end! This prevents it from getting mushy and keeps your soup perfectly textured.
- Spice Control: The red pepper flakes add a lovely warmth, but feel free to omit them for a milder, kid-friendly version.
- Rotisserie Shortcut: In a rush? Skip step 1! Sauté the aromatics, build the soup, and just stir in shredded rotisserie chicken at the end with the spinach.
- Storage: Leftovers are delicious, but the tortellini will soak up the broth in the fridge! When reheating, add a splash of extra chicken broth or water to loosen it back up into a soup.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: One-Pot
- Cuisine: American