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–+ servings

Creamy Marry Me Chicken Soup with Sun-Dried Tomatoes and Spinach

Tender chicken, pasta, and sun-dried tomatoes in a silky Parmesan-Boursin broth make this Marry Me Chicken Soup pure comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Soups
Cuisine: Italian
Calories: 504
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil or another neutral cooking oil
  • 1/2 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • 2 tablespoons tomato paste
  • 7 cups low-sodium chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes add more if you like extra heat
  • 12 ounces gluten-free shell pasta
  • 2 cups shredded cooked chicken rotisserie chicken works great
  • 3 cups fresh baby spinach
  • 3/4 cup half-and-half
  • 1 package Boursin cheese soft garlic and herb cheese
  • 1/2 cup freshly grated Parmesan cheese grate it yourself for the smoothest melt

Method
 

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion has softened and the mixture is fragrant, about 3 to 4 minutes.
  2. Stir in the sun-dried tomatoes and tomato paste. Cook for 1 to 2 minutes, stirring often, so the paste darkens slightly and the flavors meld.
  3. Pour in the chicken broth and season with salt, black pepper, Italian seasoning, and crushed red pepper flakes. Bring the soup to a gentle boil so the seasonings blend into the broth.
  4. Add the pasta to the boiling broth and cook until just al dente. Keep in mind the pasta will soften a little more once the remaining ingredients are added.
  5. Lower the heat. Stir in the shredded chicken, spinach, half-and-half, Boursin cheese, and most of the Parmesan. Stir gently until the spinach wilts and the cheeses melt into a creamy broth.
  6. Serve hot and top each bowl with extra Parmesan, a pinch of red pepper flakes, and chopped parsley or basil for a fresh finish.

Nutrition

Calories: 504kcalCarbohydrates: 52gProtein: 22gFat: 21gSaturated Fat: 10gCholesterol: 43mgSodium: 1134mgFiber: 3gSugar: 4g

Notes

Use rotisserie chicken to save time and add flavor; just remove the skin and shred the meat.
Grate Parmesan from a block rather than buying pre-shredded so it melts smoothly and doesn't clump.
If the soup thickens too much when reheating, stir in a splash of chicken broth over low heat.
Let the soup sit for about 5 minutes before serving so the flavors come together and the texture settles.
If gluten is not a concern, swap the gluten-free shells for regular small pasta and adjust the cooking time according to the package.
Store leftovers in an airtight container in the fridge for up to 3 days and warm gently without boiling to keep the creamy broth from separating.

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