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Marry Me Chicken Soup

A cozy, flavorful soup packed with tender chicken, creamy broth, and delightful tortellini, perfect for chilly evenings.

Ingredients

Scale
  • 1 ¼ lb. boneless skinless chicken breasts
  • Salt/Pepper (to taste)
  • 1 ½ teaspoons Italian seasoning
  • ¾ cup dry white wine
  • 3 tablespoons butter
  • 1 yellow onion (diced)
  • 1 (8 oz.) jar sun-dried tomatoes (2 tbsp. oil reserved)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • ¾ teaspoon EACH: basil, oregano, parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 5 cups chicken broth
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 10 oz. refrigerated tortellini (about 2 heaping cups)
  • 3 cups packed baby spinach

Instructions

  1. Measure out all the ingredients before you start cooking.
  2. Pat the chicken breasts dry, then season with salt, pepper, and Italian seasoning.
  3. In a large soup pot, heat 2 tablespoons of oil from the sun-dried tomato jar over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Let rest for 10 minutes, then dice.
  4. Turn off the heat, pour in the white wine, and scrape any bits from the pot.
  5. Add butter and diced onions; cook for about 10 minutes to reduce the wine by half.
  6. Add drained sun-dried tomatoes, minced garlic, tomato paste, and the herbs; stir and cook for 5 minutes.
  7. Pour in chicken broth and add the bouillon cube, stirring to combine. Blend for a smooth texture if desired.
  8. Bring to a boil, then reduce heat and add the diced chicken. Let simmer for 15 minutes.
  9. Cool for a minute, then stir in heavy cream and parmesan cheese.
  10. Add tortellini and cook until tender, or add separately if desired.
  11. Stir in spinach during the last minute of cooking.

Notes

Serve hot topped with extra parmesan. Pairs well with crusty bread or a fresh salad. Store leftovers in the fridge for up to 3 days.

Nutrition