Why I Love This Recipe

This Marry Me Chicken Tortellini Soup has everything I want in a cozy bowl of soup. The creamy tomato broth is rich, comforting, and packed with flavor from garlic, sun-dried tomatoes, Italian seasoning, and plenty of Parmesan cheese. Tender shredded chicken and cheesy tortellini make it hearty enough to be a complete meal, while fresh spinach and basil add just the right amount of freshness to balance the rich, creamy broth. It’s the kind of dinner that tastes like it’s been simmering all day but comes together much faster than you’d expect.

Enjoying The Leftovers

The flavors only get better as the soup sits, making leftovers perfect for lunch the next day. If you’re planning ahead, you can also cook the tortellini separately and add it to each bowl before serving to keep it from getting too soft.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. The tortellini will continue to absorb some of the broth as it sits, so you may want to stir in a splash of chicken broth or milk when reheating.

Reheating

Warm the soup gently on the stovetop over medium-low heat or microwave individual portions until heated through. Stir occasionally and add a little extra broth if you’d like a thinner consistency.

A close up shot of a spoonful of soup with crushed tomatoes, tortellini noodles, chicken and spinach topped with red pepper flakes and fresh basil.
No ratings yet

Marry Me Chicken Tortellini Soup

This Marry Me Chicken Tortellini Soup combines a creamy tomato broth with shredded chicken, cheesy tortellini, spinach, sun-dried tomatoes, and Parmesan cheese for the ultimate comfort food dinner. It's a rich, hearty soup that's easy enough for weeknights and perfect for cozy nights at home.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 1/2 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp avocado oil
  • ½ cup sun-dried tomatoes
  • 2 cups fresh spinach
  • 1 tbsp tomato paste
  • 1, 14 oz can crushed tomatoes
  • 4 cups chicken stock
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cups shredded or chopped cooked chicken, rotisserie works great
  • 1, 10 oz package cheese tortellini
  • Fresh basil for serving
US – M

Instructions

  • Heat 1 tbsp of avocado oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and sun-dried tomatoes and cook for another minute until fragrant.
  • Add the tomato paste and cook it down for 1-2 minutes to deepen the flavor. Then pour in the crushed tomatoes, chicken stock, Italian seasoning, red pepper flakes, salt, and pepper.
  • Carefully transfer the mixture to a blender (or use an immersion blender right in the pot) and blend until smooth and creamy.
  • Pour the blended soup back into the pot over medium-low heat. Stir in the heavy cream and parmesan cheese until melted and silky.
  • Bring the soup to a gentle boil, then add the tortellini and cooked chicken. Simmer for 6-8 minutes, or until the tortellini is tender and cooked through.
  • Stir in the spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning as needed.
  • Ladle into bowls and top with fresh basil, an extra drizzle of olive oil, more parmesan, and a sprinkle of red pepper flakes.

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 554kcal | Carbohydrates: 40g | Protein: 35g | Fat: 30g | Fiber: 5g