Marry Me Chicken Soup is the most creamy, filling soup and it's ready in under an hour. Chicken meets Italian sausage with sundried tomatoes and roasted red peppers in a creamy tomato broth. Then, it's topped with fresh parmesan and basil for serving!
If you're looking for a recipe that doesn't require a lot of time but packs big flavor, this soup has your name on it. Plus, it cooks all in one pot.
I love pairing this one with a slab of French baguette or this Sourdough Grilled Cheese.
For more filling soup recipes, try this Chicken Broccoli Cheddar Soup, Chicken Wild Rice Mushroom Soup, Sausage White Bean Soup and Chicken Dumpling Soup.
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Why You'll Love This Soup:
- A Full Meal. This creamy soup is really filling, so there's no need to make more recipes to pair it with.
- One Pot. The full recipe cooks in a dutch oven or large pot, making clean up really simple.
- Easy. Super basic instructions with step by step photos.
- Flavor Packed. From the creamy tomato base to the Italian sausage and pasta, your tastebuds will love this one.
For more chicken soup recipes, try this Green Chili Chicken Soup, Chicken Tikka Masala Soup, and Ground Chicken Meatball Soup.
Ingredients:
Chicken Breast and Italian Sausage: Adds protein to the soup and brings in lots of flavor. I like the Italian sausage, versus a ground pork, for all the spices it adds.
Tomato Sauce, Tomato Paste, Chicken Stock and Heavy Cream: Work together to form the creamy tomato broth that is so rich and delicious. I highly recommend chicken stock versus chicken broth for deeper flavors. Kitchen Basics is a fantastic brand that has a nice amount of salty flavor.
Sun-dried Tomato and Roasted red peppers: The tomatoes bring in acidity, while the roasted red peppers bring in a deep smoky flavor. Both pair extremely well with Italian soup recipes.
Onion & Garlic: Adds flavor and texture.
Pasta: I used orecchiette for this recipe, which is a really fun circular noodle. Make sure not to overcook the pasta, as it will bloat up quick and absorb lots of the broth.
Parmesan Cheese and Fresh Basil: Used for topping the soup right before serving. I highly recommend Parmigiano Reggiano for its superior nutty flavor. Make sure to shred it yourself from the block for the freshest flavors.
See the recipe card below for the full list of ingredients and quantities.
Variations & Substitutions:
- Italian sausage links can also be used for this recipe. I recommend 4 to 5 large links, and make sure to remove the casings before cooking.
- Any small pasta works great for this recipe. Some substitutions could be ditalini, orzo, or macaroni noodles.
- I don't recommend using half and half or milk instead of the heavy cream. Heavy cream really makes the broth just right! If you're dairy free, you could try using coconut milk in place of the heavy cream, but I haven't tested it.
For more Italian Soup recipes, try this Pastina Soup, Orzo Soup, Tomato Tortellini Soup and Chicken Minestrone Soup.
How to Make Marry Me Chicken Soup:
Step 1: In a large dutch oven over medium heat on the stovetop, cook the Italian sausage until no longer pink, breaking it up with a wooden spoon while cooking. Once it's no longer pink, transfer the sausage to a paper towel lined plate and remove the remaining grease from the pot.
Step 2: Reduce the heat to medium low and add in olive oil and the diced onion. Stir and allow the onions to soften for 2-3 minutes in the pan.
Step 3: Toss in the chicken breast and cook for 2 minutes on each side. Note: The chicken will continue to cook in the broth. Add in garlic, tomato paste, salt, pepper, oregano, parsley and dried basil. Stir to combine. Return the Italian sausage back to the pot.
Step 4: Add in tomato sauce, sun-dried tomatoes, roasted red peppers and stir to combine.
Step 5: Pour in the chicken stock and stir well. Cover and cook on medium low heat for 15 minutes, stirring half way through.
Step 6: Stir in the heavy cream and pasta. Cover and cook another 15-20 minutes, stirring every 5 minutes, until the pasta is al dente, firm when bitten into.
Step 7: As soon as the pasta is cooked, turn off the heat and leave uncovered to avoid overcooking the pasta.
Step 8: Serve into bowls. Top with a sprinkle of parmesan cheese and garnish with fresh basil. Enjoy!
Expert Tips:
- Make sure to remove most of the grease after cooking the sausage. If not, it floats to the top of the broth when serving.
- Don't worry about the chicken being fully cooked. It won't be, but it will continue to cook in the broth.
- As tempting as it is, I don't recommend using over a cup of pasta. It loves to swell after cooking and really soak up the broth.
Big on One pot recipes? Try this Chicken Chorizo Paella, Marry Me Chicken Tortellini and Kielbasa Pasta.
Recipe FAQs:
Marry Me Sauce is a combination of sun-dried tomatoes, garlic, heavy cream, tomato paste, and parmesan cheese. You can find the classic sauce in this Marry Me Chicken Tortellini recipe, but this is my soup version with many of the same flavors!
Pasta and soup can sometimes be tricky. I find tricks to help are making sure to stir often after adding the pasta to avoid the pasta from sticking to the bottom of the pan. Only cook the pasta until al dente, firm when bitten into, to avoid overcooking the noodles. Lastly, turn the heat off and leave uncovered once it's finished to prevent the noodles from swelling and soaking up the broth.
This soup makes wonderful leftovers. I recommend allowing it to cool to room temperature, then transfer into a sealed container in the fridge. Eat within 3 days. To reheat, add into a saucepan over medium low heat, stirring occasionally until hot.
More Soup Recipes You'll Love:
If you tried this Marry Me Chicken Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Marry Me Chicken Soup
- Total Time: 55 minutes
- Yield: 6-8 bowls of soup 1x
Description
Marry Me Chicken Soup is the most creamy, filling soup and it's ready in under an hour. Chicken meets Italian sausage with sundried tomatoes, roasted red peppers in a creamy tomato broth.
Ingredients
- 16 ounces Italian sausage, remove casings if using links
- 1 tablespoon olive oil
- ½ cup yellow onion, diced small
- 2 chicken breasts (1-1.5 lbs), trimmed and cut into 1 inch cubes
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 1 heaping tablespoon of tomato paste
- ¼ cup jarred sundried tomatoes, chopped fine
- ½ cup jarred roasted red peppers, diced small
- 15 ounce can tomato sauce
- 32 ounces chicken stock
- 1 cup heavy cream
- 1 cup dried orecchiette pasta
- ½ cup parmesan cheese, shredded from the block
- ¼ cup fresh basil, chopped into a chiffonade
Instructions
- In a large dutch oven over medium heat on the stovetop, cook the Italian sausage until no longer pink, breaking it up with a wooden spoon while cooking. Once it's no longer pink, transfer the sausage to a paper towel lined plate and remove the remaining grease from the pot.
- Reduce the heat to medium low and add in olive oil and the diced onion. Stir and allow the onions to soften for 2-3 minutes in the pan.
- Toss in the chicken breast and cook for 2 minutes on each side. Note: The chicken will continue to cook in the broth. Add in garlic, tomato paste, salt, pepper, oregano, parsley and dried basil. Stir to combine. Return the Italian sausage back to the pot.
- Add in tomato sauce, sun-dried tomatoes, roasted red peppers and stir to combine.
- Pour in the chicken stock and stir well. Cover and cook on medium low heat for 15 minutes, stirring half way through.
- Stir in the heavy cream and pasta. Cover and cook another 15-20 minutes, stirring every 5 minutes, until the pasta is al dente, firm when bitten into.
- As soon as the pasta is cooked, turn off the heat and leave uncovered to avoid overcooking the pasta.
- Serve into bowls. Top with a sprinkle of parmesan cheese and garnish with fresh basil. Enjoy!
Notes
- Make sure to remove most of the grease after cooking the sausage. If not, it floats to the top of the broth when serving.
- Don't worry about the chicken being fully cooked. It won't be, but it will continue to cook in the broth.
- As tempting as it is, I don't recommend using over a cup of pasta. It loves to swell after cooking and really soak up the broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Payton says
The amount of flavor in this soup is incredible & I love the tortellini!
Tara Smithson says
Thanks so much! It's definitely a new favorite for me too!