What is Marry Me Sauce?

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!

Tips for Adding Pasta to Soup:

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.

Marry Me Chicken Soup - Simply Made Eats

Name: Marry Me Chicken Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 16 ounces Italian sausage, remove casings if using links; 1 tablespoon olive oil; 1/2 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; 1/8 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; 1/2 teaspoon dried basil; 1 heaping tablespoon of tomato paste; 1/4 cup jarred sundried tomatoes, chopped fine; 1/2 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; 1/2 cup parmesan cheese, shredded from the block; 1/4 cup fresh basil, chopped into a chiffonade

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

Scale

16 ounces Italian sausage, remove casings if using links
1 tablespoon olive oil
1/2 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
1/8 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 heaping tablespoon of tomato paste
1/4 cup jarred sundried tomatoes, chopped fine
1/2 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
1/2 cup parmesan cheese, shredded from the block
1/4 cup fresh basil, chopped into a chiffonade

Cook Mode Prevent your screen from going dark

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!

Equipment

Cutting Board

Buy Now →

dutch oven

Buy Now →

wusthof knife

Buy Now →

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