Marry Me Chicken Soup

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Inspired by the beloved Marry Me Chicken recipe, this Marry Me Chicken Soup transforms all those irresistible flavors into a comforting, broth-based dish. Packed with tender chicken, cheese-filled ravioli, and fresh spinach, this hearty soup is a perfect weeknight meal to warm you up!

This soup’s rich broth is so delicious you’ll want every last drop! Everything simmers together in one pot, making it not only tasty but easy to prepare. Ready in about 40 minutes, it’s ideal for chilly nights when you crave something filling and flavorful.

Ingredients

• Chicken breasts – I use bone-in, skinless breasts for the best flavor. Boneless, skinless chicken breasts work but won’t be as rich.
• Chicken broth – Use low- or no-sodium broth so you can control the salt once everything cooks down.
• Oil from a jar of sundried tomatoes – Use this for sautéing. It adds concentrated tomato flavor. Regular olive oil works in a pinch but won’t taste as rich.
• Yellow onion – White onion works. Red onion is too sweet for this soup.
• Garlic – Fresh garlic only. Jarred garlic has a harsh, metallic taste.
• Tomato paste – Double-concentrated tomato paste has richer flavor, but regular works too.
• Dried Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Paprika – Smoked paprika adds extra depth, but regular paprika works fine.
• Oil-packed sun-dried tomatoes – Don’t substitute with dry-packed sun-dried tomatoes. They’re too tough and won’t soften in the soup.
• Salt & pepper – Season to taste.
• Cheese ravioli – Look for the smallest ravioli you can find. Fresh or frozen both work. Don’t use large ravioli—they’ll be too heavy for the soup.
• Fresh baby spinach – Fresh spinach only. Don’t use frozen spinach—it’ll make the soup watery and mushy.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
• Heavy whipping cream – Don’t substitute with half-and-half or milk. The soup won’t be rich or creamy enough.
• Parmesan cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.

How To Make Marry Me Chicken Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Simmer chicken breasts in chicken broth in a medium pot, covered, for about 20 minutes or until fully cooked and tender. Remove the chicken, let it cool slightly, then shred or dice into bite-sized pieces.

Heat 2 tablespoons of the sun-dried tomato oil in a 3-quart pot over medium heat. Sauté chopped onion until softened, about 6 minutes. Add minced garlic and cook 1 more minute until fragrant. Stir in tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Return the chicken and broth to the pot and simmer, covered, for 10 minutes.

Add cheese ravioli and cook 5–10 minutes, or until just tender, following package instructions. Stir in chopped sun-dried tomatoes, spinach, and lemon juice. Bring to a gentle boil until the spinach wilts, then turn off the heat.

Gradually stir in Parmesan cheese until melted, then pour in heavy cream, warming over low heat without boiling to keep the cheese smooth. Adjust seasoning with additional salt and pepper if needed.

Serve in bowls with extra Parmesan on top if desired.

Chef Jenn’s Tips

• Bone-in chicken breasts have the most flavor, but remove the skin first. enhance the flavor of the broth.
• Ensure the Parmesan melts fully before adding the cream for a silky texture.
• Add the spinach just before serving to keep it bright and fresh.

Make It A Meal

This satisfying soup is perfect alone but pairs well with garlic bread or a Caesar salad. For a romantic touch, garnish with extra Parmesan and fresh basil, and serve with a glass of white wine. If you’re in the mood for something heartier, you might also enjoy a flavorful dish like Brown stew chicken as a complement.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To prevent the ravioli from soaking up too much broth, consider storing them separately. This soup also freezes well for up to 3 months.