Description
A creamy, one-pot soup inspired by the viral ‘Marry Me Chicken’—featuring sun-dried tomatoes, garlic, tender chicken, spinach, and Boursin cheese in a rich Italian-seasoned broth with pasta. Comforting, elegant, and ready in under 30 minutes.
Ingredients
- Main Ingredients:
- 1 tbsp olive oil
- ½ yellow onion, diced
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes in oil, drained & chopped
- 2 tbsp tomato paste
- 7 cups chicken broth
- 2 tsp salt
- ½ tsp black pepper
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- 12 oz pasta shells (or small pasta)
- 2 cups cooked shredded chicken
- 3 cups baby spinach, chopped
- ¾ cup half & half
- 1 (5.2 oz) package Boursin cheese (or cream cheese)
- ½ cup Parmesan cheese, divided
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Cook onion 3–4 min until soft. Add garlic; cook 30 seconds.
- Add tomatoes: Stir in sun-dried tomatoes and tomato paste. Cook 1 minute to deepen flavor.
- Simmer base: Add chicken broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring to a gentle boil.
- Cook pasta: Add uncooked pasta. Simmer 8–10 min until al dente.
- Add chicken & greens: Reduce heat to low. Stir in chicken, spinach, and half & half.
- Melt Boursin: Add Boursin in chunks; stir until fully melted and smooth.
- Finish: Stir in half the Parmesan. Serve with remaining Parmesan sprinkled on top.
Notes
- Use rotisserie chicken for a shortcut.
- For dairy-free: substitute Boursin with dairy-free cream cheese, half & half with oat cream, and Parmesan with nutritional yeast.
- For meal prep: cook pasta separately to prevent mushiness in leftovers.
- Add cream and cheese on low heat only to avoid curdling.
- Sun-dried tomatoes in oil add the best richness—drain but don’t rinse.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American