Marry Me Chicken Soup with Ditalini

Marry Me Chicken Soup

Marry Me Chicken Soup combines shredded chicken, sun-dried tomatoes, garlic, spinach, and ditalini in a creamy Parmesan broth. A little tomato paste and oil from the sun-dried tomato jar give the broth its warm orange tint without turning it into a thick tomato sauce.

Cooked chicken keeps this stovetop soup quick. The pasta cooks in a separate saucepan and goes into each bowl just before serving, so it stays distinct and does not absorb the broth during storage.

Ingredients for Marry Me Chicken Soup

Makes 6 main-course bowls. Prep time: 15 minutes. Cook time: about 20 minutes. Total time: about 35 minutes.

• 1 1/2 cups dry ditalini or other small short tube pasta (225g)
• 1/2 cup chopped oil-packed sun-dried tomatoes (85g), plus 1 tablespoon oil from the jar
• 1 medium yellow onion, finely chopped (about 150g)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 6 cups low-sodium chicken broth, plus more as needed
• 3 cups cooked shredded chicken, including rotisserie chicken (about 425g)
• 3/4 cup heavy cream
• 3/4 cup finely grated Parmesan cheese (about 65g), divided
• 4 packed cups baby spinach (about 120g)
• Kosher salt and black pepper, to taste

Measure the sun-dried tomato oil rather than pouring it directly from the jar; if there is not enough, make up the difference with olive oil. Use low-sodium broth and wait until the Parmesan has melted before adding salt. The chicken, tomatoes, and cheese can all contribute saltiness.

How to Make Marry Me Chicken Soup

1. Cook the pasta: Bring a medium saucepan of salted water to a boil. Cook the ditalini until just al dente, checking it 1 to 2 minutes before the package time. Drain thoroughly. You can cook it while the soup simmers.
2. Build the tomato base: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the tablespoon of sun-dried tomato oil and the onion. Cook, stirring occasionally, for 5 to 6 minutes, until the onion is soft with lightly golden edges. Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Stir constantly for about 1 minute, until the garlic is fragrant and the paste darkens slightly.
3. Simmer the chicken: Pour in 6 cups of broth, scraping the bottom of the pot. Bring to a gentle simmer over medium-low heat. Add the cooked chicken and simmer uncovered or partially covered for 8 to 10 minutes, until the chicken is steaming hot. Keep the bubbles small and steady rather than letting the broth boil hard.
4. Add the cream and cheese: Reduce the heat to low or remove the pot from the heat. Stir in the cream, then gradually stir in 1/2 cup of the Parmesan until melted. The broth should be pale orange and creamy but still pour easily from a ladle. Taste before adding salt, and season with black pepper.
5. Wilt the spinach: Fold in the spinach for 1 to 2 minutes, just until wilted and deep green. Stir in more broth if the soup is thicker than you like. Let stand for 3 to 5 minutes.
6. Serve: Divide the ditalini among six wide bowls. Ladle the soup over it, making sure each bowl gets chicken, sun-dried tomatoes, and spinach. Top with the remaining Parmesan, if desired.

Why Cook the Pasta Separately?

Ditalini continues absorbing liquid after it is cooked. Adding it to individual bowls keeps the soup brothy and lets you store leftovers without the pasta turning overly soft.

For a one-pot version you plan to serve right away, cook the dry ditalini in the simmering broth until tender, before adding the cream, Parmesan, and spinach. The soup will thicken considerably as it sits; add more broth as needed.

How to Keep the Broth Smooth

Use finely grated Parmesan and lower the heat before adding it and the cream. A hard boil after the dairy goes in can make the cheese clump or the broth look grainy. Reheat gently, adding broth a little at a time if the soup becomes too thick.

Marry Me Chicken Soup Variations

• Different pasta: Use small shells, elbows, or gluten-free short pasta. Cook it separately according to its package directions.
• Without pasta: Omit the ditalini for a lighter bowl. The chicken, sun-dried tomatoes, and spinach remain the main ingredients.
• Less rich: Use half-and-half instead of heavy cream. The broth will be less rich; keep the heat low after adding it.
• More heat: Add extra crushed red pepper flakes to individual bowls.

Serving, Storage, and Reheating

Serve in wide bowls with the reserved Parmesan. Crusty garlic bread or a simple green salad works alongside the soup.

Cool leftovers promptly, then refrigerate the soup and pasta in separate airtight containers for 3 to 4 days. Reheat the soup over low to medium-low heat, stirring occasionally. Warm the pasta separately or add it near the end, and stir in more broth to restore a brothy consistency. Pasta stored in the soup will be softer.

For freezing, leave out the pasta and use the soup within about 2 to 3 months for best quality. Thaw overnight in the refrigerator and whisk gently while reheating. The cream may separate slightly after thawing.

For a more traditional option, try this Classic Chicken Noodle Soup with Egg Noodles. For another creamy pasta-filled soup, see Creamy Sausage Tortellini Soup.

Nutrition

Approximate nutrition per main-course bowl, based on 6 servings: 510 calories, 37g protein, 25g fat, and 36g carbohydrates. Approximate values per 100g: 100 calories, 7g protein, 5g fat, and 7g carbohydrates. Values vary with the chicken, sun-dried tomatoes, broth, and portion size.