Marry Me Chicken Tortellini Soup

This Marry Me Chicken Tortellini Soup is the epitome of soup perfection. Inspired by the viral Marry Me Chicken dish, this recipe transforms tuscan flavors into a creamy, hearty soup filled with tortellini. It’s rich, cozy and warming while still packing a nutrient punch with kale and white beans. This soup comes together quickly in one pot and truly is worthy of a marriage proposal 😉

February is here which means Valentine’s Day is upon us and what better way to celebrate than with Marry Me Chicken Tortellini Soup!? This would be the perfect Valentine’s Day dinner to make your partner, and maybeeee it’ll even prompt a proposal (no promises though). This recipe is inspired by the viral marry me chicken, but transformed into a creamy, dreamy tortellini soup!

If you’ve never had Marry Me Chicken before, it’s pretty much just a creamy, tuscan dish full of sun-dried tomatoes, italian seasoning, lots of garlic, and parmesan cheese. And this tortellini soup version features all those same delicious ingredients, but with the addition of tortellini for extra cozy comfort, and some kale and white beans for added nutrients.

I’ve made many soups in my day and I must say, this easily made its way into my top 5. I cannot wait to make it over and over again all winter long. It’s just one of those meals that makes a dreary, grey winter day soooo much better. Plus, it’s easily gluten free (by using gluten free tortellini) and can be made dairy free if needed! Hope you love it as much as we did!

Why You’ll Love this Marry Me Chicken Tortellini Soup

• It’s a fun spin on the viral Marry Me Chicken dish!
• It’s a one-pot dinner recipe that’s cozy yet nourishing and filling.
• This Marry Me Chicken Tortellini Soup is creamy and bursting with tuscan-inspired flavor.
• It’s both gluten free & dairy free friendly.
• Each serving packs in 36g of protein and 7g of fiber!
• Leftovers taste just as delicious eaten cold, so it’s great for meal-prep too.

What You Need to Make this Marry Me Chicken Tortellini Soup

• Butter: Flavor and fat to sauté the onion in!
• Olive Oil: Mixing olive oil with the butter helps to prevent it from burning.
• Onion: 1 small yellow onion, diced.
• Garlic: Lots of fresh minced garlic, of course!
• Sun-Dried Tomatoes: You can either use the dried kind, or the ones that come jarred in oil…just be sure to remove them from the oil before using.
• Italian Seasoning, Paprika, Red Pepper Flakes, Kosher Salt & Black Pepper: Some pantry staple seasonings to enhance the flavor in this soup recipe.
• Chicken Broth: The body of this soup is, of course, chicken broth (or stock, or bone broth).
• Fire-Roasted Diced Tomatoes: I like using fire-roasted tomatoes because they have even more smoky flavor, but if you can’t find any, normal diced tomatoes will work too.
• Chicken Breast: The chicken breast is cooked right in the soup, then shredded and added back, to keep this as an easy one-pot meal!
• Cannellini Beans: For added fiber and nutrients. You can also substitute great northern beans.
• Cheese Tortellini: To keep this recipe gluten free, I used the Taste Republic brand of cheese tortellinis. However, this will work with any brand of cheese tortellini. Check the package instructions for cook time.
• Heavy Cream: Finishing this soup off with heavy cream really gives it that delicious, indulgent “Marry Me Chicken” vibe. You can make this dairy free by substituting it with an alternative (such as Country Crock Plant Cream) or even full-fat canned coconut milk.
• Kale: Sneaking in our veggies by adding some chopped kale (lacinato or curly) to this soup. If you don’t like kale, go for spinach instead!
• Lemon: For a touch of acid, we are adding in the juice from half a lemon. Add it at the end to maintain that bright flavor!

How To Make this Marry Me Chicken Tortellini Soup

Saute Aromatics:

First, bring a large pot or dutch oven up to medium heat. Then, add butter and oil. Once the butter has melted, add the onion and season with a pinch of kosher salt. Stir and continue cooking for 4 minutes, until the onions are beginning to turn translucent. Add garlic, stir, and cook until fragrant, about 30 more seconds.

Add Sun-Dried Tomatoes & Spices:

Next, add sun-dried tomatoes, italian seasoning, paprika, black pepper and red pepper flakes. Continue cooking for 3 more minutes, stirring occasionally.

Deglaze with Broth, Add Chicken & Let Cook:

Deglaze the pot with chicken broth, scraping up any browned bits at the bottom of the pot. Then, add in the fire-roasted diced tomatoes and bring up to a light boil. Once boiling, add in the chicken breasts, cover the pot, reduce heat to low and let cook for about 15 minutes, or until the chicken is done through.

Shred Chicken, Add White Beans & Tortellini:

Remove chicken from the pot and use a hand mixer or stand mixer to shred it. Alternatively, you can use two forks but I like the mixer method because it’s quicker! Add shredded chicken back to the pot along with the cannellini beans and tortellini. Cover the pot and let the tortellini cook for as long as the package indicates — mine took 3 minutes.

Stir in Kale, Parmesan, Heavy Cream & Lemon Juice:

Finally, add in the kale and shredded parmesan. Stir until the kale is slightly wilted. Then, pour in the heavy cream, followed by the lemon juice. Taste and adjust the amount of kosher salt & red pepper flakes to taste. Enjoy!

Finish it off with Kale, Parmesan & Heavy Cream:

Once the tortellini is done cooking, turn off the heat and add in the kale and shredded parmesan. Stir and let the kale wilt. Then, slowly pour in the heavy cream, stirring constantly to prevent curdling. Enjoy!

What is Marry Me Chicken?

Supposedly, Marry Me Chicken dates back to 2016 when an editor at Delish made a mega-viral tuscan-inspired chicken recipe. The producer took a bite and said “I’d marry you for that chicken” and the rest is history. Who knows if this recipe will actually make your partner pop the question, but either way it is delicious and is packed full of tuscan flavors, creaminess and plenty of filling ingredients.

Marry Me Chicken is usually just chicken cooked in a creamy, sun-dried tomato sauce. However, my version utilizes all of those same flavors but transforms it into soup. And I threw in tortellini for good measure, as well as kale and white beans to bulk up the fiber and nutrients!

Can I Make this Dairy Free?

Yes! You can definitely make this Marry Me Chicken Tortellini Soup dairy free with a few simple swaps. First, start by purchasing a tortellini brand that is dairy free. Several brands make dairy free tortellini, such as Kite Hill and Taste Republic. Secondly, swap the heavy cream for a dairy-free alternative. My personal favorite is Country Crock Plant Cream, but even full-fat canned coconut milk would work (although the flavor may be affected slightly). Lastly, omit the parmesan or substitute it with a vegan parmesan. It will taste amazing either way!

Frequently Asked Questions:

• What brand of tortellini should I use? Any brand will work! I used Taste Republic to keep it gluten free. Just be sure to check the package instructions for cook time, as it may vary from brand to brand.
• What if I don’t like kale? No problem…you can easily substitute spinach instead! No need to chop it, just add it to the pot as-is.
• I can’t find fire-roasted diced tomatoes, what can I use instead? Fire-roasted diced tomatoes add a nice smokey flavor to this dish, but if you can’t find them, you can certainly substitute normal diced tomatoes.
• Should I use dried or jarred sun-dried tomatoes? Either work! I usually gravitate towards the jarred kind that comes packed in oil (and then remove them from the oil before chopping) but since this is a soup recipe, the dried ones will work too as they’ll have time to rehydrate.
• Can I substitute rotisserie chicken? You can definitely substitute shredded rotisserie chicken, or any pre-cooked chicken. You will need about 3 cups worth of chicken, and I recommend adding it during step 4.

How Do the Leftovers Store?

Allow the leftovers to cool down, then transfer them to an airtight container and store in the fridge for up to 3-4 days. You may notice that this Marry Me Chicken Tortellini Soup thickens up as it sits in the fridge, so feel free to add a splash more broth to it if you’d like it to be more of a soup vs a stew. I personally think this soup tastes just as delicious eaten cold as it does hot. If you’d like to re-heat leftovers, you can do so in the microwave, for about 1.5 minutes, stirring halfway. I have NOT tried freezing this soup, but please let me know in the comments below if you’ve had luck!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Cozy Soup Recipes?

• High-Protein Roasted Tomato Soup
• Butternut Squash and Carrot Soup
• Greek Lemon Chicken Soup
• Miso Bok Choy Soup
• Creamy Chicken, Mushroom & Wild Rice Soup

5 from 6 votes

Marry Me Chicken Tortellini Soup

This Marry Me Chicken Tortellini Soup is the epitome of soup perfection. Inspired by the viral Marry Me Chicken dish, this recipe transforms tuscan flavors into a creamy, hearty soup filled with tortellini. It's rich, cozy and warming while still packing a nutrient punch with kale and white beans. This soup comes together quickly in one pot and truly is worthy of a marriage proposal 😉

Servings 6 people

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Equipment

• cutting board
• knife
• large pot or dutch oven with lid
• large bowl
• hand or stand mixer (optional)
• spatula
• tongs
• can opener
• cheese grater

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion diced
• 5 cloves garlic minced
• ½ cup chopped sun-dried tomatoes
• 2 tsp italian seasoning
• ½ tsp paprika
• 1 tsp red pepper flakes
• kosher salt & black pepper to taste
• 6 cups chicken broth
• 1 can fire-roasted diced tomatoes (15oz)
• 1 lb boneless, skinless chicken breast
• 1 can cannellini beans (15oz), drained & rinsed
• 9 oz cheese tortellini (use Taste Republic for gluten free)
• 3 heaping cups chopped kale
• ½ cup shredded parmesan cheese (1oz, optional)
• 1 cup heavy cream or full-fat canned coconut milk
• juice from ½ lemon

Instructions

• Bring a large pot or dutch oven up to medium heat. Then, add butter and oil. Once the butter has melted, add the onion and season with a pinch of kosher salt. Stir and continue cooking for 4 minutes, until the onions are beginning to turn translucent. Add garlic, stir, and cook until fragrant, about 30 more seconds.
  1 tbsp butter, 1 tbsp olive oil, 1 small yellow onion, 5 cloves garlic
• Next, add sun-dried tomatoes, italian seasoning, paprika, black pepper and red pepper flakes. Continue cooking for 3 more minutes, stirring occasionally.
  ½ cup chopped sun-dried tomatoes, 2 tsp italian seasoning, ½ tsp paprika, 1 tsp red pepper flakes, kosher salt & black pepper
• Deglaze the pot with chicken broth, scraping up any browned bits at the bottom of the pot. Then, add in the fire-roasted diced tomatoes and bring up to a light boil. Once boiling, add in the chicken breasts, cover the pot, reduce heat to low and let cook for about 15 minutes, or until the chicken is done through.
  6 cups chicken broth, 1 can fire-roasted diced tomatoes, 1 lb boneless, skinless chicken breast
• Remove chicken from the pot and use a hand mixer or stand mixer to shred it. Alternatively, you can use two forks but I like the mixer method because it's quicker! Add shredded chicken back to the pot along with the cannellini beans and tortellini. Cover the pot and let the tortellini cook for as long as the package indicates — mine took 3 minutes.
  9 oz cheese tortellini, 1 can cannellini beans
• Finally, add in the kale and shredded parmesan. Stir until the kale is slightly wilted. Then, pour in the heavy cream, followed by the lemon juice. Taste and adjust the amount of kosher salt & red pepper flakes to taste. Enjoy!
  3 heaping cups chopped kale, ½ cup shredded parmesan cheese, 1 cup heavy cream, juice from ½ lemon

Video

Notes

RECIPE UPDATED ON 1/23/26

Calories: 592kcal

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Gluten Free

Keyword: Chicken, Kale, Soup, Sun-Dried Tomatoes, Tortellini, Tuscan, White Beans

Nutrition

Calories: 592kcal | Carbohydrates: 46g | Protein: 36g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1146mg | Potassium: 830mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2724IU | Vitamin C: 32mg | Calcium: 205mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.