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).

If you’ve never had Marry Me Chicken before, it’s pretty much just a creamy, tuscan dish and it’s incredibly delicious. This recipe is a soup version of it with added tortellini for extra cozy comfort. I’d argue it’s even better than the original!

I’ve made many soups in my day and I must say, this easily made it’s way into my top 5. I cannot wait to make it over and over again all winter long. Hope you love it as much as we did!

Why You’ll Love this Marry Me Chicken Tortellini Soup

• It’s a 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.
• This has plenty of protein, fiber and fat to make it a well-rounded meal.
• Leftovers taste just as delicious eaten cold.

What You Need to Make this Marry Me Chicken Tortellini Soup

• Chicken Breast: Prep your shredded chicken before making the soup. I use the boiled chicken method but feel free to use a rotisserie chicken.
• 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: Make sure to use the sun-dried tomatoes that are sold in a jar with oil, not the dried kind. Remove them from the oil before chopping and using in this recipe. It adds that “tuscan” flavor!
• Salt, Pepper, Italian Seasoning, Paprika, Red Pepper Flakes: Some pantry staple seasonings to enhance the flavor in this soup recipe.
• Chicken Broth: The body of this soup is, of course, chicken broth. Since there are a lot of fillings, this is almost closer to a stew but you can add more chicken broth than what’s listed, if you’d like.
• Cannellini Beans: 1 can of white beans for added fiber and nutrients. Optional!
• 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.
• Gluten Free 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.
• 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 omitting the heavy cream or 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 to this soup. I prefer the lacinato (dino) variety but normal curly kale works too.

How To Make this Marry Me Chicken Tortellini Soup

Prepare your Shredded Chicken:

First, start by preparing your shredded chicken if you haven’t already. Add chicken breasts to a medium sized pot, season with salt and then cover with 1″ of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and let simmer for 10-20 minutes (based on size of chicken breasts), until the chicken is cooked through.

Then, transfer cooked chicken breasts to a large bowl or the bowl of your stand mixer. For the easiest and quickest shredding, use a hand or stand mixer. You can also just shred it with two forks. Set aside the shredded chicken.

If you’d rather use rotisserie chicken, just shred it up and measure out about 3 cups!

Sauté the Onions, then add Garlic & Sun-dried Tomatoes:

Next, bring your pot or dutch oven to medium heat. Once hot, add butter and oil. Let the butter melt. Then, add the onion and season with salt. Stir and continue cooking for about 3 minutes, until the onions are beginning to turn translucent.

Then, add sun-dried tomatoes and garlic. Continue cooking for 3 more minutes, stirring occasionally.

Add in the Broth, Beans & Diced Tomatoes:

Add in italian seasoning, red pepper flakes, paprika, black pepper, shredded chicken, cannellini beans, fire roasted diced tomatoes and chicken broth. Stir. Taste and adjust salt.

Bring to a Boil & Cook Tortellini in the Soup:

Then, increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and continue boiling for 10 minutes. Check the package directions for your tortellini and add it in when there are that many minutes left of boiling time. My tortellini brand took 3 minutes to cook.

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…because why not.

What Type of Tortellini Should I use in this Marry Me Chicken Tortellini Soup?

Any brand of tortellini will work in this recipe! Since there are plenty of flavors going on already, I like to keep it simple and use a cheese tortellini.

To make this gluten free, you can use the Taste Republic brand. I believe they also sell one that’s vegan too, if you need a dairy-free option! Kite Hill is another widely accessible brand of dairy free tortellini – this one isn’t gluten free though.

Is This Marry Me Chicken Tortellini Soup Gluten Free?

Yes! As long as you use a gluten free brand of tortellini. I used the Taste Republic brand. All other ingredients in this recipe are gluten free 🙂

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, just omit the heavy cream or swap it out with 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!

Expert Tips:

• Season with salt in layers throughout the cook time: The key to amazing tasting food is salt, just trust me! Season throughout, tasting as you go until it’s just right. You’ll likely need more than you expect.
• Remove sun-dried tomatoes from oil before using: No need to add all of that excess oil!
• Check tortellini package instructions for cook time: Every tortellini brand will vary slightly, so check the package instructions and add it to the pot once there’s that much boiling time remaining. Ex: if your tortellini cooks in 3 minutes, add it when there are 3 minutes left of your boiling time.
• Add the cream in slowly AFTER removing from heat: To prevent curdling, turn off the heat and very slowly pour in the cream while stirring constantly.

How Do the Leftovers Store?

You may notice that this soup thickens up a bit as it sits in the fridge. When you’re ready to eat the leftovers, you can definitely 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 Marry Me Chicken Tortellini Soup tastes delicious eaten cold so that’s how I choose to enjoy the leftovers. However, you can also re-heat it gently in the microwave. I would recommend stirring it every 30 seconds or so, to prevent the cream from curdling.

I have not tried freezing this soup but I worry that it wouldn’t work super well because of the tortellini!

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 Soup Recipes?

• Greek Lemon Chicken Soup
• Miso Bok Choy Soup
• Creamy Chicken, Mushroom & Wild Rice Soup
• Buffalo Chicken Chili
• Broccoli Stalk, Potato & Leek Soup

5 from 3 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

• medium pot with lid
• large bowl
• hand or stand mixer (optional)
• cutting board
• knife
• large pot or dutch oven with lid
• spatula

Ingredients

• 1 lb boneless, skinless chicken breast *
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion diced
• 5 cloves garlic minced
• ½ cup chopped sun-dried tomatoes (3oz)**
• 6 cups chicken broth
• 1 can fire-roasted diced tomatoes (15oz)
• 1 can cannellini beans (15oz, drained & rinsed)
• 2 tsp italian seasoning
• 1 tsp red pepper flakes + more to taste
• ½ tsp paprika
• salt + pepper to taste
• 9 oz gluten free cheese tortellini I used the Taste Republic brand
• 2 heaping cups chopped kale (I prefer lacinato/dino kale but curly kale works too)***
• ½ cup shredded parmesan cheese
• 1 cup heavy cream

Instructions

• Prepare your shredded chicken if you haven't already. Add chicken breasts to a medium sized pot, season with salt and then cover with 1" of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and let simmer for 10-20 minutes (based on size of chicken breasts), until the chicken is cooked through.
  1 lb boneless, skinless chicken breast
• Transfer cooked chicken breasts to a large bowl or the bowl of your stand mixer. For the easiest and quickest shredding, use a hand or stand mixer. You can also just shred it with two forks. Set aside the shredded chicken.
• Bring your pot or dutch oven to medium heat. Once hot, add butter and oil. Let the butter melt. Then, add the onion and season with salt. Stir and continue cooking for about 3 minutes, until the onions are beginning to turn translucent.
  1 tbsp butter, 1 tbsp olive oil, 1 small yellow onion, salt + pepper
• Then, add sun-dried tomatoes and garlic. Continue cooking for 3 more minutes, stirring occasionally.
  ½ cup chopped sun-dried tomatoes, 5 cloves garlic
• Add in italian seasoning, red pepper flakes, paprika, black pepper, shredded chicken, cannellini beans, fire roasted diced tomatoes and chicken broth. Stir. Taste and adjust salt.
  1 lb boneless, skinless chicken breast, 1 can fire-roasted diced tomatoes, 1 can cannellini beans, 2 tsp italian seasoning, 1 tsp red pepper flakes, ½ tsp paprika, 6 cups chicken broth
• Increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and continue boiling for 10 minutes. Check the package directions for your tortellini and add it in when there are that many minutes left of boiling time. My tortellini brand took 3 minutes to cook.
  9 oz gluten free cheese tortellini
• Once the tortellini is done cooking, turn off the heat and add in the kale and shredded parmesan. Stir and let the kale wilt.
  2 heaping cups chopped kale, ½ cup shredded parmesan cheese
• Then, slowly pour in the heavy cream, stirring constantly to prevent curdling. Enjoy!
  1 cup heavy cream

Video

Notes

*NOTE: You can also substitute about 3 cups of shredded rotisserie chicken to make this recipe easier.

**NOTE: Use the sun-dried tomatoes that come in a jar with oil. Remove them from the oil before chopping and using in the recipe.

***NOTE: Spinach would work great in here too! No need to chop it, just add it in whole.

HOW TO MAKE THIS DAIRY-FREE:

• Use a dairy free tortellini brand (such as Kite Hill or Taste Republic)
• Swap in your favorite vegan butter (I like Country Crock Plant Butter)
• Either omit the parmesan or substitute it with a dairy-free alternative
• Either omit the heavy cream or substitute it with a dairy-free alternative (such as Country Crock Plant Cream) or full-fat canned coconut milk (although the flavor will be affected slightly).

 

 

Calories: 541kcal

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Gluten Free

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

Nutrition

Calories: 541kcal | Carbohydrates: 41g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1612mg | Potassium: 589mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2034IU | Vitamin C: 20mg | Calcium: 279mg | 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.