Marry Me Chicken Tortellini Soup

5 from 6 votes

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 people

Prep Time 10

Cook Time 30

Total Time 35

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