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Marry Me Chicken Tortellini Soup

A close-up of a bowl of Marry Me Chicken Tortellini Soup, featuring tortellini, shredded chicken, and sun-dried tomatoes.
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Make this rich and creamy soup that combines the famous Marry Me Chicken flavors with comforting cheese tortellini for an easy, impressive weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Season the chicken pieces with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
  3. Reduce the heat to medium. Add the chopped sun-dried tomatoes and minced garlic to the pot. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot.
  5. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup is smooth.
  6. Add the cooked chicken back into the pot. Stir in the fresh basil.
  7. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini floats and is tender.
  8. Stir the cornstarch slurry well and slowly pour it into the simmering soup while stirring constantly. Let the soup cook for 1 to 2 minutes until it thickens slightly.
  9. Taste and adjust seasoning if needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a gluten-free option, substitute the tortellini with gluten-free pasta or use gluten-free tortellini if available.
  • You can add 2 cups of fresh spinach during the last 5 minutes of simmering for extra greens.
  • Use chicken thighs instead of breasts for a richer flavor.
  • If you prefer a tangier flavor, add 1 teaspoon of Dijon mustard with the heavy cream.

Nutrition

Find it online: https://blissbatter.com/marry-me-chicken-tortellini-soup-recipe/