Creamy Marry Me Chicken Tortellini Soup

I’ll be honest—the first time I heard the name “Marry Me Chicken,” I rolled my eyes a little. It sounded like one of those overhyped internet recipes that promises the world but delivers something boring. Then I actually made it, and I got it. The creamy sun-dried tomato sauce really is that good.

This soup version takes all those flavors people love—the garlic, the cream, the sun-dried tomatoes—and turns it into something you can eat with a spoon. I added cheese tortellini because pasta makes everything better, and some kale and white beans to make it feel like an actual meal. It’s the kind of soup that’s rich enough to feel special but easy enough to make on a Wednesday night when you’re tired and need dinner on the table fast.

SAVE NOW

What Kind of Tortellini Should I Use?

For this soup, you can use either fresh or frozen cheese tortellini – both work great and it really comes down to what’s available at your store. Fresh tortellini will cook a bit faster (usually in about 3-5 minutes), while frozen might take closer to 7-10 minutes, so just adjust your timing accordingly. If you want to mix things up, you could also try spinach and cheese tortellini or even a three-cheese variety for extra flavor. Just avoid the dried shelf-stable tortellini for this recipe, as they tend to get mushy in soup and don’t have the same tender texture you’re looking for.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Cheese tortellini: You can use any filled pasta you like – spinach tortellini, ravioli, or even regular pasta like rotini or penne work great. Just adjust cooking time based on package directions.
• Chicken breast: Chicken thighs are a solid swap and actually stay more tender in soup. You can also use rotisserie chicken – just shred it and add it near the end to warm through.
• Kale: Not a kale fan? Try spinach, Swiss chard, or even chopped escarole. Spinach wilts faster, so add it in the last few minutes of cooking.
• Sun-dried tomatoes: If you don’t have these, you can skip them or add an extra tablespoon of tomato paste for that concentrated tomato flavor.
• Cannellini beans: Great Northern beans or navy beans work just as well. You could also use chickpeas for a different texture.
• Heavy cream: Half-and-half works fine for a lighter version, or use full-fat coconut milk for a dairy-free option. Just stir it in at the end and don’t let it boil.
• Parmesan cheese: Pecorino Romano gives a similar salty, sharp flavor. For dairy-free, just leave it out and add a bit more salt to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is overcooking the chicken, which can turn it dry and stringy – pull it out as soon as it reaches 160°F internally, and it’ll finish cooking to a safe temperature while you shred it.

Don’t add the tortellini too early or it’ll become mushy and fall apart, so stick closely to the package cooking time and add it when the recipe calls for it.

A common error is dumping in the cream while the soup is at a rolling boil, which can cause it to curdle and separate – turn the heat to low before stirring in the cream and lemon juice for a smooth, creamy finish.

Finally, taste your soup before adding extra salt since the parmesan, sun-dried tomatoes, and chicken broth already pack plenty of sodium.

SAVE NOW

What to Serve With Marry Me Chicken Tortellini Soup?

This soup is pretty hearty on its own since it’s packed with tortellini, chicken, and beans, but a good crusty bread or garlic bread is perfect for soaking up all that creamy, tomato broth. I love serving it with a simple side salad – something light like arugula or mixed greens with a lemon vinaigrette helps balance out the richness of the soup. If you want to make it a full Italian-style meal, some focaccia or ciabatta rolls on the side work great too. You could also sprinkle some extra parmesan and red pepper flakes on top right before serving to give everyone a chance to customize their bowl.

Storage Instructions

Store: Keep any leftover soup in an airtight container in the fridge for up to 4 days. Just know that the tortellini will soak up some of the broth as it sits, so you might want to add a splash of chicken broth when you reheat it to get that soupy consistency back.

Freeze: This soup freezes pretty well for up to 2 months, though I’d recommend freezing it before adding the cream and parmesan if you can. The dairy can sometimes separate when frozen and reheated, but stirring it well usually brings it back together just fine.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 1-minute intervals on medium power, giving it a good stir between each round to make sure it heats evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2350
• Protein: 135-155 g
• Fat: 80-95 g
• Carbohydrates: 210-235 g

Ingredients

For the soup base:

• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1 yellow onion
• 6 cloves garlic (freshly minced for best flavor)
• 1/2 cup sun-dried tomatoes
• 2.5 tsp italian seasoning
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1.5 tsp red pepper flakes
• salt
• black pepper

For the main body:

• 6 cups chicken broth
• 14.5 oz diced tomatoes (I use Hunt’s for a consistent texture)
• 1 lb chicken breast (cut into 1-inch chunks to cook evenly)
• 15 oz cannellini beans
• 9 oz cheese tortellini

For the finish:

• 3 cups kale (stems removed and leaves torn into 1-inch pieces)
• 1/2 cup parmesan cheese
• 1 cup heavy cream (makes it extra creamy and rich)
• 0.75 fl oz lemon juice

Step 1: Prepare Aromatics and Build the Flavor Base

• 1.5 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• salt
• 6 cloves garlic, freshly minced
• 1/2 cup sun-dried tomatoes
• 2.5 tsp Italian seasoning
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1.5 tsp red pepper flakes

Melt the butter and olive oil together in a large pot over medium heat.

Dice the onion and add it to the pot with a pinch of salt, cooking for about 4 minutes until softened and translucent.

Add the freshly minced garlic and cook for just 30 seconds until fragrant—this short timing prevents the garlic from burning and becoming bitter.

Stir in the sun-dried tomatoes, Italian seasoning, oregano, paprika, and red pepper flakes, cooking for 3 minutes to bloom the spices and release their essential oils.

This foundational step builds deep flavor that will carry through the entire soup.

Step 2: Build the Broth and Cook the Chicken

• 6 cups chicken broth
• 14.5 oz diced tomatoes
• 1 lb chicken breast, cut into 1-inch chunks
• black pepper

Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.

Add the chicken breast chunks directly to the boiling liquid, cover the pot, and reduce heat to low.

Simmer gently for about 15 minutes until the chicken is cooked through.

I find that keeping the chicken in chunks while it cooks helps it stay tender and flavorful—the gentle simmering ensures even cooking without drying it out.

Step 3: Add Beans and Pasta

• cooked chicken from Step 2
• 15 oz cannellini beans
• 9 oz cheese tortellini

Remove the cooked chicken from the pot and shred it using two forks or your preferred method, then return it to the pot.

Drain and rinse the cannellini beans and add them to the soup along with the cheese tortellini.

Cook according to the tortellini package directions (usually 8-10 minutes), stirring occasionally to prevent sticking.

The pasta will cook while the beans warm through, and both will absorb the surrounding broth flavors.

Step 4: Wilt the Greens and Add Finishing Touches

• 3 cups kale, stems removed and leaves torn
• 1/2 cup parmesan cheese
• 1 cup heavy cream
• 0.75 fl oz lemon juice

Remove the stems from the kale and tear the leaves into 1-inch pieces.

When the tortellini is nearly tender, add the torn kale and 1/2 cup of parmesan cheese to the pot, stirring gently until the kale wilts, about 2 minutes.

Stir in the heavy cream and lemon juice, warming through without boiling—this keeps the cream silky and prevents any curdling.

I like to add lemon juice at the end because it brightens all the rich flavors without tasting acidic when added just before serving.

Creamy Marry Me Chicken Tortellini Soup

Delicious Creamy Marry Me Chicken Tortellini Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2225 kcal

Ingredients

  

For the soup base::

• 1.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1 yellow onion
• 6 cloves garlic (freshly minced for best flavor)
• 1/2 cup sun-dried tomatoes
• 2.5 tsp italian seasoning
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1.5 tsp red pepper flakes
• salt
• black pepper

For the main body::

• 6 cups chicken broth
• 14.5 oz diced tomatoes (I use Hunt's for a consistent texture)
• 1 lb chicken breast (cut into 1-inch chunks to cook evenly)
• 15 oz cannellini beans
• 9 oz cheese tortellini

For the finish::

• 3 cups kale (stems removed and leaves torn into 1-inch pieces)
• 1/2 cup parmesan cheese
• 1 cup heavy cream (makes it extra creamy and rich)
• 0.75 fl oz lemon juice

Instructions

 

• Melt the butter and olive oil together in a large pot over medium heat. Dice the onion and add it to the pot with a pinch of salt, cooking for about 4 minutes until softened and translucent. Add the freshly minced garlic and cook for just 30 seconds until fragrant—this short timing prevents the garlic from burning and becoming bitter. Stir in the sun-dried tomatoes, Italian seasoning, oregano, paprika, and red pepper flakes, cooking for 3 minutes to bloom the spices and release their essential oils. This foundational step builds deep flavor that will carry through the entire soup.
• Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Add the chicken breast chunks directly to the boiling liquid, cover the pot, and reduce heat to low. Simmer gently for about 15 minutes until the chicken is cooked through. I find that keeping the chicken in chunks while it cooks helps it stay tender and flavorful—the gentle simmering ensures even cooking without drying it out.
• Remove the cooked chicken from the pot and shred it using two forks or your preferred method, then return it to the pot. Drain and rinse the cannellini beans and add them to the soup along with the cheese tortellini. Cook according to the tortellini package directions (usually 8-10 minutes), stirring occasionally to prevent sticking. The pasta will cook while the beans warm through, and both will absorb the surrounding broth flavors.
• Remove the stems from the kale and tear the leaves into 1-inch pieces. When the tortellini is nearly tender, add the torn kale and 1/2 cup of parmesan cheese to the pot, stirring gently until the kale wilts, about 2 minutes. Stir in the heavy cream and lemon juice, warming through without boiling—this keeps the cream silky and prevents any curdling. I like to add lemon juice at the end because it brightens all the rich flavors without tasting acidic when added just before serving.