If you love the viral Marry Me Chicken recipe but want it in a cozy, comforting, one-pot soup form, this Marry Me Chicken Soup is the perfect twist. It has all the rich, creamy, sun-dried tomato flavor of the original dish — but lighter, brothier, and loaded with tender chicken, baby spinach, smoky bacon, aromatics, and pillowy 5-cheese tortellini.

This recipe is hearty enough for a full meal, elegant enough for date night, and easy enough for a weeknight. One bite and you’ll understand exactly how it got its name.

Marry Me Chicken Soup Ingredients:

Protein & Dairy

• 1½–2 lbs chicken thighs, boneless & skinless
• 4 slices thick-cut bacon
• 1 pint heavy whipping cream
• Grated Parmesan cheese
• 5-cheese tortellini (instead of penne)

Vegetables & Aromatics

• 1 yellow onion, diced
• 4–6 cloves garlic, minced
• 1–1½ cups fresh baby spinach
• ¼–⅓ cup sun-dried tomatoes (drained, oil-packed)

Pantry Staples

• 1–2 tablespoon tomato paste
• 1 quart chicken broth
• 1 tablespoon chicken bouillon (Knorr)
• 1–2 teaspoon red pepper flakes (to taste)
• 2–3 tablespoon butter
• Italian herbs
• Salt & pepper, to taste

Why This Recipe Works

This soup hits every note:

• Cream + broth keeps it rich but not heavy
• Sun-dried tomatoes bring sweetness and depth
• Tomato paste adds savory richness
• Bacon infuses smoky flavor throughout
• Italian herbs and garlic make it aromatic and cozy
• Tortellini turns it into a full meal
• Spinach brings freshness and color

Everything simmers together into a silky, flavorful soup that tastes like it’s been cooking all day — but comes together fast.

I used chicken thighs here because they have a little more fat and flavor… but use whatever you prefer.

Cook the Bacon (Flavor Base)

1. Dice the thick-cut bacon into small pieces.
2. Add it to a large Dutch oven or soup pot over medium heat.
3. Cook until crispy, then remove with a slotted spoon and set aside.
4. Leave 1–2 tablespoon of the bacon fat in the pot for flavor.

Sear the Chicken

1. Season chicken thighs lightly with salt, pepper, and a pinch of Italian herbs.
2. Add to the hot bacon fat and sear 3–4 minutes per side.
3. Remove the chicken once lightly browned (it will finish cooking in the soup).
4. Dice or shred once slightly cooled.

Build the Flavor

In the same pot:

1. Add 2–3 tablespoon butter.
2. Sauté diced onion until softened.
3. Add minced garlic and cook until fragrant.
4. Stir in tomato paste and let it cook for 1–2 minutes to deepen the flavor.
5. Add the sun-dried tomatoes and mix well.

This part gives the soup its signature color and richness.

Add the Broth & Cream

Pour in:

• Chicken broth
• Heavy cream
• 1 tablespoon chicken bouillon
• A big pinch of red pepper flakes
• ½–1 teaspoon Italian herbs

Add your seared chicken back to the pot and bring to a gentle simmer.

Add Tortellini + Spinach

1. Once the soup simmers, add the 5-cheese tortellini.
2. Cook according to package time (usually 4–7 minutes).
3. Add the baby spinach in the last minute and stir until wilted.

Finish & Serve

Turn off the heat and stir in:

• Crisp bacon
• Grated Parmesan
• Extra red pepper flakes (optional)
• A squeeze of lemon (optional but brightens everything)

Taste and adjust seasoning.

Serve hot, garnished with Parmesan and fresh herbs if desired.

What to Serve With Marry Me Chicken Soup

This soup stands on its own, but here are some great sides:

• Crusty bread or garlic bread
• Side salad
• Roasted vegetables
• Warm biscuits

Storage & Reheating

• Store in fridge 3–4 days.
• Tortellini may absorb broth — add a splash of broth or cream when reheating.
• Reheat low and slow to keep it creamy.

Final Thoughts

This Marry Me Chicken Soup is comforting, creamy, flavorful, and incredibly satisfying — everything people love about the viral dish, now in soup form. With cheesy tortellini and tender chicken, it’s a full meal in a bowl and guaranteed to get rave reviews from everyone at the table.