Marry Me Chicken Tortellini Soup Recipe

If you’re looking for a soup that feels like a warm hug, the Marry Me Chicken Tortellini Soup Recipe is exactly what you need. I absolutely love how this soup combines tender shredded chicken, creamy cheese tortellini, and a cozy blend of spices that just makes your taste buds dance. It s one of those dishes that works perfectly for weeknight dinners when you want something quick but impressive.

When I first tried this recipe, it quickly became a staple in my kitchen because it s comforting yet surprisingly light thanks to the kale and beans. You ll find that every spoonful is packed with flavor and texture – from the fire-roasted tomatoes to the hint of spice from red pepper flakes. Trust me, this Marry Me Chicken Tortellini Soup Recipe is worth a spot in your meal rotation.

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Ingredients You’ll Need

Each ingredient in the Marry Me Chicken Tortellini Soup Recipe has an important role in building layers of flavor – from the aromatic garlic to the creamy parmesan finish. Here s what to look for when grabbing your items at the store.

• Boneless, skinless chicken breast: I recommend using fresh chicken breasts for shredding-easy to cook and shred perfectly every time.
• Butter: Adds richness and helps soften the onion; don t skip it even if you re also using olive oil.
• Olive oil: A good quality extra virgin olive oil will add subtle fruity notes.
• Yellow onion: Sweet and mild, it s the perfect base flavor for the soup.
• Garlic cloves: Fresh minced garlic provides the most vibrant aromatic punch.
• Sun-dried tomatoes: Look for ones packed in oil for extra flavor-chop them finely for even distribution.
• Chicken broth: Homemade or store-bought both work; just pick a low-sodium option to control seasoning.
• Fire-roasted diced tomatoes: These add a smoky depth that regular canned tomatoes just don t have.
• Cannellini beans: Rinsed and drained to keep the broth from getting too thick, adding protein and creaminess.
• Italian seasoning: A classic blend that ties the herbs in the soup together beautifully.
• Red pepper flakes: Provides just the right touch of heat – you can adjust based on your spice preference.
• Paprika: Adds smokiness and color without overpowering the other flavors.
• Salt and pepper: Essential for seasoning and bringing everything into balance.
• Gluten free cheese tortellini: I love the Taste Republic brand for its flavor and texture; feel free to use your favorite tortellini.
• Kale: I always go for lacinato (dino) kale because it wilts nicely and keeps a lovely texture.
• Shredded parmesan cheese: Adds that classic sharp, nutty note at the end.
• Heavy cream: Pour in slowly at the end for that rich, silky finish.

Variations

I like to switch things up with this Marry Me Chicken Tortellini Soup Recipe depending on the season or what s in my pantry. It s so adaptable that a few tweaks can make it feel completely new every time!

• Spicy Kick: I once added an extra half teaspoon of red pepper flakes, and my family loved the extra heat that balanced the creamy broth perfectly.
• Vegetarian Version: Swap chicken broth with vegetable broth and omit the chicken; add mushrooms for a meaty texture.
• Different Greens: Tried chopped spinach and it worked well too, though kale is my favorite for the chewiness it adds.
• Pasta Alternatives: When gluten isn t a concern, regular cheese tortellini or even ravioli work great.

How to Make Marry Me Chicken Tortellini Soup Recipe

Step 1: Poach and Shred the Chicken

Start by placing your chicken breasts in a pot and seasoning them lightly with salt. Cover the chicken with about an inch of water and bring to a boil, then lower the heat and let it simmer gently. Depending on the size of your breasts, this will take 10 to 20 minutes; the chicken is done when it s no longer pink inside. I usually set a timer around 15 minutes, but always check by slicing into the thickest part. Once cooked, transfer the chicken to a bowl and shred it using two forks or a hand mixer to save time-trust me, that trick is a game changer!

Step 2: Sauté Your Aromatics

Heat your pot or Dutch oven over medium heat and add butter and olive oil. Once the butter melts and starts to bubble, toss in the diced onion and sprinkle with a bit of salt to help sweat them down. Stir frequently for about 3 minutes until they become soft and translucent-don t let them brown. Next, add the chopped sun-dried tomatoes and minced garlic. These add such a lovely depth, so stir it around for another 3 minutes until fragrant. You re building layers of flavor right here.

Step 3: Build the Soup Base

Now it s time to add the magic spices-Italian seasoning, red pepper flakes, and paprika-along with black pepper. Stir everything together before adding the shredded chicken, rinsed cannellini beans, fire-roasted diced tomatoes, and chicken broth. Give the soup a good stir and taste it to adjust salt as needed. This is a great time to customize the heat or seasoning levels to your liking.

Step 4: Simmer and Add Tortellini

Turn the heat up to medium-high and bring your soup to a boil. Once bubbling, cover the pot and keep boiling for 10 minutes to let the flavors marry. Check the cooking time on your tortellini package – mine only took 3 minutes – and add it in with that many minutes left in the boiling process to avoid overcooking. This keeps the pasta perfectly tender in the soup.

Step 5: Finish with Greens, Cheese & Cream

After the tortellini is cooked, turn off the heat and stir in the chopped kale and shredded parmesan cheese. The residual heat is enough to wilt the kale just right without making it soggy. Finally, slowly drizzle in the heavy cream while stirring continuously to prevent it from curdling. The soup turns incredibly silky and creamy at this point-definitely my favorite step!

How to Serve Marry Me Chicken Tortellini Soup Recipe

Garnishes

I usually top this soup with extra shredded parmesan and a sprinkle of fresh chopped basil or parsley when I have it on hand. Sometimes I grate a little lemon zest over the top-it brightens the whole bowl and adds a lovely freshness that balances the creaminess.

Side Dishes

My favorite sides to serve with this are crusty garlic bread or warm focaccia-perfect for dipping into the flavorful broth. A simple green salad with a light vinaigrette also complements the soup beautifully if you want something lighter.

Creative Ways to Present

For special occasions, I like to serve this soup in individual bread bowls-everyone adores the rustic look and getting to tear into the bread after. You can also garnish each bowl with a drizzle of chili oil for an extra pop of color and heat that feels gourmet without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and find it stays fresh for 3-4 days. The flavors actually deepen overnight, which means leftovers taste just as good, if not better, than the first day.

Freezing

Freezing works well too – just make sure to leave out the kale and cream when freezing. You can add fresh kale and stir in cream when reheating for the best texture and flavor. Freeze in portions for easy meals down the line.

Reheating

Reheat gently on the stovetop over low-medium heat and add a splash of broth or water if the soup feels too thick. Stir in fresh kale and cream after it s warmed through to keep it bright and creamy. Avoid microwaving for prolonged times to keep the texture just right.

FAQs

Final Thoughts

This Marry Me Chicken Tortellini Soup Recipe has become one of those dishes I turn to when I want to impress loved ones without slaving in the kitchen. It s reliable, comforting, and frankly, it makes you feel a little special every time you eat it! I really hope you love making and sharing this recipe as much as I do-it s truly a winner for easy, home-cooked comfort food.

Marry Me Chicken Tortellini Soup Recipe

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• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

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Description

This hearty Marry Me Chicken Tortellini Soup combines tender shredded chicken, gluten-free cheese tortellini, and nutritious kale in a savory broth enriched with sun-dried tomatoes, cannellini beans, and creamy parmesan-infused heavy cream. Perfect for a comforting meal, this Italian-inspired soup offers a delightful blend of flavors and textures, balanced with a mild heat from red pepper flakes and the earthiness of Italian seasoning.

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Ingredients

Units USM Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken breast
• 1 can cannellini beans (15oz, drained & rinsed)

Vegetables and Aromatics

• 1 small yellow onion, diced
• 5 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (3oz)
• 2 heaping cups chopped kale (lacinato or curly kale)

Liquids and Dairy

• 6 cups chicken broth
• 1 can fire-roasted diced tomatoes (15oz)
• 1/2 cup shredded parmesan cheese
• 1 cup heavy cream

Carbohydrates

• 9 oz gluten-free cheese tortellini (Taste Republic brand recommended)

Fats & Oils

• 1 tbsp butter
• 1 tbsp olive oil

Seasonings & Spices

• 2 tsp Italian seasoning
• 1 tsp red pepper flakes (plus more to taste)
• 1/2 tsp paprika
• salt and pepper to taste

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Instructions

1. Cook the chicken: Place the chicken breasts in a medium-sized pot, season with salt, and cover with about an inch of water. Bring to a boil over high heat, then reduce to low, cover, and let simmer for 10-20 minutes depending on the size of the breasts, until fully cooked through.
2. Shred the chicken: Transfer the cooked chicken breasts to a large bowl or stand mixer bowl. Use a hand mixer or stand mixer to shred the chicken quickly and evenly, or shred manually with two forks. Set aside.
3. Sauté aromatics: Heat a pot or Dutch oven over medium heat. Add butter and olive oil; once butter melts, add diced onion and season with salt. Cook for about 3 minutes until the onion is translucent.
4. Add garlic and sun-dried tomatoes: Stir in minced garlic and chopped sun-dried tomatoes. Continue cooking for another 3 minutes, stirring occasionally to avoid burning.
5. Combine main ingredients and seasonings: Add Italian seasoning, red pepper flakes, paprika, pepper, shredded chicken, drained cannellini beans, fire-roasted diced tomatoes, and chicken broth. Stir to combine well. Taste and adjust salt as needed.
6. Simmer the soup: Increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and cook for 10 minutes.
7. Cook tortellini: Check tortellini package instructions and add them to the soup with the recommended cooking time remaining (3 minutes in this case).
8. Wilt kale and add cheese: When tortellini is cooked, turn off the heat. Stir in chopped kale and shredded parmesan cheese, allowing the kale to wilt gently in the residual heat.
9. Finish with heavy cream: Slowly pour in the heavy cream while stirring constantly to prevent curdling and create a creamy, smooth soup. Serve warm and enjoy!

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Notes

• For shredding chicken quickly, a stand mixer works best, but two forks are an effective alternative.
• You can substitute regular cheese tortellini if gluten is not a concern.
• Adjust red pepper flakes to match your preferred spice level.
• Lacinato kale offers a tender texture, but curly kale works well too.
• Use low-sodium chicken broth if you want better control over salt levels.

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Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 380
• Sugar: 4g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg