Marry Me Chicken Tortellini Soup Recipe

If you re looking for a soup that feels like a warm hug in a bowl, the Marry Me Chicken Tortellini Soup Recipe is exactly that. I absolutely love how this soup blends tender shredded chicken, creamy cheese tortellini, and vibrant, savory flavors into something both comforting and elegant. It s perfect for cozy nights when you want something a bit special but easy enough to whip up after a busy day.

When I first tried this recipe, I was amazed at how the sun-dried tomatoes and fire-roasted diced tomatoes add that extra depth without overpowering the gentle creaminess. Plus, tossing in kale for a fresh bite and cream for richness makes this one a winner every time. You ll find that the Marry Me Chicken Tortellini Soup Recipe is not only delicious but also versatile – it works beautifully as a family dinner or a thoughtful meal to impress friends.

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Ingredients You’ll Need

These ingredients come together in harmony, balancing brightness from the tomatoes with creamy richness and hearty protein. When shopping, look for good-quality sun-dried tomatoes and a reliable brand of gluten-free cheese tortellini if needed.

• Boneless, skinless chicken breast: Use fresh breasts for juicier chicken; shredding cooked chicken is a game changer for texture.
• Butter: Adds a silky richness, especially when combined with oil to prevent burning.
• Olive oil: Helps brown the onions nicely and balances the butter s creaminess.
• Small yellow onion (diced): The base of flavor for your soup; cook just until translucent to keep it mellow.
• Garlic (minced): Don t skimp here-fresh garlic elevates the entire dish.
• Sun-dried tomatoes (chopped): These deliver intense flavor and a chewy texture that I find so satisfying.
• Chicken broth: Choose low sodium so you can control your salt levels.
• Fire-roasted diced tomatoes: Adds smoky sweetness and texture.
• Cannellini beans (drained & rinsed): Provide creaminess and extra protein without heaviness.
• Italian seasoning: Blends perfectly with the other herbs and spices for that classic Mediterranean feel.
• Red pepper flakes: Bring just the right hint of heat; add more if you like a little kick.
• Paprika: Adds subtle smokiness and color.
• Salt & pepper: To taste, but start small-you can always add more.
• Gluten-free cheese tortellini: I ve had great luck with Taste Republic brand; they cook up tender and flavorful without falling apart.
• Kale (chopped): Lacinato or dino kale is my favorite for its tender leaves, but curly kale works well too.
• Shredded parmesan cheese: Adds a sharp, salty depth.
• Heavy cream: Stir in last for a luscious texture and to bind all the flavors.

Variations

I love how flexible this Marry Me Chicken Tortellini Soup Recipe is. Over time, I ve played around with ingredients to suit different moods and dietary needs-feel free to get creative and use what you love.

• Vegetarian Variation: Swap the chicken broth for vegetable broth and omit the chicken, adding extra beans or mushrooms for heartiness.
• Spice it Up: When I want a bolder flavor, I add a pinch more red pepper flakes and a dash of cayenne-for a warming, spicy kick.
• Low Dairy: You can replace heavy cream with coconut milk for a dairy-free option; I ve tried this and it keeps the soup silky and subtly sweet.
• Seasonal Greens: In place of kale, try spinach or Swiss chard depending on what s freshest; it changes the texture slightly, but in a good way!

How to Make Marry Me Chicken Tortellini Soup Recipe

Step 1: Cook and Shred the Chicken

Start by placing the chicken breasts in a pot with about an inch of water, seasoned lightly with salt. Bring it to a boil, then reduce the heat and simmer, covered, for 10-20 minutes, depending on the size of your chicken. When it s cooked through, transfer the breasts to a bowl and shred them quickly with a hand mixer or two forks. I swear by the hand mixer-it saves so much time and gives a perfect, even shred every time.

Step 2: Sauté the Aromatics

Heat butter and olive oil in your pot over medium heat. Once the butter fully melts, toss in the diced onion and season it with salt. Cook just until the onions soften and become translucent-about 3 minutes-stirring occasionally so nothing browns too much. Then add the chopped sun-dried tomatoes and minced garlic, cooking for another 3 minutes to let those flavors really start to pop.

Step 3: Build the Soup Base

Now it s time to bring the rest of the flavor! Stir in the Italian seasoning, red pepper flakes, paprika, black pepper, shredded chicken, cannellini beans, fire-roasted diced tomatoes, and chicken broth. Give everything a good mix and taste-adjust the salt if you think it needs a bit more oomph. This step is where the hearty, satisfying flavor foundation is formed, so don t rush.

Step 4: Simmer and Add Tortellini

Turn your heat up to medium-high and bring the soup to a boil. Once boiling, cover the pot and let it boil for 10 minutes to meld all the flavors. When you have about 3 minutes left (or whatever your tortellini package suggests), add the gluten-free cheese tortellini right into the pot. This way, everything finishes cooking together without the pasta getting mushy.

Step 5: Finish with Kale, Parmesan, and Cream

Once your tortellini is tender, turn off the heat and stir in chopped kale and shredded parmesan cheese. The residual heat wilts the kale and melts the cheese perfectly. Finally, pour in the heavy cream slowly while stirring constantly to keep it silky smooth and avoid curdling. Serve piping hot, and get ready to impress everyone at your table!

How to Serve Marry Me Chicken Tortellini Soup Recipe

Garnishes

I like to top this soup with an extra sprinkle of freshly grated parmesan and a few twists of black pepper. Sometimes I add a drizzle of good olive oil or a pinch of crushed red pepper flakes if I want to amp the spice. Fresh chopped basil or parsley also adds a bright note and beautiful color that makes the bowl feel extra special.

Side Dishes

Crusty artisan bread or warm garlic breadsticks are my go-to sides because they re perfect for dipping into the broth. A simple mixed green salad with a light vinaigrette balances out the richness of the soup. For something heartier, roasted vegetables or a side of polenta can turn this into a full-on feast.

Creative Ways to Present

For dinner parties, I like to serve this soup in wide, shallow bowls to showcase the colorful ingredients. Placing a kale leaf or sun-dried tomato on top as a garnish adds charm. I ve also made it in individual mini soup crocks-makes it feel cozier and a bit more special for guests. Adding a small side ramekin of parmesan gives everyone control over their cheese topping.

Make Ahead and Storage

Storing Leftovers

I typically store leftover soup in airtight containers in the fridge for up to 3 days. I find the flavors even deepen overnight, which means leftovers taste fantastic. Just keep the tortellini submerged in broth so it doesn t dry out. I recommend reheating gently on the stove to keep everything silky.

Freezing

Freezing works well, but I usually freeze the soup without adding kale or cream first. After thawing, I stir in fresh kale and add the cream before reheating. This way, the greens stay vibrant and the soup keeps its creamy texture. I learned this trick after noticing kale turns mushy when frozen.

Reheating

To reheat, warm the soup gently on low to medium heat, stirring occasionally. If the soup feels too thick, add a splash of chicken broth or water. Avoid microwaving at high power to prevent the cream from curdling. Adding fresh parmesan or a small handful of fresh kale during reheating brightens it up beautifully.

FAQs

Final Thoughts

This Marry Me Chicken Tortellini Soup Recipe became a staple in my house because it combines ease with that special, inviting flavor that makes everyone ask for seconds. It s my go-to when I want to impress without the fuss, and it s so forgiving if you want to customize it your way. I truly think you ll enjoy making it as much as eating it – it s one of those recipes that feels like a celebration in every cozy bowl. Give it a try and let me know how your family likes it!

Marry Me Chicken Tortellini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 92 reviews

• Author: Anna
• 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

Marry Me Chicken Tortellini Soup is a comforting and flavorful Italian-inspired soup featuring tender shredded chicken, gluten-free cheese tortellini, vibrant kale, and a creamy tomato broth enhanced with sun-dried tomatoes, garlic, and spices. Perfect for a hearty family meal, this soup combines rich textures and bold flavors in every bite.

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Ingredients

Units USM Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken breast

Vegetables & Aromatics

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

Liquids & Dairy

• 6 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded parmesan cheese

Canned Goods

• 1 can fire-roasted diced tomatoes (15 oz)
• 1 can cannellini beans (15 oz, drained & rinsed)

Carbohydrates

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

Fats & Oils

• 1 tbsp butter
• 1 tbsp olive oil

Seasonings

• 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 and Shred Chicken: Place the chicken breasts in a medium-sized pot with salt and cover with about 1 inch of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 10–20 minutes until thoroughly cooked. Transfer the chicken to a large bowl and shred using two forks or a hand/stand mixer. Set aside.
2. Sauté Aromatics: In a pot or Dutch oven over medium heat, add butter and olive oil. Once the butter melts, add the diced onion and a pinch of salt. Cook for about 3 minutes until the onions are translucent.
3. Add Sun-Dried Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Cook for an additional 3 minutes, stirring occasionally to release their flavors.
4. Add Spices, Chicken, Beans, and Tomatoes: Add Italian seasoning, red pepper flakes, paprika, black pepper, shredded chicken, cannellini beans, fire-roasted diced tomatoes, and chicken broth to the pot. Stir well and adjust salt to taste.
5. Bring Soup to a Boil: Increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and cook for 10 minutes.
6. Add Tortellini: Check your tortellini’s package instructions. When there are 3 minutes (or the specified time) left in the soup’s boil, add the gluten-free cheese tortellini. Cook until tender.
7. Add Kale and Parmesan: Turn off the heat and stir in the chopped kale and shredded parmesan cheese. Let the kale wilt in the hot soup.
8. Finish with Cream: Slowly pour in the heavy cream while stirring constantly to prevent curdling. Serve hot and enjoy your creamy, flavorful soup!

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Notes

• Use lacinato (dino) kale for best texture, but curly kale works fine.
• Adjust red pepper flakes according to your preferred spice level.
• Shredding chicken with a stand mixer saves time and effort.
• Use gluten-free tortellini to keep the recipe gluten-free.
• Heavy cream adds richness but can be substituted with half-and-half for a lighter version.

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Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 26 g
• Cholesterol: 85 mg