Marry Me Chicken Soup with Tortellini
If you’ve ever fallen head over heels for Marry Me Chicken, get ready to fall in love all over again—this time in soup form. This Marry Me Chicken Soup with Tortellini takes all the flavors you adore from the classic dish and transforms them into a creamy, soul-warming bowl that’s rich, hearty, and irresistible. Tender chicken, a velvety cream base, savory Maggi chicken bouillon, and cheese-filled tortellini come together with sun-dried tomatoes, spinach, and basil for a romantic twist on comfort food. It’s the kind of soup that feels indulgent yet nourishing—perfect for cozy nights in or impressing someone special.
Why You’re Going to Love This Recipe
- Comfort in a Bowl – Creamy, rich, and filled with pasta, this soup hits all the cozy notes.
- Romantic Twist – Inspired by the viral Marry Me Chicken recipe, this version turns an iconic dish into a swoon-worthy soup.
- Flavor-Packed Base – Maggi chicken bouillon, sun-dried tomatoes, and parmesan create a broth that’s deeply savory and luxurious.
- Hearty & Filling – With juicy chicken and cheese-filled tortellini, it’s satisfying enough to serve as a full meal.
- Crowd Pleaser – Whether for family dinner or a date night, this soup is guaranteed to win hearts.
Ingredients You’ll Need
For the Chicken
- Chicken thighs or breast
- Onion powder, garlic powder, salt, and black pepper
For the Soup Base
- Water
- Heavy cream
- Onion, diced
- Garlic, minced
- Sun-dried tomatoes, diced
- Maggi chicken bouillon powder
- Flour (to thicken)
- Oregano and red pepper flakes (optional for a touch of heat)
- Spinach, chopped
- Parmesan cheese, grated or shredded
- Fresh basil, chopped
- Cheese-filled tortellini pasta
For Garnish
- Extra parmesan cheese
How to Make Marry Me Chicken Soup with Tortellini
Step 1: Cook the Chicken
Season chicken with onion powder, garlic powder, salt, and black pepper. In a large pot with olive oil, sear on both sides until golden. Let rest, then chop into bite-sized pieces.
Step 2: Build the Flavor Base
In the same pot, sauté onion, garlic, and sun-dried tomatoes until fragrant. Stir in Maggi chicken bouillon and flour to thicken.
Step 3: Bring the Soup Together
Add back the chicken, along with water, heavy cream, tortellini, and spinach. Cover and cook until the pasta is tender and the soup thickens.
Step 4: Add the Finishing Touches
Stir in fresh basil, oregano, parmesan cheese, and adjust with salt and pepper. Serve warm with extra parmesan on top.
Storage & Reheating
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Warm on the stovetop over medium heat, adding a splash of cream or water if it thickens too much.
- Freezing – Because of the cream and tortellini, this soup doesn’t freeze well. If you want to freeze, make the soup base without tortellini and add fresh pasta when reheating.
Serving Suggestions
Pair this soup with a side of warm, crusty bread or garlic knots to soak up the rich broth. For an extra cozy touch, serve with a crisp salad or roasted vegetables to balance the creaminess.
This Marry Me Chicken Soup with Tortellini is more than just a meal—it’s comfort, romance, and indulgence in every spoonful. One bite, and you’ll know why they call it “Marry Me.”
Marry Me Chicken Soup with Tortellini
Ingredients
- 1 lbs cheese-filled tortellini
- 1 cup spinach chopped
- 1 cup Parmesan cheese grated or shredded
- 1/4 cup fresh basil chopped
- Olive oil for cooking
Juicy Chicken
- 2-3 lbs chicken thighs or breast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Marry Me Soup Base
- 4 cups water
- 2 cups heavy cream
- 1 cup onion diced
- 1/2 cup sun-dried tomatoes diced
- 3 tbsp flour
- 1 tbsp maggi chicken bouillon powder
- 1 tbsp garlic minced
- 1 tsp oregano dried
- 1/2 tsp red pepper flakes optional
- Salt to taste
- Pepper to taste
- Garnish
- Parmesan cheese grated or shredded
Instructions
Juicy Chicken
- Add all ingredients listed under “Juicy Chicken” to a bowl and mix until well coated.
- To a large pot over medium heat, add a bit of olive oil and sear the chicken on both sides for 2-3 minutes per side.
- Once cooked, allow to rest for a few minutes then chop into bite sized pieces and set aside.
Marry Me Soup Base
- To the same pot add a bit more olive oil, the diced onions, garlic and sun-dried tomatoes. Allow to sauté for 3-4 minutes until the onions and garlic become fragrant.
- Add a tablespoon of the Maggi chicken bouillon powder. Continuously stir to combine.
- Now that everything had been cooking for a few minutes, stir in flour until it’s fully incorporated. This will help thicken the soup as it cooks.
- To bring everything together, return the chopped chicken to the pot with water, heavy cream, the cheese-filled tortellini pasta and spinach.
- Cover and let everything come to a boil. Allow to cook for 8-10 minutes. Finish with fresh basil, dried oregano and parmesan cheese.
- Season with salt and pepper to taste.
- Once the soup is nice and thick, remove from heat and serve garnished with more parmesan cheese. Enjoy!
Marry Me Chicken Pot Pie
Why You’re Going to Love This Recipe
- Rich and Comforting: This chicken pot pie is a dreamy marriage of savory flavors. The Marry Me gravy, packed with sun-dried tomatoes, spinach, and a splash of white wine, is luscious and velvety.
- Cheddar Bay Biscuit Topping: You can’t go wrong with a Red Lobster Cheddar Bay Biscuit topping—fluffy, cheesy, and golden brown. It’s the ultimate comfort food upgrade.
- Versatile: Whether you bake it in individual ramekins or a single dish, it’s perfect for cozy dinners or entertaining.
- Simple yet Indulgent: Despite the indulgent flavors, it’s easy to make, with each step adding layers of depth and richness to the dish.
Ingredients You’ll Need
- For the Filling: Chicken thighs or breast, potatoes, onions, oil from sun-dried tomatoes, and a few staple seasonings.
- For the Marry Me Gravy: Chicken broth, white wine, fresh spinach, heavy cream, sun-dried tomatoes, butter, flour, and aromatic herbs like garlic, thyme, and oregano.
- For the Cheddar Bay Biscuit Topping: Red Lobster biscuit mix, cheddar cheese, milk, and a garlic herb butter sauce to brush on at the end.
How to Make Marry Me Chicken Pot Pie (VIDEO)
1. Prepare the Chicken and Vegetables
Start by seasoning the chicken with garlic powder, salt, pepper, smoked paprika, and oil from the sun-dried tomatoes. Sear the chicken in a hot pan until it’s golden brown on both sides, then chop it into bite-sized pieces. In the same pan, sauté onions and potatoes until tender and caramelized.
2. Make the Marry Me Gravy
Deglaze the pan with white wine, letting it reduce slightly. Melt butter, then sprinkle in flour to create a roux with the sautéed vegetables. Slowly stir in the chicken broth, followed by the heavy cream, garlic, thyme, and oregano, creating a creamy, flavorful gravy. Stir in the sun-dried tomatoes, chicken, and finally, fresh spinach to complete the filling.
3. Make the Biscuit Topping
Mix together the biscuit mix, cheddar cheese, and milk until a dough forms. Be careful not to overmix to keep the biscuits light and fluffy.
4. Assemble and Bake
Preheat your oven to 425°F. Divide the filling into individual ramekins or transfer it to a large baking dish. Top with dollops of the cheddar bay biscuit dough. Bake until the biscuits are golden brown and cooked through, then brush them with garlic herb butter as soon as they come out of the oven.
5. Serve and Savor
Serve immediately while the pot pie is bubbling and the biscuits are still warm. Each bite combines savory chicken, creamy gravy, and a perfectly cheesy biscuit topping.
Tips for Success
- Use Fresh Spinach: It wilts perfectly in the creamy gravy, adding a pop of color and nutrients.
- Don’t Skip the Wine: The dry white wine adds a subtle depth to the gravy, balancing out the richness of the cream.
- Shaggy Dough is Key: When mixing the biscuit dough, stop once it just comes together to ensure tender, fluffy biscuits.
Storing and Reheating
Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the biscuit topping, or microwave for a quick and cozy meal. This pot pie also freezes well—just be sure to cover it tightly before freezing, and bake straight from the freezer when you’re ready to enjoy.
This Marry Me Chicken Pot Pie is the perfect dish to cozy up with on a cool evening. Its indulgent, rich flavors, paired with that irresistible Cheddar Bay Biscuit topping, make it a dinner that’ll have everyone coming back for more!
Marry Me Chicken Pot Pie
Equipment
- 6 6-8oz ramekins
Ingredients
Filling
- 2 lbs chicken thighs or breast
- 1 1/2 cup potatoes peeled and diced
- 1 cup onion chopped
- 1 tbsp oil from sun dried tomatoes
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
- Olive oil for cooking
Marry Me Gravy
- 2 cup chicken broth
- 1/4 cup white wine Chardonnay or any other dry white wine
- 1 cup spinach fresh roughly chopped
- 1 1/4 cup heavy cream
- 1/2 cup sun dried tomatoes packed in oil chopped
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic minced or paste
- 1 tsp thyme
- 1 tsp oregano dried
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp smoked paprika
Cheddar Bay Biscuit Topping
- 1 box red lobster cheddar bay biscuit mix 11.36oz
- 3/4 cup milk
- 1/2 cup mild cheddar cheese shredded
Herb Butter Sauce
- 1/4 cup butter melted
- 1 pouch garlic Herb seasoning from the box
Instructions
Filling
- In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
- Mix to until all the chicken thighs are well coated and set aside.
- In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
- Once cooked cut into bite sized pieces set aside.
- To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
- Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.
Marry Me Gravy
- Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
- All the wine to cook out and the potatoes to absorb most of the liquid.
- Now, add in butter. Once the butter has melted, sprinkle in the flour.
- Stir to incorporate the sautéed onions and potatoes with the flour and butter.
- Next, pour in the chicken broth and continue to stir.
- As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
- Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
- Finally add freshly chopped spinach.
- Give it a final mix, remove from and set aside.
Herb Butter Sauce
- In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
Cheddar Bay Biscuit Topping
- To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.
Assemble
- Pre-heat your oven to 425F.
- Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
- Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
- As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!