Creamy Marry Me Chicken Soup with Ground Chicken

Creamy, flavorful, and ready in under an hour — this Marry Me Chicken Soup is a cozy, protein-packed twist on the viral recipe everyone loves. Made with seasoned ground chicken, sun-dried tomatoes, ditalini pasta, fresh spinach, and a silky finish from blended cottage cheese, it’s a comforting dinner that feels special enough for guests yet simple enough for busy weeknights.

A bowl of tomato-based soup with pasta, chicken, spinach, sun-dried tomatoes, and grated cheese, with a spoon resting inside and fresh spinach on the side.

Recipe highlights

  • Inspired by the viral Marry Me Chicken pasta: all the same savory, tangy flavors, reimagined as a comforting soup.
  • Quick to prepare: ready in about 45 minutes, ideal for weeknights.
  • Customizable: swap pasta shapes, use shredded rotisserie chicken instead of ground chicken, or substitute ground turkey if preferred.

Why It’s Called “Marry Me” Chicken

The name comes from the recipe’s rich, irresistible flavor — people joke that it’s so good it could prompt a marriage proposal. Since the original trend began, cooks have adapted it into pastas, casseroles, and soups like this one, all highlighting sun-dried tomatoes, creaminess, and bold seasoning.

Key Ingredients

Below are the core components that make this soup bright, savory, and satisfying:

  • Seasoned ground chicken: mixed with Italian seasoning and sun-dried tomato oil, then browned into bite-sized pieces that resemble meatballs without the extra work.
  • Sun-dried tomatoes in oil: these add concentrated tomato flavor and umami; they are an important part of the soup’s profile.
  • Ditalini (or preferred pasta): small shapes like ditalini cook quickly and make the soup hearty. Bow tie, penne, or rigatoni also work.
  • Blended cottage cheese: a smart way to add creamy texture and extra protein without heavy cream. Add it off the heat to prevent curdling; if curdling occurs, continue stirring until smooth.
Raw ground meat topped with dried herbs and spices in a clear glass bowl on a light textured surface.
A white pot contains cooked chunks of sausage, chopped onions, minced garlic, and tomato paste on a light countertop.
A hand pours chicken broth from a glass measuring cup into a white pot filled with cooked meat and sauce.
A white pot filled with tomato-based stew, meatballs, and fresh spinach, stirred with a wooden spoon on a light textured surface.
A person pouring cream into a pot of soup.

How to Make Marry Me Chicken Soup

  1. Season the chicken: In a bowl, mix ground chicken with sun-dried tomato oil and Italian seasoning. Heat olive oil in a large Dutch oven over medium heat.
  2. Brown the chicken: Add the seasoned ground chicken and break it into bite-sized pieces, like unrolled meatballs. Cook 2–3 minutes, browning on most sides.
  3. Sauté aromatics: Add diced onion, minced garlic, salt, sun-dried tomatoes, and tomato paste. Cook an additional 2 minutes to develop flavor.
  4. Add pasta and broth: Pour in the chicken broth and the pasta. Bring to a boil, then reduce to a simmer and cook until the pasta is al dente, about 12–15 minutes, stirring occasionally to prevent sticking.
  5. Stir in spinach: When the pasta is cooked, fold in torn spinach until it wilts.
  6. Finish with blended cottage cheese: Remove the pot from heat and stir in the blended cottage cheese. If the mixture appears to curdle, keep stirring until it smooths back out.
  7. Serve: Ladle into bowls and top with grated Parmesan cheese to taste.

What to Serve With It

This soup pairs beautifully with crusty bread or dinner rolls for dipping. A simple side salad such as a Caesar-style salad or a carrot salad dressed with honey mustard also complements the rich tomato base and creamy texture.

Storage & Reheating

Allow the soup to cool completely before transferring to an airtight container. Refrigerate for 5–7 days. To reheat, warm gently over medium heat on the stovetop until evenly heated. Reheating slowly helps preserve the texture of the blended cottage cheese and the pasta.

Freezing Instructions

This soup freezes well. Cool completely, then pack into a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible, label with a date, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

soup in storage container.

More Cozy Soup Recipes

  • Chicken Wild Rice Soup
  • 20-Minute Thai Coconut Dumpling Soup
  • 30-Minute Creamy Pumpkin Soup
  • Ultimate Chicken Soup
  • Creamy Chicken Orzo Soup
A pot of tomato-based soup with meatballs and spinach, a wooden spoon resting inside. Nearby are bowls of fresh spinach and sun-dried tomatoes.

FAQs

Can I use rotisserie chicken for this soup?

Yes. Shred rotisserie chicken and add it to the soup before stirring in the blended cottage cheese. Let it warm through in the broth before serving.

Is Marry Me Chicken Soup spicy?

Not by default. This recipe is savory and tangy rather than spicy. If you prefer heat, add crushed red pepper flakes or a dash of hot sauce when serving.

Can I make this soup in the slow cooker?

This recipe is written for stovetop preparation and produces the best texture that way. If you try a slow-cooker adaptation, consider cooking the pasta separately and adding it near the end to avoid overcooking.

Marry Me Chicken Soup Recipe

This creamy Marry Me Chicken Soup is hearty, flavorful, and protein-rich thanks to ground chicken and blended cottage cheese. It serves about 6 and makes a wonderful family meal.

Author: Emily Richter

Prep: 20 mins · Cook: 25 mins · Total: 45 mins · Servings: 6

Ingredients

  • 1 lb ground chicken
  • 1 tablespoon sun-dried tomato oil
  • 2 tablespoons Italian seasoning
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt (adjust if your seasoning blend does not contain salt)
  • ½ cup sun-dried tomatoes, cut into strips
  • 3 tablespoons tomato paste
  • 4 oz ditalini pasta (or preferred small pasta)
  • 6 cups chicken broth (or bone broth for extra protein)
  • 2 cups torn spinach
  • 1 cup blended cottage cheese (blend until smooth)
  • 2 tablespoons grated Parmesan cheese, for serving

Instructions

  1. Mix ground chicken with the sun-dried tomato oil and Italian seasoning in a bowl; set aside.
  2. Heat olive oil in a large Dutch oven over medium heat. Add the seasoned chicken and break into bite-sized pieces. Brown for 2–3 minutes.
  3. Add onion, garlic, salt, sun-dried tomatoes, and tomato paste. Cook another 2 minutes to release the flavors.
  4. Pour in chicken broth and add the pasta. Bring to a boil, reduce to a simmer, and cook about 12–15 minutes until the pasta is al dente, stirring occasionally.
  5. Stir in the torn spinach until wilted.
  6. Remove the pot from heat and fold in the blended cottage cheese until smooth. If it looks curdled at first, continue stirring until it comes together.
  7. Serve hot topped with grated Parmesan.

Tips & Notes

  • If your Italian seasoning does not contain salt, adjust the salt in the recipe to taste.
  • Ground turkey works as a substitute for ground chicken.
  • For more protein and a deeper savory flavor, try bone broth in place of regular chicken broth.

Nutrition (approximate per serving)

  • Calories: 324 kcal
  • Carbohydrates: 27 g
  • Protein: 24 g
  • Fat: 14 g
  • Fiber: 3 g
  • Sugar: 7 g

Nutrition information is an approximation and should be used as a guideline.

Photography by: The Wooden Skillet