This irresistibly creamy Mary Me Chicken Soup will warm your heart and swoon your taste buds, made with a comforting blend of tender chicken, rich Italian herbs, hearty pasta, and vibrant Tuscan-inspired flavors!
Treat yourself to some TLC with this comforting homemade Mary Me Chicken soup recipe. It is the perfect warming dish when craving a cozy, wholesome meal, and it only takes 30 minutes to prepare. Dish up a steaming bowl of rich broth infused with garlic, Italian herbs, and a touch of creaminess that makes it impossible to resist (and might just make anyone fall in love with you).
This soup is inspired by the classic Mary Me Chicken dish, known for its bold flavors and romantic reputation. In this version, the beloved combination of tender chicken, sun-dried tomatoes, and a blend of Italian herbs is transformed into a hearty soup that brings the essence of Italy to your kitchen. Adding pasta and Tuscan flavors like freshly grated parmesan cheese and basil create a filling, satisfying meal that will have everyone asking for seconds.
If you’re a fan of one-pot recipes, quick dinners, or comfort food that warms you to the core, you’ll fall head over heels for this Mary Me Tuscan soup. For more cozy and hearty soup recipes, try my Creamy Turkey Noodle Soup, Instant Pot Chicken and Rice Soup, or Dutch Oven Beef Stew.
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What Does it Taste Like?
This Mary Me soup is a medley of savory, creamy flavors with layers of depth and texture. Deep, rich chicken broth serves as the soup’s base, accented by tangy-sweet sun-dried tomatoes and a subtle hint of aromatic garlic. Heavy cream, butter, and freshly grated parmesan cheese provide a luxurious, velvety texture balanced by meaty and juicy chicken pieces.
Tender pasta absorbs the rich broth flavors, while fresh spinach adds color and freshness. Tomato paste adds richness and a vibrant color complemented by a symphony of Italian herbs–including oregano, thyme, and basil–that make the soup taste and feel like the lively streets of Florence. Each spoonful wraps you in a blanket of flavors reminiscent of a cozy Italian kitchen while the hearty textures keep you satiated.
Why You Will Love Mary Me Chicken Soup
- Comforting & Flavorful – The creamy texture and blend of Italian herbs and sun-dried tomatoes create a cozy, restaurant-quality meal that’s easy to make at home.
- Easy Prep – This Mary Me soup recipe comes together quickly in one pot in just 30 minutes–minimal fuss and maximum taste!
- Budget-Friendly – A batch of this recipe only costs $15 to make, and yields 8 hearty servings. That’s just $1.99 per serving for a healthy family recipe.
- Versatile: Enjoy this dish for a light lunch or pair it with desired sides for a full-spread dinner. Great for family meals or to impress dinner guests!
Ingredients
- Chicken Broth – Adds depth of flavor to the base. Use a low-sodium chicken broth or stock to control the saltiness in the recipe.
- Ditalini Pasta – This small tube-shaped pasta is perfect for soups, absorbing the broth’s flavors without overpowering the dish.
- Sun-Dried Tomatoes – Use jarred sun-dried tomatoes, as both sun-dried tomatoes and oil from the jar are needed in the recipe.
- Mirepoix – A combination of diced yellow onion, minced garlic, chopped carrots, and celery creates a delicious foundation for the soup’s base when sautéed.
- Tomato Paste – Adds a concentrated burst of tomato flavor and adds a lovely color to the broth.
- Unsalted Butter – Helps meld the flavors together and contributes to a velvety broth texture.
- Italian Seasoning – Use your favorite dried Italian herb blend to add an Italian flare and tie the soup’s flavors together.
- Herbs – Dried oregano and fresh basil enhance the Italian flavors.
- Shredded Chicken – Use pre-cooked rotisserie or leftover chicken to save time. Shred it into bite-size pieces for even distribution in the soup.
- Heavy Cream: Provides a luxurious, creamy texture that enriches the soup.
- Parmesan Cheese: Freshly grate from a block of parmesan cheese for the richest taste and texture.
- Spices: Sea salt and ground black pepper help round out the soup’s flavors.
Substitutions
- Chicken Broth – Use chicken stock or bone broth for a richer depth of flavor and protein. Or, mix chicken bouillon with warm water.
- Ditalini Pasta – Substitute with other small pasta shapes like orzo, orecchiette, small shells, or elbow macaroni, or swap with gluten-free pasta to accommodate intolerances.
- Sun-Dried Tomatoes – If you can’t find jarred sun-dried tomatoes, soak dried sun-dried tomatoes in warm water for at least 10 minutes to rehydrate and use olive oil instead of the sun-dried tomato oil.
- Tomato Paste – Swap with canned crushed tomatoes for a similar depth, but you may need to add more to achieve the desired flavor and thickness.
- Unsalted Butter – Use ghee or coconut oil for a dairy-free alternative with a rich mouthfeel.
- Italian Seasoning – Create your own blend with equal parts dried oregano, basil, rosemary, and thyme.
- Herbs – Use 3 teaspoons of fresh oregano and 1 ½ teaspoons of fresh basil for a more aromatic, vibrant flavor.
- Shredded Chicken – Replace with cooked and shredded turkey or tofu for a vegetarian option.
- Heavy Cream: Substitute full-fat coconut milk or cashew cream for a dairy-free creamy texture. Or use unflavored Greek yogurt thinned with a splash of milk for a lighter dairy option.
- Parmesan Cheese: Swap with Pecorino Romano for a similar salty, nutty taste. Or use plant-based shredded parmesan cheese for a dairy-free option.
Instructions
Follow the easy steps below to make this recipe:
- Step 1: Cook the pasta according to the manufacturer’s instructions for al dente. Strain and set aside.
- Step 2: Prepare the veggies. Add the sundried tomato oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for another 30 seconds until fragrant.
- Step 3: Add the tomato paste and butter. Once the butter is melted, stir the mixture until the veggies are evenly coated with the tomato pasta. Add the sundried tomatoes and saute for 2-3 minutes.
- Step 4: Add the chicken broth and seasonings. Bring the mixture to a boil. Once boiling, reduce to a simmer and simmer for 10 minutes. After 10 minutes, remove the Dutch oven from the heat.
- Step 5: Stir in the shredded chicken, heavy cream, parmesan cheese, and cooked noodles. Stir until the cheese is melted and everything is heated through. Serve garnished with fresh basil if desired!
Recipe Tips
- Use rotisserie chicken. If you’re short on time, a pre-cooked rotisserie chicken is a convenient “cheat.”It’s already cooked and flavorful; you simply need to shred it and add it to the soup!
- Prepare the noodles al dente. Cook the pasta separately until al dente or tender and slightly chewy. Then, add them to the soup just before serving to prevent the texture from becoming too soft.
- Adjust the creaminess. For a thicker consistency, stir in a touch of cornstarch slurry.
- Control the saltiness. Sun-dried tomatoes and parmesan cheese add saltiness to the soup, so use a low-sodium chicken broth and taste the soup before adding more than the recommended amount of salt.
- Garnish with fresh herbs. Adding fresh basil and parsley before serving can enhance the Tuscan-inspired flavors and give the soup a bright, aromatic finish.
Serving Suggestions
Enjoy a bowl of Mary Me Chicken soup for a light lunch or dinner, or pair it with crusty bread, a simple salad, or some of our favorite recipes below for a complete meal.
Recipe Variations
Below are optional variations to suit your taste and dietary preferences:
- Spicy: Add ½ teaspoon of red pepper flakes for a spicy kick.
- Vegetarian: Substitute the chicken with cannellini beans or tofu and use vegetable broth.
- Keto: Make a keto Mary Me Chicken soup by replacing the ditalini pasta with zucchini noodles or riced cauliflower. For a lower-carb veggie, consider using chopped bell peppers, green beans, or more celery instead of carrots.
- Veggies: Add up to 1-2 cups of extra vegetables like chopped zucchini, bell peppers, mushrooms, or extra leafy greens like kale to add nutrition, texture, and flavor.
- Gluten-Free: Use a gluten-free noodles and ensure all other ingredients do not contain gluten.
- Extra Cheesy: Add extra parmesan or a blend of mozzarella for a cheesier taste and creamier texture.
Storage Directions
- Refrigeration: Allow leftover soup to cool completely before transferring to an airtight container and storing for up to 5 days.
- Freezing: Transfer cooled soup to a freezer-safe airtight container and store for up to 2 months.
- Reheating: Reheat refrigerated soup in a saucepan on the stovetop over medium heat, stirring occasionally, until warmed through. Thaw frozen soup in the refrigerator overnight before reheating.
Nutritional Info
This satisfying soup packs a hearty nutritional profile with 374 calories per serving, making it a balanced and satiating option for lunch or dinner. Each serving is an excellent source of protein, with 24 grams of protein from the chicken. The fat content is moderate, with 18 grams per serving derived the heavy cream, parmesan cheese, butter, and olive oil. This fat content contributes to the rich, creamy flavor; however, you can use lighter options like cashew cream in place of heavy cream and replace some of the butter with olive oil if preferred.
Carbohydrates are moderate with 29 grams per serving, mostly from the pasta. Consider using whole-grain or high-fiber pasta to increase the fiber content if you desire more than 3 grams of fiber per serving. You can also omit the pasta to reduce the carbs or swap with a lower-carb option like zucchini noodles.
The sodium content is on the higher end with 693mg per serving, due to the combination of salty ingredients including sun-dried tomatoes and parmesan cheese. Use a low-sodium chicken broth to help decrease the sodium level. Overall, this dish is a balanced and nutritious meal perfect for filling you up and helping you stay full.
Total nutritional content per serving is:
- Calories: 374 calories
- Total Fat: 18 grams
- Protein: 24 grams
- Sodium: 693 mg
- Carbohydrates: 29 grams
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 8 oz dry ditalini pasta: $0.62
- Sundried tomatoes and oil: $2.07
- 1 medium yellow onion: $0.68
- 3 medium carrots: $0.18
- 3 celery stalks: $0.32
- 8 garlic cloves: $0.15
- ¼ cup tomato paste: $0.28
- 1 tbsp unsalted butter: $0.17
- 8 cups low-sodium chicken broth: $5.56
- 1 tbsp Italian seasoning: $0.05
- 1 tsp dry oregano: $0.06
- ½ tsp dry basil: $0.03
- 1 ¼ tsp salt: $0.01
- ½ tsp black pepper: $0.01
- 3 cups shredded chicken: $3.00
- ¾ cup heavy cream: $1.06
- ¾ cup freshly shredded parmesan cheese: $1.68
The total comes out to be around $15.93 or about $1.99 per serving!
FAQs
Yes, this recipe can be adapted to make Mary Me Chicken soup in the slow cooker! Sauté the diced onion, chopped carrots, celery, and garlic as directed on the stovetop. Once cooked, add it to the slow cooker. Then stir in the sun-dried tomatoes, tomato paste, Italian herbs, salt and pepper. Pour in the chicken broth, then set the cooker on low for 4-6 hours or on high for 2-3 hours.
In the last 30 minutes of cooking time, add in the heavy cream, shredded cooked chicken, and the cooked pasta. Taste and adjust seasonings as needed!
Yes, you can substitute the dried herbs for fresh ones. Simply use 3 times the recommended amount of fresh herbs for the dried. For example, replace 1 teaspoon of dried oregano with 3 teaspoons of fresh oregano. Add the fresh herbs towards the end of the cooking time for the best flavor.
Other Soup Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Creamy Marry Me Chicken Soup
Equipment
Ingredients
- 8 oz dry ditalini pasta (or other small pasta)
- 3 tbsp sundried tomato oil (from the jar)
- 1 medium yellow onion diced
- 3 medium carrots chopped
- 3 celery stalks chopped
- 8 garlic cloves minced
- ¼ cup tomato paste
- 1 tbsp unsalted butter
- ⅓ cup chopped sundried tomatoes
- 8 cups low-sodium chicken broth
- 1 tbsp Italian seasoning
- 1 tsp dry oregano
- ½ tsp dry basil
- 1 ¼ tsp salt
- ½ tsp black pepper
- 3 cups shredded chicken (I used rotisserie)
- ¾ cup heavy cream
- ¾ cup freshly shredded parmesan cheese
- chopped fresh basil optional for garnish
Instructions
- Cook the pasta according to the manufacturer's instructions, drain and set aside.
- Add the sundried tomato oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and saute another 30 seconds.
- Add the tomato paste and butter. Once the butter is melted, stir until the veggies are evenly coated with the tomato pasta. Add the sundried tomatoes and saute for 2-3 minutes.
- Stir in the chicken broth and seasonings, and bring to a boil. Once boiling, reduce to a simmer and simmer for 10 minutes. After the 10 minutes, remove from heat.
- Stir in the shredded chicken, heavy cream, parmesan cheese, and cooked noodles. Stir until the cheese is melted and everything is heated through. Serve garnished with fresh basil if desired!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Alexandria deleo says
Loved this! Made it tonight for my husband and I. The flavors are so good. Will definitely be having the leftovers!
Vanessa says
Thanks for sharing! Does it keep long?
Megan Byrd, RD says
About 4-5 days, and it freezes well too!
Suzanne says
This looks so good! What a great combination of flavors!
Victoria says
Oh my goodness, this is perfection! Just need some crusty bread to go with it!
Renee Marr says
I really liked this! The use of the sun dried tomato oil is key! I added a little white wine to deglaze and fresh lemon to finish. Otherwise I followed recipe to a tee which isn’t my norm. The fresh basil as a garnish is a must! Thank you!
Megan Byrd, RD says
I love this! Thank you for sharing!