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Marry Me Chicken Tortellini Soup with Parmesan Toast

Marry Me Chicken Tortellini Soup - featured image
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This creamy, comforting soup features tender chicken, cheese tortellini, sun-dried tomatoes, and fresh greens in a garlicky broth, served with crisp, buttery Parmesan toast. It’s a quick, crowd-pleasing dinner that feels both cozy and a little bit fancy.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon Italian seasoning blend
  • Kosher salt and black pepper, to taste
  • 5 cups low-sodium chicken broth or stock
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups cooked chicken, shredded or diced (rotisserie recommended)
  • 10–12 ounces cheese tortellini, fresh or refrigerated
  • 2 cups fresh spinach or baby kale
  • 8 slices crusty bread (baguette or Italian loaf)
  • 2–3 tablespoons unsalted butter, softened (for toast)
  • 1/2 cup grated Parmesan cheese (for toast)
  • Fresh cracked black pepper (for toast, optional)

Instructions

  1. Heat olive oil and butter in a large Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
  2. Add minced garlic and red pepper flakes. Stir for 30 seconds until fragrant.
  3. Stir in chopped sun-dried tomatoes. Sauté for 1-2 minutes. Add Italian seasoning, salt, and black pepper.
  4. Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer, cover, and cook for 10 minutes.
  5. Lower heat to medium-low. Stir in heavy cream and grated Parmesan until smooth. Add shredded chicken and simmer gently for 5 minutes.
  6. Raise heat to medium. Add cheese tortellini and cook according to package directions (3-5 minutes for fresh, 5-7 for frozen), stirring often.
  7. Stir in spinach or kale and let wilt for 1-2 minutes. Taste and adjust seasoning as needed.
  8. For Parmesan toast: Preheat oven to 400°F. Line a baking sheet with parchment. Spread bread slices with softened butter, sprinkle with Parmesan and black pepper. Bake 8-10 minutes until golden and crisp.
  9. Serve soup hot, topped with extra Parmesan and fresh herbs if desired. Serve Parmesan toast on the side.

Notes

Don’t overcook the tortellini—check after 3 minutes for fresh pasta. Use rotisserie chicken for speed, and always grate your own Parmesan for best texture. For gluten-free, use GF pasta and check your broth. The soup base freezes well without tortellini. Add extra veggies or swap greens as desired.

Nutrition

Keywords: marry me chicken, tortellini soup, creamy chicken soup, parmesan toast, easy dinner, comfort food, Italian soup, weeknight dinner, rotisserie chicken, sun-dried tomato soup

Find it online: https://tempotaste.com/marry-me-chicken-tortellini-soup-recipe-easy-creamy-dinner-with-parmesan-toast/