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If you love big Tuscan flavors, this bowl does the trick. It melts those creamy, zippy Marry Me Chicken vibes into a deeply cozy soup. I use sun-dried tomatoes for a punch, basil for freshness, rotini soaks up the broth, and just enough cream to make everything smooth. We pretty much never have leftovers because everyone goes back for more.
Comforting Ingredients
- Parmesan cheese: a sharp finish grab a wedge if you can and grate it fresh
- Salt and pepper: toss in as you like really wake up the flavors with cracked pepper and a good pinch of salt
- Heavy cream: for that rich, silky finish always go real for best mouthfeel
- Italian seasoning: gives the herby note check your jar for freshness
- Rotini pasta: curls catch all the creamy broth you can use any twisty noodle
- Chopped basil: lifts everything with a fresh zip use bright, unwilted leaves
- Chicken broth: the base of your bowl low sodium is handy so you don’t oversalt
- Tomato paste: adds depth look for a can marked deep red
- Fresh garlic: makes it smell amazing look for plump, firm cloves
- Yellow onion: for a sweet, savory start find a solid onion with shiny skin
- Sun-dried tomatoes: add a zippy punch oil-packed gives the boldest flavor
- Shredded chicken: juicy and hearty rotisserie chicken saves you time
Simple Step-by-Step
- Finish and Garnish:
- Ladle your soup into bowls top with a shower of parmesan and a sprinkle of basil. Eat it steaming hot.
- Stir in the Cream:
- After the pasta’s ready, kill the heat. Pour in the cream and swirl everything together. Taste. Sprinkle in more salt or pepper if you’re feeling it.
- Put In Pasta:
- Add rotini next. Stir so it doesn’t clump. Let it cook uncovered, about 10–12 minutes. Test a noodle or two for doneness—go for just tender.
- Season & Simmer:
- Sprinkle in Italian seasoning, salt, and pepper. Let things gently bubble for just a few minutes so it all melds together.
- Pour in Broth & Chicken:
- Stir shredded chicken into the tomatoey base, pour in chicken stock, and give it all a mix. Bring it up to a gentle boil.
- Bloom Those Flavors:
- Lift the flavors with sun-dried tomatoes and basil, sizzle them a minute with the onion. Squeeze in tomato paste and stir around—this makes the color pop.
- Sauté Aromatics:
- Heat oil in your big soup pot, add onion and garlic, and let them soften and caramelize for 5-8 minutes. That’s where you’re building all the good flavor.
- Chop and Measure:
- Dice onion, mince garlic, chop tomatoes and basil, and measure everything before you start. Set it all out so you’re not scrambling later.
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Honestly, I can’t get enough of that sun-dried tomato and basil combo. When I first made this for my mother-in-law, she wanted the instructions right off the bat and it’s now one of our family go-tos.
Keeping Leftovers Fresh
Leftovers chill well for up to four days—just use an airtight container. I like to keep the pasta out of the soup if there’ll be extras, since the noodles don’t get mushy that way. If you’re freezing, wait on the pasta. Let the base cool, freeze, then warm it up later and toss in fresh-cooked rotini right before you eat.
Easy Ingredient Swaps
Don’t want to buy a rotisserie? Use chicken breast or thighs—cook and shred your own. Any small pasta works swapped for rotini, like fusilli or penne. For a dairy change, try coconut cream or half-and-half. If basil isn’t handy, throw in baby spinach and a sprinkle of dried basil for a fresh flavor.
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Tasty Pairing Ideas
Add a chunk of garlic bread for dunking. A fresh side salad calms down the richness. Hit each bowl with a lemon squeeze or more parmesan for zing.
Story and Background
This soup riffs on that viral Marry Me Chicken dish, rolling it into a classic Italian-American comfort vibe. Perfect for chilly seasons or group dinners. When I set it out at potlucks, it’s usually the first thing to disappear.
FAQs About the Recipe
- → Can I use leftover chicken?
Definitely! Got rotisserie or already cooked chicken? Just shred it and toss it in with the broth when you’re ready. Super easy.
- → What type of pasta works best?
Rotini is perfect since all that creamy sauce sticks in the spirals, but penne or fusilli will do the trick if you don't have it.
- → How do I make it dairy-free?
Pick a dairy-free cream like coconut or cashew, and swap the Parmesan for a vegan one—or just leave it out.
- → Can this soup be made ahead?
Yep, just stop before you add the cream and noodles. Heat it up later, add those finishing touches, and it’ll taste fresh.
- → What garnishes work well?
Top your bowl with bright chopped basil, a handful of Parmesan, or a little drizzle of olive oil for a pop of flavor and color.