Marry Me Chicken Soup–a creamy tomato-basil chicken soup made in the Instant Pot (or slow cooker!). The ditalini, cream cheese and sun-dried tomato pesto make it taste like a fancy café soup with minimal effort.
Marry Me Chicken Soup
This Marry Me Chicken Soup is basically the slurpable version of the internet-famous dish. It’s so good it’ll make you fall in love on the spot. It has all the “proposal-worthy” flavors! It’s simple, it’s comforting and it tastes like something you’d make for someone you really, really like…which is exactly why it earns the name Marry Me Chicken Soup 🙂
Ingredients/Substitution Ideas
- Olive Oil
- Diced Onion
- Garlic Cloves
- Chicken Broth–or water and Better than Bouillon chicken base
- Tomato Paste
- Boneless Skinless Chicken Thighs or Breasts (cut into cubes)
- Kosher Salt
- Garlic Powder
- Dried Basil
- Black Pepper
- Ditalini Pasta–or another pasta like small shells
- Cream Cheese
- Sundried Tomato Pesto–I used Rao’s brand
- Chopped Spinach–fresh or frozen
Steps
Turn Instant Pot to saute setting. When display says HOT add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the saute setting and bring the broth to a simmer while you gather the remaining ingredients.
Add in the tomato paste, chicken, salt, garlic powder, basil, pepper pasta and cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the pesto and spinach.
Ladle into bowls and serve.
Notes/Tips
- Serve with breadsticks, dinner rolls or garlic bread.
- Use any small pasta—ditalini, orzo, mini shells, alphabet pasta.
- Try adding in sliced mushrooms when you add in the onions.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with sundried tomato pesto are Dump and Marry Me Casserole and Therapy Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Marry Me Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
A creamy tomato-basil chicken soup made in the Instant Pot (or slow cooker!). The ditalini, cream cheese and sun-dried tomato pesto make it taste like a fancy café soup with minimal effort.
Ingredients
- 1 1/2 tsp olive oil
- 1/2 cup diced onion
- 4 garlic cloves, minced
- 4 cups chicken broth
- 3 Tbsp tomato paste
- 16 oz boneless skinless chicken thighs or breasts, cut into 1/2 inch cubes
- 3/4 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/2 cup ditalini pasta
- 2 oz cream cheese
- 3 Tbsp sundried tomato pesto
- 1 cup chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the saute setting and bring the broth to a simmer while you gather the remaining ingredients.
- Add in the tomato paste, chicken, salt, garlic powder, basil, pepper pasta and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the pesto and spinach.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Stir in the broth, tomato paste, chicken, salt, garlic powder, basil and pepper.
- Cover and cook on low for 3 hours. Stir in the pasta and cream cheese. Cover and cook on low for 30 more minutes.
- Stir in the pesto and spinach.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups you’ll love…
Slow Cooker Creamy Tortellini, Spinach and Chicken Soup
A creamy tomato soup with cheesy tortellini and chicken and then a pop of color from the bright green spinach.
Instant Pot Tuscan Tortellini Soup
Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
Tomato-Basil Parmesan Soup
This Tomato Basil Parmesan Soup is the most creamy, comforting and delicious soup ever! Whenever I make it I get tons of compliments. It is a favorite with my husband and family and is requested often. Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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