Marry Me Chicken Soup with Tortellini Recipe

Ingredients

Main Ingredients

• 1 ¼ lb. boneless skinless chicken breasts
• Salt to taste
• Pepper to taste
• 1 ½ teaspoons Italian seasoning
• ¾ cup dry white wine
• 3 tablespoons butter
• 1 yellow onion, diced
• 1 (8 oz.) jar sun-dried tomatoes, 2 tablespoons oil reserved
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• ¾ teaspoon basil
• ¾ teaspoon oregano
• ¾ teaspoon parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 5 cups chicken broth
• 1 chicken bouillon cube
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 10 oz. refrigerated tortellini (about 2 heaping cups)
• 3 cups packed baby spinach

Instructions

1. Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Set aside.
2. Heat 2 tablespoons of the oil reserved from the sun-dried tomato jar in a large soup pot over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until a light golden crust forms. Remove the chicken and let it rest for 10 minutes, then dice into bite-sized pieces. Turn off the heat temporarily.
3. Add the white wine to the pot and set heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the pot to loosen any browned bits, enhancing the soup’s flavor.
4. Add the butter and diced onions to the pot. Cook for 10 minutes, stirring occasionally, until the wine is reduced by half and onions are softened.
5. Drain and pat dry the sun-dried tomatoes. Add them to the pot along with the minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook while stirring continuously for 5 minutes to develop flavors.
6. Pour in the chicken broth and add the chicken bouillon cube. Stir to combine. Use an immersion blender to puree the broth until smooth or carefully transfer to a blender in batches to blend.
7. Bring the soup to a boil, then reduce to a simmer. Add the diced chicken and any accumulated juices back into the soup. Simmer partially covered for 15 minutes, making sure it does not boil, to keep the chicken tender. Occasionally slide a spatula along the pot’s bottom to prevent sticking.
8. Lower the heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the grated Parmesan cheese until fully incorporated.
9. Add the refrigerated tortellini to the pot and simmer partially covered until the pasta is cooked through, approximately 3 to 5 minutes. Alternatively, boil tortellini separately and add directly to serving bowls for best texture in leftovers.
10. Stir in the baby spinach during the last minute of cooking until wilted. Serve the soup hot and enjoy!

Notes

• Use Sauvignon Blanc for the white wine or substitute with chicken broth if preferred.
• Dijon mustard and honey add subtle complexity – do not omit.
• RANA refrigerated cheese-filled tortellini is recommended, but you can use other fillings as desired.
• Adding a Parmesan or Romano cheese rind while simmering adds extra flavor; discard rind before serving.
• Use freshly grated Parmesan cheese for best melting and flavor instead of pre-grated.
• Fresh garlic cloves give a better taste compared to jarred minced garlic.
• For leftovers, cook tortellini separately to prevent it from absorbing too much broth during storage.
• Soup can be refrigerated for up to 3 days or frozen; add tortellini fresh when reheating.
• Try complementary recipes like Marry Me Chicken or Marry Me Chicken Pasta for a theme meal.