Everyone loves the marry me recipe craze and for good reason. Creamy, comforting, and full of flavor, it’s the kind of dish that has a way of stealing your heart. I turned this tasty concept into a cozy soup with tender shredded chicken, pillowy gnocchi, creamy broth, and little pops of sun-dried tomato that make every spoonful taste irresistible.
Forget chain Italian restaurant gnocchi soup. This homemade marry me chicken soup version comes together in under 40 minutes with simple, affordable ingredients, but still tastes like it took all afternoon. The sun-dried tomato oil adds depth, the Parmesan melts perfectly, and the gnocchi makes it feel like a hug in a bowl. Weeknight friendly yet impressive enough to serve for a date night or, dare I say, a proposal? Cozy up with this soup, and you will understand why it belongs in the ‘marry me’ family. One bowl and you will be hooked—til’ death do you part.
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Gather your ingredients.
Cook the aromatics: In a large pot over medium heat, heat 1 Tbsp sun-dried tomato oil. Stir in 1 onion and 1 Tbsp garlic and sauté for about 5 minutes, until they have softened and become fragrant.
Add seasonings: Stir in 2 Tbsp tomato paste, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, and ¼ cup sun-dried tomatoes. Cook these ingredients for 1-2 minutes until the tomato paste darkens and caramelizes, and all of the ingredients are coated.
Add the chicken and broth: Place 1 lb. chicken breasts into the pot and pour in 6 cups of broth. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of at least 165°F.
Shred the chicken: Remove the chicken from the pot and carefully shred it with two forks, and then return it to the pot.
Add the gnocchi: Stir in 1 package (16 oz.) gnocchi and cook 3-4 minutes, or until they float to the top of the soup and become tender.
Add the remaining ingredients: Add ¾ cup half-and-half, ⅓ cup Parmesan, and 1 cup squeezed-dry spinach. Heat through without bringing to a boil.
Adjust and serve: Taste and adjust seasoning to your liking. Add extra Parmesan, fresh basil, cracked black pepper, or a drizzle of the sundried tomato oil, as they really finish it beautifully.
I find that with the protein, spinach, and gnocchi, this soup stands on its own, perfect for a chilly weeknight when you crave a warm, comforting meal but fancy enough to serve at your next dinner party. It pairs perfectly with a glass of white wine or sparkling water with lemon to play off the creamy, tangy flavors, fitting for a “Marry Me” style dish!
When I’m in the mood to balance out the richness of the broth, I’ll serve this soup with a fresh, crisp Caesar salad or a simple green bean salad. I also like to have a few slices of soda bread or a few Hawaiian rolls to soak up all the goodness left in my bowl.
If there are kids or picky eaters at the table, I’ll omit the red pepper flakes or use less spinach as this soup is really easy to adjust without compromising on flavor. If it’s just me, I’ll add more spice and pile on the spinach.
Store leftovers in an airtight container for 3-4 days. The gnocchi will continue to soak up broth, so expect the soup to thicken as it sits.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth, milk, or half-and-half to loosen it back to a soup consistency.
This soup is not ideal for freezing because the gnocchi softens, and the cream can separate. If you want a freezer-friendly option, cook the soup without the dairy and gnocchi, freeze it for up to 3 months, then add the half-and-half and gnocchi fresh when reheating.
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