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Dutch Oven Marry Me Chicken Soup with Spinach and Tiny Pasta

Dutch oven marry me chicken soup simmers seared chicken with sun-dried tomatoes, Parmesan, cream, spinach, and tiny acini di pepe pasta. The broth turns creamy and savory, while the chicken stays tender and the pasta cooks al dente.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 2 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup acini di pepe pasta
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the chicken breasts dry.
  2. Season the chicken all over with the kosher salt and black pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Sear the chicken for 3 to 4 minutes per side, until golden.
  5. Transfer the chicken to a plate; it will finish cooking in the soup.
  6. Add the yellow onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  7. Stir in the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, and red pepper flakes, and cook for 1 minute.
  8. Sprinkle in the all-purpose flour and stir for 1 minute.
  9. Gradually stir in the chicken broth, scraping up any browned bits.
  10. Return the chicken and any accumulated juices to the pot.
  11. Bring to a boil, reduce the heat to maintain a gentle simmer, and cook partially covered for 12 to 18 minutes, until the thickest part of the chicken reaches 165°F.
  12. Transfer the chicken to a cutting board.
  13. Stir the acini di pepe pasta into the soup and simmer uncovered for 6 to 8 minutes, stirring often, until al dente.
  14. Meanwhile, shred the chicken.
  15. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, baby spinach, and shredded chicken.
  16. Cook gently for 2 to 3 minutes, stirring, until the spinach wilts and the chicken is heated through; do not let the soup boil.

Notes

For the best texture, cook the pasta just until al dente and store leftovers in the refrigerator for up to 3 days; the pasta will continue to absorb broth. Freezing is not recommended because the cream and pasta may change texture. For a gluten-free variation, use gluten-free all-purpose flour and pasta.