As the air turns crisp and cozy soup season approaches, there’s one dish that stands out—the viral Marry Me Soup. This rich, creamy soup has taken social media by storm, and for good reason. However, this version brings a unique twist with ingredients that elevate it beyond the original.
At the heart of this dish are tender chicken thighs, a creamy base, and pasta, but what sets it apart is the added fire-roasted tomatoes and a dash of fish sauce. The fire-roasted tomatoes bring a smoky depth, while the fish sauce delivers an umami richness, taking this soup to the next level. The result is a flavour-packed experience that’s both comforting and bold.
Perfect for cozy nights or impressing guests, Marry Me Soup is the ultimate addition to any fall or winter meal. It’s easy to prepare, making it a convenient yet luxurious option for any occasion. With its unforgettable flavour, this soup is bound to become a staple during the colder months.
Embrace soup season with a dish sure to have everyone asking for seconds—and maybe even marriage proposals!
Related: Marry Me Chicken
ingredients
directions
Sauté the aromatics: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant.
Cook the chicken: Add the sliced chicken thighs to the pot, seasoning with a pinch of salt and pepper. Sauté for 5-6 minutes until the chicken is browned on all sides and cooked through.
Add the tomatoes and broth: Pour in the fire-roasted tomatoes and chicken broth, stirring to combine. Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavours to meld together.
Cook the pasta: Add the orecchiette pasta to the soup and simmer for an additional 10-12 minutes until the pasta is cooked to your desired tenderness.
Finish with cream, pesto, and fish sauce: Reduce the heat to low, then stir in the heavy cream, pesto, and fish sauce (if using). Simmer for another 2-3 minutes to let the soup thicken slightly and become rich and creamy.
Add the spinach: Stir in the spinach and let it wilt into the soup, cooking for about 1-2 minutes until softened.
Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese.
