Close this search box.

Marry Me Tortellini Soup

This wholesome and comforting tortellini soup is inspired by “Marry Me Chicken”. Featuring a light, creamy broth, sundried tomatoes, plump tortellini and a generous amount of leafy greens —a perfect, comforting choice for chilly days.

Marry me tortelini soup

Marry Me Chicken is an internet-famous, viral recipe, of sautéed chicken in a creamy sundried tomato, basil and spinach sauce. The recipe got its name when Lindsay Funston, an editor at Delish, filmed the recipe for a chicken dish in 2016. The video producer’s reaction of “I’d marry you for that chicken!” inspired its name.

Here we take all the things you love about the classic dish, lightening it into a brothy, herby, comforting soup, studded with tortellini, that will have everyone reaching for seconds.

While we have omitted chicken in this recipe opting instead for chicken stock (veg stock is also a great option), feel free added in cooked shredded chicken to your soup, or use a tortellini filled with chicken. 

The Ultimate Comfort Food

Soup is often considered the ultimate comfort food for several reasons, rooted in its physical and psychological effects.

  • Warmth and nourishment: The warmth of soup provides a sense of comfort, especially during cold weather or when someone is feeling under the weather. The act of sipping hot soup can be physically soothing, helping to alleviate chills and providing a feeling of internal warmth.
  • Hydration and healing: Many soups are broth-based, contributing to hydration. When people are unwell, hydration is crucial for recovery. The combination of liquids, nutrients, and warmth in soup can be particularly soothing and conducive to healing.
  • Emotional connection: Soup is often associated with positive and nurturing emotions, often linked to memories of home-cooked meals or care provided by loved ones. It has a strong emotional connection, evoking feelings of warmth, safety, and security. And maybe it will enoucarge someone to exclaim, “marry me!”
  • Versatility: Soups’s versatility allows for a wide range of ingredients and flavours. Whether it’s a classic chicken noodle soup, a hearty minestrone, or a creamy tomato bisque, there’s a soup for every palate. This variety ensures anyone can find a soup that aligns with their personal preferences and dietary needs.
  • Simplicity and ease: Soups are generally easy to prepare and require minimal effort. Whether homemade or store-bought, the simplicity of enjoying a warm bowl of soup makes it a convenient and accessible comfort food option.
  • Satisfying and filling: Many soups contain a combination of vegetables, proteins, and carbohydrates, making them satisfying and filling. The feeling of fullness and satisfaction that comes with a well-crafted soup can contribute to the comfort it provides.
  • Ritual and routine: The act of preparing and enjoying soup can become a comforting ritual. Whether it’s a family tradition, a routine during colder seasons, or a go-to meal when feeling unwell, the familiarity and predictability of soup can add to its comforting nature.
  • Digestive ease: The warm, liquid nature of soup can be gentle on the digestive system, making it an appealing choice for individuals with stomach discomfort or those recovering from illness..

Making the Most of Your Ingredients

Minimizing food wastage not only maximizes the value of your produce but also enhances the nutritional content of meals. An impactful approach involves utilizing often overlooked vegetable parts, like outer leaves or stems. In this recipe, I chose covalo nero, but kale or chard are excellent alternatives. Typically discarded, the fibrous stems of these veggies are rich in flavor when cooked properly. To address the differing cooking times, I separate the stems from the leaves, thinly slicing the stems. They’re sautéed with onions and sun-dried tomatoes before the soup base forms. The leaves are introduced at the end, allowing them to poach gently in residual heat before serving.

For a simple side dish, finely chop the stems and sauté for 1-2 minutes before adding the leaves. This method enhances texture and extends the use of your produce.

The Secret of Sundried Tomatoes

The origins of sundried tomatoes can be traced back to ancient times, with evidence suggesting that sun-drying as a method of food preservation has been practiced for centuries. The process of drying fruits and vegetables, including tomatoes, was an effective means of extending their shelf life before the advent of modern refrigeration.
Mediterranean cultures, particularly those in Italy, Greece, and the Middle East, are often credited with popularising sundried tomatoes. In these regions, the abundance of sunshine provided an ideal environment for sun-drying various fruits and vegetables, and tomatoes were no exception.

Historically, sun-dried tomatoes were a practical solution for preserving surplus tomato crops, ensuring a supply of tomatoes during the offseason when fresh tomatoes were not readily available. The concentrated flavour and longevity achieved through sun-drying made them a valuable addition to Mediterranean cuisine.

While the traditional method involved exposing sliced or halved tomatoes to the sun, modern production methods may also use dehydrators or ovens to achieve the same effect more efficiently. Sundried tomatoes have since become a beloved ingredient in global cuisine, adding a burst of intense flavour and versatility to a wide range of dishes. The chewy texture and intense, sweet-tart flavour makes sundried tomatoes ideal for soups, salads, pasta dishes, pizzas, sandwiches, and appetizers. They are often packed in oil, which not only preserves them but also imparts a rich, savoury flavour. The concentrated taste of sundried tomatoes adds depth and complexity to recipes like this tortellini soup.

Marry me tortelini soup

Tasty Tortellini

Tortellini is a type of pasta that is typically ring-shaped and is a classic part of Italian cuisine. It is made from a mixture of wheat flour, eggs, and water, and the dough is rolled out thin, then cut into small circles. The filling for tortellini traditionally consists of a mixture of meat, such as pork or veal, along with other ingredients like cheese, herbs, or vegetables.

The characteristic shape of tortellini is achieved by folding the circular pasta dough in half to form a semi-circle and then wrapping the edges around to create a small ring. The size and specific folding technique may vary, but the result is a pasta shape that somewhat resembles a belly button.

Tortellini is commonly served in a broth-based soup or with various sauces, such as tomato, cream, or butter-based sauces. It is a versatile pasta that can be filled with different ingredients, catering to various taste preferences. In Italian cuisine, tortellini is celebrated for its delightful taste and texture, making it a popular choice for pasta lovers around the world.

In this recipe I opted to go with spinach and ricotta tortellini, but feel free to choose your favourite filling when cooking this recipe at home. 

Slurped up all of your Marry Me Tortellini Soup?

If you try this recipe, let us know how it goes – especially if you receive a proposal! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

And if you want some more soup inspiration, try:

Butternut Soup with Pickled Chilli and Coconut

Twice Baked Potato Soup

Parsnip Soup with Buttery Hazelnuts

Frequently Asked Questions

Can I make this recipe gluten-free?

Absolutely! Simply use your favourite gluten-free pasta to substitute the tortellini.

Can I make this recipe vegan?

You can create a deliciously satisfying vegan tortellini soup by replacing the dairy with coconut milk, opting for vegan friendly tortellini and by using vegetable stock instead of chicken stock.

Can I make this recipe in advance?

Yes! Although I would omit the tortelini in the batch you plan to freeze as it might go quite soggy once defrosted and reheated. You can freeze the base sans tortellini for up to three months, then defrost in the fridge, gently reheat, and cook off the tortellini in the brith before serving. 

What can I use instead of cavolo nero?

You can use any leafy greens, like spinach, chard, baby spinach, or kale.


Marry me tortelini soup
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Marry me tortelini soup

Marry Me Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jess
  • Total Time: 0 hours
  • Yield: 2-4 portions


This wholesome and comforting tortellini soup is inspired by “Marry Me Chicken”. Featuring a light, creamy broth, sundried tomatoes, plump tortellini and a generous amount of leafy greens —a perfect, comforting choice for chilly days.


  • 1 large brown onion
  • 3 garlic cloves
  • 1 tsp chili flakes
  • 1 tsp mixed herbs/Italian seasoning
  • 1/2 jar sundried tomatoes, chopped (100g, drained)
  • 300g package tortellini of choice (I used spinach and ricotta)*
  • 200g Cavolo Nero (kale), chard or spinach
  • 1/2 lemon or a little fresh lemon juice to finish

* Regular tortellini can be replaced for your favourite vegan or gluten-free alternative.

Soup base

  • 750ml chicken or vegetable stock
  • 1 large scoop creme fraiche (100g)*

* Alternatively, you can replace the creme fraiche, with 400ml stock and 350ml dairy milk or coconut milk if keeping the dish dairy-free or vegan)


Add any of the following to finish the dish, or serve as is!

  • Fresh chopped parsley or basil
  • A scattering of Parmesan
  • chilli flakes


  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened.
  2. While the onions cook, strip the stems of the cavolo nero from the softer leaves. Roughly chop the leaves into bite-sized pieces, and thinly slice the fibrous stems
  3. Add minced garlic and chilli flakes to the pot, sautéing for an additional 1 – 2 minutes until the garlic becomes fragrant.
  4. Stir in the mixed herbs and chopped sundried tomatoes. Cook for another 2 – 3 minutes.
  5. Add the finely diced Cavolo Nero stems to the pot and sauté them for about 1 minute near the end of cooking the sundried tomatoes.
  6. Pour in the stock and add the creme fraiche, or alternatively, add in the stock and milk in the quantities directed in the ingredients list above. Bring the soup to a gentle simmer, and stir until combined.
  7. Season the soup to taste with salt and pepper.
  8. Tip the tortellini into the soup, and cook as directed by the package instructions. I like to undercook my tortellini slightly, keeping it quite al dente, as it will continue to cook in the soup once dished up.
  9. When there’s 1 minute left to cook the tortellini, stir in the Cavolo Nero leaves, allowing them to cook for 1 minute more.
  10. Taste one last time, seasoning with salt and pepper, and a touch of fresh lemon juice (about 5ml) to taste to brighten the broth.
  11. Serve the Marry Me Tortellini Soup hot, garnished with fresh chopped parsley or basil, and a sprinkle of parmesan if desired.
  • Prep Time: 10 min
  • Cook Time: 20 - 30 min
  • Category: Soup
Share this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 × four =

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.