
All the cozy Tuscan-inspired vibes you love, but in a bowl—this creamy chicken soup is bursting with tangy sun-dried tomatoes and fresh basil. Rotini pasta gives it a filling bite, and the cream creates that dreamy, rich finish. I can never seem to keep leftovers around for long!
Cozy Ingredients
- Parmesan cheese: shower over the top at the end, go for real parm and grate if you can
- Salt and pepper: season to taste, I’m a fan of freshly cracked
- Heavy cream: Only use the good stuff, makes your soup creamy and rich
- Italian seasoning: Gives the soup herby depth, make sure it’s fresh
- Rotini pasta: use any short pasta if needed, holds on to the broth perfectly
- Chopped basil: Fresh is best, skip wilted leaves, toss in at the end for a flavor boost
- Chicken broth: forms the backbone of the soup, go low-sodium if you want more control over salt
- Tomato paste: thickens the soup and adds loads of depth, rich color is a good sign
- Fresh garlic: Make sure the cloves are plump, brings a ton of aroma
- Yellow onion: Crisp ones work best, adds a sweet-savory kick
- Sun-dried tomatoes: Punchy and tangy, oil-packed versions have loads of flavor
- Shredded chicken: Rotisserie works for quick nights, tops for tenderness and protein
Simple Steps
- Pour and Finish:
- Once your noodles are ready, turn off the burner. Splash in that heavy cream and give everything a good stir. Taste it—add more seasoning if needed.
- Cook the Pasta:
- Toss your rotini in next, making sure it doesn’t clump at the bottom. Cook with the lid off for about ten to twelve minutes, or until you get that perfect bite.
- Time to Season:
- It’s time for salt, pepper, and Italian seasoning. Stir them in and let the soup bubble gently for a few extra minutes so the flavors come together.
- Build the Base:
- Drop in your shredded chicken and pour in the broth. Give it all a nice stir, then crank up the heat just enough to get things boiling softly.
- Make the Tomato Mix Sing:
- Add both your sun-dried tomatoes and fresh basil to the pot. Let them fry up with the onion and garlic for a minute or two, then mix in the tomato paste. Scrape the bottom—it’ll get deeper in flavor and color fast.
- Sauté the Stars:
- Heat oil in your biggest soup pot. Toss in diced onion and minced garlic, cooking over medium. Stir a lot—they’ll soften and get golden after about five to eight minutes, which makes everything taste awesome later.
- Chop and Prep:
- Dice up your onion, mince the garlic, chop basil and the sun-dried tomatoes, measure out the tomato paste plus the rest. Set everything handy on the counter so cooking goes smooth.
- Bowl and Top:
- Ladle it into bowls steaming hot, drown with parmesan, sprinkle extra basil if you’ve got it, and dig in while it’s piping.

Basil with sun-dried tomato is always a winning combo in my book. Once, I made this for my mother-in-law and she immediately begged for the details. Now it’s a staple for our whole crew!
Easy Storage Tips
Leftovers stay fresh in the fridge up to four days if you seal the container well. I like to keep noodles and soup separate when saving any—prevents the pasta from turning soggy. Freezing works if you leave out the pasta, and then just heat the base gently and toss in fresh cooked rotini when you serve. Best trick for perfect bowls every time!
Swap It Up
No rotisserie? Cook up and shred your own chicken breast or thighs. Out of rotini? Penne or fusilli hold up great too. Lighten things up with coconut cream or half and half. If basil is gone, baby spinach with some dried basil gets that herbiness going.

Serving Ideas
Nothing’s better than swiping that creamy broth with garlic bread. A fresh green salad is awesome on the side. Finish with a squeeze of lemon or pile on more parm if you want a zippy, extra cheesy touch.
Fun Backstory
This soup takes cues from the classic Marry Me Chicken, but swaps the pan for a pot. Think Italian-American vibes—warming, creamy, crave-worthy. I pull this out all through chilly months, and it’s always gone first at family get-togethers.
Common Recipe Questions
- → Is leftover chicken okay here?
Definitely! Shredded chicken you’ve already cooked or store-bought rotisserie chicken is just right. Toss it in along with the broth like usual.
- → Which pasta should I pick?
Go for rotini—the spirals really grab onto that creamy sauce. Penne and fusilli work in a pinch too.
- → How can I make it without any dairy?
Just swap in your favorite dairy-free option like coconut or cashew cream, and either skip the parmesan or use a plant-based cheese swap.
- → Is it good for making ahead?
You sure can! Cook everything up to adding the pasta and cream. Later on, heat it up gently, pop those in, and serve—not mushy, just right.
- → What’s good to top it off?
Try a sprinkle of basil, more parmesan, or a splash of olive oil for an easy boost to both look and taste.