Begin by cooking the dry ditalini pasta according to the package instructions, usually around 8-10 minutes for al dente texture. Once cooked, drain the pasta and set it aside.

In a large Dutch oven, heat the sun-dried tomato oil over medium heat. Add the diced yellow onion, chopped carrots, and celery, stirring frequently for about 5 minutes until they start to soften and become fragrant.

Next, add the minced garlic and sauté for another 30 seconds, releasing a warm, inviting aroma.

Stir in the tomato paste and unsalted butter, coating the sautéed vegetables evenly. Let the mixture cook for about 2 minutes.

Next, add the chopped sun-dried tomatoes, continuing to sauté for an additional 2-3 minutes, until everything is well combined and aromatic.

Pour in the low-sodium chicken broth and add the Italian seasoning, oregano, basil, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Reduce the heat to low and let it simmer for roughly 10 minutes, allowing all the flavors of the Marry Me Chicken Soup to develop beautifully.

Remove the pot from heat and stir in the shredded chicken, heavy cream, and freshly shredded Parmesan cheese. Mix until the cheese is melted and the soup is heated through.

Ladle the heartwarming soup into bowls and garnish each serving with chopped fresh basil for an extra pop of flavor and color.