Begin by bringing a large pot of salted water to a boil over high heat. Add the dry ditalini pasta and cook according to package instructions until al dente, typically about 7–9 minutes. Drain the pasta in a colander, rinsing briefly with cold water to stop the cooking process, then set aside for later use in your delicious Marry Me Chicken Soup.

In a Dutch oven, heat 3 tablespoons of sun-dried tomato oil over medium heat. Once shimmering, add the diced onion, chopped carrots, and celery, sautéing for about 5 minutes until the onion is translucent and the vegetables are tender. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant and golden, creating a flavorful base for the soup.

Stir in ¼ cup of tomato paste and 1 tablespoon of unsalted butter, thoroughly coating the sautéed vegetables. Add the chopped sun-dried tomatoes and cook for another 2–3 minutes, allowing the flavors to meld and deepen. The mixture should become aromatic, setting the stage for the richness of your Marry Me Chicken Soup.

Pour in 8 cups of low-sodium chicken broth, followed by 1 tablespoon of Italian seasoning, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, 1¼ teaspoons of salt, and ½ teaspoon of black pepper. Increase the heat and bring the mixture to a boil. Once bubbling, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to marry beautifully.

Remove the pot from heat. Stir in the 3 cups of shredded chicken, ¾ cup heavy cream, and ¾ cup freshly shredded Parmesan cheese until the cheese is melted, and the soup is heated through. The Marry Me Chicken Soup should take on a creamy, inviting appearance, enriched by the delightful ingredients.

Ladle the comforting Marry Me Chicken Soup into warm bowls. If desired, garnish each bowl with freshly chopped basil for a pop of color and flavor. Serve warm, and let the rich aroma wrap around you, providing a delicious and warming experience in every bite!