Description
Creamy Tuscan Marry Me Chicken Soup is a one-pot comfort meal packed with tender chicken, hearty vegetables, sun-dried tomatoes, and a rich, creamy Parmesan broth. Perfect for weeknights, this easy soup is loaded with flavor and comes together in under an hour.
Ingredients
- Chicken: 1 ½ pounds boneless, skinless chicken breasts or thighs, diced
- Olive oil: 1 teaspoon
- Italian seasoning: 2 teaspoons, divided
- Salt and black pepper: To taste
- Onions: ½ cup, diced
- Carrots: ½ cup, diced
- Celery: ½ cup, diced
- Garlic: 3 cloves, minced
- Sun-dried tomatoes: ¼ cup, diced
- Flour: ¼ cup
- Chicken broth: 6-8 cups
- Pasta: 6 ounces (small pasta like shells or ditalini)
- Heavy cream: 1 cup
- Parmesan cheese: ½ – 1 cup, grated
- Fresh spinach: 2 ½ – 3 cups
Instructions
- Prepare the Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced chicken, season with salt, pepper, and 1 teaspoon of Italian seasoning, and cook until browned on all sides. Remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables become soft and fragrant.
- Thicken the Base: Sprinkle flour over the vegetables and stir well to combine. If using tomato paste, add it at this stage. Stir continuously to prevent lumps and allow the flour to cook for about a minute.
- Add the Broth: Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Cook the Pasta and Chicken: Add the pasta, remaining Italian seasoning, and the browned chicken back into the pot. Let the soup simmer uncovered for 15-20 minutes until the pasta is tender and the chicken is cooked through. Stir occasionally to prevent sticking.
- Incorporate the Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Let the soup cook for another 5 minutes, allowing the spinach to wilt and the flavors to meld together.
- Adjust and Serve: Taste the soup and adjust the seasoning as needed. If the consistency is too thick, add extra broth. Serve hot and enjoy!
Notes
- For extra flavor, add crumbled bacon or a splash of white wine.
- If making ahead, cook the pasta separately and add it when serving to prevent it from soaking up too much liquid.
- Store leftovers in the fridge for up to 4 days or freeze without the cream and pasta for up to 3 months.
- Substitute half-and-half or full-fat coconut milk if you prefer a lighter or dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg