Creamy Marry Me Tuscan Chicken Soup Recipe

Introduction

This Creamy Marry Me Tuscan Chicken Soup is a comforting and flavorful dish that combines tender chicken, fresh spinach, and a rich creamy broth. It’s perfect for a cozy meal any day of the week, packed with wholesome ingredients and easy to prepare.

Ingredients

• 1 teaspoon olive oil
• 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/4 cup diced sundried tomatoes
• 3 garlic cloves, minced
• 1/4 cup flour
• 2 tablespoons tomato paste (optional)
• 6 to 8 cups chicken broth
• 6 ounces pasta (such as Italian small shells)
• 1 cup heavy whipping cream
• 1/2 to 1 cup grated Parmesan Reggiano cheese
• 2 1/2 to 3 cups fresh spinach

Instructions

1. Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4 to 5 minutes.
2. Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3 to 4 minutes.
3. Step 3: Sprinkle the flour evenly over the mixture and stir well to combine, adding it gradually to avoid drying out. If using tomato paste, add it now and stir thoroughly.
4. Step 4: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits.
5. Step 5: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and the pasta is al dente. Alternatively, cook the pasta separately and add it at the end.
6. Step 6: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to allow the spinach to wilt and the flavors to meld.
7. Step 7: Taste and adjust the seasoning with additional salt and pepper if needed before serving.

Tips & Variations

• If you prefer a thicker soup, use less broth or add more flour as a thickening agent in step 3.
• For a lighter version, substitute half-and-half or whole milk in place of the heavy cream.
• Try swapping spinach for kale or Swiss chard for a different leafy green flavor and texture.
• If you don’t have sundried tomatoes, roasted red peppers can add a similar depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over medium heat on the stove to prevent the cream from curdling. You may want to add a splash of broth or water if the soup has thickened too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this soup?

Yes, you can add pre-cooked shredded chicken during the last 10 minutes of simmering instead of cooking raw chicken at the start. Adjust the cooking time accordingly since the chicken is already cooked.

Is there a good substitute for Italian seasoning?

You can make your own blend by combining dried basil, oregano, thyme, rosemary, and marjoram in equal parts. This will provide a similar flavor profile to store-bought Italian seasoning.

Creamy Marry Me Tuscan Chicken Soup Recipe

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★★★★★

4.7 from 54 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Creamy Marry Me Tuscan Chicken Soup is a comforting and flavorful dish featuring tender chicken, a medley of vegetables, Italian seasoning, and a luscious creamy broth enriched with Parmesan cheese and fresh spinach. This hearty soup is perfect for cozy meals and combines protein, veggies, and pasta in one delicious bowl.

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Ingredients

Scale 1x2x3x

Protein

• 1 – 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces

Vegetables

• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/4 cup diced sundried tomatoes
• 3 garlic cloves, minced
• 2 1/2–3 cups fresh spinach

Spices and Seasonings

• 2 teaspoons Italian Seasoning, divided
• Salt and pepper to taste

Liquids and Dairy

• 6–8 cups chicken broth (start with 6 cups)
• 1 cup heavy whipping cream
• 1/2–1 cup grated Parmesan Reggiano cheese

Other

• 1 teaspoon olive oil
• 1/4 cup flour
• 2 tablespoons tomato paste (optional)
• 6 oz pasta (Italian small shells recommended)

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Instructions

1. Cook the chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook the chicken until browned on all sides, approximately 4-5 minutes.
2. Sauté vegetables: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and softened, about 3-4 minutes.
3. Add flour and tomato paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding in stages to avoid clumping or dryness. If using, add the tomato paste now and stir thoroughly to incorporate.
4. Incorporate broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps and deglazing the bottom of the pot with your spoon to lift any browned bits.
5. Simmer with pasta: Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover the pot with a lid, reduce heat to low, and simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta reaches al dente. Optionally, boil pasta separately and add later.
6. Finish with cream, cheese, and spinach: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes to allow the flavors to meld and the spinach to wilt.
7. Adjust seasoning and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy this creamy, flavorful Tuscan chicken soup.

Notes

• Tomato paste is optional but adds depth and richness to the soup’s flavor.
• Start with 6 cups of chicken broth and add more as needed for desired consistency.
• For a gluten-free version, substitute the flour with a gluten-free alternative and use gluten-free pasta.
• Boiling pasta separately and adding it at the end prevents the pasta from absorbing too much broth and becoming mushy.
• Using chicken thighs will yield a juicier, more flavorful chicken component, while chicken breasts are leaner.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Tuscan chicken soup, creamy chicken soup, Italian chicken soup, comfort food, chicken and pasta soup, hearty soup