Description

Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish blending tender chicken, fresh vegetables, and creamy Parmesan-infused broth with the vibrant flavors of sun-dried tomatoes and Italian herbs. Perfect for a hearty lunch or dinner, this soup combines wholesome ingredients and easy steps to deliver a satisfying and flavorful meal.

Ingredients

Scale

Chicken and Seasonings

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

Vegetables and Aromatics

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

Thickener and Flavor Enhancers

1/4 cup flour
2 tablespoons tomato paste (optional)

Liquids and Dairy

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

Pasta and Greens

6 ounces Italian small shell pasta
2 1/2 to 3 cups fresh spinach

Instructions

Cook the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
Sauté Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and fragrant, approximately 3-4 minutes.
Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it in stages to prevent excess drying. If using, incorporate the tomato paste now and stir thoroughly.
Incorporate Broth: Gradually whisk in the chicken broth while stirring continuously to avoid lumps. Scrape the bottom of the pot with your spoon to deglaze and lift any browned bits for added flavor.
Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta along with the remaining 1 teaspoon Italian seasoning, and season with salt and pepper to taste. Cover with a lid, reduce heat to low, and let simmer for about 20 minutes until the chicken is tender and the pasta al dente. Alternatively, boil the pasta separately and add it later.
Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Continue to simmer the soup for an additional 5 minutes, allowing the spinach to wilt and the soup to thicken slightly.
Season to Taste: Taste the soup and adjust the seasoning with additional salt or spices as needed before serving.

Notes

For a thicker soup, use the full 8 cups of chicken broth to start or adjust pasta quantity accordingly.
Tomato paste is optional but adds a richer depth of flavor and a slight tang.
Cooking pasta directly in the soup simplifies preparation, but cooking separately prevents over-softening.
Use freshly grated Parmesan Reggiano for the best flavor and texture.
Substitute heavy cream with half-and-half for a lighter version, but this will reduce creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Tuscan/Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg

Keywords: Tuscan chicken soup, creamy chicken soup, Italian soup recipe, easy chicken soup, Parmesan chicken soup, Marry Me Chicken Soup, comfort soup