Creamy Marry Me Tuscan Chicken Soup Recipe
If you’re on the hunt for a comforting, hearty, and supremely delicious soup that’ll quickly become a weeknight favorite, you’re in for a treat. This Creamy Marry Me Tuscan Chicken Soup Recipe is exactly that kind of magic in a bowl – creamy, flavorful, and packed with all the good stuff like tender chicken, sun-dried tomatoes, spinach, and cheesy goodness. Trust me, once you make it, you’ll wonder how you ever lived without it.
Why This Recipe Works
- Balanced Flavors: The blend of Italian seasoning, sun-dried tomatoes, and Parmesan gives it that authentic Tuscan vibe without overpowering the palate.
- Perfect Texture: The combination of tender diced chicken, al dente pasta, and creamy broth makes every spoonful satisfyingly rich yet light.
- Customizable Ingredients: You can easily swap chicken for seafood or adjust the creaminess level to suit your preferences.
- Simple and Quick: Despite all the layers of flavor, it comes together in under an hour—ideal for busy weeknights or casual dinners.
Ingredients & Why They Work
Each ingredient in the Creamy Marry Me Tuscan Chicken Soup Recipe plays a specific role in creating that dreamy, rich texture and robust flavor that defines this dish. Choosing fresh veggies and quality broth will make all the difference, and trust me—the little tips I share here will help you nail it on your first go.
- Olive Oil: Adds a subtle fruity base and helps brown the chicken evenly without sticking.
- Boneless Skinless Chicken: I prefer thighs for juiciness but breasts work just fine; diced small for quick cooking and tender bites.
- Italian Seasoning: A blend of herbs that brings Tuscan charm—divided to layer flavor throughout cooking.
- Salt and Pepper: Essential for seasoning at every stage to enhance all the natural flavors.
- Carrots, Celery, Onions: Your classic soffritto that builds a sweet, savory base to the soup.
- Sun-Dried Tomatoes: Packed with concentrated tomato flavor, they add a subtle tang without overpowering the creamy broth.
- Garlic: A must-have punch of aromatic zest that wakes up the entire dish.
- Flour: Helps thicken the soup into that luxuriously creamy consistency everyone loves.
- Tomato Paste (Optional): Adds depth and a touch more tomato richness—skip it if you want a more delicate cream base.
- Chicken Broth: Start with 6 cups to keep it thick and creamy; add more if you want to thin it later.
- Small Pasta (Italian shells): Perfect size to capture the broth and bite well with chicken and veggies.
- Heavy Whipping Cream: Key for that rich, velvety finish that elevates a simple soup into a showstopper.
- Parmesan Reggiano Cheese: Adds a nutty, salty boost that rounds out the soup beautifully.
- Fresh Spinach: Throws in a fresh, vibrant pop of color and mild flavor—plus a healthy boost.
Make It Your Way
I adore the base recipe as is, but one of the best things about this Creamy Marry Me Tuscan Chicken Soup Recipe is how easy it is to adapt. Whether you’re dairy-free, craving seafood instead, or wish to pump up the veggie content, this recipe welcomes it all!
- Seafood Variation: I switched to shrimp once for a lighter, briny twist—just reduce simmer time since seafood cooks faster, adding it with the cream and spinach stage.
- Dairy Alternatives: Sometimes I swap heavy cream with half and half or coconut milk to keep it lighter or dairy-free, though expect a slightly thinner texture.
- Pasta-free Version: Great when you’re cutting carbs—just skip the pasta and throw in extra veggies like zucchini or mushrooms to bulk it up.
- Slow Cooker Friendly: For no-fuss cooking, chuck everything except pasta, cream, spinach, and cheese into the slow cooker and follow the timing notes below.
Step-by-Step: How I Make Creamy Marry Me Tuscan Chicken Soup Recipe
Step 1: Brown the Chicken Beautifully
This part is key: heat your olive oil over medium-high, then add the diced chicken, seasoning it with 1 teaspoon Italian seasoning plus salt and pepper. Don’t rush here—wait until the chicken forms a nice golden crust on all sides (about 4-5 minutes). This caramelization builds the flavor base for your soup, so it’s worth giving it this little extra attention.
Step 2: Build Your Veggie Base
In the same pot—hello, flavor leftovers—add your diced onions, carrots, celery, sun-dried tomatoes, and garlic. Cook these gently until everything softens and turns translucent, usually about 3-4 minutes. This step brings out the natural sweetness that balances the savory chicken and richness later on.
Step 3: Thicken and Add Depth
Sprinkle your flour gradually over the veggies, stirring continuously to avoid clumps and dryness. If you’re using tomato paste, add it now—this is the moment it dissolves into the mix and brings a subtle tomato twist. The flour will help give your soup that signature creamy body we all crave.
Step 4: Pour the Broth and Boil
Slowly whisk in the chicken broth, making sure to scrape up any flavorful browned bits stuck to the pan—this is the deglazing step that makes all the difference. Bring everything to a rolling boil, then add your tiny pasta shells, the last teaspoon of Italian seasoning, and more salt and pepper as you like. Cover, then lower the heat and let it simmer gently for about 20 minutes, or until the chicken is tender and pasta is perfectly al dente.
Step 5: Finish with Cream, Spinach & Cheese
This is the grand finale—stir in the heavy cream, fresh spinach, and grated Parmesan. Let it bubble away for another 5 minutes so the cheese melts into the broth and the spinach wilts just right. Taste and adjust seasonings as needed; this is where you make it truly yours.
Tips from My Kitchen
- Start with Less Broth: I always begin with 6 cups and add more if needed; it’s easier to thin out than thicken later.
- Don’t Overcook the Pasta: Cook just until al dente in the soup or boil separately if you plan on leftovers to avoid mushiness.
- Use Fresh Spinach Last: It wilts quickly and brightens the soup—stir it in just before finishing.
- Season Gradually: Add salt and pepper at several steps so flavors build naturally without getting overpowering.
How to Serve Creamy Marry Me Tuscan Chicken Soup Recipe
Garnishes
I love topping this soup with a little extra freshly grated Parmesan and a sprinkle of chopped fresh basil or parsley for a pop of color and herbal freshness. Sometimes, a drizzle of good olive oil or a pinch of crushed red pepper flakes kicks it up another notch if you’re feeling adventurous.
Side Dishes
Warm crusty bread or garlic knots are my go-to accompaniments — they’re perfect for soaking up that sumptuous broth. A crisp green salad on the side also balances the richness wonderfully.
Creative Ways to Present
Hosting a casual dinner? Serve the soup in rustic bowls topped with artisan bread crostini and a sprig of fresh herbs. For a cozy date night, light some candles and add a glass of crisp white wine—the soup’s creamy comfort pairs beautifully with it.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it sits, so I always add a splash of broth or water when reheating to loosen it back up and keep that luscious texture.
Freezing
You can freeze this soup, but I recommend freezing without the pasta for best results—pasta tends to get mushy after thawing. Freeze in portions and add freshly cooked pasta when you reheat to keep that perfect bite.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, and add broth or water as needed to reach your desired consistency. Avoid reheating in the microwave if you can, as you might find uneven heating and curdling of cream.
FAQs
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Can I use pre-cooked chicken in the Creamy Marry Me Tuscan Chicken Soup Recipe?
Absolutely! If you use pre-cooked or rotisserie chicken, add it during the last few minutes of simmering just to warm it through, avoiding overcooking which would make it tough. This shortcut works great when you’re pressed for time.
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Is the tomato paste necessary in this soup?
Not necessarily. Tomato paste is optional and adds a richer tomato flavor and a deeper color. If you prefer a creamy white soup, you can skip it since the sun-dried tomatoes already lend some nuanced tomato notes.
- Can I make this soup in a slow cooker?
Yes! Place all ingredients except pasta, cream, spinach, and Parmesan into the slow cooker. Cook on low for 8 hours or high for 4. Add the reserved ingredients near the end of cooking to finish.
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How can I avoid mushy pasta if I want leftovers?
Great question! Either cook the pasta separately and add it just before serving, or use pasta shapes that hold up better after reheating, like ditalini or small shells, but be mindful and avoid overcooking in the initial simmer.
Final Thoughts
This Creamy Marry Me Tuscan Chicken Soup Recipe holds a special place in my heart because it’s easy enough for weeknights but impressive enough to serve to guests. It’s one of those dishes you’ll find yourself making over and over because it’s reliably comforting, delicious, and just flat-out satisfying. So next time you want a bowl that feels like a warm hug, give this recipe a shot—you won’t regret it!
Print
Creamy Marry Me Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cups
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
Description
Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken, fresh vegetables, spinach, and pasta in a creamy tomato-infused broth, perfect for a hearty meal any day.
Ingredients
Chicken
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
- 2 teaspoons Italian seasoning, divided
- salt and pepper to taste
Vegetables
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth
Pasta and Dairy
- 6 oz Italian small shell pasta
- 1 cup heavy whipping cream
- ½-1 cup grated parmesan reggiano cheese
- 2 ½ – 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, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
- Sauté the vegetables. In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent, about 3-4 minutes.
- Add flour and tomato paste. Sprinkle the flour evenly over the vegetables and stir well to combine, adding the flour gradually to avoid drying. If using tomato paste, add it now and stir thoroughly.
- Deglaze and add broth. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Scrape the bottom of the pot to deglaze and incorporate all browned bits.
- Simmer with pasta. Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover the pot and reduce heat to low, letting the soup simmer for about 20 minutes until the chicken is cooked through and the pasta is al dente.
- Finish the soup. Stir in heavy cream, fresh spinach, and grated parmesan cheese. Let the soup simmer gently for an additional 5 minutes until the spinach wilts and the soup is creamy.
- Adjust seasoning. Taste the soup and add more salt, pepper, or Italian seasoning as needed before serving.
Notes
- Start with 6 cups of broth to achieve a thick creamy soup; add more later if you prefer a thinner consistency.
- Tomato paste is optional; omit for a white creamy soup or include for added tomato flavor.
- Using rotisserie chicken is convenient and flavorful but add it near the end to avoid overcooking.
- Seafood substitutions require shorter simmering time, add seafood when adding cream, spinach, and cheese.
- To prevent mushy pasta, cook pasta separately and add it just before serving.
- Reheat with additional broth or water as needed to thin the soup.
- Flour thickens the soup; omit or substitute with cream cheese if desired.
- For a lighter texture, substitute heavy cream with half and half, milk, or full-fat coconut milk, knowing it will affect thickness.
- Slow Cooker Method: Combine all ingredients except pasta, cream, spinach, and cheese. Cook on Low for 8 hours or High for 4 hours. Add boiled pasta, cream, spinach, and cheese before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
