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
Scale
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
