Description
Creamy Marry Me Tuscan Chicken Soup is a rich and comforting soup featuring tender chicken, Italian seasonings, fresh vegetables, pasta, and a creamy Parmesan finish. Perfect for a hearty meal, this soup blends savory flavors and fresh spinach in a luscious broth.
Ingredients
Scale
Protein and Seasonings
- 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 and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavor Enhancers
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Dairy
- 6-8 cups chicken broth (recommend starting with 6 cups)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
Other
- 6 oz pasta (Italian small shells recommended)
- 2 ½-3 cups fresh spinach
Instructions
- Brown 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 of Italian seasoning, salt, and pepper to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring occasionally, until the vegetables are translucent and softened, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour over the vegetables gradually, stirring well to combine and avoid clumps. If using tomato paste, add it now and stir thoroughly to incorporate.
- Add Chicken Broth: Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Use your spoon to deglaze the bottom of the pan, scraping up any browned bits for flavor.
- Cook Pasta and Simmer: Bring the mixture to a rolling boil. Add the pasta and the remaining 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Cover the pot with a lid and reduce heat to low. Let the soup simmer gently for 20 minutes or until the chicken is fully cooked and tender and the pasta is al dente. (Optionally, boil the pasta separately and add it at the end if preferred.)
- Add Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes until the spinach wilts and the cheese melts creating a creamy texture.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or Italian seasoning if needed. Serve hot and enjoy a comforting bowl of creamy Tuscan chicken soup.
Notes
- If you prefer a thicker soup, use the full 8 cups of chicken broth and consider adding a bit more flour as a thickener.
- Italian small shells work well, but you can substitute with other small pasta shapes like ditalini or orzo.
- The tomato paste adds a subtle depth of flavor but can be omitted if desired.
- Boiling pasta separately helps control pasta texture if you prefer it firmer and prevents overcooking in the soup.
- Use freshly grated Parmesan Reggiano for the best flavor and melting quality.
- For a lower fat option, substitute heavy cream with half-and-half or a lactose-free alternative and adjust cooking times accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
