|

Creamy Marry Me Tuscan Chicken Soup Recipe

ByCaroline
Jump to Recipe· 4.7 from 63 reviews

If you’re on the hunt for a cozy yet impressive soup that brings all the comfort and flavor you crave, you’re in the right place. This Creamy Marry Me Tuscan Chicken Soup Recipe is the one I keep coming back to whenever I want to impress without breaking a sweat. Picture tender chicken, savory veggies, creamy goodness, and just the right hint of Italian flair—all simmered into one unforgettable bowl. Grab your ladle, because this recipe is fan-freaking-tastic!

🤍

Why This Recipe Works

  • Balanced Flavors: The combination of Italian seasoning, sundried tomatoes, and parmesan creates layers of savory and slightly tangy notes that keep your taste buds engaged.
  • Creamy, But Not Overwhelming: Heavy cream and parmesan provide richness without weighing down the soup, making it both comforting and light enough for any season.
  • Versatile and Adaptable: Whether you prefer chicken breasts, thighs, or even seafood, this recipe can be easily tailored without losing its Tuscan charm.
  • Easy to Master: Clear, straightforward steps make it a go-to recipe even for kitchen newbies, ensuring a delicious outcome every time.
The image shows a bowl of creamy orange sauce rich with tortellini pasta, mixed with green spinach leaves and pieces of sun-dried tomato scattered throughout. The tortellini are plump and have a smooth texture, partly covered by the thick, velvety sauce. Small herbs and seasoning flecks are visible in the sauce, giving it a slightly speckled look. The dish is served in a white bowl with a blue rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

What I love about the Creamy Marry Me Tuscan Chicken Soup Recipe is how each ingredient plays a star role but still comes together in perfect harmony. When you shop, lean towards fresh veggies, good-quality chicken, and real parmesan cheese—you’ll instantly notice the difference.

  • Olive oil: The base for sautéing, it lends a subtle fruitiness and helps develop flavor without overpowering the soup.
  • Chicken breasts or thighs: Thighs give extra juiciness, while breasts keep it lean; both work great diced into bite-sized pieces for even cooking.
  • Italian seasoning: A classic blend that gives the soup its Tuscan-inspired heart and warmth.
  • Salt and pepper: The essentials for seasoning that you’ll adjust throughout the cooking process.
  • Carrots, celery, onions: The holy trinity of soup veggies add sweetness, texture, and depth.
  • Sundried tomatoes: These add a subtle tang and umami punch, balancing the creamy elements beautifully.
  • Garlic cloves: Minced fresh cloves bring that irresistible aromatic kick you want in every bite.
  • Flour: Used as a thickener, it helps create that silky smooth consistency you associate with hearty soups.
  • Tomato paste (optional): Adds richer tomato flavor if you want a slightly deeper color and taste, but totally optional.
  • Chicken broth: Start with 6 cups for a thick, creamy soup; add more if you prefer something lighter or more soup-like.
  • Italian small shell pasta: Perfect size for spoonfuls, making the soup more filling without overpowering the other flavors.
  • Heavy whipping cream: The magic ingredient that brings all elements together with creamy indulgence.
  • Parmesan Reggiano cheese: Freshly grated for maximum flavor impact and that signature umami richness.
  • Fresh spinach: Adds freshness and color while boosting the nutrient power of this indulgent dish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I encourage you to make this Creamy Marry Me Tuscan Chicken Soup Recipe truly your own. I’ve tried lots of tweaks, and it’s always worth playing around with based on what you like or what you have on hand. Trust me, small twists can make it feel brand new every time.

  • Variation: I sometimes swap out chicken for shrimp or scallops—just reduce the simmer time when adding seafood, and you get a wonderful seafood twist without losing that creamy Tuscan vibe.
  • Dietary swap: Use half-and-half or even coconut milk if you want a lighter or dairy-free version, but keep in mind the texture will be a bit different.
  • Make it veggie-forward: Load up extra spinach or add mushrooms for more plant power and flavor complexity.
  • Cooking shortcut: Leftover rotisserie chicken works wonders and saves you time, just stir it in at the end so it doesn’t overcook and stay tender.

Step-by-Step: How I Make Creamy Marry Me Tuscan Chicken Soup Recipe

Step 1: Sizzle That Chicken Just Right

Heat the olive oil in a large pot or Dutch oven. Toss in the diced chicken along with a teaspoon of Italian seasoning, and season with salt and pepper. I like to cook the chicken over medium-high heat until it’s nicely browned on all sides—about 4 to 5 minutes—because that caramelization adds extra depth. Don’t overcook it at this point since it’ll continue cooking later in the soup.

Step 2: Build Your Flavor Base

In the same pot (no need to clean!), add your diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook them until they soften and the onions turn translucent—roughly 3 to 4 minutes. This step is where your kitchen starts filling with that irresistible Tuscan aroma. Stir occasionally to keep everything sizzling evenly.

Step 3: Thickening and Simmering

Sprinkle the flour evenly over the veggies and chicken, stirring constantly to combine well without letting the flour clump or dry out. If you’re using tomato paste, add it now—it enhances richness and adds a subtle tang. Next, slowly whisk in your chicken broth bit by bit, scraping any brown bits off the bottom of the pan with your spoon—that’s pure flavor right there. Bring everything to a rolling boil.

Step 4: Pasta and Perfect Simmer

Add the pasta and a teaspoon more of Italian seasoning, season again lightly with salt and pepper, then cover and reduce heat to low. Let everything simmer gently for about 20 minutes, or until the chicken is tender and the pasta is just right—al dente is my personal favorite. If you worry about mushy pasta later, boil the pasta separately and add it right before serving.

Step 5: Creamy Finale and Spinach Boost

Once the simmering is done, stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup gently simmer for another 5 minutes to meld all those flavors together and let the spinach wilt just right. Give everything a good taste, and adjust salt and pepper if it needs a little extra oomph. Then—time to ladle and enjoy!

💡

Tips from My Kitchen

  • Start Low with Broth: I always begin with 6 cups of broth to get that lovely creamy thickness—and add more later if needed. It’s easier to thin than thicken!
  • Fresh Parmesan Makes a Difference: Pre-grated can work, but fresh-grated Parmesan gives that sublime nutty richness you just can’t beat.
  • Don’t Skip the Sauté: Browning the chicken and vegetables builds the flavor base your soup deserves—it’s worth the extra minute or two.
  • Watch Your Pasta: If you want leftovers, consider cooking pasta separately to avoid mushiness when reheating later.

How to Serve Creamy Marry Me Tuscan Chicken Soup Recipe

A white bowl with a blue rim holds creamy orange soup filled with tender pasta shells, scattered dark green spinach leaves, and bright red pieces of tomato. The soup has a smooth texture with small bits of herbs visible throughout. The bowl sits on a wooden board placed on a white marbled surface, with a purple cloth in the background. A lightly toasted slice of white bread leans against the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes are a sprinkle of extra freshly grated Parmesan and a few torn basil leaves for an herbaceous touch. Sometimes I add a pinch of crushed red pepper flakes for a little heat—just a little! It adds that zesty edge that cuts through the creaminess delightfully.

Side Dishes

This soup pairs beautifully with crusty garlic bread or warm focaccia for dipping. On busy nights, I serve it alongside a simple arugula salad tossed with lemon vinaigrette to balance out the richness.

Creative Ways to Present

For dinner parties, I love serving the soup in beautiful small crocks topped with a swirl of cream and a sprinkling of toasted pine nuts for added texture—trust me, it looks so fancy but is really easy! You could even ladle it into large bread bowls for a rustic presentation that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the soup holds up really well for about 3 to 4 days. Just give it a good stir before reheating since the spinach tends to settle and pasta might soak up some liquid.

Freezing

Freezing this soup is doable, though I recommend freezing it without the pasta if possible. I keep the broth, chicken, and veggies separate, then add freshly cooked pasta when reheating. That way, the pasta doesn’t get mushy or fall apart in the freezer.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring regularly. If the soup is too thick, I add a splash of broth or water to loosen it back up. To keep the spinach bright, it’s best to add a handful of fresh leaves during reheating rather than at initial cooking.

FAQs

  1. Can I use pre-cooked chicken in the Creamy Marry Me Tuscan Chicken Soup Recipe?

    Absolutely! Leftover or rotisserie chicken is a great shortcut. Just add it towards the end of cooking so it warms through but doesn’t overcook and dry out. You can even shred it for a different texture.

  2. Is it okay to omit the tomato paste?

    Yes! Tomato paste adds extra depth and a slight tang, but the soup will still have beautiful tomato notes from the sundried tomatoes. If you prefer a creamier white base, just skip the paste.

  3. Can I make this soup dairy-free?

    For a dairy-free option, swap heavy cream with full-fat coconut milk or use plant-based cream alternatives. Keep in mind the flavor and texture will shift slightly, but it’s still delicious and creamy.

  4. What’s the best way to avoid mushy pasta?

    Cooking pasta separately is your best bet, especially if you want leftovers. Add pasta just before serving to keep it perfectly al dente without turning soggy upon reheating.

  5. Can I use a slow cooker for this recipe?

    Definitely! Add all ingredients except for pasta, cream, spinach, and cheese. Cook on low for 8 hours or high for 4. Add the pasta, cream, spinach, and cheese towards the end and stir well before serving.

Final Thoughts

Honestly, this Creamy Marry Me Tuscan Chicken Soup Recipe feels like a warm hug in a bowl that I love sharing with friends and family. Whenever I make it, there’s always a bit of magic in the kitchen—maybe it’s the aromas, the creamy texture, or just the way it brings everyone together around the table. I promise you’ll enjoy making it just as much as eating it. So next time you want a recipe that’s cozy, impressive, and totally satisfying, give this one a try—I’m betting it’ll become a favorite in your home, just like it is in mine.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Marry Me Tuscan Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Low Lactose
Print Recipe

Description

Creamy Marry Me Tuscan Chicken Soup is a rich and flavorful soup featuring tender chicken, vibrant vegetables, sundried tomatoes, pasta, and fresh spinach all combined in a creamy parmesan broth. It’s the perfect comforting meal for any occasion.

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 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

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)

Broth and Pasta

  • 6 cups chicken broth
  • 6 oz Italian small shell pasta

Dairy and Greens

  • 1 cup heavy whipping cream
  • ½-1 cup grated parmesan reggiano cheese
  • 2 ½-3 cups fresh spinach

Instructions

  1. 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. Cook until the chicken is browned on all sides, about 4-5 minutes.
  2. Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent, roughly 3-4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add it gradually to prevent drying out. If using, incorporate the tomato paste now and stir it into the mixture.
  4. Deglaze and Add Broth: Gradually whisk in 6 cups of chicken broth, stirring continuously to avoid lumps. Use your spoon to deglaze the bottom of the pot, loosening any browned bits.
  5. Cook Pasta and Simmer Soup: Bring the mixture to a rolling boil. Add the pasta, the remaining teaspoon of Italian seasoning, and additional salt and pepper to taste. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until chicken is cooked through and pasta is al dente. (Alternatively, cook pasta separately and add at the end.)
  6. Add Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh spinach, and grated parmesan cheese. Let the soup simmer gently for an additional 5 minutes to combine flavors and wilt the spinach.
  7. Adjust Seasonings and Serve: Taste the soup and adjust salt and spices as needed before serving.

Notes

  • Starting with 6 cups of broth makes the soup thick and creamy; add more broth if you prefer a thinner consistency.
  • Tomato paste is optional. Use it for a more pronounced tomato flavor or omit it for a pure creamy soup with subtle tomato hints from sundried tomatoes.
  • Rotisserie chicken can be used for convenience but add it at the end and warm through to avoid overcooking.
  • If using seafood instead of chicken, reduce simmering time to 10-15 minutes and add seafood with the cream, spinach, and cheese.
  • To prevent mushy pasta, cook the pasta separately according to package instructions and add it just before serving.
  • When reheating, add broth or water to thin the soup if it thickens too much.
  • Flour thickens the soup but can be omitted or replaced with cream cheese for a different texture.
  • You can substitute the heavy cream with half and half, milk, or full-fat coconut milk, though the soup will be less thick and creamy.
  • For a slow cooker version, add 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: 320 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 75 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star