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
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 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
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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
