Description
Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish combining tender chicken, fresh vegetables, pasta, and spinach in a flavorful creamy broth, enhanced with Parmesan cheese and Italian seasoning. Perfect for a cozy family meal or an impressive dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 & Aromatics
- 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 to 8 cups chicken broth (start with 6 cups)
Pasta
- 6 oz Italian small shell pasta
Finishing Ingredients
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 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, 1 teaspoon Italian seasoning, salt, and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4 to 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 to 4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it gradually to avoid clumping. If using, add the tomato paste now and stir thoroughly to incorporate it into the mixture.
- Deglaze and Add Broth: Gradually whisk in 6 cups of chicken broth, stirring constantly to prevent lumps, and scrape the bottom of the pot to deglaze any browned bits. Bring the mixture to a rolling boil.
- Add Pasta and Season: Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover the pot with a lid and reduce heat to low. Let the soup simmer for about 20 minutes until the chicken is cooked through, tender, and the pasta is al dente. Alternatively, you can cook the pasta separately and add it later.
- Finish Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes, until the spinach wilts and the cheese melts into the soup.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or additional Italian seasoning as needed before serving hot.
Notes
- Tomato paste is optional but adds depth of flavor; omit if preferred.
- Start with 6 cups of chicken broth and add more if you prefer a thinner soup consistency.
- If you prefer, cook pasta separately to prevent it from overcooking and becoming mushy.
- For a lower fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Sundried tomatoes can be soaked in warm water if very dry to soften before dicing.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
