Creamy Marry Me Tuscan Chicken Soup Recipe
Creamy Marry Me Tuscan Chicken Soup is a rich and comforting soup featuring tender diced chicken, fresh vegetables, pasta, and a luscious creamy broth enhanced with Parmesan cheese and spinach. This hearty soup blends classic Italian flavors with creamy textures, making it perfect for a cozy family meal or a crowd-pleasing dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan Italian
Ingredients
Chicken and Seasoning
- 1 teaspoon olive oil
- 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (1 1/2 pounds recommended)
- 2 teaspoons Italian Seasoning (divided)
- Salt and pepper to taste
Vegetables and Flavorings
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Broth
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth (recommended starting with 6 cups)
Pasta, Dairy, and Greens
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2 1/2 to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken along with 1 teaspoon Italian seasoning, salt, and pepper. Cook until chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until vegetables are translucent, approximately 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle flour evenly over the mixture, stirring well to combine. Add flour gradually to prevent clumping. If using, add tomato paste now and stir thoroughly.
- Incorporate Broth: Gradually whisk in chicken broth, stirring constantly to avoid lumps. Scrape the bottom of the pot to deglaze and lift any browned bits.
- Cook Pasta and Simmer: Bring soup to a rolling boil, then add pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover with a lid and reduce heat to low. Simmer for about 20 minutes until chicken is cooked through, tender, and pasta is al dente. Alternatively, cook pasta separately and add it later.
- Finish with Cream, Cheese, and Spinach: Stir in heavy whipping cream, fresh spinach, and grated Parmesan cheese. Simmer the soup gently for an additional 5 minutes to meld flavors and wilt the spinach.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or other seasonings as needed. Serve hot and enjoy the creamy, comforting flavors.
Notes
- Tomato paste is optional but adds a depth of flavor and richness to the soup.
- Start with 6 cups of chicken broth to control thickness; add more if a thinner soup is preferred.
- You can cook pasta separately and add it toward the end to prevent overcooking.
- Use boneless, skinless chicken thighs for a juicier texture or chicken breasts for leaner meat.
- For a gluten-free option, substitute the flour with a gluten-free thickener and use gluten-free pasta.
