If a soup could propose marriage, this Marry Me Tuscan Chicken Soup would be the one. I first made it for my husband early in our relationship, and he was convinced it took hours to prepare — when in fact, it’s a simple one-pot meal packed with rich, creamy goodness. The silky sauce is so irresistible, you’ll want to sip the bowl dry!
Why You’ll Love This Soup
This creamy Tuscan-inspired soup brings together tender chicken, hearty vegetables, sundried tomatoes, and fresh spinach in a luscious cream sauce. It’s perfect for cozy nights, weeknight dinners, or special occasions. Plus, it’s easy to customize with your favorite add-ins like kielbasa or extra veggies.
Ingredients Overview
- Chicken: Boneless, skinless thighs or breasts work best. Rotisserie chicken is a great shortcut too.
- Vegetables: Onion, carrots, celery (mirepoix), garlic, sundried tomatoes, and spinach.
- Pasta: Use your favorite shape—Italian macaroni elbows, ditalini, cavatappi, or shells all work well.
- Creamy Base: Heavy cream, Parmesan cheese, and a bit of flour to thicken.
- Seasoning: Italian seasoning, salt, and pepper.
- Optional: Tomato paste for a subtle tomato flavor.
How to Make It
- Brown the Chicken: Heat olive oil in a large Dutch oven or soup pot. Add diced chicken, season with Italian seasoning, salt, and pepper, and cook until browned.
- Sauté Vegetables: Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until softened and fragrant.
- Thicken: Sprinkle flour over the veggies and stir. If using tomato paste, add it now and cook briefly.
- Add Broth: Gradually whisk in chicken broth, scraping the pot bottom to deglaze and prevent lumps.
- Simmer with Pasta: Bring to a boil, add pasta and additional seasoning, then simmer until chicken is cooked and pasta is al dente.
- Finish with Cream and Cheese: Stir in heavy cream, fresh spinach, and Parmesan cheese. Simmer a few more minutes to meld flavors.
- Adjust Seasoning: Taste and add salt, pepper, or Italian seasoning as needed.
Tips & Variations
- Avoid Mushy Pasta: Cook pasta separately if you plan to store leftovers or reheat later. Add pasta just before serving.
- Add More Flavor: Try adding cooked bacon, a splash of dry white wine, fresh herbs, or a pinch of red pepper flakes.
- Substitutions: Use half-and-half or coconut milk instead of heavy cream, but expect a thinner texture.
- Make Ahead & Storage: Store leftovers in airtight containers for 3-4 days. Reheat gently on the stove, adding broth if needed to loosen the soup. Freeze without cream and add it fresh when reheating.
Final Thoughts
This Marry Me Tuscan Chicken Soup is the ultimate cozy comfort food — creamy, flavorful, and easy to make. Whether for a casual dinner or impressing guests, it’s sure to become a favorite. Serve with crusty bread or garlic toast for a complete meal everyone will adore
Marry Me Tuscan Chicken Soup Recipe
Servings: About 10 cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 1 teaspoon olive oil
- 1 to 1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth (start with 6 cups)
- 6 oz small pasta shells (or your favorite pasta)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan cheese
- 2½ to 3 cups fresh spinach
Instructions
Taste and adjust seasoning with salt, pepper, or Italian seasoning as needed. Serve warm..
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides (about 4-5 minutes).
Add onions, carrots, celery, sundried tomatoes, and garlic to the pot. Cook until vegetables are translucent (3-4 minutes).
Sprinkle flour evenly over the mixture and stir well to combine. If using tomato paste, add it now and stir for 1-2 minutes.
Gradually whisk in chicken broth, scraping the bottom of the pot to avoid lumps. Bring to a rolling boil.
Add pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer for about 20 minutes, or until chicken is cooked through and pasta is al dente.
Stir in heavy cream, spinach, and Parmesan cheese. Simmer for an additional 5 minutes until spinach is wilted and cheese is melted.