If this soup doesn’t “put a ring on it,” I don’t know what will. I first made it when my husband and I were dating, and he thought it took me hours — when really, it’s a simple one‑pot dinner. The rich cream sauce is the secret: it turns a regular soup into something magical. You’ll find yourself lifting the bowl just to drink every last drop.
This Tuscan version blends tender chicken, plenty of vegetables, pasta (or noodles), sundried tomatoes, spinach, and a deeply satisfying creamy broth. It’s a cozy, crowd‑pleasing meal perfect for weeknights or romantic dinners.
Why You’ll Love This Recipe
- Classic, comforting flavor in one pot
- Creamy sauce that feels indulgent but still approachable
- Flexible: use breasts, thighs, or even leftover rotisserie chicken
- Pasta, noodles, or even no pasta — you decide
- Hearty enough to be a full meal, but elegant enough for special occasions
Core Ingredients
- Chicken — boneless, skinless breasts or thighs, or even rotisserie
- Onion, carrots, celery — the classic mirepoix base
- Garlic
- Sundried tomatoes — for depth and tang
- Pasta / noodles — your choice of shape
- Chicken broth
- Heavy cream
- Flour — to thicken
- Parmesan cheese
- Spinach — stirred in at the end
- Italian seasoning, salt & pepper
- Olive oil / butter
How to Make It (Step‑by‑Step)
- Brown the chicken
Heat oil in a large pot (or Dutch oven). Season chicken with Italian seasoning, salt, and pepper, then cook until browned on all sides. Remove and set aside. - Sauté the veggies
In the same pot, add onions, carrots, celery, sundried tomatoes, and garlic. Cook until soft and fragrant. - Add flour & broth
Sprinkle in flour, stirring to coat the veggies. Optionally stir in tomato paste for a richer tomato note. Gradually whisk in chicken broth, scraping up the browned bits from the bottom of the pot. - Simmer with pasta
Bring to a simmer, add your pasta or noodles, and season with Italian seasoning, salt, and pepper. Let it cook until the pasta is al dente and the flavors meld. - Finish with cream & greens
Stir in heavy cream, grated Parmesan, and spinach. Let it simmer gently, then taste and adjust seasoning. - Serve
Ladle into bowls, and maybe garnish with fresh herbs or extra cheese. Pair with crusty bread if desired.
Variations & Tips
- Flavor twists: Add bell peppers, mushrooms, zucchini, or red pepper flakes.
- Cheesy twist: Add mozzarella or provolone for a stretchier finish.
- Dairy swap: Use half‑and‑half, coconut cream, or creme fraiche (not exactly the same, but playable).
- Avoid mushy pasta: Cook the pasta separately and add it just before serving.
- Skip the flour? You’ll lose some thickness, but it’s still tasty — just adjust consistency with broth or cream.
- Storing & freezing:
- Refrigerate leftovers for 3‑4 days (the soup will thicken — thin with broth when reheating).
- For freezing, omit cream, freeze, and add cream when you reheat. Pasta may get soft — you can freeze soup base separately and cook fresh pasta.
Recipe Summary
Marry Me Tuscan Chicken Soup
- Prep: ~20 mins
- Cook: ~30 mins
- Total: ~50 mins
- Servings: ~10 cups
- Calories (estimate): ~300 per cup (varies by ingredient choices