|

Creamy Marry Me Tuscan Chicken Soup Recipe

ByMadison
Jump to Recipe·5 from 6 reviews

If you’re craving a soul-satisfying, rich, and comforting bowl of goodness, then you’ve just found your new favorite recipe. This Creamy Marry Me Tuscan Chicken Soup Recipe is one of those dishes that wraps you up in warmth and flavor with every spoonful. Trust me, once you taste this creamy, garlicky, cheesy soup dotted with tender chicken and fresh spinach, you’ll be hooked. Whether you’re cooking for a weeknight dinner or need a crowd-pleaser that will have everyone asking for seconds, keep reading — I’m sharing every little detail to make sure you nail this recipe like a pro!

🧡

Why This Recipe Works

  • Layered Flavors: Using sundried tomatoes, garlic, and Italian seasoning gives a depth that’s both bright and cozy.
  • Perfect Creaminess: Heavy cream and Parmesan create a luscious texture without being overpowering or greasy.
  • Balanced Texture: Tender chicken, al dente pasta, and fresh spinach bring variety and freshness that keeps every bite interesting.
  • Easy Customization: Whether you want it thicker, lighter, or with different proteins, this soup adapts to your kitchen style.
The image shows a bowl of creamy orange sauce rich with tortellini pasta, mixed with green spinach leaves and pieces of sun-dried tomato scattered throughout. The tortellini are plump and have a smooth texture, partly covered by the thick, velvety sauce. Small herbs and seasoning flecks are visible in the sauce, giving it a slightly speckled look. The dish is served in a white bowl with a blue rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

What really makes this Creamy Marry Me Tuscan Chicken Soup Recipe sing is the thoughtful mix of simple ingredients that complement each other perfectly. Each component has a role—from building flavor to creating texture—so picking fresh produce and good quality chicken makes a difference. Here’s a quick rundown of what’s going in and why.

  • Olive Oil: The base fat for sautéing and layering flavors; use extra virgin for best aroma.
  • Chicken Breasts or Thighs: Thighs bring extra juiciness, but breasts work just as well—cut in 1-inch pieces for fast, even cooking.
  • Italian Seasoning: A great blend that adds herby, savory notes; dividing it lets you build flavor gradually.
  • Carrots, Celery, and Onions: Classic soffritto that creates a flavorful foundation and a bit of sweetness.
  • Sundried Tomatoes: Adds a subtle tang and chewy texture; they’re fantastic for that underlying tomato taste without overpowering.
  • Garlic: When minced fine, it releases aromatic punches without bitterness.
  • Flour: Helps thicken the soup so it’s rich and creamy but not soup-on-broth thin.
  • Tomato Paste (Optional): Adds more tomato flavor and depth if you want a slightly redder, tangier soup.
  • Chicken Broth: The backbone of the soup’s flavor; start with six cups for thicker soup and add more if needed.
  • Pasta (Italian Small Shells): Holds the soup well, offering a nice bite without overpowering the other ingredients.
  • Heavy Whipping Cream: This brings luscious creaminess that coats everything beautifully.
  • Parmesan Reggiano Cheese: Adds that savory umami kick and blends into the cream for smooth richness.
  • Fresh Spinach: Adds vibrant color, nutrients, and freshness to balance the creamy richness.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Creamy Marry Me Tuscan Chicken Soup Recipe is so flexible. Sometimes I make it a little thicker to dip crusty bread in, and other times I lighten it up by adding more broth. Don’t be afraid to personalize this soup — it’s your kitchen, your rules!

  • Use Rotisserie Chicken: I often grab a pre-cooked rotisserie chicken for a shortcut; just add it near the end to keep it juicy.
  • Swap Proteins: Tried it with shrimp once — add seafood later to avoid overcooking, and I loved the lighter twist.
  • Go Vegetarian: Skip the chicken and substitute vegetable broth; add mushrooms or beans for protein.
  • Mix Up the Pasta: If you prefer gluten-free or want heartier noodles, cook them separately and stir in before serving.
  • Adjust Creaminess: Half-and-half or coconut milk works well if you want something a bit lighter or dairy-free.

Step-by-Step: How I Make Creamy Marry Me Tuscan Chicken Soup Recipe

Step 1: Brown the Chicken with Italian Seasoning

Heat olive oil over medium-high in a large pot or Dutch oven, then toss in your diced chicken with a teaspoon of Italian seasoning, plus salt and pepper. Watch for a nice golden color on all sides—about 4-5 minutes. This browning adds a rich layer of flavor that sets the stage for the rest of the soup, so don’t skip it or rush this step.

Step 2: Sauté the Veggies and Sundried Tomatoes

Without cleaning the pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Stir everything and let it cook about 3-4 minutes until the onions turn translucent and the mixture smells amazing. This combination is classic for building depth in soup bases—getting these flavors nice and soft is key.

Step 3: Sprinkle Flour and Add Tomato Paste (If Using)

Sprinkle the flour evenly over the veggies, mixing continuously to avoid clumps. Add the flour in small batches to prevent dryness. If you’re using tomato paste, stir it in now. This step starts thickening the soup and adds richness. Remember, it’s all about patience here—don’t rush adding the broth.

Step 4: Slowly Whisk in Chicken Broth and Deglaze

Now, gradually whisk in your chicken broth while stirring constantly to keep things lump-free. Don’t forget to scrape the bottom of the pot with your spoon—that’s the deglazing part—which lifts up all those tasty browned bits from the chicken and veggies. I usually start with 6 cups of broth for a nice thickness, then add more later if I want it soupy-er.

Step 5: Add Pasta, Seasoning, and Simmer Gently

Bring the pot to a rolling boil, then add the pasta along with the remaining teaspoon of Italian seasoning, plus salt and pepper to taste. Cover the pot, lower the heat to a simmer, and let everything cook for about 20 minutes until the chicken is tender and the pasta is just al dente. Pro tip: if you’re worried about mushy pasta later, cook pasta separately and add it right before serving.

Step 6: Stir in Cream, Spinach, and Parmesan

Finally, open the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup gently simmer for another 5 minutes while the spinach wilts and the cheese melts into velvety goodness. Taste and tweak seasoning if needed—this is where your finishing touches make all the difference!

💡

Pro Tips for Making Creamy Marry Me Tuscan Chicken Soup Recipe

  • Start with Less Broth: I always add 6 cups first since it results in a thick, creamy soup, and then thin it out later if needed.
  • Carefully Cook Pasta: Different brands cook differently; to prevent mushy pasta, cook separately if unsure and add just before serving.
  • Don’t Overcook Spinach: Add spinach last and simmer only a few minutes to keep its vibrant color and fresh flavor.
  • Watch Your Heat: Keep the simmer low after adding cream to avoid curdling and to maintain the soup’s silky texture.

How to Serve Creamy Marry Me Tuscan Chicken Soup Recipe

A white bowl with a blue rim holds creamy orange soup filled with tender pasta shells, scattered dark green spinach leaves, and bright red pieces of tomato. The soup has a smooth texture with small bits of herbs visible throughout. The bowl sits on a wooden board placed on a white marbled surface, with a purple cloth in the background. A lightly toasted slice of white bread leans against the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I keep it simple with freshly grated Parmesan and a sprinkle of chopped fresh basil or parsley. Sometimes I add a drizzle of good quality olive oil or a few chili flakes if we want a bit of a kick. These little touches freshen the soup and bring out its Tuscan charm.

Side Dishes

I love pairing this soup with crusty baguette or garlic bread for dunking. A simple green salad dressed with lemon vinaigrette balances the richness nicely. For a heartier meal, roasted vegetables or a light caprese salad work beautifully too.

Creative Ways to Present

For special occasions, I serve the soup in mini bread bowls—super fun and adds extra flavor. Another idea is using shallow bowls topped with a Parmesan crisp or homemade pesto swirl for that wow factor. Trust me, presentation elevates the whole experience and everyone loves a little extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, but know that the pasta can soak up some broth, so it’s best eaten within a couple of days for perfect texture.

Freezing

I’ve frozen this soup a few times, but I recommend removing the pasta before freezing, then adding fresh cooked pasta when you reheat. This helps avoid mushiness and keeps the creamy soup delicious after thawing.

Reheating

When reheating, gently warm the soup on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. Keep the heat low to prevent the cream from separating. Freshly stirred and warmed, it tastes almost as good as the first day!

FAQs

  1. Can I use thighs instead of chicken breasts in this soup?

    Absolutely! Chicken thighs add wonderful juiciness and flavor. Just keep the cooking time the same since they’re diced similarly — they’ll become tender and delicious.

  2. Is it necessary to use flour for thickening?

    Flour helps give this soup its creamy thickness, but you can swap it out for alternatives like cream cheese or omit it for a lighter broth-based soup. Just expect a different texture if skipping flour.

  3. Can I make this soup in a slow cooker?

    Yes, you can! Add all ingredients except the pasta, cream, spinach, and cheese to the slow cooker, cook on low for 8 hours or high for 4 hours, then stir in the remaining ingredients after boiling pasta separately.

  4. How do I prevent pasta from becoming mushy?

    Cook pasta separately and add it just before serving. Or if cooking in soup, stick closely to pasta cooking times and avoid overcooking or letting it sit too long in the fridge with the soup.

  5. Can I make this recipe dairy-free?

    Yes! Use coconut milk instead of cream, and opt for dairy-free Parmesan alternatives or nutritional yeast to mimic that cheesy flavor.

Final Thoughts

This Creamy Marry Me Tuscan Chicken Soup Recipe has quickly become one of my go-to comfort recipes, especially when I want something that feels special without a lot of fuss. The blend of creamy, tangy, cheesy, and fresh flavors in this soup is like a warm hug on a cold day — and it’s surprisingly easy to pull together. I hope you’ll give it a try, whether for a cozy dinner or whenever you want to impress your loved ones with something truly scrumptious. You won’t regret it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Marry Me Tuscan Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose
Print Recipe

Description

Creamy Marry Me Tuscan Chicken Soup is a rich and comforting Italian-inspired soup featuring tender chicken, hearty vegetables, pasta, fresh spinach, and a creamy Parmesan broth. This soup blends the flavors of sundried tomatoes, garlic, and Italian seasoning to create a satisfying meal perfect for any occasion.

Ingredients

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

  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 3 garlic cloves, minced

Thickening and Broth

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)
  • 6 cups chicken broth

Pasta and Dairy

  • 6 oz Italian small shell pasta
  • 1 cup heavy whipping cream
  • ½-1 cup grated parmesan reggiano cheese
  • 2 ½-3 cups fresh spinach

Instructions

  1. 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 to taste. Cook the chicken, stirring occasionally, until browned on all sides, about 4-5 minutes.
  2. Sauté the Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring occasionally, until the vegetables become translucent and fragrant, about 3-4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding the flour gradually to avoid clumping. If you choose to use tomato paste, add it now and stir it through thoroughly.
  4. Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits to enhance flavor.
  5. Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta, the remaining 1 teaspoon Italian seasoning, and salt and pepper to taste. Cover the pot and reduce the heat to low. Let the soup simmer gently for about 20 minutes, or until the chicken is fully cooked and pasta is al dente. Alternatively, cook pasta separately to prevent overcooking and add later.
  6. Finish with Cream and Greens: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Simmer the soup for an additional 5 minutes to allow the flavors to meld and the spinach to wilt.
  7. Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or Italian seasoning as desired. Serve hot and enjoy a creamy and savory Tuscan chicken soup.

Notes

  • Starting with 6 cups of broth yields a thick, creamy soup. Add more broth later if you prefer a thinner consistency.
  • Tomato paste is optional; omit it to keep the soup creamy and white, or include for added tomato flavor.
  • Using pre-cooked rotisserie chicken requires less cooking time; add it toward the end just to warm through to prevent overcooking.
  • Seafood can be substituted; add it with the cream and spinach and reduce simmer time to 10-15 minutes.
  • Cook pasta separately if you want to avoid mushy noodles, and add just before serving.
  • When reheating, add additional broth or water to loosen the soup if it has thickened too much.
  • Flour is used to thicken the soup; for alternative thickening, consider cream cheese or omit flour but expect a thinner texture.
  • Heavy cream can be substituted with half and half, milk, or full-fat coconut milk, but this will change the soup’s richness and consistency.
  • For slow cooker method, add all ingredients except pasta, cream, spinach, and cheese; cook on Low for 8 hours or High for 4 hours. Add cooked pasta, cream, spinach, and cheese at the end.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 20 g
  • Cholesterol: 85 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star