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
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
