Description
Creamy Marry Me Tuscan Chicken Soup is a hearty and delicious meal combining tender chicken, fresh vegetables, pasta, and creamy Parmesan-infused broth with a touch of Italian seasoning. Perfect for a comforting dinner that warms you up and satisfies your taste buds.
Ingredients
Scale
Protein and Oil
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
Vegetables and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Seasonings and Thickeners
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Dairy
- 6-8 cups chicken broth (recommend starting with 6 cups)
- 1 cup heavy whipping cream
Other
- 6 oz Italian small shell pasta
- 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, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding in stages to avoid drying. If using, add the tomato paste now and stir thoroughly.
- Incorporate Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits for added flavor.
- Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and pasta is al dente. You can also cook pasta separately and add later if preferred.
- Add Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until the spinach is wilted and cheese is melted.
- Final Seasoning: Taste the soup and adjust salt, pepper, or spices as needed before serving.
Notes
- You can substitute chicken thighs for breasts for more tenderness and flavor.
- Tomato paste is optional but adds depth to the broth.
- Adjust the amount of chicken broth to desired soup thickness; start with 6 cups and add more if needed.
- Cooking the pasta separately can help control texture and prevent it from overcooking in the soup.
- Use fresh Parmesan for best flavor and melt-in-the-soup texture.
- For a lighter version, substitute heavy cream with half-and-half or milk but reduce cooking time to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
