Marry Me Chicken Soup (Tuscan Style)
Get ready to fall in love with this comforting Marry Me Tuscan Chicken Soup! A blend of tender chicken, hearty vegetables, and a rich, creamy sauce, this dish is perfect for cozy nights or weeknight dinners. Packed with flavor and warmth in every spoonful, it’s a meal that’s sure to impress.
Servings: 10 cups
Calories: 300kcal
Ingredients
- 1 teaspoon olive oil
- 1 –1 ½ 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, see notes
- 6 –8 cups chicken broth start with 6 cups, see notes
- 6 oz pasta e.g., Italian small shells
- 1 cup heavy whipping cream
- ½ –1 cup grated Parmesan Reggiano cheese
- 2 ½ –3 cups fresh spinach
Instructions
Cook 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 the Vegetables
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic.
- Cook until the vegetables are translucent, about 3–4 minutes.
Add Flour & Tomato Paste
- Sprinkle the flour over the mixture and stir well to combine. Add the flour in stages to prevent clumping.
- If using tomato paste, add it here and stir.
Build the Broth
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps.
- Deglaze the bottom of the pot by scraping up any browned bits with a spoon.
Cook the Pasta
- Bring the mixture to a rolling boil.
- Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper.
- Cover the pot, lower the heat to simmer, and cook for about 20 minutes, or until the chicken is cooked through and the pasta is al dente.
- Alternatively, boil the pasta separately and add it at the end to prevent it from getting mushy.
Finish with Cream & Spinach
- Stir in the heavy cream, spinach, and grated Parmesan cheese.
- Let the soup simmer for an additional 5 minutes.
- Taste and adjust seasoning with additional salt and spices, if needed.
Serve
- Ladle the soup into bowls and serve hot.
Notes
Broth Consistency: Start with 6 cups of broth for a thicker soup. Add more if you prefer a thinner consistency.
Tomato Paste (Optional): Adds a slight tomato flavor. Omit for a creamier, white-based soup.
Using Pre-Cooked Chicken: If using rotisserie or pre-cooked chicken, add it at the end and cook just long enough to warm it through.
Preventing Mushy Pasta: Cook the pasta separately and add it before serving, especially if planning to store leftovers.
Reheating: Add extra broth or water as the pasta absorbs liquid over time.
Thickening Options:
Flour helps thicken the soup but can be omitted.
Use cream cheese instead for extra richness.
Cream Alternatives: Swap heavy cream for half-and-half, milk, or full-fat coconut milk. The texture will be thinner with these substitutions.
Slow Cooker Instructions
Add all ingredients except pasta, cream, spinach, and Parmesan to the slow cooker.
Cook on Low for 8 hours or High for 4 hours.
Boil the pasta separately and add it along with the cream, spinach, and
Parmesan before serving. Stir and enjoy!