Description

This Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken, fresh vegetables, flavorful sundried tomatoes, and a creamy Parmesan-infused broth with pasta and spinach. Perfect for a hearty meal, this soup combines Italian seasoning and fresh ingredients to create a luscious, satisfying bowl of Tuscan-inspired goodness.

Ingredients

Scale

Protein & Seasoning

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

Vegetables & Flavorings

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

Thickening & Flavor Enhancers

¼ cup flour
2 tablespoons tomato paste (optional)

Liquids & Dairy

6-8 cups chicken broth (start with 6 cups)
1 cup heavy whipping cream
½-1 cup grated Parmesan Reggiano cheese

Other

6 oz Italian small shell pasta
2 ½-3 cups fresh spinach

Cook Mode Prevent your screen from going dark

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 to taste. Cook 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 until the vegetables are translucent, approximately 3-4 minutes.
Add Flour and Tomato Paste: Sprinkle the flour gradually over the vegetables, stirring well to combine and avoid clumping. If using, add the tomato paste here and stir to incorporate evenly.
Deglaze and Add Broth: Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Use a spoon to scrape and deglaze any browned bits from the bottom of the pan.
Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta along with the remaining teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and the pasta is tender but al dente. Alternatively, cook pasta separately and add later.
Add Cream, Spinach, and Cheese: Uncover the pot and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes to meld flavors and wilt the spinach.
Adjust Seasonings and Serve: Taste the soup and adjust with additional salt, pepper, or Italian seasoning as needed before serving.

Notes

For thicker soup, start with 6 cups of broth; for thinner soup, use up to 8 cups.
Tomato paste is optional but adds extra depth and richness.
You can cook the pasta separately and add it at the end to prevent it from overcooking if desired.
Use fresh Parmesan Reggiano for best flavor; grated Parmesan melts smoothly into the creamy broth.
Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 650mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg