Marry Me Chicken Soup is a creamy, hearty, and flavorful Tuscan-inspired dish that combines tender chicken, fresh vegetables, rich Parmesan, and comforting pasta. Perfect for cozy evenings or family dinners, this soup is a crowd-pleaser that’s easy to prepare and brimming with Italian flavors.
Why You’ll Love This Recipe
- Combines the comforting elements of soup and pasta in one dish.
- Creamy, rich, and packed with flavor from sundried tomatoes, garlic, and Italian seasoning.
- A one-pot meal that’s perfect for busy weeknights or meal prep.
- Versatile—you can customize the ingredients to suit your taste.
- A satisfying dish that warms you up on chilly days.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz pasta
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Directions
Step 1: Brown the Chicken
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook for 4-5 minutes, stirring occasionally, until browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and garlic.
- Sauté for 3-4 minutes, until the vegetables are softened and translucent.
Step 3: Add the Flour and Tomato Paste
- Sprinkle the flour evenly over the vegetables and stir to combine. Add the flour in stages to avoid clumps.
- If using tomato paste, stir it in now to deepen the flavor.
Step 4: Deglaze and Add Broth
- Gradually whisk in the chicken broth, stirring continuously to ensure there are no lumps.
- Use a spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
Step 5: Simmer with Pasta
- Bring the soup to a rolling boil. Add the pasta, remaining teaspoon of Italian seasoning, and salt and pepper to taste.
- Cover and reduce the heat to low. Simmer for about 20 minutes, or until the pasta is al dente and the chicken is tender. (If preferred, cook the pasta separately and add it later.)
Step 6: Add Cream and Spinach
- Stir in the heavy cream, fresh spinach, and grated Parmesan cheese.
- Let the soup simmer uncovered for 5 minutes to allow the spinach to wilt and the cheese to melt.
Step 7: Adjust and Serve
- Taste and adjust the seasoning with additional salt, pepper, or spices if needed.
- Serve hot, garnished with extra Parmesan or a sprinkle of fresh parsley if desired.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free: Use gluten-free pasta and substitute the flour with cornstarch or a gluten-free thickener.
- Low-Carb: Replace the pasta with zucchini noodles or omit it entirely.
- Vegetarian: Swap the chicken for chickpeas and use vegetable broth.
- Spicy: Add red pepper flakes or diced jalapeños for a kick of heat.
- Herb Lovers: Add fresh basil or thyme for a burst of fresh flavor.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the soup (without the pasta and spinach) in a freezer-safe container for up to 3 months. Add fresh spinach and cooked pasta when reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave. Add a splash of broth or cream to loosen the soup if needed.
FAQs
1. Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well. Add it during the final simmering step to avoid overcooking.
2. What type of pasta works best?
Small pasta shapes like ditalini, orzo, or elbow macaroni are ideal for soups.
3. Can I use canned tomatoes instead of sundried tomatoes?
Yes, diced canned tomatoes are a good substitute but will result in a slightly different flavor.
4. How do I make the soup thicker?
Add an extra tablespoon of flour or let the soup simmer uncovered to reduce the liquid.
5. Can I omit the cream?
You can skip the cream for a lighter version or use coconut milk for a dairy-free alternative.
6. Can I add more vegetables?
Absolutely! Kale, mushrooms, or bell peppers are great additions.
7. What’s the best way to reheat the soup?
Reheat gently on the stovetop, adding a bit of broth if needed to thin the consistency.
8. Can I use spinach alternatives?
Yes, kale or Swiss chard works well in place of spinach.
9. Can I make this soup spicy?
Add red pepper flakes or a dash of hot sauce for a spicy twist.
10. Can I use pre-grated Parmesan?
Freshly grated Parmesan is recommended for the best flavor and creaminess, but pre-grated can be used in a pinch.
Conclusion
Marry Me Chicken Soup (Tuscan Style) is a creamy, hearty dish bursting with Italian-inspired flavors. With tender chicken, wholesome veggies, and pasta in a rich, garlicky broth, this soup is the ultimate comfort food. Easy to make and versatile, it’s perfect for any occasion—your family will fall in love with every spoonful!
Print
Marry Me Chicken Soup (Tuscan Style)
- Prep Time: 15min
- Cook Time: 35min
- Total Time: 50min
- Yield: 8 servings 1x
- Category: soup
- Method: Stovetop
- Cuisine: American
Description
Indulge in the comforting flavors of Marry Me Chicken Soup! This Tuscan-style creamy soup combines tender chicken, fresh spinach, sundried tomatoes, and pasta for the ultimate cozy meal.
Ingredients
- 1 teaspoon olive oil
- 1–1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional, see notes)
- 6–8 cups chicken broth
- 6 oz pasta
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Instructions
- Sear the Chicken:
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Cook until browned on all sides, about 4-5 minutes. Remove and set aside.
- Cook the Veggies:
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Sauté until translucent, about 3-4 minutes.
- Add the Flour:
- Sprinkle the flour gradually, stirring constantly to avoid clumps. If using tomato paste, add it now and stir until combined.
- Deglaze and Simmer:
- Slowly whisk in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a rolling boil.
- Cook the Pasta:
- Stir in the pasta and the remaining 1 teaspoon of Italian seasoning, with salt and pepper to taste. Cover the pot, reduce heat to low, and simmer for 20 minutes or until the pasta is al dente and the chicken is cooked through. (If boiling pasta separately, add it to the soup just before serving.)
- Finish with Cream and Spinach:
- Stir in the heavy cream, Parmesan cheese, and spinach. Simmer for another 5 minutes until the spinach wilts and the soup thickens slightly.
- Adjust and Serve:
- Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with extra Parmesan or a sprinkle of parsley.
Notes
- Tomato paste adds richness and depth but is optional if you prefer a lighter flavor.
- Swap out pasta for gnocchi or tortellini for a fun twist.
- Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the creamy texture.
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