Tuscan Chicken Soup
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Italy mixed with a touch of comfort food magic, let me introduce you to this Creamy Marry Me Tuscan Chicken Soup. It’s silky, rich, and loaded with tender chicken, fresh spinach, sundried tomatoes, and Parmesan in every spoonful. This is the kind of soup that makes you want to curl up with a blanket on a fall evening. Whether you’re looking for cozy supper ideas or quick easy fall dinner ideas, this healthy creamy soup is pure comfort in a bowl.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 10 cups |
| Difficulty | Easy |
| Cuisine | American, Tuscan |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Creamy and cozy: The silky broth with cream and Parmesan makes this soup rich yet comforting, perfect for chilly evenings.
- Loaded with flavor: Sundried tomatoes, garlic, and Italian seasoning create layers of savory taste that elevate this dish beyond a simple chicken soup.
- Family-friendly: Kids and adults alike will love the cheesy pasta shells and tender chicken. It’s a cozy cook-approved recipe that wins hearts.
- Easy to make: With just one pot and simple steps, this soup fits perfectly into busy weeknights without sacrificing flavor.
- Versatile: Whether you’re making it for Sunday supper, a fall dinner party, or a quick weeknight meal, this recipe adapts beautifully.
Creamy Marry Me Tuscan Chicken Soup
- Total Time: 50 minutes
- Yield: 10 cups 1x
Description
Creamy Marry Me Tuscan Chicken Soup is a rich and cozy dish loaded with tender chicken, spinach, sundried tomatoes, and cheesy pasta shells in a velvety broth—perfect for chilly fall nights.
Ingredients
- 1 teaspoon olive oil
- 1 to 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)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
Instructions
1. Heat olive oil in a Dutch oven over medium-high heat. Add chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook for 4–5 minutes until golden on all sides.
2. Stir in onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes until softened and fragrant.
3. Sprinkle flour gradually, stirring constantly. Add tomato paste here if using.
4. Slowly whisk in chicken broth, scraping the bottom to deglaze the pot. Start with 6 cups and add more later if needed.
5. Bring to a boil. Stir in pasta, remaining Italian seasoning, salt, and pepper. Cover, reduce heat, and simmer for 20 minutes until chicken is tender and pasta is al dente.
6. Stir in heavy cream, Parmesan, and spinach. Simmer uncovered for 5 minutes until cheese melts and spinach wilts.
7. Taste, adjust seasoning, and ladle into bowls. Top with extra Parmesan if desired.
Notes
Start with less broth for a thicker soup, and thin out as needed.
Cook pasta separately if storing leftovers to prevent sogginess.
Use rotisserie chicken for a faster version, adding it at the end.
Reheat gently with extra broth to refresh creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Fat: 19g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
Ingredients
- 1 teaspoon olive oil
- 1 to 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)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Breasts or thighs both work, but thighs give extra juiciness. You can also use rotisserie chicken for convenience. |
| Italian Seasoning | Divide into two portions, one for browning chicken and one for simmering the soup. |
| Sundried Tomatoes | Adds a tangy richness. Oil-packed versions bring extra flavor. |
| Pasta | Small shells hold creamy broth well, but any short pasta works. Cook separately if you want firmer pasta for leftovers. |
| Flour | Helps thicken the broth, but cream cheese or cornstarch can be swapped in. |
| Heavy Cream | For a lighter option, use half-and-half, milk, or coconut milk, though texture will be thinner. |
| Parmesan Reggiano | Freshly grated gives the best melt and flavor compared to pre-shredded. |
| Spinach | Stir in at the end so it stays bright green and fresh. |
Step-by-Step Instructions
- Brown the chicken: Heat olive oil in a Dutch oven over medium-high heat. Add chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook for 4–5 minutes until golden on all sides.
- Sauté vegetables: Stir in onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Thicken with flour: Sprinkle flour gradually, stirring constantly. Add tomato paste here if using. This helps build a rich base.
- Add broth: Slowly whisk in chicken broth, scraping the bottom to deglaze the pot. Start with 6 cups and add more later if needed.
- Cook pasta and simmer: Bring to a boil. Stir in pasta, remaining Italian seasoning, salt, and pepper. Cover, reduce heat, and simmer for 20 minutes until chicken is tender and pasta is al dente.
- Add creamy finish: Stir in heavy cream, Parmesan, and spinach. Simmer uncovered for 5 minutes until cheese melts and spinach wilts.
- Adjust and serve: Taste, adjust seasoning, and ladle into bowls. Top with extra Parmesan if desired.
Helpful Tips
- Start with less broth for a thick, creamy soup and add more later if you want it thinner.
- Cook pasta separately if you plan to store leftovers, so it doesn’t get mushy.
- Use pre-cooked rotisserie chicken if you’re short on time, just add it at the end to warm through.
- Reheat with extra broth or water to revive the creamy texture.
Expert Tips for the Best Results
- Layer seasoning: Add spices at different stages to build depth of flavor.
- Simmer gently: Don’t boil cream or it may curdle, keep the heat low once added.
- Fresh Parmesan: Always grate your own cheese for smoother melting.
- Balance thickness: For thicker soup, simmer uncovered a little longer, or thin with extra broth if needed.
Recipe Variations
- Tomato-rich version: Add tomato paste for a deeper tomato base alongside the sundried tomatoes.
- Dairy-free: Use coconut milk or almond milk instead of heavy cream for a lighter alternative.
- Spicy kick: Add red pepper flakes or a dash of cayenne for heat.
- Low-carb: Swap pasta for cauliflower florets or zucchini noodles.
Make Ahead & Freezer Tips
Refrigerate in airtight containers for up to 3 days. For longer storage, freeze in freezer-safe bags for up to 3 months. If freezing, cook pasta separately and add when reheating to avoid mushiness.
Serving Suggestions
Serve hot with crusty bread for dipping, or add a sprinkle of fresh basil or parsley on top for color. For a rustic presentation, ladle into wide bowls and drizzle with olive oil.
Pairing Ideas
This soup pairs beautifully with a crisp white wine like Pinot Grigio or a sparkling water with lemon. Side options include garlic bread, roasted vegetables, or a fresh green salad.
Storage and Reheating Tips
Store leftovers in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed. Microwave in short intervals, stirring in between, until warm.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of raw chicken?
Yes, just add it at the end when you add the cream and spinach, and heat through gently.
What’s the best pasta for this soup?
Small shells are perfect, but ditalini, rotini, or elbow macaroni also work well.
Can I make this soup gluten-free?
Yes, use gluten-free pasta and substitute cornstarch or arrowroot for flour.
How do I prevent the pasta from getting mushy?
Cook pasta separately and add to bowls when serving, especially if storing leftovers.
Is this soup freezer-friendly?
Yes, but freeze without pasta. Add fresh pasta when reheating.
Can I make this vegetarian?
Yes, substitute chicken with white beans or chickpeas and use vegetable broth.
Can I make this in a slow cooker?
Yes, cook on low for 8 hours or high for 4 hours (without pasta, cream, spinach, or cheese). Add those at the end.
Nutrition Info
| Serving Size | 1 cup |
|---|---|
| Calories | 300 |
| Protein | 24g |
| Carbohydrates | 8g |
| Fat | 19g |
| Fiber | 2g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Creamy Marry Me Tuscan Chicken Soup is the perfect balance of cozy, hearty, and flavorful. Whether you’re looking for a quick easy fall dinner idea or a new healthy creamy soup to add to your rotation, this one is a keeper. Make it once, and you’ll find yourself craving it all season long.
