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Creamy Marry Me Tuscan Chicken Soup Recipe

ByTaylor
Jump to Recipe·5 from 30 reviews

If you’re looking for a fabulous bowl of comfort that feels like a warm hug and a little fancy too, you’re going to love this Creamy Marry Me Tuscan Chicken Soup Recipe. It’s one of those magical blends of tender chicken, vibrant veggies, creamy broth, and just the right touch of Italian flair—all simmered into one bowl of goodness that’ll have you coming back for seconds (and thirds!). Trust me, once you make this, it’s going to be your go-to for cozy nights or impressing anyone who’s lucky enough to get a taste.

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Why This Recipe Works

  • Rich and Creamy Texture: The combination of heavy cream and Parmesan creates a luscious, velvety base you can literally taste in every spoonful.
  • Balanced Flavors: Italian seasoning and sundried tomatoes add depth and brightness without overpowering the comforting chicken and veggies.
  • Versatile and Easy to Customize: Whether you prefer chicken thighs, breasts, or even a seafood twist, this recipe adjusts beautifully to your preferences.
  • Perfect Weeknight Comfort Food: Ready in under an hour and full of wholesome ingredients, it satisfies hunger and soothes the soul.
The image shows a bowl of creamy orange sauce rich with tortellini pasta, mixed with green spinach leaves and pieces of sun-dried tomato scattered throughout. The tortellini are plump and have a smooth texture, partly covered by the thick, velvety sauce. Small herbs and seasoning flecks are visible in the sauce, giving it a slightly speckled look. The dish is served in a white bowl with a blue rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient plays a key role, balancing flavor and texture perfectly. When shopping, look for fresh veggies and good-quality Parmesan—it really makes a difference. I also recommend using fresh spinach for that bright color and a little pop of earthiness.

  • Olive oil: Provides a subtle fruity base for sautéing and helps brown the chicken nicely without overpowering other flavors.
  • Chicken breasts or thighs: Both work well; thighs bring extra juiciness and flavor, but breasts keep it lean. Dicing into bite-sized pieces helps them cook evenly.
  • Italian seasoning: The perfect herby blend, lends warmth and aromatic depth inline with Tuscan flavors.
  • Salt and pepper: Essential for seasoning every layer, be sure to taste as you go!
  • Carrots, celery, onions: Classic soffritto ingredients that add sweetness, texture, and a savory backbone to the soup.
  • Sundried tomatoes: Adds a lovely tang and umami touch without needing canned tomatoes.
  • Garlic: Fresh and minced – it’s a must for that garlic punch which pairs amazingly with Italian herbs.
  • Flour: The thickening agent that gently brings the broth and cream together into that comforting silky finish.
  • Tomato paste (optional): For a subtle tomato richness—leave out if you want a pure creamy style.
  • Chicken broth: The soup’s soul. Start with less broth so you can control the consistency—you can always add more if needed.
  • Small shell pasta: Holds onto the broth nicely and adds a fun tender bite without overwhelming the soup.
  • Heavy whipping cream: The crown jewel of creaminess that makes this soup irresistibly rich.
  • Parmesan Reggiano cheese: Sharp, nutty, and absolutely key for that authentic Italian flair and a gentle salty kick.
  • Fresh spinach: Adds freshness, color, and nutrients to finish off the soup beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Creamy Marry Me Tuscan Chicken Soup Recipe is how flexible it is! I often play around with the seasoning or swap ingredients to suit what I have. Feel free to make it your own—you’ll see how simple adjustments can add new dimensions of flavor.

  • Swap Chicken for Seafood: I’ve made it with shrimp and scallops during a special dinner, cutting the simmer time so the seafood stays tender and succulent.
  • Use Rotisserie Chicken: When I’m in a pinch, using pre-cooked rotisserie chicken cuts down prep time, just add it at the end to warm through.
  • Make it Dairy-Free: Try substituting the cream with full-fat coconut milk or a plant-based alternative—just expect a lighter texture but still plenty of flavor.
  • Cook Pasta Separately: This helps avoid mushy noodles if you’re saving leftovers or meal prepping.

Step-by-Step: How I Make Creamy Marry Me Tuscan Chicken Soup Recipe

Step 1: Sauté the Chicken Until Golden

Start by heating olive oil in your largest soup pot or Dutch oven over medium-high heat. Toss in the diced chicken, sprinkle a teaspoon of Italian seasoning, salt, and pepper, then cook until the chicken pieces develop a golden crust—about 4 to 5 minutes. Don’t overcrowd the pot; it’s important to let the chicken brown rather than steam. This step builds the flavor foundation for the whole soup.

Step 2: Add the Veggies and Sundried Tomatoes

Right in the same pot, add your diced onions, carrots, celery, sundried tomatoes, and minced garlic. Stir everything together and cook until the veggies soften and become translucent—around 3 to 4 minutes. This combination is classic for Italian cooking and brings an earthy sweetness that balances the creamy broth.

Step 3: Thicken with Flour, Add Tomato Paste (Optional)

Sprinkle the flour evenly over the veggies and stir well to coat everything without lumps. I usually add it in two stages to avoid clumping. If you’re adding tomato paste for that faint tang and deeper color, mix it in now and enjoy the beautiful aroma as it cooks into the base.

Step 4: Slowly Whisk In Chicken Broth

Gradually pour in 6 cups of chicken broth while whisking constantly. This keeps the soup silky smooth and avoids any flour lumps. Don’t forget to scrape the bottom of the pot with your spoon—that’s where all those tasty browned bits are hiding, and they add flavor gold to your soup.

Step 5: Simmer with Pasta and Seasoning

Bring the soup to a rolling boil, add the pasta along with the remaining teaspoon of Italian seasoning, salt, and pepper to taste. Cover with the lid, lower the heat to a gentle simmer, and cook for about 20 minutes until the chicken is tender and the pasta just perfect (al dente!). If you’re cautious about mushy pasta, consider boiling it separately and adding it right before serving.

Step 6: Stir in Cream, Spinach, and Parmesan

Open the pot, then gently stir in the heavy cream, fresh spinach, and grated Parmesan Reggiano cheese. Let the soup simmer for another 5 minutes so the spinach wilts just right and the cheese melts into that luxurious broth you’ve built. At this point, taste and tweak your seasoning—the saltiness of the cheese might mean you need less salt.

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Pro Tips for Making Creamy Marry Me Tuscan Chicken Soup Recipe

  • Start with Less Broth: I always add the minimum broth first, because it’s so easy to thin out the soup later if it’s too thick, but nearly impossible to rescue if it’s too watery!
  • Don’t Skip Deglazing: Scrape those browned bits from the pot after adding broth—this step amps up the savory richness dramatically.
  • Cook Pasta Separately for Meal Prep: When making this ahead, I cook pasta separately to avoid it getting mushy over time.
  • Add Spinach Last: Adding spinach near the end keeps its bright color and fresh texture instead of turning it soggy and dull.

How to Serve Creamy Marry Me Tuscan Chicken Soup Recipe

A white bowl with a blue rim holds creamy orange soup filled with tender pasta shells, scattered dark green spinach leaves, and bright red pieces of tomato. The soup has a smooth texture with small bits of herbs visible throughout. The bowl sits on a wooden board placed on a white marbled surface, with a purple cloth in the background. A lightly toasted slice of white bread leans against the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with an extra sprinkle of freshly grated Parmesan and a few shaved sun-dried tomatoes for color and flavor punch. A little drizzle of good olive oil or even a handful of chopped fresh parsley or basil brightens everything up and adds that pretty finishing touch.

Side Dishes

Crusty garlic bread or warm focaccia go hand in hand with this soup. I also like serving it alongside a crisp green salad dressed lightly with lemon vinaigrette to balance the richness of the cream.

Creative Ways to Present

For special occasions, I sometimes serve the soup in mini bread bowls—cut a round loaf, hollow it out, and ladle the soup inside. It’s indulgent, fun, and everyone loves it. You can also garnish each bowl with a small sprig of fresh thyme or rosemary for that rustic Italian vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. Since the pasta can soak up the broth and thicken the soup, I usually add a splash of chicken broth or water when reheating to bring it back to the perfect creamy consistency.

Freezing

This soup freezes well, but keep the pasta separate if you can, or add it fresh after reheating. To freeze, cool the soup completely, then transfer to freezer-safe containers and freeze for up to 3 months.

Reheating

Reheat gently on the stove over low heat, stirring frequently. If the soup feels too thick, stir in a bit more broth or water until you reach the perfect creamy texture. Avoid microwaving in high bursts to prevent the cream from breaking.

FAQs

  1. Can I use a slow cooker for this Creamy Marry Me Tuscan Chicken Soup Recipe?

    Absolutely! Just add all ingredients except for pasta, cream, spinach, and Parmesan into the slow cooker. Cook on low for 8 hours or high for 4 hours. Boil the pasta separately and stir it in with the cream, spinach, and cheese at the end.

  2. Is tomato paste necessary in this recipe?

    Not at all! Tomato paste adds a hint of richness and color if you like a tomato-forward flavor, but you can omit it for a purely creamy white soup. The sundried tomatoes already contribute a subtle tomato essence.

  3. How do I prevent the pasta from becoming mushy?

    I recommend cooking the pasta separately and adding it right before serving, especially if you plan to store leftovers or freeze. Different pastas cook at varying rates, and this method keeps them perfectly al dente.

  4. Can I substitute the cream with something lighter?

    You can! Half and half or milk work but will give a lighter texture. Coconut milk is an option too, but it changes the flavor slightly. Keep in mind this affects the soup’s richness and thickness.

Final Thoughts

This Creamy Marry Me Tuscan Chicken Soup Recipe is truly one of my all-time favorites, whether I’m cooking a cozy night in or surprising friends with something special. It’s creamy, comforting, and just full of those Italian flavors that feel like a little vacation in a bowl. Once you try it, you’ll understand why it’s worth every minute of prep. So go ahead—make this recipe, share it, and savor every spoonful. Your future self will thank you!

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Creamy Marry Me Tuscan Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Low Salt
Print Recipe

Description

Creamy Marry Me Tuscan Chicken Soup is a rich and comforting soup featuring tender chicken, Italian seasonings, fresh vegetables, sun-dried tomatoes, pasta, and a creamy blend of heavy cream and Parmesan cheese. This soup combines a perfect balance of flavors and textures, making it an ideal warm meal for cozy days.

Ingredients

Chicken and Seasoning

  • 1 teaspoon olive oil
  • 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 and Flavorings

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

Thickening and Broth

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)
  • 6 cups chicken broth

Pasta and Cream

  • 6 oz Italian small shell pasta
  • 1 cup heavy whipping cream
  • ½-1 cup grated Parmesan Reggiano cheese

Greens

  • 2 ½ – 3 cups fresh spinach

Instructions

  1. 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 the chicken until browned on all sides, about 4-5 minutes.
  2. Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent, about 3-4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it gradually to prevent drying out. If using tomato paste, add it now and stir thoroughly to incorporate.
  4. Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and deglaze the bottom of the pot for flavor.
  5. Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot and reduce the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente.
  6. Add Cream, Spinach, and Cheese: Uncover the pot and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Continue to simmer the soup gently for an additional 5 minutes to meld the flavors and wilt the spinach.
  7. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy the creamy, savory flavors.

Notes

  • Start with 6 cups of broth for a thicker soup texture; add more broth later if a thinner consistency is desired.
  • Tomato paste is optional; omit it for a creamier, white soup or include it for a subtle tomato flavor from the sundried tomatoes.
  • Using rotisserie chicken can save time and add depth of flavor; add it later in cooking to avoid overcooking.
  • For seafood variations, reduce simmering time to 10-15 minutes and add seafood with the cream, spinach, and cheese.
  • To prevent mushy pasta, cook pasta separately according to package instructions and add just before serving.
  • When reheating leftovers, add extra broth or water to revive and thin the soup if needed.
  • Flour is used as a thickener but can be omitted or substituted with cream cheese for texture variation.
  • Heavy cream can be swapped with half and half, milk, or coconut milk, noting that consistency will be less thick.
  • For slow cooker adaptation, cook chicken, vegetables, and broth on low for 8 hours or high for 4 hours. Add pasta, cream, spinach, and cheese at the end.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 85 mg

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