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
Scale
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
- 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.
- 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.
- 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.
- Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and deglaze the bottom of the pot for flavor.
- 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.
- 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.
- 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
