Description
This creamy Marry Me Tuscan Chicken Soup is a flavorful and comforting dish featuring tender chicken, fresh vegetables, Italian seasonings, pasta, and a rich creamy broth. Perfect for a cozy meal, it combines savory flavors with fresh spinach and parmesan cheese for a satisfying and hearty soup.
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 Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavoring
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Pasta
- 6 cups chicken broth (can use up to 8 cups if a thinner soup is preferred)
- 6 oz Italian small shell pasta
Dairy and Greens
- 1 cup heavy whipping cream
- ½ to 1 cup grated parmesan reggiano cheese
- 2 ½ to 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 with 1 teaspoon of Italian seasoning, salt, and pepper. Cook the chicken until browned on all sides, about 4-5 minutes.
- Sauté the vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and softened, about 3-4 minutes.
- Add flour and tomato paste: Sprinkle the flour evenly over the vegetables and stir well to combine and avoid lumps. Add tomato paste if using and mix thoroughly.
- Incorporate chicken broth: Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Use the spoon to deglaze the bottom of the pot to lift any browned bits for added flavor.
- Simmer with pasta: Bring the soup to a rolling boil and add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover with a lid, reduce heat to low, and let simmer for 20 minutes until the chicken is fully cooked and pasta is al dente. Alternatively, cook pasta separately and add at the end.
- Add cream, spinach, and cheese: Stir in the heavy cream, fresh spinach, and grated parmesan cheese. Let the soup simmer uncovered for an additional 5 minutes to allow the spinach to wilt and flavors to meld.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or seasonings as needed. Serve hot for a delightful meal.
Notes
- If you prefer a thicker soup, use less broth or cook longer uncovered to reduce.
- The tomato paste is optional but adds depth and richness to the broth.
- Using Italian small shell pasta helps the pasta hold soup well but any small pasta shape can be substituted.
- Cook pasta separately if you plan to store leftovers to prevent it from becoming soggy.
- Fresh spinach can be substituted with kale or swiss chard for a variation.
- For a lower fat version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
