Marry Me Chicken Soup (Tuscan Style)
This creamy Tuscan-inspired chicken soup is a blend of tender chicken, fresh vegetables, and rich Parmesan, all brought together in a comforting, flavorful broth. It’s the perfect recipe for cozy nights or when you need a soup that feels like a hug in a bowl.
Servings: 10 cups
Calories: 300kcal
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 start with 6 cups, see notes
- 6 oz pasta e.g., Italian small shells
- 1 cup heavy whipping cream
- 1/2 –1 cup grated Parmesan Reggiano cheese
- 2 1/2 –3 cups fresh spinach
Instructions
- 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. Cook until browned on all sides, about 4–5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3–4 minutes.
- Sprinkle the flour over the mixture and stir well to combine. Add the flour in stages to avoid excess drying. If using tomato paste, add it here and stir.
- Gradually whisk in the chicken broth while stirring to ensure no lumps form. Deglaze the bottom of the pot with your spoon.
- Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, lower the heat to simmer, and cook for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. (Alternatively, you can boil the pasta separately and add it at the end.)
- Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes.
- Taste and adjust seasoning with additional salt and spices, if needed.
Notes
Start with 6 cups of broth for a thicker soup. Add more later if you prefer a thinner consistency.
The tomato paste is optional. Use it for a slight tomato flavor, or omit it for a creamy, white-based soup.
For convenience, you can use rotisserie chicken. If using pre-cooked chicken, add it at the end and cook just long enough to warm it through.
To prevent mushy pasta, you can cook it separately and add it to the soup before serving. This is especially helpful when storing leftovers, as some pasta may become mushy when refrigerated and reheated.
When reheating, add extra broth or water to thin the soup if needed.
Flour thickens the soup. You can omit it, but it will affect the texture. Cream cheese can be used as an alternative.
Swap heavy cream for half-and-half, milk, or full-fat coconut milk. Note that these alternatives are less thick and will change the texture of the soup.
For a slow cooker: Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then add it to the slow cooker along with the cream, spinach, and cheese. Stir and serve.
The tomato paste is optional. Use it for a slight tomato flavor, or omit it for a creamy, white-based soup.
For convenience, you can use rotisserie chicken. If using pre-cooked chicken, add it at the end and cook just long enough to warm it through.
To prevent mushy pasta, you can cook it separately and add it to the soup before serving. This is especially helpful when storing leftovers, as some pasta may become mushy when refrigerated and reheated.
When reheating, add extra broth or water to thin the soup if needed.
Flour thickens the soup. You can omit it, but it will affect the texture. Cream cheese can be used as an alternative.
Swap heavy cream for half-and-half, milk, or full-fat coconut milk. Note that these alternatives are less thick and will change the texture of the soup.
For a slow cooker: Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then add it to the slow cooker along with the cream, spinach, and cheese. Stir and serve.