Description
This Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken, fresh vegetables, pasta, and a luscious blend of heavy cream and Parmesan cheese. Infused with Italian herbs and sun-dried tomatoes, this hearty soup combines vibrant flavors and creamy textures perfect for a satisfying meal any day of the week.
Ingredients
Scale
Protein & Seasonings
- 1 teaspoon olive oil
- 1 – 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 & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening & Flavoring
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Dairy
- 6–8 cups chicken broth (start with 6 cups, add more as needed)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
Carbohydrates & Greens
- 6 oz Italian small shells pasta
- 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 Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes.
- Sauté the Vegetables: In the same pot, add the onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and fragrant, about 3-4 minutes.
- Add the Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it in stages to prevent dryness. If using, stir in the tomato paste now for added depth of flavor.
- Incorporate Chicken Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Use your spoon to deglaze the bottom of the pot, lifting any browned bits to enhance flavor.
- Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta, the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover the pot and reduce heat to low. Let simmer for about 20 minutes or until the chicken is fully cooked and tender and the pasta is al dente. Alternatively, pasta can be cooked separately and added at the end.
- Finish with Cream, Cheese, and Spinach: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes to wilt the spinach and meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or other seasonings as desired. Serve hot and enjoy the creamy, savory goodness.
Notes
- You can adjust the amount of chicken broth based on your preferred soup thickness; start with 6 cups and add up to 8 cups if needed.
- Tomato paste is optional but adds a rich umami flavor; omit if preferred.
- Cooking the pasta directly in the soup allows it to absorb flavors; alternatively, cook separately to avoid sogginess.
- Use fresh Parmesan Reggiano for best flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
