Description
This Creamy Marry Me Tuscan Chicken Soup is a comforting, flavorful dish packed with tender chicken, fresh vegetables, spinach, and pasta in a rich, creamy broth enhanced with Parmesan cheese. Perfect for a cozy dinner, it combines Italian herbs and sundried tomatoes for a delicious twist on a classic chicken soup.
Ingredients
Scale
Chicken and Seasoning
- 1 teaspoon olive oil
- 1–1 1/2 pounds boneless, skinless chicken breasts or thighs (diced into 1 inch pieces; 1 1/2 pounds recommended)
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
Vegetables
- 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)
Thickening and Flavoring
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
Soup Base and Pasta
- 6–8 cups chicken broth (start with 6 cups recommended)
- 6 oz pasta (Italian small shells recommended)
Finishing Touches
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 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 along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until the chicken is browned on all sides, approximately 4-5 minutes.
- Sauté Vegetables: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook the mixture until the vegetables turn translucent and fragrant, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetable mixture and stir well to combine, adding the flour gradually to avoid over-drying. If using tomato paste, add it now and stir until fully incorporated.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps from forming. Use your spoon to deglaze the bottom of the pot, loosening any browned bits for extra flavor.
- Simmer with Pasta: Bring the soup to a rolling boil. Add the pasta, the remaining 1 teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover the pot, reduce heat to low, and let simmer for about 20 minutes, or until the chicken is cooked through, tender, and the pasta is al dente. You may also cook the pasta separately and add it later if preferred.
- Finish the Soup: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed before serving warm.
Notes
- Tomato paste is optional but adds a nice depth of flavor and richness to the soup.
- Start with 6 cups of chicken broth; you can add more later if you prefer a thinner consistency.
- You can substitute small shell pasta with other small pasta shapes like ditalini or orzo.
- For a lower-fat option, swap heavy cream with half-and-half or a mixture of milk and cream.
- The soup can be stored refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Tuscan chicken soup, creamy chicken soup, Italian chicken soup, Tuscan soup, chicken pasta soup, Parmesan chicken soup
