If you’re craving a cozy, flavorful meal, this Marry Me Tuscan Chicken Soup delivers creamy comfort in every spoonful. This warm, hearty dish brings together tender chicken, fresh vegetables, Italian herbs, and a silky Parmesan cream broth that feels like a hug in a bowl. It’s the perfect weeknight dinner for anyone who loves rich, satisfying soups with simple, wholesome ingredients.
Why You’ll Love This Marry Me Tuscan Chicken Soup
This recipe brings all the best parts of classic Tuscan flavors into an easy, one-pot soup. The mix of sundried tomatoes, spinach, and Parmesan creates a beautiful balance of creamy and savory. It’s also customizable—use chicken breasts or thighs, lighten it up with coconut milk, or swap the pasta for gluten-free. Plus, everything cooks in under an hour, making it ideal for busy nights.
Ingredients You’ll Need
- Olive oil
- Boneless, skinless chicken (breasts or thighs)
- Italian seasoning
- Salt and pepper
- Diced carrots
- Diced celery
- Diced onions
- Sundried tomatoes
- Minced garlic
- Flour (or thickener of choice)
- Tomato paste (optional)
- Chicken broth
- Small-shell pasta
- Heavy whipping cream
- Grated Parmesan Reggiano
- Fresh spinach
How to Make Marry Me Tuscan Chicken Soup (Step-by-Step)
Step 1: Brown the Chicken
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Cook until lightly browned, about 4–5 minutes.
Step 2: Sauté the Vegetables
Add the onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté 3–4 minutes until the vegetables soften and become fragrant.
Step 3: Add the Flour and Tomato Paste
Stir in the flour to coat the veggies and chicken. Add it gradually to avoid clumping. If you’re using tomato paste for extra richness, mix it in here.
Step 4: Build the Broth
Slowly pour in the chicken broth while whisking to break up any flour. Scrape the bottom of the pot to deglaze and bring the mixture to a gentle boil.
Step 5: Add Pasta and Seasonings
Stir in the pasta along with the remaining teaspoon of Italian seasoning and more salt and pepper to taste. Cover and reduce heat to low. Let the soup simmer about 20 minutes until the pasta is tender and the chicken is cooked through.
Step 6: Stir in the Creamy Goodness
Add the heavy cream, fresh spinach, and grated Parmesan. Simmer 5 more minutes until the soup becomes creamy and the spinach wilts. Taste and adjust seasonings.
Tips & Variations
- For a thicker soup: Start with only 6 cups of broth, then add more if needed.
- Dairy-free option: Replace heavy cream with full-fat coconut milk.
- Avoid mushy pasta: Cook your pasta separately and stir it in right before serving.
- Extra protein: Use rotisserie chicken—just add it near the end to prevent overcooking.
- Seafood version: Add shrimp or fish during the final 10–15 minutes of simmering.
Serving Ideas & Storage
Serve this creamy Tuscan chicken soup with warm crusty bread, garlic toast, or a fresh side salad. For leftovers, store in an airtight container for up to 3–4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 |
| Protein | ~22g |
| Carbs | ~22g |
| Fat | ~15g |
| Fiber | ~2g |
| Sodium | Varies by broth |
Final Thoughts
This Creamy Marry Me Tuscan Chicken Soup is the kind of recipe everyone asks for after the first bite. It’s rich, cozy, and full of familiar flavors that make any dinner feel special—perfect for meal prep, family nights, or anyone who loves creamy Italian-inspired soups.