Engagement Chicken Soup Recipe

Prepare to fall head over heels for this incredible Marry Me Tuscan Chicken Soup – a dish so irresistibly delicious, it’s been known to inspire proposals! I still remember the first time I made this for my now-husband when we were just dating. He was convinced I had spent hours slaving away in the kitchen, but the truth is, this is a remarkably simple, one-pot wonder. The secret lies in its lusciously rich, creamy sauce – a true game-changer that will have you raising the bowl to savor every last drop. Even after all these years, he can’t get enough of it, completely unaware of how effortlessly it comes together.

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Why You’ll Love This Marry Me Tuscan Chicken Soup Recipe

This isn’t just any chicken soup; it’s a culinary experience designed to impress with minimal effort. Here’s why this creamy Tuscan chicken soup will quickly become a cherished favorite in your recipe repertoire:

• Effortless One-Pot Meal: Say goodbye to stacks of dirty dishes! This entire dish comes together in a single pot, making both cooking and cleanup a breeze. Perfect for busy weeknights when you crave something wholesome and homemade.
• Irresistibly Creamy and Flavorful: The rich, velvety cream sauce infused with Italian herbs, sundried tomatoes, and Parmesan cheese creates a depth of flavor that is truly remarkable. Every spoonful is a testament to comfort and indulgence.
• Simple Ingredients, Stunning Results: You won’t need any exotic items for this recipe. With common pantry staples and fresh vegetables, you can create a restaurant-quality meal that tastes like it took hours.
• Hearty and Satisfying: Packed with tender chicken, al dente pasta, and a medley of vegetables, this soup is a complete meal in itself. It’s wonderfully filling and comforting, ideal for cooler evenings or when you need a soul-warming dish.
• Customizable and Versatile: Easily adapt this recipe to suit your preferences or what you have on hand. Add more vegetables, different types of protein, or adjust the spice level to make it uniquely yours.

⭐️⭐️⭐️⭐️⭐️
“This is my favorite soup ever! I make it all the time. I often either replace the chicken with kielbasa, or just add kielbasa to the soup.” – A Delighted Home Cook

Marry Me Tuscan Chicken Soup Ingredients

Creating this exquisite soup relies on a balanced selection of fresh and flavorful components. Here’s what you’ll need to bring this creamy Tuscan delight to life:

• Chicken: The star protein, providing a satisfying and hearty base.
• Onions, Carrots, Celery (Mirepoix): This classic aromatic base is essential for building a rich flavor foundation for your soup. Consider grabbing pre-chopped veggies from your grocery store for a significant time-saver, often available as a “mirepoix” mix.
• Garlic: Adds a pungent, aromatic depth that complements the other flavors beautifully. Pre-peeled garlic cloves are another excellent shortcut!
• Fresh Spinach: Wilted into the soup at the end, it adds a vibrant color, healthy nutrients, and a touch of freshness.
• Sundried Tomatoes: These intensely flavored tomatoes offer a sweet and tangy burst, contributing significantly to the “Tuscan” profile of the soup.
• Chicken Broth: The liquid base for the soup, providing savory depth. Opt for a high-quality broth for the best flavor.
• Heavy Cream: This is where the magic happens! It creates that luxuriously smooth, rich, and creamy texture that makes the soup so indulgent.
• Parmesan Cheese: Adds a salty, umami-rich, and nutty flavor, thickening the soup slightly and enhancing its overall richness.
• All-Purpose Flour: Used as a thickening agent to create a velvety texture for the soup base.
• Italian Seasoning: A harmonious blend of herbs like oregano, basil, thyme, and rosemary that infuses the soup with classic Italian flavors.
• Salt and Pepper: Essential for seasoning and balancing all the incredible flavors in the soup.

What Type of Chicken to Use for Tuscan Soup

The choice of chicken can significantly impact the flavor and texture of your Marry Me Tuscan Chicken Soup. Here are the best options and what to consider:

• Boneless, Skinless Chicken Breasts: These are a popular choice for their lean protein content and tender texture. Chicken breasts are easy to cut into bite-sized chunks or shred once cooked. While they can be less inherently flavorful than dark meat, they readily absorb the rich, creamy sauce, making them an excellent canvas for the soup’s robust flavors. If you’re aiming for a lighter version of the soup, breasts are a fantastic option.
• Boneless, Skinless Chicken Thighs: For those who prefer a richer, more succulent chicken, thighs are the way to go. They contain more fat than breasts, which contributes to a juicier texture and a deeper, more pronounced chicken flavor. This extra fat also adds to the overall richness and mouthfeel of the soup, albeit with a slight increase in calories. I often alternate between breasts and thighs depending on my preference and what I have available.
• Cooked Rotisserie Chicken: This is a fantastic time-saver and a secret weapon for adding an immediate depth of flavor to your soup. Rotisserie chicken comes pre-seasoned and roasted, providing a complex flavor profile that’s hard to replicate with plain cooked chicken. If you opt for rotisserie chicken, remember it’s already cooked, so you’ll want to add it towards the end of the cooking process, just long enough to heat through and meld with the soup’s flavors. This prevents it from becoming dry or overcooked.

Whichever you choose, ensure the chicken is diced into approximately 1-inch pieces for even cooking and easy consumption in the soup.

Choosing the Best Pasta or Noodles for Your Soup

Unlike traditional chicken noodle soup that often dictates egg noodles, this creamy Tuscan chicken soup offers wonderful flexibility when it comes to pasta. The quick answer is: use what you love! The rich and thick sauce can beautifully coat a variety of shapes. This allows you to experiment and find your perfect textural match.

My personal go-to is authentic Italian macaroni elbows, which I often find at specialty stores or larger grocers like Costco and Trader Joe’s. Their small, curved shape is perfect for capturing the creamy broth.

Here are several other excellent pasta options that work wonderfully in this soup:

• Ditalini: These tiny tube-shaped pastas are a classic choice for soups. Their small size means they cook quickly and distribute evenly throughout the broth.
• Cavatappi: With their unique corkscrew shape, cavatappi noodles are excellent for trapping and holding onto the creamy sauce, ensuring every bite is bursting with flavor.
• Bow Tie (Farfalle): These elegant bow-shaped pastas add a touch of charm to your soup. Their folded shape also helps to scoop up the delicious broth.
• Fusilli: Similar to rotini, fusilli’s spiral shape is fantastic for clinging to the creamy sauce. They add a pleasing texture to the soup.
• Rotini: These corkscrew-shaped pastas provide a satisfying bite and are great at holding onto the sauce, making them a popular choice for hearty soups.
• Mini Penne: A smaller version of the classic penne, these tubes are ideal for soups, offering a good chew without being overwhelming.
• Small Shells (Conchigliette): Like elbows, these small shells are perfect for soaking up the creamy goodness of the soup.

When selecting your pasta, consider how well it will hold the sauce and its cooking time relative to the other ingredients. Small, robust shapes are generally best for soups to ensure they don’t become overly soft.

The Ideal Pot for Making This One-Pot Wonder

For a recipe as robust and comforting as Marry Me Tuscan Chicken Soup, selecting the right pot can make a significant difference in your cooking experience and the final outcome. Given this is a one-pot recipe, you’ll need a vessel large enough to accommodate all the ingredients while providing ample space for stirring and simmering.

I personally rely on a 6-quart Dutch oven. Its exceptional qualities make it an ideal choice, but here are other suitable options to consider:

• Dutch Oven: Known for its heavy construction, often cast iron with enamel coating, a Dutch oven excels in heat retention and distribution. This means your soup will cook evenly without hot spots, and the browning of the chicken will be perfect. The heavy lid creates a tight seal, locking in moisture and flavors during simmering. It’s truly versatile for browning, simmering, and even baking, making it an excellent investment for any kitchen.
• Stockpot: If a Dutch oven isn’t available, a large stockpot is a perfectly viable alternative. Stockpots typically have a large capacity, making them suitable for big batches of soup. They are usually lighter and more affordable than Dutch ovens. While they may not retain heat quite as evenly, they are excellent for simmering and boiling. Just be mindful that you might need to stir more frequently to prevent ingredients from sticking to the bottom, especially when sautéing.
• Soup Pot: As the name suggests, a soup pot is specifically designed for making soups. It usually features a wide base that promotes even cooking and a generous capacity for all your ingredients. Many soup pots come with a tight-fitting lid, which is beneficial for simmering and retaining heat. They offer a good balance between the heat retention of a Dutch oven and the lighter weight of a standard stockpot.

No matter which pot you choose, ensure it has a heavy bottom to prevent scorching and a capacity of at least 5-6 quarts to comfortably hold all the soup ingredients.

How to Make Creamy Tuscan Chicken Soup: A Step-by-Step Guide

Crafting this delightful soup is simpler than you might imagine, and the rich reward is well worth the minimal effort. For detailed measurements and the full ingredient list, please refer to the recipe card at the bottom of this post. Here’s how to bring this creamy Tuscan magic to your table:

1. Sear the Chicken: Begin by heating the olive oil in your chosen large soup pot or Dutch oven over medium-high heat. Add your diced chicken pieces, seasoned with 1 teaspoon of Italian Seasoning, salt, and pepper. Cook the chicken until it’s beautifully browned on all sides, which usually takes about 4-5 minutes. Browning the chicken not only cooks it but also develops a crucial layer of flavor on the bottom of the pot.
2. Sauté the Aromatics and Vegetables: Using the same pot (and all those delicious browned bits from the chicken!), add the chopped onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté these ingredients, stirring occasionally, until the onions are translucent and the vegetables have softened slightly, typically 3-4 minutes. This step builds the aromatic foundation of your soup.
3. Create the Roux (Thickening Base): Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to combine, ensuring the flour coats all the ingredients. Cook for another minute, stirring, to allow the flour to toast slightly and lose its raw taste. If you’re using tomato paste, this is the perfect time to stir it in, cooking for about a minute to deepen its flavor. Adding the flour in stages can help prevent clumping.
4. Whisk in the Broth: Gradually pour in the chicken broth, whisking continuously to prevent any lumps from forming. As you whisk, make sure to scrape the bottom of the pan with your spoon to deglaze it, incorporating all the flavorful browned bits into the liquid. This adds incredible depth to the soup.
5. Simmer with Pasta: Bring the mixture to a rolling boil. Once boiling, add your chosen pasta, along with the remaining 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Cover the pot with a lid, reduce the heat to low, and let the soup simmer for approximately 20 minutes. During this time, the chicken will finish cooking through, and the pasta will become al dente. For best results with pasta texture, some prefer to boil the pasta separately and add it only at the very end of the soup’s cooking process.
6. Finish with Cream and Spinach: Remove the lid from the pot. Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes, or until the spinach has wilted and the soup has thickened to your desired consistency. The cream and cheese will create that signature rich and velvety texture.
7. Adjust Seasoning: Before serving, taste the soup and adjust the seasoning with additional salt, pepper, or other spices if needed. Serve hot and enjoy!

Marry Me Soup Variations and Substitutions

One of the joys of this Marry Me Tuscan Chicken Soup is its incredible adaptability. Feel free to experiment with different ingredients to tailor it to your taste, dietary needs, or what you have available in your kitchen. Here are some popular variations and smart substitutions:

Add More Vegetables:

• Red Peppers/Bell Peppers: Sauté diced bell peppers (any color) along with the mirepoix for added sweetness, crunch, and a boost of Vitamin C.
• Mushrooms: Sliced mushrooms (cremini or button) sautéed with the other vegetables will add an earthy, umami depth to the soup.
• Corn: A cup of frozen corn, added towards the end, can provide a touch of sweetness and vibrant color.
• Broccoli: Small florets of broccoli can be added during the last 10 minutes of simmering for extra greens and texture.
• Kale: A heartier alternative to spinach, kale can be stirred in at the same time as the spinach, allowing it a bit more time to wilt.
• Zucchini: Diced zucchini adds a mild flavor and tender texture, best added during the last 10-15 minutes of cooking.

Cheese Alternatives & Enhancements:

• Mozzarella Cheese: Stir in some shredded mozzarella at the end for an extra cheesy pull and a slightly different creamy texture.
• Asiago or Fontina: These cheeses can also be grated in to add different dimensions of flavor.

More Ways to Elevate the Flavor

While the soup is incredibly flavorful on its own, there are several ways to take it to the next level and truly make it your signature dish. These additions can transform the soup with new layers of complexity:

• Cooked, Crumbled Bacon: Every time I make this soup, I usually add a generous amount of cooked, crumbled bacon. The smoky, salty crunch of bacon truly elevates the dish and is our absolute favorite way to enjoy it. Stir it in at the very end or use it as a garnish.
• Cajun Seasoning: For a delightful kick and a hint of warmth, incorporate some Cajun seasoning along with the Italian seasoning. This adds a fantastic Southern-inspired twist to the Tuscan flavors.
• Dry White Wine: Deglaze the pan with 2 tablespoons to ¼ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) after sautéing the vegetables and before adding the flour. This adds a sophisticated depth and brightens the flavors.
• Truffle Oil: A drizzle of truffle oil just before serving can impart an intensely earthy and luxurious aroma and taste, transforming the soup into an gourmet experience.
• Sesame Oil: For a surprising twist, a tiny dash of toasted sesame oil can add a subtle nutty complexity, especially if you’re experimenting with Asian-inspired proteins or vegetables.
• Fresh Herbs: Garnish with fresh herbs like chopped parsley, basil, or thyme just before serving. Fresh herbs add a vibrant, fresh aroma and a pop of color.
• Red Pepper Flakes: For those who enjoy a little heat, a pinch of red pepper flakes can be added with the Italian seasoning to give the soup a gentle warmth.
• Fresh Lemon Juice: A squeeze of fresh lemon juice at the end can brighten all the flavors, cutting through the richness and adding a zesty finish.

Smart Substitutes for Heavy Cream

If you’re looking to reduce the richness or simply don’t have heavy cream on hand, several alternatives can still create a wonderfully creamy soup. However, it’s important to note that these substitutes will alter the texture and, in some cases, the flavor of the soup compared to using heavy cream.

• Half and Half: This is a common and easy substitute. It’s lighter than heavy cream but still offers a good level of richness. The soup will be less thick, so keep that in mind.
• Milk: Whole milk will provide some creaminess but will result in a much thinner soup. For a slightly thicker consistency, you can whisk a tablespoon of cornstarch or flour into the cold milk before adding it to the soup.
• Full-Fat Coconut Milk: For a dairy-free or vegan option (if you adapt other ingredients), full-fat canned coconut milk can provide a similar creamy texture. Be aware that it will impart a subtle coconut flavor to the soup, which can be a delicious twist!
• Cream Cheese: For a truly decadent and tangy alternative, you can melt in 4 ounces of softened cream cheese (full-fat or reduced-fat). Whisk it into the hot soup until completely smooth. Cream cheese will thicken the soup considerably and add a lovely tang.

When using lighter substitutes like half and half or milk, you might want to increase the amount of flour slightly in your roux to help achieve a thicker consistency, or rely more heavily on the starch from the pasta to thicken the soup naturally.

Expert Tips to Avoid Mushy Pasta

Mushy pasta can unfortunately detract from an otherwise perfect bowl of soup. This usually occurs when the pasta is overcooked, either during the initial cooking process or during reheating. Here’s how to ensure your pasta remains perfectly al dente in your Marry Me Tuscan Chicken Soup:

• Cook Pasta Separately: This is the most foolproof method. Cook your pasta according to the package directions until it’s al dente (firm to the bite). Drain it and rinse with cold water to stop the cooking process. Add the cooked pasta to individual serving bowls just before ladling in the hot soup. This way, the pasta won’t continue to cook and absorb excess liquid while sitting in the soup or during storage.
• Al Dente is Key: If cooking pasta directly in the soup, always aim for al dente. Check it frequently during the last few minutes of its estimated cooking time. Different pasta shapes and brands will have varying cooking times, so rely on taste and texture rather than just the clock.
• Consider Pasta Type: Smaller, more robust pasta shapes tend to hold up better in soup. Delicates like thin egg noodles might become mushy more quickly than macaroni or ditalini.
• Portion Control for Storage: If you plan on having leftovers, consider cooking only enough pasta for the portion you’ll eat immediately. Store the remaining soup without pasta, and cook fresh pasta each time you reheat a serving. This is the best way to guarantee a perfect texture.
• Rinsing Cooked Pasta: If you must add all the pasta to the soup at once, consider rinsing it lightly with cold water after it’s cooked (if cooked separately). This removes some of the surface starch and can help prevent clumping and further cooking.

By following these tips, you can enjoy a creamy Tuscan chicken soup with perfectly textured pasta every time!

How to Store Marry Me Chicken Soup

Proper storage is essential to maintain the quality and safety of your delicious Marry Me Tuscan Chicken Soup. Here’s how to ensure your leftovers are just as delightful as the first serving:

• Refrigeration: Once the soup has cooled to room temperature (within two hours of cooking), transfer it to an airtight container. Store it in the refrigerator for 3-4 days. Ensure the container is tightly sealed to prevent any absorption of odors or drying out.
• Thickening Over Time: You’ll notice that this soup, especially with the pasta, will thicken considerably in the refrigerator. The pasta continues to absorb liquid, and the creamy base sets up. Don’t worry, this is normal and easily remedied when reheating.

Reheating Leftovers Perfectly

When reheating your Marry Me Tuscan Chicken Soup, you might find it has transformed into more of a saucy pasta dish due to the pasta absorbing much of the liquid. This is actually a delightful outcome for many, offering a different but equally delicious experience! However, if you prefer a more traditional ‘soupy’ consistency, here’s how to restore it:

• Add Liquid: The key to reviving the soup is to add a little extra liquid. You can use chicken broth, water, or even a splash of milk or cream. Start with about ¼ to ½ cup per serving and add more as needed until you reach your desired consistency.
• Stove Top Method: Transfer the desired amount of soup to a saucepan. Add your chosen liquid, stir well, and heat over medium-low heat, stirring occasionally, until it is warmed through. Be careful not to boil vigorously, especially if you added cream, as it can sometimes separate.
• Microwave Method: For individual portions, place the soup in a microwave-safe bowl. Add a splash of liquid, stir, and heat in 1-minute intervals, stirring in between, until hot.

Remember, it’s always easier to thin out a thick soup than to thicken a thin one, so start with less added liquid and gradually increase until perfect.

Freezing Marry Me Chicken Soup for Later

Freezing this soup is a great way to enjoy a homemade meal on a busy day, but a few considerations will ensure the best texture upon reheating:

• Omit Dairy for Freezing: If you plan to freeze the soup, it’s highly recommended to leave out the heavy cream (and Parmesan cheese if possible) during the initial cooking process. Dairy products can sometimes curdle or separate when frozen and then reheated, leading to a grainy texture. Instead, add the cream and cheese when you reheat the thawed soup.
• Cook Pasta Separately (or Omit): Pasta can become quite mushy and lose its texture after being frozen and reheated in a soup. To avoid this, either cook the pasta separately and add it to the soup just before serving after reheating, or omit the pasta entirely from the portion you plan to freeze. You can then cook fresh pasta when you’re ready to enjoy the soup.
• Airtight Containers: Allow the soup (without cream or pasta) to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace at the top of containers to allow for expansion.
• Label and Date: Clearly label your containers with the date and contents. The soup can be stored in the freezer for up to 2-3 months.
• Thawing and Reheating: Thaw the frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Once it’s simmering, stir in the heavy cream and Parmesan cheese (if omitted during initial cooking) and cook until warmed through. Add freshly cooked pasta if desired.

Serving Suggestions for Your Tuscan Chicken Soup

This creamy Marry Me Tuscan Chicken Soup is wonderfully satisfying on its own, but pairing it with the right accompaniments can elevate your meal even further. Here are some delicious ideas to complete your culinary experience:

• Crusty Bread or Bread Bowls: A warm, crusty baguette or a rustic loaf is perfect for soaking up every last drop of that incredible creamy sauce. For a truly impressive presentation, serve the soup in hollowed-out bread bowls.
• Air Fryer Garlic Bread: For an extra special treat, try pairing this soup with Air Fryer Garlic Bread. The crispy, garlicky goodness is an unbeatable match for the rich soup.
• Simple Green Salad: A light, fresh green salad with a vinaigrette dressing provides a lovely contrast to the richness of the soup, offering a refreshing balance to your meal.
• Roasted Vegetables: A side of roasted asparagus, broccolini, or green beans can add more nutrients and a different texture to the plate.
• Fresh Herbs: Garnish individual bowls with a sprinkle of fresh chopped parsley or basil for a pop of color and fresh aroma.
• Extra Parmesan: Always offer extra grated Parmesan cheese at the table for those who love an additional layer of savory, nutty flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making and enjoying Marry Me Tuscan Chicken Soup:

• Can I make this soup gluten-free?

  Yes! To make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or cornstarch (use 1 tablespoon of cornstarch per tablespoon of flour, mixed with a little cold water to form a slurry before adding). Also, use gluten-free pasta and ensure your chicken broth is certified gluten-free.

• Can I make this soup dairy-free?

  You can try to make it dairy-free, but it will significantly alter the “creamy” aspect. You would need to substitute heavy cream with full-fat canned coconut milk (which will add a coconut flavor) or a dairy-free cream alternative. You would also need to omit Parmesan cheese or use a dairy-free Parmesan substitute. The flour for thickening would still be okay.

• What if my soup is too thin/too thick?

  If your soup is too thin, you can create a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and whisk it into the simmering soup, letting it cook for a few minutes until it thickens. If it’s too thick, simply add more chicken broth or water until it reaches your desired consistency, stirring well.

• Can I use frozen chicken?

  Yes, you can use frozen chicken breasts or thighs. Ensure they are fully thawed before dicing and searing, as cooking from frozen will release too much water and prevent proper browning.

• Do I have to use sundried tomatoes?

  While sundried tomatoes contribute significantly to the “Tuscan” flavor profile, you can omit them if you’re not a fan. The soup will still be delicious and creamy, but with a slightly different flavor. You might consider adding a touch more tomato paste for depth if you omit them.

More Soup Recipes You’ll Love

If you’ve fallen in love with the comforting warmth of this Marry Me Tuscan Chicken Soup, you’re in for a treat! Here are more of my favorite soup recipes that are sure to satisfy your cravings for delicious, soul-warming meals:

• Slow Cooker Crockpot Loaded Potato Soup
• Chicken Alfredo Soup with Tortellini
• Homestyle Chicken Noodle Soup
• Creamy Chicken Florentine Soup
• Bread Bowl Soup
• Chicken Orzo Soup
• Bacon Cheeseburger Soup
• Beer Cheese Soup with Bacon
• Italian Sausage Soup
• Creamy Chicken Wild Rice Soup

For a visual guide, you can find step-by-step video instructions on how to make this delicious soup on our YouTube channel.

Creamy Marry Me Tuscan Chicken Soup: The Full Recipe

Recipe by Brandi Crawford

Get ready to fall in love with this Marry Me Tuscan Chicken Soup recipe! This comforting dish brings together tender chicken, hearty vegetables, and a creamy, flavorful sauce that’s sure to win hearts at the dinner table. Perfect for cozy nights or weeknight dinners, this is a rich and satisfying meal that promises warmth and deliciousness in every spoonful.

Rated 4.93 out of 5 stars by 13 users.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Course: Dinner, Lunch
Cuisine: American, Tuscan
Servings: 10 cups

Calories: 300 kcal

Equipment

• 6-Quart Cast Iron Dutch Oven (or a large stockpot/soup pot)

Ingredients

Yields 10 cups

• 1 teaspoon olive oil
• 1- 1 ½ pounds boneless, skinless chicken breasts or thighs (Diced into 1-inch pieces; I used 1 ½ pounds for richness.)
• 2 teaspoons Italian Seasoning (Divided for chicken and soup base)
• Salt and pepper to taste
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced onions
• ¼ cup diced sundried tomatoes
• 3 garlic cloves (Minced)
• ¼ cup all-purpose flour
• 2 tablespoons tomato paste (Optional, for a deeper tomato flavor)
• 6-8 cups chicken broth (Start with 6 cups, add more for thinner consistency)
• 6 oz pasta (I used Italian small shells; see notes on avoiding mushy pasta)
• 1 cup heavy whipping cream
• ½-1 cup grated Parmesan Reggiano cheese (Adjust to your preference)
• 2 ½-3 cups fresh spinach

Instructions

1. 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 the chicken is browned on all sides, about 4-5 minutes. This step creates a flavorful base.
2. In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté until the vegetables are translucent and softened, about 3-4 minutes.
3. Sprinkle the ¼ cup of all-purpose flour evenly over the vegetables and stir well to combine, cooking for about 1 minute. If using, add the tomato paste here and stir for another minute to cook out the raw flavor.
4. Gradually whisk in 6-8 cups of chicken broth, stirring constantly to prevent lumps. Be sure to scrape the bottom of the pan to deglaze and incorporate any browned bits, which add immense flavor.
5. Bring the mixture to a rolling boil. Add the pasta and the remaining 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Cover the pot, reduce heat to low, and simmer for about 20 minutes, or until the chicken is cooked through and tender, and the pasta is al dente. (Alternatively, cook pasta separately and add at the end to prevent mushiness.)
6. Remove the lid. Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the soup to thicken slightly.
7. Taste and adjust seasoning with additional salt, pepper, or other spices if needed. Serve hot and enjoy your rich and creamy Marry Me Tuscan Chicken Soup!

Recipe Notes and Pro Tips

• Broth Consistency: I typically use 6 cups of broth for a very thick, creamy soup. You can always add more broth or water later to thin it out if you prefer a less dense consistency. It’s easier to thin a soup than to thicken it.
• Tomato Paste: The tomato paste is optional. It adds a deeper, more pronounced tomato flavor. If you prefer a lighter, white-creamy soup with only a hint of tomato from the sundried tomatoes, you can omit it.
• Pre-Cooked Chicken: If using pre-cooked chicken (like rotisserie), add it towards the end of the cooking process, when you add the cream and spinach, just long enough to heat it through. This prevents it from drying out.
• Seafood Variation: For a seafood version, the soup will only need to simmer for 10-15 minutes in total (after adding broth). Add your chosen seafood (shrimp, scallops, firm white fish) when you stir in the spinach, cheese, and cream, and cook just until opaque and cooked through.
• Pasta Texture: To prevent mushy pasta, especially in leftovers, consider cooking the pasta separately to al dente according to package directions. Rinse it with cold water to stop cooking, then add it to individual bowls just before serving the hot soup.
• Reheating Tips: Leftover soup will thicken. When reheating, add extra broth or water to achieve your desired soupy consistency.
• Flour Alternatives: Flour acts as a thickener. You can omit it, but the soup’s texture will be thinner. Cream cheese (4 oz softened, whisked in) can be used as an alternative thickener for a tangier, richer result.
• Cream Alternatives: For lighter options, substitute heavy cream with half-and-half or milk, understanding that the soup will be less thick. Full-fat coconut milk (canned) offers a dairy-free creamy option but introduces a subtle coconut flavor.
• Slow Cooker Method: To adapt for a slow cooker, combine all ingredients (except pasta, cream, spinach, and Parmesan) in the slow cooker. Cook on Low for 8 hours or High for 4 hours. In the last 30 minutes, boil pasta separately. Then, stir the cooked pasta, cream, spinach, and cheese into the slow cooker until heated through and spinach is wilted.

Nutrition Information

Serving: 1 cup
Calories: 300 kcal
Carbohydrates: 8 g
Protein: 24 g
Fat: 19 g

Nutrition Data: Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.