Description

This Marry Me Tuscan Chicken Soup is rich, creamy, and packed with tender chicken, pasta, spinach, sun-dried tomatoes, and Parmesan cheese. Inspired by classic Tuscan flavors, this comforting fall soup is perfect for cozy dinners, meal prep, or slow cooker meals.

Ingredients

1 teaspoon olive oil

1–1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces

2 teaspoons Italian seasoning, divided

Salt and black pepper, to taste

½ cup diced carrots

½ cup diced celery

½ cup diced onion

¼ cup sun-dried tomatoes, diced

3 garlic cloves, minced

¼ cup all-purpose flour

2 tablespoons tomato paste (optional)

6–8 cups chicken broth

6 ounces small pasta (Italian shells or similar)

1 cup heavy whipping cream

½–1 cup grated Parmesan Reggiano cheese

2½–3 cups fresh spinach

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Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

2. Add the diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook for 4–5 minutes until lightly browned on all sides.

3. In the same pot, add carrots, celery, onion, sun-dried tomatoes, and garlic. Sauté for 3–4 minutes until softened and fragrant.

4. Sprinkle in the flour gradually while stirring constantly. Add tomato paste if using and stir until combined.

5. Slowly whisk in 6 cups of chicken broth, scraping the bottom of the pot to deglaze any browned bits.

6. Bring the soup to a boil, then add pasta, remaining Italian seasoning, and additional salt and pepper if needed.

7. Cover, reduce heat to low, and simmer for 20 minutes, or until chicken is fully cooked and pasta is al dente.

8. Stir in heavy cream, Parmesan cheese, and fresh spinach.

9. Simmer uncovered for 5 minutes until spinach is wilted and soup thickens.

10. Taste and adjust seasoning as needed. Serve warm.

Notes

For a thicker soup, start with 6 cups of broth and add more as needed.

To prevent mushy pasta, cook pasta separately and add just before serving.

Rotisserie chicken may be used; add it near the end to avoid overcooking.

Tomato paste adds extra depth but can be omitted for a lighter, creamier soup.

For reheating, add extra broth or water to loosen the soup.

Slow Cooker Method: Add all ingredients except pasta, cream, spinach, and Parmesan. Cook on LOW for 8 hours or HIGH for 4 hours. Cook pasta separately and stir everything in before serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: Italian-American