Are you tired of the same old weeknight dinner routine and dreaming of a meal that’s both incredibly easy and bursting with flavor? Well, you’ve come to the right place! I’m Anna, and I’m absolutely passionate about helping you make delicious chicken dishes that don’t take all day. My kitchen is all about simple, joyful cooking, and I’m constantly experimenting to bring you recipes that are big on taste but low on fuss. Today, I’m so excited to share this Creamy Marry Me Tuscan Chicken Soup with you. It’s the ultimate hug in a bowl, packed with tender chicken, veggies, and that irresistible creamy Tuscan goodness that just makes everything better. Trust me, this soup is going to become your new go-to for those cozy nights!
Gather Your Ingredients for Creamy Marry Me Tuscan Chicken Soup
Alright, let’s talk about what makes this Creamy Marry Me Tuscan Chicken Soup so darn good. It all starts with good ingredients, right? Using fresh stuff really makes a difference – you can totally taste it! When you’ve got quality components, the whole dish just sings. It’s not just about throwing things in a pot; it’s about building flavor from the ground up. That’s how you get that amazing taste that makes people say, “Wow, what’s in this?!” Trust me, taking a moment to grab the good stuff is totally worth it for this soup.
Essential Components for Creamy Marry Me Tuscan Chicken Soup
So, what do we need to make this magic happen? First up, we’ll grab about 1 to 1 ½ pounds of boneless, skinless chicken breasts or thighs, all diced up into nice, bite-sized pieces. We’ll also need a teaspoon of olive oil to get things started. Then comes the flavor party: 2 teaspoons of Italian seasoning, split between two steps, plus salt and pepper to taste, of course. For our veggies, we’re looking for ½ cup each of diced carrots, celery, and onions. Don’t forget ¼ cup of diced sundried tomatoes – they add such a lovely chew and punch! And for that garlicky goodness, we need 3 cloves, minced nice and fine. To thicken things up, we’ll use ¼ cup of flour. If you want an extra tomato boost, grab 2 tablespoons of tomato paste. Then we’ll need 6 to 8 cups of chicken broth – start with 6, you can always add more! For the pasta, about 6 ounces will do. The creamy magic comes from 1 cup of heavy whipping cream, and for that cheesy finish, ½ to 1 cup of grated Parmesan Reggiano. Last but not least, we’ll need 2 ½ to 3 cups of fresh spinach to toss in at the end.
Ingredient Table
| 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 |
| ½ cup diced carrots | ½ cup diced celery |
| ½ cup diced onions | ¼ cup diced sundried tomatoes |
| 3 garlic cloves, Minced | ¼ cup flour |
| 2 tablespoons tomato paste (Optional) | 6-8 cups chicken broth |
| 6 oz pasta | 1 cup heavy whipping cream |
| ½-1 cup grated parmesan reggiano cheese | 2 ½-3 cups fresh spinach |
Crafting Your Creamy Marry Me Tuscan Chicken Soup: Step-by-Step
Alright, let’s get this party started and make some soup! It’s not complicated, I promise. Just follow along, and you’ll have a pot of pure comfort in no time. We’re going to build layers of flavor, starting with that beautiful chicken.
Browning the Chicken
First things first, grab a big ol’ pot or a Dutch oven. We want to get that over medium-high heat and add just a teaspoon of olive oil. Toss in your diced chicken, about half of that Italian seasoning (that’s 1 teaspoon for now!), and a good pinch of salt and pepper. Let it sizzle and brown up for about 4-5 minutes. You don’t need to cook it all the way through here, just get a nice golden crust on it. This step is key for flavor!
Building the Flavor Base
Now, we’ll add our chopped veggies right into that pot with the chicken: the diced onions, carrots, celery, those yummy sundried tomatoes, and all that minced garlic. Stir it all around and let it cook for another 3-4 minutes. We’re just looking for them to get a little soft and smell amazing – you know, when the onions turn nice and see-through. That’s your cue!
Creating a Thickening Roux
Here’s where we get that lovely creamy texture. Sprinkle your ¼ cup of flour right over the veggies and chicken. Stir it all up really well, making sure everything gets coated. If you’re using the tomato paste for extra depth, now’s the time to add it and give it another good stir. Let this cook for about a minute – it’s like toasting the flour a little, which gets rid of any raw flour taste.
Deglazing and Simmering
Time to add our liquid! Gradually whisk in your chicken broth, starting with maybe 6 cups. As you pour, scrape the bottom of the pot with your whisk or spoon. That’s called deglazing, and it lifts all those tasty browned bits from the bottom – flavor gold! Keep whisking until there are no lumps. Once it’s all smooth, bring the whole thing up to a boil. Now, add your pasta, the rest of the Italian seasoning (another teaspoon!), and more salt and pepper. Pop a lid on it, turn the heat down to low, and let it simmer for about 20 minutes. This is when the pasta cooks and the chicken finishes up.
Finishing Touches for Creamy Marry Me Tuscan Chicken Soup
Almost there! Once the pasta is tender and the chicken is cooked through, it’s time for the best part. Stir in that glorious heavy whipping cream. Then, add your fresh spinach and all that grated Parmesan cheese. Give it a gentle stir and let it simmer for just about 5 more minutes. You’ll see the spinach wilt down and the cheese melt into this gorgeous, creamy sauce. Before you serve, definitely give it a taste. Does it need a little more salt? A crack of pepper? Make it perfect for *you*! This is how you get that truly dreamy Creamy Marry Me Tuscan Chicken Soup.
Tips for Perfect Creamy Marry Me Tuscan Chicken Soup
You know, making a soup this good is all about little tweaks and knowing a few tricks! Over the years, I’ve learned a thing or two that really helps this Creamy Marry Me Tuscan Chicken Soup turn out just right every single time. It’s all about making it work for you and your taste buds!
Achieving Your Desired Soup Consistency
So, about that thickness! When you first add the chicken broth, start with about 6 cups. This usually gives us a really nice, hearty soup. But hey, we all like our soup a little different, right? If you prefer it super thick, stick with 6 cups. If you’re like me and love a soup that’s a bit more brothy, just have extra chicken broth on hand. You can easily stir in another cup or two at the end to thin it out until it’s just how you love it.
Pasta Perfection in Your Creamy Marry Me Tuscan Chicken Soup
Okay, this is a biggie if you hate mushy pasta! My secret for the absolute best texture in this Tuscan chicken soup recipe is to cook the pasta separately. Yep, boil it just like you normally would, but drain it when it’s still *al dente* – a little bit firm to the bite. Then, just add that perfectly cooked pasta right into your bowl before you ladle in the soup. It makes all the difference, trust me!
Ingredient Swaps for Creamy Marry Me Tuscan Chicken Soup
Don’t have heavy cream? No worries! You can totally swap it out. Half-and-half works beautifully, or even whole milk, though it might make the soup a little less rich. For a dairy-free option, full-fat coconut milk is surprisingly good here and adds a subtle sweetness. If you want an even thicker soup, a couple of ounces of cream cheese stirred in with the cream works wonders, too! And for those super busy nights, using pre-cooked rotisserie chicken is a lifesaver – just shred it and stir it in at the very end to warm through.
Table Of content
Frequently Asked Questions about Creamy Marry Me Tuscan Chicken Soup
Got questions about this delicious Creamy Marry Me Tuscan Chicken Soup? I get it! It’s always good to know those little details. Here are some things folks often ask me, and I’m happy to clear them up for you!
Can I make this Creamy Marry Me Tuscan Chicken Soup ahead of time?
You absolutely can! This soup is fantastic for making ahead. Once it’s cooled down, just pop it into an airtight container in the fridge. It’ll keep well for about 3-4 days. When you’re ready to reheat it, you might find it’s gotten a bit thick, which is totally normal. Just stir in a little extra chicken broth or even some water until it’s the consistency you like. It reheats beautifully on the stovetop or even in the microwave.
What kind of pasta works best in this Tuscan chicken soup recipe?
Honestly, most small pasta shapes work great in this Tuscan chicken soup! Think ditalini, orzo, elbow macaroni, or even small shells. The key is that you don’t want anything too big or delicate. The smaller shapes cook up nicely in about 20 minutes and hold onto that creamy sauce really well. And remember my tip about cooking the pasta separately if you’re worried about it getting mushy – it’s a game-changer!
Is this Creamy Marry Me Tuscan Chicken Soup spicy?
This particular Creamy Marry Me Tuscan Chicken Soup isn’t spicy at all right out of the recipe. The flavor is more savory and rich from the chicken broth, cream, and Parmesan, with a hint of sweetness from the sundried tomatoes and veggies. If you like a little kick, though, it’s super easy to add! A pinch of red pepper flakes stirred in when you add the garlic, or even a dash of hot sauce right before serving, will give it that perfect bit of heat you’re looking for.
Nutritional Insights for Creamy Marry Me Tuscan Chicken Soup
Just a heads-up, these numbers are estimates, okay? They can totally change depending on exactly what you use and how much you eat. But this gives you a good idea of what you’re working with!
Estimated Nutritional Breakdown
| Serving Size | 1.5 cups |
| Calories | 550 |
| Sugar | 6g |
| Sodium | 1200mg |
| Fat | 30g |
| Saturated Fat | 15g |
| Unsaturated Fat | 15g |
| Trans Fat | 0g |
| Carbohydrates | 40g |
| Fiber | 3g |
| Protein | 35g |
| Cholesterol | 120mg |
Enjoying Your Creamy Marry Me Tuscan Chicken Soup
Okay, so you’ve made this incredible Creamy Marry Me Tuscan Chicken Soup, and now it’s time for the best part – eating it! This soup is seriously a meal in itself, but sometimes it’s nice to have a little something extra on the side. It’s all about making that cozy soup experience even better.
Serving Companions
Honestly, this soup is so hearty and delicious, it doesn’t need much! But if you want to round out your meal, a simple side salad with a light vinaigrette is fantastic. It adds a nice fresh crunch to contrast with the creamy soup. And of course, you can never go wrong with some crusty bread for dipping. Seriously, get a good baguette or a rustic loaf, and soak up every last drop of that amazing Tuscan goodness. It’s pure heaven!
Sharing Your Creamy Marry Me Tuscan Chicken Soup Creations
I absolutely LOVE hearing from you guys! When you make this Creamy Marry Me Tuscan Chicken Soup, please, please, please let me know how it turned out. Drop a comment below, tell me what you thought, or even give it a star rating – it really helps other cooks out there. And if you snap any photos, don’t be shy! Tag me on social media; I’d be thrilled to see your beautiful bowls of soup. Happy cooking!
Print
Creamy Marry Me Tuscan Chicken Soup: 1 Amazing Dish
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A rich and comforting soup featuring tender chicken, pasta, and spinach in a creamy Tuscan-inspired sauce.
Ingredients
- 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
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves Minced
- ¼ cup flour
- 2 tablespoons tomato paste Optional
- 6–8 cups chicken broth
- 6 oz pasta
- 1 cup heavy whipping cream
- ½–1 cup grated parmesan reggiano cheese
- 2 ½–3 cups fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
- Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
- Sprinkle flour over the vegetables and stir well. Add tomato paste, if using, and stir.
- Gradually whisk in chicken broth, stirring to prevent lumps. Deglaze the bottom of the pan.
- Bring to a boil. Add pasta and remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover, reduce heat to low, and simmer for 20 minutes, or until chicken is cooked and pasta is al dente.
- Stir in heavy cream, spinach, and Parmesan cheese. Simmer for 5 minutes.
- Taste and adjust seasoning as needed.
Notes
- Start with 6 cups of broth for a thicker soup. Add more broth later to thin if desired.
- Tomato paste is optional for added tomato flavor.
- Rotisserie chicken can be used; add it at the end to warm through.
- Seafood requires a shorter simmer time (10-15 minutes); add it with the cream and spinach.
- To avoid mushy pasta, cook it separately and add it just before serving.
- Reheat with additional broth or water to thin.
- Flour thickens the soup; cream cheese can be substituted.
- Half and half, milk, or full-fat coconut milk can replace heavy cream, altering the texture.
- For slow cooker: Combine all ingredients except pasta, cream, spinach, and cheese. Cook on Low for 8 hours or High for 4 hours. Add remaining ingredients and stir.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
