Description
This Creamy Marry Me Tuscan Chicken Soup is a hearty and flavorful dish featuring tender chicken, fresh vegetables, pasta, and a rich creamy broth infused with Italian seasonings and Parmesan cheese. Perfect for a comforting family meal, this soup combines rustic Tuscan flavors with a creamy texture that will satisfy your cravings in about 45 minutes.
Ingredients
Scale
Protein
- 1 – 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
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
- 2 1/2-3 cups fresh spinach
Dairy
- 1 cup heavy whipping cream
- 1/2-1 cup grated Parmesan Reggiano cheese
Pantry
- 1 teaspoon olive oil
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth (recommend starting with 6 cups)
- 6 oz Italian small shells pasta
Instructions
- Prepare and Brown Chicken: Heat olive oil in a large pot over medium-high heat. Season the diced chicken with 1 teaspoon of Italian seasoning, salt, and pepper. Add chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Sauté Vegetables: Add the diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot with the chicken. Cook, stirring occasionally, until the vegetables become translucent and fragrant, about 4-5 minutes.
- Create Roux and Add Tomato Paste: Sprinkle the flour evenly over the chicken and vegetable mixture. Stir well to combine and cook for 1-2 minutes to cook out the raw flour taste. Optionally, stir in the tomato paste at this stage for added depth of flavor.
- Add Chicken Broth: Gradually whisk in 6 cups of chicken broth to avoid lumps. Stir continuously until the mixture is smooth and well combined.
- Simmer with Pasta and Seasoning: Bring the soup to a boil, then add the pasta and the remaining 1 teaspoon of Italian seasoning. Reduce the heat to low and simmer uncovered until the chicken is fully cooked and the pasta is tender, about 10-12 minutes.
- Finish with Cream, Spinach, and Cheese: Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes, until the spinach is wilted and the cheese has melted into a creamy consistency. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Start with 6 cups of chicken broth and add more if you prefer a thinner soup.
- Using chicken thighs will result in a more tender and flavorful soup, but chicken breasts work well too.
- Italian small shells are recommended, but any small pasta shape can be substituted.
- If you want a thicker soup, add a bit more flour or reduce the amount of chicken broth slightly.
- The tomato paste is optional but adds a nice depth of flavor and color.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
