Description
Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken, fresh vegetables, tender pasta, and a creamy Parmesan-infused broth with vibrant spinach. This hearty soup is perfect for cozy meals and combines Tuscan flavors with easy stovetop cooking.
Ingredients
Scale
Protein and Seasonings
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
Vegetables and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickeners and Broth
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth (can use up to 8 cups if needed)
Pasta and Dairy
- 6 oz Italian small shell pasta
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Instructions
- Brown the chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4 to 5 minutes.
- Sauté vegetables and aromatics: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring frequently, until the vegetables are translucent and softened, about 3 to 4 minutes.
- Add flour and tomato paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the tomato paste if using, and mix thoroughly to incorporate it without drying out the ingredients.
- Incorporate chicken broth: Gradually whisk in the chicken broth while stirring constantly to avoid lumps. Use your spoon to deglaze the bottom of the pot, scraping any browned bits for added flavor.
- Simmer with pasta: Bring the soup to a rolling boil. Add the pasta along with the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover the pot, reduce heat to low, and simmer for about 20 minutes, until the chicken is thoroughly cooked and pasta is al dente. Alternatively, the pasta can be boiled separately and added later.
- Finish with cream, spinach, and cheese: Stir in heavy cream, fresh spinach, and grated Parmesan cheese. Continue to simmer for an additional 5 minutes to meld the flavors and wilt the spinach.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed. Serve warm for a comforting meal.
Notes
- Using tomato paste is optional, but it adds a deeper tomato flavor and richness to the soup.
- Start with 6 cups of chicken broth and add more if you prefer a thinner soup consistency.
- Dicing chicken into 1 inch pieces ensures even cooking and tender bites.
- If preferred, boil pasta separately to avoid overcooking or making the soup too thick, then combine before serving.
- Grated Parmesan cheese can be adjusted based on how cheesy and thick you want the soup to be.
- Fresh spinach can be substituted with kale or other greens, but cooking times may vary.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and to avoid scorching.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
