Description
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 cream sauce that’s sure to win hearts at the dinner table.
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 (small Italian shells recommended)
1 cup heavy whipping cream
½-1 cup grated parmesan reggiano cheese
2 ½-3 cups fresh spinach
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
2. In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until translucent, about 3-4 minutes.
3. Sprinkle in the flour gradually, stirring well to combine. Add tomato paste if using, and stir.
4. Gradually whisk in the chicken broth while stirring constantly to avoid lumps and deglaze the pot.
5. Bring to a rolling boil, add pasta and remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover and reduce heat to low. Simmer for 20 minutes until chicken is cooked through and pasta is al dente.
6. Uncover and stir in the heavy cream, spinach, and grated Parmesan cheese. Simmer for an additional 5 minutes.
7. Taste the soup and adjust seasoning with salt and spices if needed.
Notes
Start with 6 cups of broth for a thicker soup. Add more to thin if needed.
Omit tomato paste for a white, creamy version; include it for added tomato flavor.
Rotisserie chicken can be used for convenience. Add it at the end to avoid overcooking.
To prevent mushy pasta, cook it separately and add it to the soup before serving.
Reheat with additional broth or water to restore texture.
Flour thickens the soup but can be replaced with cream cheese or omitted for a thinner soup.
Heavy cream can be swapped with half and half, milk, or full-fat coconut milk, but note that the texture will change.
For a slow cooker version, add all ingredients except pasta, cream, spinach, and cheese. Cook on LOW for 8 hours or HIGH for 4. Add cooked pasta, cream, spinach, and cheese at the end and stir.