Description
This Creamy Marry Me Tuscan Chicken Soup is a comforting and flavorful dish featuring tender chicken, fresh spinach, sun-dried tomatoes, and parmesan cheese in a rich creamy broth with Italian herbs and pasta. Perfect for cozy dinners and family meals.
Ingredients
Scale
Protein
- 1- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
Vegetables & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- 2 ½-3 cups fresh spinach
Seasonings & Spices
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
Liquids & Dairy
- 1 teaspoon olive oil
- 6-8 cups chicken broth (recommend starting with 6 cups)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
Other
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 oz Italian small shell pasta
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding the flour in stages to prevent drying. If using tomato paste, add it now and stir to incorporate thoroughly.
- Whisk in Broth: Gradually add the chicken broth while whisking constantly to avoid lumps. Scrape the bottom of the pot with your spoon to deglaze and incorporate any flavorful bits stuck to the pan.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover with a lid and reduce heat to low. Simmer for about 20 minutes or until the chicken is cooked through and pasta is al dente. Alternatively, cook pasta separately and add at the end.
- Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Continue to simmer for an additional 5 minutes, allowing the cheese to melt and the spinach to wilt.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed. Serve hot and enjoy.
Notes
- Tomato paste is optional but adds depth and richness to the soup.
- Start with 6 cups of chicken broth and add more if you prefer a thinner consistency.
- You can cook the pasta separately if you want to avoid it becoming too soft in the soup.
- Use fresh grated Parmesan Reggiano for best flavor; pre-grated cheese may not melt as well.
- Leftovers store well and flavors improve after sitting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
