Creamy Marry Me Tuscan Chicken Soup

There’s something irresistibly comforting about a steaming bowl of soup on a cool day, and this Creamy Marry Me Tuscan Chicken Soup takes that comfort to an entirely new level. Inspired by the famous “Marry Me Chicken,” known for its rich cream sauce, sun-dried tomatoes, and irresistible Italian flavors, this soup transforms those same beloved elements into a hearty, velvety dish that’s as elegant as it is satisfying. Perfect for family dinners, cozy nights in, or impressing guests with minimal effort, this recipe blends savory chicken, aromatic vegetables, tender pasta, and creamy Parmesan broth into one luxurious bowl. With every spoonful, you’ll taste layers of flavor — tangy sun-dried tomatoes, the sweetness of sautéed onions and carrots, and the richness of Parmesan and cream. It’s the kind of soup that feels like a warm embrace — one that might just make someone fall in love with your cooking.

Ingredients

▢ 1 teaspoon olive oil
▢ 1 – 1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (I used 1½ pounds)
▢ 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 sun-dried tomatoes
▢ 3 garlic cloves, minced
▢ ¼ cup flour
▢ 2 tablespoons tomato paste (optional, see notes)
▢ 6–8 cups chicken broth (start with 6 cups; see notes)
▢ 6 ounces pasta (Italian small shells recommended)
▢ 1 cup heavy whipping cream
▢ ½–1 cup grated Parmesan Reggiano cheese
▢ 2½–3 cups fresh spinach

The Inspiration Behind the Dish

This recipe is a creative twist on the viral “Marry Me Chicken,” which earned its name because it’s so flavorful that it’s said to inspire marriage proposals. The combination of creamy sauce, herbs, garlic, and sun-dried tomatoes is pure magic — and turning those flavors into a soup adds comfort and heartiness while keeping the elegance intact. This soup has everything: tender bites of chicken, a creamy, cheesy broth, and a medley of Italian-inspired flavors that taste like a cozy Tuscan evening. Whether you’re serving it with crusty bread, a salad, or just on its own, it’s an unforgettable meal that brings warmth to every table.

Step-by-Step Preparation

Step 1: Season and Sear the Chicken

Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Pat the chicken dry with paper towels to ensure good browning, then season it with 1 teaspoon of Italian seasoning, salt, and pepper. Add the chicken pieces to the hot pot in a single layer, searing them for 3–5 minutes until golden brown on all sides. The goal isn’t to cook the chicken through yet — just to lock in flavor and color. Once browned, remove the chicken from the pot and set it aside on a plate.

Step 2: Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent. Add the minced garlic and sun-dried tomatoes, cooking for another minute until fragrant. These aromatics create the foundation of the soup’s flavor and add a subtle sweetness that balances the savory chicken.

Step 3: Build the Base

Sprinkle the flour evenly over the sautéed vegetables and stir to coat. This will help thicken the soup later. If you’re using tomato paste, add it now and stir for 1–2 minutes to develop its flavor — this step adds a deeper, slightly tangy richness to the broth. Gradually pour in 1–2 cups of the chicken broth, stirring constantly to dissolve any flour clumps, then slowly add the remaining broth. Stir well to ensure the base is smooth.

Step 4: Simmer the Soup

Return the seared chicken and its juices to the pot. Add the remaining teaspoon of Italian seasoning, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10–15 minutes. This allows the flavors to meld while the chicken finishes cooking and becomes tender.

Step 5: Add the Pasta

Stir in the pasta shells and continue simmering until they are al dente, usually 8–10 minutes depending on the pasta type. Keep stirring occasionally to prevent sticking. If the soup thickens too much, you can add up to 2 additional cups of chicken broth to reach your desired consistency.

Step 6: Finish with Cream and Cheese

Once the pasta is cooked, lower the heat and stir in the heavy cream and grated Parmesan Reggiano cheese. Stir gently until the cheese melts into the broth, creating a silky, creamy texture. Taste and adjust the seasoning with more salt and pepper if needed.

Step 7: Add the Spinach

Finally, stir in the fresh spinach and cook for 1–2 minutes, just until wilted. The spinach adds color, freshness, and a subtle earthy balance to the richness of the soup.

Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with an extra sprinkle of Parmesan and a crack of black pepper. A drizzle of olive oil or a few red pepper flakes can add extra depth and a touch of heat if desired. Serve warm with toasted bread, garlic knots, or a side salad for a complete meal.

Cooking Notes

If you prefer a thicker soup, reduce the broth slightly or let it simmer uncovered for an additional 5–10 minutes after adding the cream. For a lighter version, substitute half of the heavy cream with whole milk. The tomato paste is optional but highly recommended—it enhances the soup’s color and adds an umami depth that complements the Parmesan beautifully. Always use freshly grated Parmesan Reggiano for the best flavor and texture; pre-grated cheese may not melt smoothly.

Variations and Substitutions

You can substitute chicken thighs for chicken breasts for a richer flavor and juicier texture. For extra vegetables, consider adding chopped zucchini, bell peppers, or mushrooms during the sauté step. If you want to make the soup vegetarian, simply omit the chicken and use vegetable broth instead; add cannellini beans or chickpeas for protein. To make it gluten-free, replace the flour with cornstarch (use 1½ tablespoons dissolved in a bit of broth) and use gluten-free pasta.

Make-Ahead and Storage Tips

This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of broth or milk to loosen the texture if it thickens. You can also freeze the soup without the pasta for up to 2 months; add freshly cooked pasta when reheating for the best texture.

Perfect Pairings

This Creamy Marry Me Tuscan Chicken Soup pairs beautifully with crusty bread, focaccia, or buttery garlic rolls. For a lighter accompaniment, serve it with a simple green salad dressed in lemon vinaigrette. If you’re planning a dinner party, this soup makes an excellent first course before a main dish like roasted salmon or chicken piccata.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken instead of raw chicken?
Yes. Add cooked shredded rotisserie chicken in Step 6 after the pasta is cooked. It will heat through in just a few minutes.

2. Can I use milk instead of heavy cream?
You can, but the soup will be less rich. Whole milk or half-and-half are good alternatives if you want a lighter version.

3. How do I prevent the pasta from getting mushy?
Cook the pasta just until al dente and avoid over-simmering. If you plan to store leftovers, consider cooking the pasta separately and adding it to individual bowls before serving.

4. What type of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for the best flavor and texture. Pat off excess oil before dicing to prevent greasiness.

5. Can I make this soup dairy-free?
Yes. Substitute coconut cream or cashew cream for the heavy cream, and use a dairy-free Parmesan-style cheese or nutritional yeast.

6. Why is it called “Marry Me” soup?
It’s inspired by the “Marry Me Chicken” dish, which got its name because it’s so delicious that it could inspire a marriage proposal. The same idea applies here — the flavors are simply irresistible.

7. Can I add wine to this recipe?
Absolutely. Deglaze the pot with ¼ cup of white wine after sautéing the vegetables to add depth and a subtle tang.

8. How can I make the soup thicker or creamier?
Use less broth, add a touch more flour at the beginning, or stir in extra Parmesan cheese and cream at the end until it reaches your desired consistency.

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Conclusion

This Creamy Marry Me Tuscan Chicken Soup is the ultimate blend of indulgence and comfort. Every spoonful offers a perfect balance of savory, creamy, and aromatic notes — a dish that feels both homey and sophisticated. It’s the kind of recipe that brings people together, impresses guests, and satisfies every craving for something rich and heartwarming. Whether you’re cooking for a cozy night in or a special gathering, this soup is sure to make a lasting impression. One taste and you’ll understand why it’s called “Marry Me.”