Description
Creamy Marry Me Tuscan Chicken Soup is a rich and hearty dish featuring tender chicken, Italian small shell pasta, fresh spinach, and a creamy parmesan-infused broth seasoned with Italian herbs and sundried tomatoes. This comforting soup is perfect for a cozy dinner and packed with flavors inspired by Tuscan cuisine.
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
Thickening and Flavor Base
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth (recommended starting amount)
Pasta and Dairy
- 6 oz Italian small shell pasta
- 1 cup heavy whipping cream
- ½-1 cup grated parmesan reggiano cheese
- 2 ½-3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent, about 3-4 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 stir to incorporate it fully into the mixture.
- Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Be sure to scrape the bottom of the pot to deglaze and release any browned bits for extra flavor.
- Simmer with Pasta: Bring the mixture to a rolling boil, then add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with a lid and reduce the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through and the pasta is tender but still al dente. (Alternatively, boil pasta separately and add it at the end if preferred.)
- Finish Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes to meld the flavors and wilt the spinach.
- Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or Italian seasoning if desired. Serve warm for a comforting meal.
Notes
- Using chicken thighs adds more tenderness and flavor compared to chicken breasts.
- Start with 6 cups of broth and add more if you prefer a thinner soup consistency.
- Tomato paste is optional but adds depth and richness to the broth.
- If you prefer, cook the pasta separately to prevent it from absorbing too much broth and becoming too soft.
- Grated Parmesan can be increased to 1 cup for a cheesier, richer flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
