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Creamy Marry Me Tuscan Chicken Soup Recipe

Creamy Marry Me Tuscan Chicken Soup Recipe
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★★★★★

5 from 24 reviews

This Creamy Marry Me Tuscan Chicken Soup is a rich and hearty dish featuring tender diced chicken, fresh vegetables, Italian seasonings, and creamy Parmesan-infused broth. It combines the comforting qualities of a classic chicken soup with the indulgent flavors of Tuscany, making it perfect for a cozy meal that satisfies both the palate and the soul.

Ingredients

Scale

Chicken and Seasoning

  • 1 teaspoon olive oil
  • 1 to 1 1/2 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

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sundried tomatoes
  • 3 garlic cloves, minced

Soup Base and Pasta

  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste (optional)
  • 6 to 8 cups chicken broth (start with 6 cups)
  • 6 ounces small Italian pasta shells

Finishing Ingredients

  • 1 cup heavy whipping cream
  • 1/2 to 1 cup grated Parmesan Reggiano cheese
  • 2 1/2 to 3 cups fresh spinach

Instructions

  1. 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 to 5 minutes.
  2. Sauté the vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, about 3 to 4 minutes.
  3. 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, stir in the tomato paste now to build depth of flavor.
  4. Incorporate chicken broth: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Scrape and deglaze the bottom of the pan to lift flavorful browned bits with your spoon.
  5. Simmer with pasta: Bring the soup to a rolling boil. Add the pasta, the remaining teaspoon of Italian seasoning, and season further with salt and pepper to taste. Cover with a lid, reduce heat to low, and let simmer for about 20 minutes until the chicken is cooked through, tender, and the pasta is al dente. Alternatively, boil the pasta separately and add at the end.
  6. Finish the soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to meld the flavors and wilt the spinach.
  7. Adjust seasoning and serve: Taste the soup and adjust seasoning with extra salt, pepper, or Italian seasoning as desired before serving warm.

Notes

  • Tomato paste is optional but adds a richer tomato undertone; omit if preferred.
  • Starting with 6 cups of chicken broth allows control over soup thickness; add more broth if you prefer a thinner consistency.
  • You can boil pasta separately to avoid overcooking it in the soup, adding it just before serving.
  • Use fresh spinach for best taste; frozen spinach may release excess water.
  • This soup can be made ahead and reheated gently; add extra cream if soup thickens on standing.

Nutrition

Keywords: Tuscan chicken soup, creamy chicken soup, Italian soup recipe, Marry Me chicken soup, comfort food, chicken pasta soup

Find it online: https://leofoster.com/creamy-marry-me-tuscan-chicken-soup-recipe/