Description
This Creamy Marry Me Tuscan Chicken Soup is a hearty, comforting dish featuring tender pieces of chicken simmered with vegetables, pasta, and spinach in a rich, creamy Parmesan broth. Enhanced with Italian seasoning and sun-dried tomatoes, this flavorful soup is perfect for family dinners or meal prepping and serves up to 10 people.
Ingredients
Protein and Seasoning
- 1 teaspoon olive oil
- 1 - 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (1 1/2 pounds used)
- 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
Thickening and Flavor Enhancers
- 1/4 cup flour
- 2 tablespoons tomato paste (optional, see notes)
Liquids and Pasta
- 6-8 cups chicken broth (recommend starting with 6 cups)
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
Cheese and Greens
- 1/2-1 cup grated Parmesan Reggiano cheese
- 2 1/2-3 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, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes.
- Sauté the vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent and fragrant, about 3-4 minutes.
- Add flour and tomato paste: Sprinkle the flour evenly over the vegetable and chicken mixture, stirring well to combine and avoid clumping. Add the flour gradually to prevent excess drying. If using tomato paste, stir it in at this point to incorporate fully.
- Deglaze and add broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any brown bits for extra flavor.
- Simmer with pasta: Bring the mixture to a rolling boil. Add the pasta along with the remaining 1 teaspoon of Italian seasoning, and season with additional salt and pepper as desired. Cover the pot with a lid, reduce the heat to low, and let the soup simmer for about 20 minutes until the chicken is cooked through and tender and the pasta is al dente. Alternatively, you may boil the pasta separately and add it at the end.
- Add cream, spinach, and cheese: Uncover the pot and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Continue simmering the soup for an additional 5 minutes until the spinach is wilted and the soup is heated through.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy this creamy, flavorful Tuscan-inspired chicken soup.
Notes
- You can adjust the amount of chicken broth between 6 to 8 cups depending on your preferred soup thickness.
- Tomato paste adds a richer depth of flavor but is optional if you prefer a lighter soup.
- Using small pasta shells is recommended, but you may substitute with other small shapes like ditalini or elbow macaroni.
- To control the pasta texture, you may cook pasta separately and add it just before serving to avoid overcooking.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.