Description
This Creamy Marry Me Tuscan Chicken Soup is a hearty and comforting dish combining tender chicken, fresh vegetables, pasta, and a rich creamy broth infused with Italian seasonings and Parmesan cheese. Perfect for a family meal, this soup delivers a delicious balance of flavors with fresh spinach and sun-dried tomatoes adding a delightful twist.
Ingredients
Protein and Seasonings
- 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 sun-dried tomatoes
- 3 garlic cloves, minced
Thickening and Flavor Enhancers
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth (start with 6 cups)
Pasta and Dairy
- 6 oz Italian small shell pasta
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2 1/2 to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook, stirring occasionally, until chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until the onions become translucent and vegetables slightly soften, approximately 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle flour evenly over the vegetables and stir well to incorporate, adding the flour in stages to prevent dryness. If using, add tomato paste now and stir to blend.
- Deglaze and Add Broth: Gradually whisk in chicken broth while stirring constantly to avoid lumps. Scrape the bottom of the pot with your spoon to deglaze and lift any flavorful bits.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover with a lid, reduce heat to low, and simmer for about 20 minutes, until chicken is cooked through and pasta is tender but firm. Alternatively, boil pasta separately and add later.
- Finish the Soup: Remove the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes until spinach wilts and flavors meld.
- Adjust Seasoning: Taste the soup and add additional salt, pepper, or Italian seasoning as needed before serving.
Notes
- Tomato paste is optional but adds depth of flavor; omit if you prefer a lighter tomato taste.
- Start with 6 cups of chicken broth and add more if you want a thinner soup consistency.
- You can boil pasta separately if you want to avoid it becoming too soft in the soup.
- Use freshly grated Parmesan for the best flavor and texture.
- For a thicker soup, allow it to simmer uncovered for a few extra minutes after adding cream.
