Description
This creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish combining tender chicken, fresh vegetables, Italian seasonings, and a creamy broth. Perfect for a hearty lunch or dinner, it features a delightful blend of spinach, sundried tomatoes, and Parmesan cheese, simmered with pasta for a satisfying meal.
Ingredients
Scale
Chicken 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
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 cups chicken broth
Pasta and Finishings
- 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 chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste, and cook until 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 become translucent, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it gradually to avoid excess drying. If using, add the tomato paste now and stir to incorporate.
- Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Use a spoon to deglaze the bottom of the pot, scraping up any browned bits for flavor.
- Cook Pasta and Simmer Soup: Bring the soup to a rolling boil, then add the pasta, remaining 1 teaspoon Italian seasoning, salt, and pepper to taste. Cover the pot and reduce the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is cooked through, tender, and pasta is al dente. Alternatively, you can cook pasta separately and add it at the end.
- Finish with Cream and Cheese: Open the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes until heated through and spinach is wilted.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a creamy, flavorful meal.
Notes
- You can substitute chicken thighs for breasts for a more flavorful, moist texture.
- Tomato paste is optional but adds depth and richness to the soup.
- Start with 6 cups of chicken broth and add more later if you prefer a thinner consistency.
- Boiling the pasta separately and adding it at the end prevents it from becoming mushy if reheating leftovers.
- Use freshly grated Parmesan Reggiano for best flavor.
- Fresh spinach can be substituted with kale or Swiss chard for a different leafy green twist.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
