Marry Me Chicken Soup (Tuscan Style)

Introduction

Get ready to fall in love with Marry Me Chicken Soup! This creamy Tuscan-inspired recipe is a perfect blend of tender chicken, hearty vegetables, savory sundried tomatoes, and a velvety Parmesan-infused broth. It’s cozy, delicious, and sure to earn a permanent spot in your weekly meal rotation. Whether you’re hosting a dinner party or just looking for a comforting dish on a chilly evening, this soup delivers.

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Why You’ll Love This Recipe

• Rich, complex flavors: A creamy broth with sundried tomatoes and Parmesan brings depth.
• Comfort food at its best: Warm, hearty, and perfect for cold nights.
• Customizable: Adaptable to your dietary preferences or available ingredients.
• One-pot wonder: Fewer dishes, easy cleanup, and minimal effort.

Preparation Phase & Tools

Essential Tools and Equipment

• Soup pot or Dutch oven: For even cooking and heat distribution.
• Wooden spoon: Perfect for stirring without scratching the pot.
• Whisk: Ensures a smooth blend of cream and broth.
• Sharp knife and cutting board: For precise and safe ingredient prep.
• Measuring cups and spoons: For accurate proportions.

Preparation Tips

1. Chop vegetables evenly to ensure uniform cooking.
2. Gather all ingredients beforehand for a smooth cooking process.
3. Whisk flour in gradually to avoid clumps in the broth.
4. Cook pasta separately if preparing for meal prep to maintain texture.

Ingredients

Here’s what you’ll need for this creamy, flavorful soup:

• Protein & Vegetables:
  • 1 teaspoon olive oil
  • 1–1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 2 ½–3 cups fresh spinach
• Flavor Enhancers:
  • 2 teaspoons Italian seasoning, divided
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
• Creamy Base:
  • ¼ cup flour (or cream cheese for a gluten-free option)
  • 1 cup heavy whipping cream
  • ½–1 cup grated Parmesan Reggiano cheese
• Liquids & Carbs:
  • 6–8 cups chicken broth
  • 6 oz pasta (small Italian shells recommended)
• Optional Add-ins:
  • 2 tablespoons tomato paste (adds a tangy depth of flavor).

Step-by-Step Directions

Follow these steps to create your creamy, Tuscan-style soup:

1. Cook the Chicken:
   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is browned on all sides.
2. Sauté Vegetables:
   In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Stir well and cook for 3–4 minutes, until the vegetables are softened and fragrant.
3. Thicken the Base:
   Sprinkle the flour evenly over the vegetables, stirring constantly to coat. If using tomato paste, add it at this stage and mix thoroughly.
4. Add the Broth:
   Gradually pour in the chicken broth while whisking to ensure a smooth mixture. Scrape the bottom of the pot with a spoon to deglaze and incorporate any browned bits.
5. Cook the Pasta:
   Bring the mixture to a boil, then add the pasta, remaining Italian seasoning, salt, and pepper. Cover the pot, reduce the heat to low, and simmer for 20 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through.
6. Incorporate Cream and Spinach:
   Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld.
7. Final Seasoning and Serve:
   Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh basil, Parmesan, or a drizzle of olive oil if desired.

Tips and Variations

• For a thicker soup: Use only 6 cups of broth initially and adjust later.
• Substitutions:
  • Use rotisserie chicken for a quicker option.
  • Replace heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free alternative.
• Make it gluten-free: Swap the pasta with gluten-free varieties and use cream cheese instead of flour.
• Meal prep tip: Cook the pasta separately to maintain texture for leftovers.

Serving Suggestions

The creamy and flavorful Marry Me Chicken Soup is versatile and pairs beautifully with a variety of sides. Here are some serving ideas to complete your meal:

Garnish Ideas

• Sprinkle extra grated Parmesan cheese.
• Add a drizzle of olive oil for a rich finish.
• Top with freshly chopped basil or parsley for a pop of color.
• Crack some fresh black pepper over each bowl for a subtle kick.

Perfect Pairings

• Crusty Bread: A fresh baguette or sourdough bread for dipping.
• Garlic Breadsticks: Perfect for soaking up the creamy broth.
• Caesar Salad: A crisp, tangy salad balances the richness of the soup.
• Bruschetta: Tomato-topped bruschetta adds a refreshing burst of flavor.
• Roasted Vegetables: Try roasted Brussels sprouts, zucchini, or bell peppers.
• Stuffed Mushrooms: Cheese-stuffed mushrooms make an indulgent side.
• Grilled Asparagus: Lightly seasoned asparagus complements the creamy base.
• Antipasto Platter: Serve a mix of olives, cheeses, and cured meats for an Italian-inspired starter.

Common Mistakes to Avoid & How to Perfect the Recipe

Achieving the best results for your Marry Me Chicken Soup is all about attention to detail. Here are common pitfalls to avoid and expert tips to make it perfect:

1. Overcooking the Pasta

• Problem: Overcooked pasta turns mushy, especially in leftovers.
• Solution: Boil the pasta separately and add it to the soup just before serving, particularly if making the soup ahead of time.

2. Overloading with Salt

• Problem: Parmesan cheese and broth already contain salt, so it’s easy to over-season.
• Solution: Add salt sparingly and taste throughout the cooking process. Adjust at the end if needed.

3. Skipping the Flour

• Problem: The soup may lack body and richness without the thickening agent.
• Solution: If avoiding flour, use cream cheese or cornstarch as an alternative for a thick, creamy texture.

4. Using Low-Fat Cream

• Problem: Low-fat cream can curdle and doesn’t provide the same luxurious texture.
• Solution: Stick to heavy whipping cream or full-fat alternatives for best results.

5. Not Deglazing the Pot

• Problem: Missing out on the browned bits at the bottom can dull the flavor.
• Solution: Use a wooden spoon to scrape the pot while adding broth, ensuring all the flavorful bits are incorporated.

6. Ignoring the Spinach

• Problem: Adding spinach too early makes it overcooked and mushy.
• Solution: Add the spinach in the last few minutes of cooking for a vibrant, fresh taste.

Side Dish Recommendations

To elevate the meal, serve Marry Me Chicken Soup with one (or more!) of these delicious side dishes:

1. Classic Garlic Bread
   • Toasted baguette slices brushed with garlic butter and parsley.
2. Parmesan Roasted Potatoes
   • Crispy, oven-roasted baby potatoes seasoned with garlic and Parmesan.
3. Caprese Salad
   • Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze.
4. Arugula and Pear Salad
   • A peppery, refreshing salad with a light vinaigrette.
5. Roasted Garlic Cauliflower
   • Tender florets tossed with olive oil, garlic, and Parmesan.
6. Cheesy Pull-Apart Bread
   • A warm, gooey side perfect for sharing and dipping.
7. Grilled Polenta Cakes
   • Lightly grilled polenta rounds with a hint of smoky flavor.
8. Prosciutto-Wrapped Asparagus
   • Tender asparagus spears wrapped in salty, savory prosciutto.

Expert Tips for the Best Results

1. Thicken to Your Liking:
   • For a thicker soup, reduce the broth to 6 cups or add an extra tablespoon of flour.
   • Prefer a lighter broth? Use 8 cups of chicken broth or incorporate an additional splash of water while reheating.
2. Make It Dairy-Free:
   • Swap heavy cream with full-fat coconut milk for a dairy-free alternative.
   • Replace Parmesan with nutritional yeast for a cheesy, vegan-friendly flavor.
3. Enhance the Flavor:
   • Sauté sundried tomatoes and garlic briefly before adding them to the pot for a deeper, roasted flavor.
   • Add a splash of white wine during the deglazing step for a hint of acidity.
4. Custom Protein Options:
   • Substitute chicken with turkey, shrimp, or even Italian sausage for a different protein profile.

Storage and Reheating Instructions

Storing Leftovers

• Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days. Keep the pasta separate to prevent it from absorbing too much liquid.
• Freezing: For long-term storage, freeze the soup base without pasta or spinach for up to 3 months. Add pasta and spinach when reheating.

Reheating Tips

• Stovetop: Reheat over low to medium heat, stirring occasionally. Add additional broth or water to adjust the consistency.
• Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between intervals. Add a splash of broth if needed.
• Avoid Overheating: Cream-based soups can separate if reheated too quickly or at high temperatures.

FAQs

1. Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and replace the flour with cornstarch or cream cheese for thickening.

2. How do I keep the pasta from getting mushy?
Cook the pasta separately and add it to individual bowls when serving. This also makes storing leftovers easier.

3. Can I make this soup in advance?
Absolutely! Prepare the soup base ahead of time and store it. When ready to serve, reheat and add cooked pasta, spinach, and cream.

4. What can I use instead of heavy cream?
Half-and-half, milk, or even full-fat coconut milk work as substitutes, though the texture will be slightly lighter.

5. Can I make this vegetarian?
Yes! Replace chicken with chickpeas, tofu, or plant-based meat. Use vegetable broth instead of chicken broth.

6. How can I add more vegetables?
Zucchini, kale, or bell peppers make excellent additions. Add sturdier vegetables early in the cooking process and leafy greens toward the end.

7. What kind of pasta works best?
Small pasta shapes like shells, ditalini, or even orzo are ideal because they complement the soup’s texture and fit well in each spoonful.

8. Can I omit the sundried tomatoes?
Yes, but they add a sweet and tangy depth. Substitute with roasted red peppers or fresh tomatoes for a similar effect.

9. Is it okay to use pre-cooked chicken?
Yes! Shredded rotisserie chicken is a great timesaving alternative. Add it during the final simmering step to prevent it from drying out.

10. Can I use fresh tomatoes instead of sundried tomatoes?
Fresh tomatoes can be used, but they will provide a milder flavor. Consider roasting them for a richer taste.

Conclusion

Marry Me Chicken Soup is the ultimate comfort dish, delivering a harmonious blend of creamy, savory, and zesty flavors in every bite. With its Tuscan-inspired ingredients and easy-to-follow steps, this recipe is perfect for casual weeknight dinners or entertaining guests. From its rich, velvety broth to the tender chicken and hearty vegetables, it’s a meal that warms both the heart and the belly.

Serve it alongside crusty bread, roasted vegetables, or a crisp salad for a complete dining experience. Whether you make it as written or customize it with your favorite ingredients, this soup will have everyone asking for seconds—and the recipe!

Enjoy this culinary hug in a bowl and share the love at your next meal! 🍲

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Marry Me Chicken Soup (Tuscan Style)

Get ready to fall in love with this comforting Marry Me Tuscan Chicken Soup! A blend of tender chicken, hearty vegetables, and a rich, creamy sauce, this dish is perfect for cozy nights or weeknight dinners. Packed with flavor and warmth in every spoonful, it’s a meal that’s sure to impress.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dinner, lunch

Cuisine: American, tuscan

Servings: 7

Calories: 300kcal

Ingredients

• 1 teaspoon olive oil
• 1 –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
• 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
• 1/4 cup flour
• 2 tablespoons tomato paste optional, see notes
• 6 –8 cups chicken broth start with 6 cups, see notes
• 6 oz pasta e.g., Italian small shells
• 1 cup heavy whipping cream
• 1/2 –1 cup grated Parmesan Reggiano cheese
• 2 1/2 –3 cups fresh spinach

Instructions

• Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4–5 minutes.
• In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3–4 minutes.
• Sprinkle the flour over the mixture and stir well to combine. Add the flour in stages to avoid excess drying. If using tomato paste, add it here and stir.
• Gradually whisk in the chicken broth while stirring to ensure no lumps form. Deglaze the bottom of the pot with your spoon.
• Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, lower the heat to simmer, and cook for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. (Alternatively, you can boil the pasta separately and add it at the end.)
• Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes.
• Taste and adjust seasoning with additional salt and spices, if needed.

Notes

Start with 6 cups of broth for a thicker soup. Add more later if you prefer a thinner consistency.
The tomato paste is optional. Use it for a slight tomato flavor, or omit it for a creamy, white-based soup.
For convenience, you can use rotisserie chicken. If using pre-cooked chicken, add it at the end and cook just long enough to warm it through.
To prevent mushy pasta, you can cook it separately and add it to the soup before serving. This is especially helpful when storing leftovers, as some pasta may become mushy when refrigerated and reheated.
When reheating, add extra broth or water to thin the soup if needed.
Flour thickens the soup. You can omit it, but it will affect the texture. Cream cheese can be used as an alternative.
Swap heavy cream for half-and-half, milk, or full-fat coconut milk. Note that these alternatives are less thick and will change the texture of the soup.
For a slow cooker: Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then add it to the slow cooker along with the cream, spinach, and cheese. Stir and serve.