This creamy, Marry Me Chicken Soup (Tuscan Style) is rich in flavor and perfect for a cozy meal. With sun-dried tomatoes, garlic, and parmesan, every spoonful is a comforting delight that will make anyone fall in love with it—hence the name! It's the ideal dish for chilly evenings when you crave something warm, satisfying, and packed with comforting flavors.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts (or thighs), cubed
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
½ cup grated parmesan cheese
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 cup uncooked pasta (such as orzo or small shells)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by heating the olive oil in a large pot over medium heat.
Once the oil is hot, I add the cubed chicken and cook it until golden brown on all sides, about 5 minutes. Then, I remove the chicken from the pot and set it aside.
In the same pot, I add the diced onion and sauté it for about 3 minutes until softened. After that, I toss in the garlic, oregano, basil, and red pepper flakes, cooking everything for another minute until fragrant.
I then pour in the chicken broth and bring it to a simmer. At this point, I add the sun-dried tomatoes and return the cooked chicken to the pot.
Next, I stir in the pasta and cook it according to the package instructions, about 8-10 minutes, until tender.
Once the pasta is ready, I reduce the heat to low and add the heavy cream, parmesan cheese, and spinach. I stir everything together until the cheese melts and the spinach wilts, about 2 minutes.
I taste the soup and adjust the seasoning with salt and pepper as needed.
Finally, I serve the soup hot, garnished with fresh parsley and extra parmesan if I’m feeling extra indulgent!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Lightened Up Version: For a lighter version of this soup, I swap the heavy cream for half-and-half, and sometimes even use a lower-fat pasta.
Vegetarian: To make this soup vegetarian, I can replace the chicken with tofu or extra vegetables like zucchini or mushrooms.
Different Pasta: If I don’t have orzo or small shells, I can use any small pasta such as elbow macaroni or ditalini.
Spicy Kick: If I’m in the mood for a spicier soup, I can add more red pepper flakes or even a pinch of cayenne pepper to ramp up the heat.
Storage/Reheating
Storing: I can store leftover soup in an airtight container in the fridge for up to 3-4 days.
Reheating: When reheating, I recommend doing so on the stove over low heat, stirring occasionally to prevent the soup from thickening too much. If it’s too thick, I can add a splash of chicken broth or water to reach my desired consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! I prefer using chicken breasts for a leaner option, but chicken thighs would add even more flavor and tenderness to the soup.
Can I make this soup ahead of time?
Definitely! In fact, the soup may taste even better the next day as the flavors continue to develop. Just make sure to store it properly and reheat it gently on the stove.
Is this soup spicy?
The soup has a mild level of spice from the red pepper flakes, but I can adjust the amount or leave them out entirely if I prefer a non-spicy version.
Can I freeze this soup?
I wouldn’t recommend freezing this soup due to the dairy content. Freezing cream-based soups can sometimes result in a grainy texture upon reheating. However, you can freeze the soup without the cream, and then add the cream when reheating.
What kind of pasta is best for this soup?
I like using small pasta like orzo or shells because they soak up the broth nicely, but any small pasta shape works well. Just make sure it’s something that will cook quickly and doesn’t overpower the other ingredients.
Conclusion
This Marry Me Chicken Soup (Tuscan Style) is the ultimate comfort food, offering a creamy and flavorful blend of ingredients that will warm anyone up on a cold night. It’s easy to make, highly customizable, and absolutely delicious. Whether you’re making it for a special occasion or just a cozy night in, this soup is sure to win hearts. Give it a try, and you’ll see why it’s so irresistible.
Recipe:
Marry Me Chicken Soup (Tuscan Style)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy, Tuscan-inspired chicken soup is the epitome of comfort food. Rich, flavorful, and indulgent, it brings together sun-dried tomatoes, garlic, and parmesan to create a soul-satisfying dish that will win over anyone who tries it. Perfect for cozy evenings, this dish will leave everyone asking for more.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts (or thighs), cubed
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach, chopped
½ cup grated parmesan cheese
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 cup uncooked pasta (such as orzo or small shells)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed chicken and cook until golden brown, about 5 minutes. Remove and set aside.
- In the same pot, sauté the onion for 3 minutes until softened. Add garlic, oregano, basil, and red pepper flakes, cooking for another minute.
- Pour in the chicken broth, bring to a simmer, and add sun-dried tomatoes and cooked chicken.
- Stir in the pasta and cook for 8-10 minutes, until tender.
- Reduce heat to low, then add heavy cream, parmesan cheese, and spinach. Stir until cheese melts and spinach wilts, about 2 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley and extra parmesan, if desired.
Notes
For a lighter version, swap heavy cream for half-and-half.
Make the soup vegetarian by replacing the chicken with tofu or more vegetables like zucchini or mushrooms.
If you prefer a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian/Tuscan
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
