Get ready to fall in love with this Marry Me Tuscan Chicken Soup recipe! This comforting dish brings together tender chicken, hearty vegetables, and a creamy, flavorful cream sauce that's sure to win hearts at the dinner table. Perfect for cozy nights or weeknight dinners, this is a rich and satisfying meal that that promises warmth and deliciousness in every spoonful.
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Table of Contents
Why You'll Love This Marry Me Chicken Soup Recipe
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This is my favorite soup ever! I make it all the time. I often either replace the chicken with kielbasa, or just add kielbasa to the soup.
| Yield: | Prep Time: | Cook Time: | Total Time: |
| 10 cups | 20 mins | 30 mins | 50 min |
Marry Me Chicken Soup Ingredients
- Chicken
- Onions
- Carrots
- Celery- Brandi's Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe's Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Garlic- Brandi's Tip: Grab pre-peeled garlic in the grocery store.
- Spinach
- Sundried Tomatoes
- Broth
- Cream
- Parmesan Cheese
- Flour
- Italian Seasoning
What Type of Chicken to Use
Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best.
Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.
Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.
I alternate between both, depending on what I have on hand and what my goals are at the time. If I want less calories, I use chicken breasts.
Rotisserie chicken is convenient, already cooked, and adds a depth of flavor from the seasoning and roasting process. You have to be careful not to overcook it. If you plan to use pre-cooked chicken, you don't need to add it until the end, cook it just long enough to get it warm.
What Type of Pasta/Noodles to Use
The quick answer is you can use whatever you like. This isn't your standard chicken noodle soup, so there's no need to feel like you're limited to only egg noodles. You can use just about anything.
My personal favorite is authentic Italian macaroni elbows. I get it at Costco and Trader Joe's. Here are more options.
- Ditalini (Tube shaped)
- Cavatappi (Corkscrew shape)
- Bow Tie
- Fusilli
- Rotini
- Mini Penne
What Type of Pot to Use
I use a 6 quart Dutch oven. Here are some things to think about:
- Dutch Oven: Excellent heat retention and even cooking. Ideal for browning chicken and simmering the soup. The heavy lid helps keep moisture in.
- Stockpot: Large capacity, ideal for making soup in big batches. Lightweight and usually more affordable. It may not retain heat as well as a Dutch oven and may require more frequent stirring to prevent sticking.
- Soup Pot: Specifically designed for making soups with a wide base for even cooking and a large capacity for ingredients.
How to Make Creamy Tuscan Chicken Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and 1 teaspoon of Italian Seasoning and cook until browned.
- In the same pot add chopped onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent.
- Sprinkle the flour throughout and stir well to combine. If you plan to add tomato paste, add it here and stir.
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps.
- Bring the mixture to a simmer and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste and let the soup simmer for about 20 minutes.
- Open the pot and stir in heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer.
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Marry Me Soup Variations and Substitutions
- Red Peppers/Bell Peppers
- Mushrooms
- Corn
- Broccoli
- Kale
- Zucchini
- Mozzarella Cheese
- Red Pepper Flakes
- Fresh Lemon Juice
More Ways to Add Flavor
Every time I make this, I usually add cooked, crumbled bacon and Cajun Seasoning. It really elevates the dish and is our favorite way to enjoy it.
You can also add dry white wine (2 tablespoon to ¼ cup), truffle oil, sesame oil, or fresh herbs like parsley, thyme, or basil.
How to Substitute Heavy Cream
You can swap out the cream using half and half or milk. You can also use full fat coconut milk or 4 ounces of softened cream cheese. Half and half, milk, and coconut milk aren't as thick as heavy cream, so using these will alter the texture of the soup, so keep that in mind.
How to Avoid Mushy Pasta
Mushy pasta will occur if it's overcooked. Some brands may even get mushy when stored in the fridge and reheated later. If you are worried about mushy pasta, feel free to cook your pasta separately and in accordance with the directions on the package. This is important because all pasta does not cook at the same speed.
You may use something different than I use, and thus should prepare your dish accordingly.
How to Store Marry Me Chicken Soup
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat Leftovers
The longer this soup stands, the more it will thicken up. It will resemble somewhat of a saucy pasta dish. I love this about it. You can reheat it really well by adding a little broth or water to the soup. Keep this in mind if you are looking for a soupy consistency. You can always thin out the soup by adding more liquid at any time.
You can reheat the soup in the microwave or on the stove until warm.
How to Freeze
If you plan to freeze the soup, consider leaving out the heavy cream during the initial cooking process. You can add it in when reheating to prevent curdling or separation. Pasta can become mushy after freezing and reheating. To avoid this, cook the pasta separately and add it to the soup just before serving.
More Soup Recipes
Slow Cooker Crockpot Loaded Potato Soup
Chicken Alfredo Soup with Tortellini
Homestyle Chicken Noodle Soup
Creamy Chicken Florentine Soup
Bread Bowl Soup
Chicken Orzo Soup
Bacon Cheeseburger Soup
Beer Cheese Soup with Bacon
Italian Sausage Soup
Creamy Chicken Wild Rice Soup
Pair this with Air Fryer Garlic Bread.
Watch step by step video instructions on how to make this on Youtube.
Creamy Tuscan Chicken Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- 1- 1 ½ pounds boneless, skinless chicken breasts or thighs Diced into 1 inch pieces; I used 1 ½ pounds.
- 2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves Minced
- ¼ cup flour
- 2 tablespoons tomato paste Optional See notes
- 6-8 cups chicken broth I recommend start with 6 cups. See notes.
- 6 oz pasta I used Italian small shells.
- 1 cup heavy whipping cream
- ½-1 cup grated parmesan reggiano cheese
- 2 ½-3 cups fresh spinach
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.1 teaspoon olive oil, 1- 1 ½ pounds boneless, skinless chicken breasts or thighs, 2 teaspoons Italian Seasoning, salt and pepper to taste
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent, about 3-4 minutes.½ cup diced carrots, ½ cup diced celery, ½ cup diced onions, ¼ cup diced sundried tomatoes, 3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying. If you plan to add tomato paste, add it here and stir.¼ cup flour, 2 tablespoons tomato paste
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.6-8 cups chicken broth
- Bring the mixture to a rolling boil and add in the pasta and 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente. Alternatively, you can boil the pasta separately, and add it at the end.6 oz pasta
- Open the pot and stir in the heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer for an additional 5 minutes.1 cup heavy whipping cream, ½-1 cup grated parmesan reggiano cheese, 2 ½-3 cups fresh spinach
- Taste and adjust the seasoning with salt and spices if needed.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ashkey A says
This soup was perfect for a rainy day dinner. My fiancé said it earned the title of “marry me chicken!” Flavors were cozy and perfectly blended. This recipe will be a weekly staple this season!
staysnatched says
Wonderful! So glad to hear it.
Judy says
Can you make this gluten free.
staysnatched says
Probably. I'm not gluten free. There are gluten free pastas and ingredients.
Catherine says
If I want to substitute potatoes for the pasta when would I add them?
staysnatched says
Potatoes take anywhere from 15-25 minutes to soften them. Add them when you add the broth.
Lex says
@Catherine, Gnocchi potatoes would be perfect!
Anna says
I ended up & did add some Cajun seasoning! It was delicious. Will make again!
staysnatched says
That's my favorite way to make it!
Taylor says
It was really good the first day. No clue where I went wrong but, second day it was no longer soup, it was pasta. Still good, just preferred the soup.
staysnatched says
Yep! I mentioned in the notes to the recipe it will do this. You need to add additional liquid to get it soupy again.
Erin G. says
I was craving a cozy soup for dinner and had everything on hand for this one. It hit the spot! It’s so creamy and delicious! I love Brandi’s recipes because they are made with simple ingredients that you probably already have and come together in less than an hour. This one was no different.
staysnatched says
Simple ingredients for the win!
Abby says
My favorite soup ever! I have made this so many times since finding the recipe a few months ago. I often replace or add kielbasa sausage instead of chicken
Abby says
This is my favorite soup ever! I make it all the time. I often either replace the chicken with kielbasa, or just add kielbasa to the soup
staysnatched says
Yum!
Laura says
Do you know how much cream cheese to use if you swap it out for the flour?
staysnatched says
Start with 4oz and build from there if needed.
Laura says
@staysnatched, thank you! 4 oz cream cheese was perfect. I always struggle with soup and sauce recipes that add flour, so I was happy for the substitute.
staysnatched says
Wonderful!
Laura says
This was a cozy, yummy soup! I used a rotisserie chicken from Costco, substituted cream cheese for the flour, added the white wine, and added about 1/2 tsp red pepper flakes, because I had no Cajun seasoning. Even my husband liked it, and he’s hard to impress.
staysnatched says
I love these swaps!
Caroline says
Delicious! My family loved it. This recipe is definitely a keeper!
staysnatched says
So glad to hear it!