One-Pot Marry Me Chicken Soup (Creamy Tuscan Style)
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.
Servings 10 cups
Calories 300kcal
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
I use 6 cups of broth in this soup and that produces a really thick cream sauce and thick texture of the soup. You can always add more broth later to thin out the soup, if you don't want a thick consistency. I always recommend and caution to start on the low end, because it's much easier to thin out a soup, than it is to thicken it if you add too much liquid.
The use of tomato paste is optional. If you want soup with tomato flavor, then use it. If you don't and prefer a white/creamy soup then omit it. The soup will have some tomato flavor already from the sundried tomatoes.
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.
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. Add it to the soup last, before serving.
When reheating, feel free to add additional broth or water to revive the soup and thin it out.
Flour is used to thicken the soup. You can omit it, but it will alter the texture. You can use something like cream cheese instead if you wish.
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.
To use a slow cooker add all of ingredients to the pot (with the exception of the pasta, cream, spinach, and grated parmesan.) Cook on Low for 8 hours or High for 4 hours. Boil the pasta and add it to the slow cooker with the cream, spinach, and cheese. Stir.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 8g | Protein: 24g | Fat: 19g