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Creamy Marry Me Tuscan Chicken Soup

Rich and creamy one-pot Tuscan chicken soup with pasta, sun-dried tomatoes, spinach, and Parmesan in a flavorful broth. Ready in under 50 minutes.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian, Tuscan
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 1.5 lbs boneless skinless chicken breasts or thighs diced into 1-inch pieces; thighs preferred for juiciness
  • 2 tsp Italian seasoning divided
  • salt and pepper to taste
  • 0.5 cup diced carrots
  • 0.5 cup diced celery
  • 0.5 cup diced onions
  • 0.25 cup diced sun-dried tomatoes oil-packed, drained
  • 3 garlic cloves minced
  • 0.25 cup all-purpose flour
  • 2 tbsp tomato paste optional
  • 8 cup low-sodium chicken broth start with 6 cups, add more as needed
  • 6 oz small pasta shells or elbows
  • 1 cup heavy whipping cream
  • 1 cup grated Parmesan cheese freshly grated preferred
  • 3 cup fresh spinach

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is golden brown on all sides. The chicken does not need to be fully cooked at this stage.
  2. Add onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook for 3 to 4 minutes, stirring frequently, until the vegetables soften and become translucent.
  3. Sprinkle flour gradually over the vegetables while stirring constantly to prevent clumping. Stir in tomato paste if using and cook for about 1 minute to remove the raw flour taste.
  4. Gradually whisk in the chicken broth, scraping the bottom of the pot to deglaze and release all browned bits. Bring the mixture to a rolling boil.
  5. Add pasta, remaining 1 tsp Italian seasoning, salt, and pepper to taste. Cover the pot, reduce heat to low, and simmer for 15 to 20 minutes. Check pasta at 15 minutes to avoid overcooking. Chicken should reach an internal temperature of 165 F and pasta should be al dente.
  6. Remove the lid and reduce heat to medium-low. Stir in heavy cream, fresh spinach, and Parmesan cheese. Simmer uncovered for 5 minutes until spinach wilts and cheese melts completely. Add extra broth if the soup is too thick. Taste and adjust seasoning before serving.

Notes

Soup thickens considerably when stored. Add broth or water when reheating. For freezing, omit cream and add fresh when reheating. Cook pasta separately before freezing to avoid mushy texture. Chicken thighs stay juicier than breasts. Always use oil-packed sun-dried tomatoes for best flavor.