Why I Love This Recipe

  • The rich, velvety cream base is downright irresistible.

  • I love the way sun-dried tomatoes and parmesan give it deep, savory flavor.

  • It’s hearty enough to be a complete meal in one bowl.

  • I can customize the texture by adjusting the broth or cream to make it thicker or lighter.

  • It makes great leftovers—especially when I keep the pasta separate until serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 teaspoon olive oil

  • 1–1 ½ pounds boneless, skinless chicken breasts or thighs (diced into 1-inch pieces)

  • 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 sun-dried tomatoes

  • 3 garlic cloves, minced

  • ¼ cup flour

  • 2 tablespoons tomato paste (optional)

  • 6–8 cups chicken broth (start with 6 for a thicker soup)

  • 6 oz small pasta shells

  • 1 cup heavy whipping cream

  • ½–1 cup grated parmesan reggiano cheese

  • 2 ½–3 cups fresh spinach

Directions

  1. I heat the olive oil in a large Dutch oven or soup pot over medium-high heat. I add the diced chicken, season it with 1 teaspoon of Italian seasoning, salt, and pepper, and cook for about 4–5 minutes until browned on all sides.

  2. Next, I stir in the onions, carrots, celery, sun-dried tomatoes, and garlic, cooking for another 3–4 minutes until the vegetables are softened and fragrant.

  3. I sprinkle the flour evenly over the mixture, stirring to coat the vegetables. If I’m using tomato paste, I add it here and stir everything well.

  4. I slowly whisk in the chicken broth, scraping the bottom of the pot to deglaze any flavorful bits. I bring the mixture to a boil.

  5. Once boiling, I stir in the pasta and the remaining teaspoon of Italian seasoning. I cover the pot, reduce the heat to low, and let it simmer for about 20 minutes until the pasta is al dente and the chicken is fully cooked. (Alternatively, I cook the pasta separately and add it at the end to prevent overcooking.)

  6. I stir in the heavy cream, grated parmesan, and fresh spinach. I let the soup simmer uncovered for another 5 minutes, just until the spinach wilts and the cheese melts.

  7. I give it a final taste and adjust seasoning as needed before serving.

Servings and Timing

Servings: Yields approximately 10 cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

  • I swap in rotisserie chicken when I need to save time. I add it toward the end so it doesn’t overcook.

  • If I want a tomato-forward flavor, I include the optional tomato paste. For a creamy white soup, I skip it.

  • For a dairy-free version, I use full-fat coconut milk instead of cream and skip the cheese—or use a dairy-free alternative.

  • I’ve also made this with shrimp or scallops. In that case, I simmer the soup for just 10–15 minutes and add the seafood at the end with the cream and spinach.

  • When I want a thicker soup, I use less broth and more parmesan. For a thinner version, I simply add more broth.

Storage/Reheating

  • I store leftovers in an airtight container in the fridge for up to 4 days.

  • The pasta may soak up some liquid, so I often cook it separately if I plan to store leftovers.

  • To reheat, I warm the soup gently on the stove or in the microwave. I usually add a splash of broth or water to thin it back out.

FAQs

Can I use pre-cooked chicken?

Yes, I often use shredded rotisserie chicken when I’m in a hurry. I just stir it in during the last few minutes of cooking, right before adding the cream and spinach.

Will the pasta get mushy if stored?

It can. That’s why I usually cook the pasta separately and add it only to the portion I’m serving. This keeps the texture perfect even in leftovers.

Can I freeze this soup?

I don’t recommend freezing it with the cream and pasta, as the texture changes. But I freeze the broth, chicken, and veggies before adding dairy and pasta, then finish the soup after reheating.

Is the tomato paste necessary?

Not at all. I only add it when I want a slightly deeper tomato flavor. The sundried tomatoes already add plenty of flavor on their own.

What can I serve with this soup?

It’s hearty on its own, but I love serving it with warm crusty bread, a simple green salad, or garlic knots for a cozy dinner.

Conclusion

This Creamy Marry Me Tuscan Chicken Soup is rich, flavorful, and absolutely crave-worthy. From the sun-dried tomatoes to the velvety cream and parmesan, every spoonful delivers comfort and warmth. Whether I’m cooking for guests or just making something special for myself, this soup never fails to impress—and I always find myself coming back for seconds.

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Creamy Marry Me Tuscan Chicken Soup

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  • Author: Mia
  • Total Time: 50 minutes
  • Yield: 10 cups
  • Diet: Gluten Free
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Description

This rich and comforting soup blends tender chicken, Tuscan veggies, and a velvety cream sauce with pasta and parmesan. A cozy one-pot meal perfect for cold nights and weeknight dinners.

Ingredients

1 tsp olive oil

1–1½ lbs boneless, skinless chicken breasts or thighs, diced

2 tsp 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 tbsp tomato paste (optional)

6–8 cups chicken broth

6 oz small shell pasta

1 cup heavy whipping cream

½–1 cup grated Parmesan Reggiano cheese

2½–3 cups fresh spinach

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned.

Add onions, carrots, celery, sundried tomatoes, and garlic. Sauté for 3–4 minutes until softened.

Sprinkle in flour and stir to coat. If using tomato paste, add now and mix well.

Gradually whisk in chicken broth, scraping up any browned bits from the bottom.

Bring to a boil. Add pasta, remaining Italian seasoning, and adjust salt and pepper. Cover, reduce heat, and simmer for 20 minutes, or until pasta is al dente and chicken is cooked through.

Stir in cream, spinach, and Parmesan cheese. Simmer uncovered for 5 more minutes.

Taste and adjust seasoning. Serve warm.

Notes

Use 6 cups broth for a thick, creamy soup; add more to thin as needed.

For a tomato-forward flavor, include tomato paste; otherwise, omit for a white/creamy base.

You can substitute rotisserie chicken or even seafood (added with cream and spinach at the end).

Cook pasta separately if you’re storing leftovers to avoid mushiness.

For a dairy-free version, use full-fat coconut milk or cream cheese instead of heavy cream.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: American, Tuscan-Inspired

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