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Marry Me Chicken Soup (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.

marry me Tuscan chicken soup in a white bowl with a piece of bread and a spoon
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Key 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
collage of 4 photos with tomato paste, onions, Italian seasoning, celery, carrots, onions, sundried tomatoes, fresh spinach, grated parmesan cheese, and heavy cream in separate glass bowls

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.

chunks of raw chicken breast in a glass bowl

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
elbow macaroni pasta in a glass bowl

How to Make Marry Me Chicken Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. 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.
  2. In the same pot add chopped onions, carrots, celery, sundried tomatoes, and garlic and cook until translucent.
  3. Sprinkle the flour throughout and stir well to combine. If you plan to add tomato paste, add it here and stir.
  4. Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps.
  5. 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.
  6. Open the pot and stir in heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer.
collage of 4 photos with chicken, vegetables and broth in a Dutch oven
marry me Tuscan chicken soup with spinach in a Dutch oven

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.
marry me Tuscan chicken soup in a red Dutch oven

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 1/4 cup), truffle oil, sesame oil, or fresh herbs like parsley, thyme, or basil.

marry me Tuscan chicken soup in a white bowl with a piece of bread

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.

Substitutions and Add-Ins Ideas

  • Red Peppers/Bell Peppers
  • Mushrooms
  • Corn
  • Broccoli
  • Kale
  • Zucchini
  • Mozzarella Cheese
  • Red Pepper Flakes
  • Fresh Lemon Juice
marry me Tuscan chicken soup in a white bowl

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

You can store leftovers tightly covered and sealed for 3-4 days.

marry me Tuscan chicken soup in a white bowl with a piece of bread

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.

Freezing

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

Pair this with Air Fryer Garlic Bread.

Marry Me Chicken Soup (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.
Save this recipe here.
Course dinner, lunch
Cuisine American, Tuscan
Keyword marry me chicken, marry me chicken soup, marry me soup, Tuscan chicken soup, Tuscan chicken thighs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 cups
Calories 300kcal

Ingredients

  • 1 teaspoon olive oil
  • 1- 1 1/2 pounds boneless, skinless chicken breasts or thighs Diced into 1 inch pieces; I used 1 1/2 pounds.
  • 2 teaspoons Italian Seasoning Divided
  • salt and pepper to taste
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sundried tomatoes
  • 3 garlic cloves Minced
  • 1/4 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
  • 1/2-1 cup grated parmesan reggiano cheese
  • 2 1/2-3 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 1/2 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.
    1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced onions, 1/4 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.
    1/4 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, 1/2-1 cup grated parmesan reggiano cheese, 2 1/2-3 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.
 
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Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 300kcal | Carbohydrates: 8g | Protein: 24g | Fat: 19g
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Nutrition DataMacros 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.
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