Hey friend! If you’ve been looking for a soup that makes your family fall head over heels, this is it. Creamy Marry Me Tuscan Chicken Soup is rich, hearty, and full of flavor—but here’s the best part: it’s actually really simple to make.
The first time I made it, my husband thought I’d been cooking all day. Little did he know, it’s a one-pot recipe that comes together in under an hour. Tender chicken, pasta, sundried tomatoes, and a velvety cream sauce all simmer together to make a soup that’s pure comfort in a bowl. My kids slurp it up, my husband goes back for seconds, and I love that it feels special without keeping me in the kitchen all night.
Why You’ll Love This Recipe
- Family-friendly – Even picky eaters love it! The creamy sauce makes veggies and pasta extra appealing.
- Easy clean-up – Just one pot, and dinner’s done.
- Weeknight winner – Ready in about 50 minutes, but feels like a restaurant meal.
- Totally customizable – Switch up the pasta, greens, or protein depending on what you have on hand.
- Cozy and satisfying – The kind of meal that makes everyone linger at the table a little longer.
Ingredients You’ll Need
Here’s everything that makes this Tuscan-inspired soup so irresistible:
- Chicken – Breasts are lean and tender, while thighs are juicy and flavorful. Both work!
- Olive oil – For browning the chicken and adding richness.
- Italian seasoning – A simple blend of herbs that gives this soup its Tuscan touch.
- Carrots, celery, onions – The classic flavor base that makes every good soup shine.
- Garlic – Fresh, fragrant, and oh-so important.
- Sundried tomatoes – Sweet, tangy pops of flavor that make this soup extra special.
- Flour – To thicken the broth into a creamy base.
- Chicken broth – Start with 6 cups; you can always add more later if you prefer it thinner.
- Tomato paste (optional) – Adds depth and a subtle tomato flavor.
- Pasta – I love small shells or ditalini, but use whatever you’ve got in the pantry.
- Heavy cream – The magic ingredient that makes the soup silky and dreamy.
- Parmesan cheese – Freshly grated melts best and adds nutty flavor.
- Fresh spinach – For color, nutrients, and a pop of green.
- Salt and pepper – To balance all the flavors.
How to Make Creamy Marry Me Chicken Soup
This recipe is super simple. Here’s how it comes together:
Step 1: Cook the Chicken
Heat olive oil in a large Dutch oven or soup pot. Add diced chicken, half the Italian seasoning, salt, and pepper. Brown the chicken for 4–5 minutes.
Step 2: Sauté the Veggies
Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until the veggies are softened and fragrant.
Step 3: Add the Thickener
Sprinkle flour over the veggies and stir to coat. If you’re using tomato paste, stir it in here too.
Step 4: Pour in the Broth
Slowly whisk in the chicken broth to avoid lumps. Scrape up any browned bits from the bottom of the pot for extra flavor.
Step 5: Cook the Pasta
Add pasta, the rest of the Italian seasoning, plus salt and pepper. Simmer for about 15–20 minutes until pasta is tender and chicken is cooked through.
Step 6: Finish with Creamy Goodness
Reduce the heat. Stir in heavy cream, Parmesan, and spinach. Let it simmer gently for 5 more minutes until the cheese melts and the spinach wilts.
Taste and adjust seasoning before serving.
Sarah’s Tips for Success
- Start with less broth – You can always add more later if you want a thinner soup.
- Freshly grated Parmesan is worth it – It melts beautifully and tastes better than pre-shredded.
- Make-ahead friendly – Cook pasta separately if you plan to store or freeze leftovers.
- Shortcut alert – Rotisserie chicken works great! Just stir it in at the end.
- Leftover trick – Add a splash of broth or water when reheating to bring back the creamy texture.
Flavor Swaps & Variations
- Add red pepper flakes for a little kick.
- Stir in crumbled bacon or sausage for smoky flavor.
- Use kale or zucchini instead of spinach for a veggie twist.
- Brighten things up with a squeeze of fresh lemon juice before serving.
- Add mozzarella for extra melty, cheesy goodness.
Serving Ideas
- Pair with warm, crusty bread or garlic bread (perfect for dipping in the creamy sauce!).
- Serve with a simple green salad to balance the richness.
- Make it extra fun by serving in a bread bowl.
Frequently Asked Questions
What type of chicken should I use?
Breasts are lean and light, thighs are juicier and more flavorful. Both are great—use what you prefer.
Can I make this soup ahead of time?
Yes! Store in the fridge for up to 3 days. Add extra broth when reheating.
Can I freeze it?
Definitely. For best results, leave out the cream and pasta before freezing. Add them back when reheating.
How do I prevent mushy pasta?
Cook it separately and add it just before serving if you plan to store leftovers.
Can I lighten it up?
Yes! Use half-and-half, whole milk, or even coconut milk instead of heavy cream.
More Family-Friendly Recipes
If your family loved this soup, here are a few more recipes you’ll want to try next:
- Chicken Noodle Soup Recipe – the ultimate classic comfort food.
- 4-Ingredient Potato Soup – so easy, creamy, and perfect for busy nights.
- Chicken Pot Pie with Cream of Chicken Soup – a family favorite that feels like a hug in a dish.
- Minestrone Soup Recipe (Classic Italian) – hearty, wholesome, and packed with veggies.
- Hot Honey Chicken – a little sweet, a little spicy, and completely irresistible.
Quick Recap
Creamy Marry Me Tuscan Chicken Soup is everything you want in a family meal: hearty, comforting, and so simple to make. With chicken, pasta, sundried tomatoes, spinach, and a silky Parmesan cream sauce, it’s a recipe you’ll come back to again and again.
Don’t forget to Pin this recipe for later—and make a big pot this weekend to share with your family. Trust me, you’ll have everyone asking for seconds!
Creamy Marry Me Tuscan Chicken Soup
Equipment
- Dutch oven or soup pot Heavy-bottomed for even cooking
- Wooden spoon For stirring and deglazing
- Measuring cups & spoons
- Ladle For serving
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, diced
- 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 cloves garlic, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
- 6 oz pasta (small shells, ditalini, or similar)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
- 2 ½-3 cups fresh spinach
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
- Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until softened and fragrant, 3-4 minutes.
- Sprinkle flour over the veggies and stir to coat. Add tomato paste if using and mix well.
- Gradually whisk in chicken broth, scraping the bottom of the pot to release flavor. Bring to a simmer.
- Add pasta, remaining Italian seasoning, salt, and pepper. Cover and simmer 15-20 minutes, until pasta is al dente and chicken is cooked through.
- Reduce heat. Stir in heavy cream, Parmesan, and spinach. Simmer 5 minutes until cheese melts and spinach wilts. Taste and adjust seasoning.