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. It’s perfect for cozy nights or weeknight dinners, and it promises warmth and deliciousness in every spoonful.
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
What Type of Chicken to Use
You can use boneless, skinless chicken thighs or breasts, and cooked rotisserie chicken works great too. Here’s a quick breakdown of your options:
- Chicken Breasts: Lean, tender, and easy to shred or cut into chunks. They can be a bit less flavorful compared to dark meat, but they work wonderfully with the creamy, rich sauce.
- Chicken Thighs: More flavorful and juicier than breasts, with a slightly richer taste. The extra fat in thighs gives the soup added richness and depth.
- Rotisserie Chicken: This is convenient, already cooked, and adds an amazing depth of flavor from the seasoning and roasting process. Just be careful not to overcook it. If you’re using pre-cooked chicken, add it towards the end and just heat it through.
What Type of Pasta/Noodles to Use
You can really use whatever type of pasta or noodles you like for this soup. It’s not your typical chicken noodle soup, so don’t feel restricted to just egg noodles. My personal favorite is authentic Italian macaroni elbows, which I get at Costco and Trader Joe’s. Other options include:
- Ditalini (Tube-shaped)
- Cavatappi (Corkscrew shape)
- Bow Tie
- Fusilli
- Rotini
- Mini Penne
How to Make Marry Me Chicken Soup
Here’s how I make my Marry Me Chicken Soup. You’ll find the detailed measurements and full instructions in the recipe card at the bottom of this post.
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and 1 teaspoon of Italian Seasoning, and cook until browned.
- In the same pot, add chopped onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are tender and translucent.
- Sprinkle flour over the veggies and stir well to combine. If you plan to add tomato paste, do it here and stir it in.
- Gradually whisk in chicken broth and stir continuously to avoid lumps.
- Bring the mixture to a simmer and add the pasta along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Let the soup simmer for about 20 minutes.
- Stir in heavy cream, spinach, and grated Parmesan cheese, and let the soup simmer until everything is heated through.
What Type of Pot to Use
I use a 6-quart Dutch oven for this soup, but here are a few options to consider:
- Dutch Oven: Excellent heat retention and even cooking. Perfect for browning the chicken and simmering the soup. The heavy lid helps keep moisture in.
- Stockpot: Large capacity, ideal for big batches. While it’s lighter and more affordable, it might not retain heat as well as a Dutch oven, so you may need to stir more frequently.
- Soup Pot: Designed specifically for soups with a wide base for even cooking and a large capacity for all your ingredients.
More Ways to Add Flavor
Every time I make this, I usually add cooked crumbled bacon and Cajun seasoning. It really takes the dish to the next level, and it’s our favorite way to enjoy it. Here are some more ideas for adding flavor:
- Dry white wine (2 tablespoons to 1/4 cup)
- Truffle oil
- Sesame oil
- Fresh herbs like parsley, thyme, or basil
How to Substitute Heavy Cream
If you don’t have heavy cream on hand, you can swap it out with:
- Half-and-half
- Milk
- Full-fat coconut milk
- Softened cream cheese (about 4 ounces)
Keep in mind that half-and-half, milk, and coconut milk won’t be as thick as heavy cream, so the texture of your soup will change a bit.
Substitutions and Add-Ins Ideas
Feel free to make this soup your own with some of these add-ins or substitutions:
- Red peppers or bell peppers
- Mushrooms
- Corn
- Broccoli
- Kale
- Zucchini
- Mozzarella cheese
- Red pepper flakes
- Fresh lemon juice
Note: Watch out for mushy pasta. Overcooking pasta in the soup can cause it to turn mushy. Some pasta brands may even get mushy when reheated. If you’re worried about this, cook your pasta separately and add it to the soup just before serving.
How to Store
Store any leftovers tightly covered and sealed for 3-4 days.
How to Reheat Leftovers
The longer this soup stands, the more it thickens, which is what I love about it. If you prefer a soupier consistency, just add a little broth or water when reheating. This is a great way to keep the texture just right!
Freezing Tips
If you plan to freeze this soup, I recommend leaving out the heavy cream during the initial cooking process. You can add it when reheating to prevent curdling or separation. Also, keep in mind that pasta may become mushy after freezing and reheating, so it’s best to cook the pasta separately and add it right before serving.
Whether you’re looking for a comforting meal or a cheap soup recipe to enjoy, this Marry Me Tuscan Chicken Soup is sure to impress! It’s rich, flavorful, and easy to make, and you can customize it with your favorite ingredients.
