Creamy, hearty, and utterly satisfying, this Marry Me Tuscan Chicken Soup brings together tender chicken, vibrant vegetables, and a rich, velvety broth. It’s packed with wholesome ingredients and infused with Tuscan-inspired flavors like sundried tomatoes and Parmesan cheese. Whether it’s a cozy night in or a weeknight dinner, this recipe is a heartwarming crowd-pleaser that you’ll want to make again and again.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large Soup Pot or Dutch Oven: For even heat distribution and perfect one-pot cooking.
- Sharp Knife and Cutting Board: To dice chicken and vegetables with precision.
- Whisk: Helps ensure a smooth, lump-free broth.
- Measuring Cups and Spoons: For accurate seasoning and proportions.
Importance of Each Tool
- Soup Pot: Maintains even cooking temperatures, especially for simmering the soup.
- Knife and Cutting Board: Saves time and ensures consistency in ingredients.
- Whisk: Prevents flour clumps in the broth, creating a silky soup base.
Preparation Tips
- Prep ingredients ahead of time: Chop all vegetables and dice chicken before starting to cook for a seamless process.
- Cook pasta separately (optional): If you plan to store leftovers, this keeps the pasta from becoming mushy.
- Use fresh ingredients: Fresh spinach, garlic, and Parmesan cheese enhance flavor and texture.
Ingredients
Soup Base
- 1 teaspoon olive oil
- 1–1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
Vegetables and Flavor Enhancers
- 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
Thickening and Liquid Ingredients
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups; adjust to desired consistency)
Creamy Additions and Pasta
- 6 oz pasta (e.g., Italian small shells)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Step-by-Step Directions
Step 1: Cook the Chicken
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper.
- Cook until browned on all sides, about 4–5 minutes. Remove the chicken and set aside.
Step 2: Sauté Vegetables
- In the same pot, add onions, carrots, celery, sundried tomatoes, and garlic.
- Sauté for about 3–4 minutes, or until the vegetables become translucent and fragrant.
Step 3: Create the Base
- Sprinkle flour evenly over the vegetables and stir until well combined.
- If using tomato paste, add it at this stage and stir thoroughly.
Step 4: Add the Broth
- Gradually whisk in the chicken broth, stirring continuously to prevent lumps.
- Scrape the bottom of the pot with your spoon to deglaze and incorporate any browned bits.
Step 5: Cook Pasta and Chicken
- Return the browned chicken to the pot.
- Add pasta, the remaining teaspoon of Italian seasoning, and additional salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and cover.
- Simmer for about 20 minutes, or until the chicken is fully cooked and the pasta is tender.
Step 6: Finish with Creamy Ingredients
- Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese.
- Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt and the cheese to melt.
Step 7: Taste and Adjust
- Taste the soup and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
- Serve hot and garnish with extra Parmesan cheese or fresh herbs if desired.
Side Dish Recommendations
1. Garlic Bread
Warm, buttery, and perfectly toasted, garlic bread is the ultimate companion for this soup. It’s ideal for dipping into the creamy broth.
- Tip: Sprinkle fresh parsley or Parmesan on top before serving.
2. Caesar Salad
The crisp crunch of romaine lettuce, tangy dressing, and Parmesan cheese create a refreshing contrast to the rich soup.
- Variation: Add grilled chicken or croutons for extra texture.
3. Parmesan-Crusted Brussels Sprouts
Roasted Brussels sprouts with a golden Parmesan crust bring a savory depth to the meal.
- Tip: Drizzle with balsamic glaze for added flavor.
4. Caprese Salad
Fresh mozzarella, ripe tomatoes, and basil drizzled with olive oil and balsamic vinegar provide a light, Tuscan-inspired side.
- Perfect Pairing: The tomatoes echo the sundried tomato flavors in the soup.
5. Stuffed Mushrooms
Savory stuffed mushrooms filled with breadcrumbs, cheese, and herbs make an elegant addition to the table.
- Make Ahead: Prep these in advance and bake while the soup simmers.
6. Roasted Asparagus
Simple yet flavorful, roasted asparagus is a healthy and quick side dish.
- Flavor Boost: Sprinkle with lemon zest or grated Parmesan.
7. Herbed Focaccia Bread
Soft, pillowy focaccia infused with rosemary or thyme is perfect for soaking up the soup’s creamy broth.
- DIY Option: Make your own focaccia for a homemade touch.
8. Polenta Fries
Crispy, golden polenta fries add a unique twist to the meal. They’re great for dipping or eating alongside the soup.
- Optional Dip: Serve with a garlic aioli or marinara sauce.
Common Mistakes to Avoid & How to Perfect the Recipe
Common Mistakes
Solution: Taste frequently and adjust salt, pepper, and seasoning as needed.
Overcooking the Pasta
Issue: Pasta can become mushy, especially in leftovers.
Solution: Cook pasta separately and add it just before serving.
Skipping the Browning Step
Issue: Browning the chicken is essential for flavor depth.
Solution: Don’t rush this step. Sear the chicken until golden brown.
Adding All Broth at Once
Issue: This can lead to lumps in the flour.
Solution: Gradually whisk in the broth to create a smooth consistency.
Overcrowding the Pot
Issue: Too many ingredients in a small pot can lead to uneven cooking.
Solution: Use a large soup pot to ensure even heat distribution.
Not Tasting as You Go
Issue: The soup may end up underseasoned.
How to Perfect the Recipe
- Use High-Quality Ingredients: Opt for fresh spinach, good-quality Parmesan, and rich chicken broth for the best flavor.
- Layer Flavors: Add seasoning at different stages (e.g., when cooking the chicken, vegetables, and broth).
- Adjust Consistency: If you prefer a thinner soup, gradually add more broth after stirring in the cream.
- Experiment with Add-Ins: Add red pepper flakes for heat or fresh basil for a burst of freshness.
With these tips and side dishes, your Marry Me Chicken Soup will be elevated to restaurant-quality perfection! 🥖 🥗 🥣
Recipe Tips for Success
- Adjust Consistency: If your soup thickens too much during cooking or reheating, stir in extra chicken broth or water to reach your desired texture.
- Flavor Boost: Add a splash of white wine or a squeeze of fresh lemon juice at the end for brightness.
- Customize the Creaminess: Substitute heavy cream with half-and-half for a lighter option or full-fat coconut milk for a dairy-free alternative.
Storage and Reheating Instructions
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: For best results, freeze the soup without the pasta and cream. Add these components fresh when reheating to maintain the best texture and flavor.
- Freeze in individual portions for convenient meal prep.
Reheating Tips
- Stovetop: Warm the soup over low heat, stirring occasionally. Add a splash of broth or water if it’s too thick.
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring between each interval for even heating.
- Avoid Boiling: High heat can cause the cream to separate. Heat gently for the best results.
FAQs
1. Can I make this soup dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese. Alternatively, use a plant-based Parmesan substitute.
2. How do I prevent the pasta from becoming mushy?
Cook the pasta separately and add it to individual servings before eating. This is especially helpful for storing leftovers.
3. Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover cooked chicken works well. Add it during the last 5 minutes of cooking to warm it through.
4. What can I substitute for sundried tomatoes?
If you don’t have sundried tomatoes, use cherry tomatoes or roasted red peppers for a similar flavor profile.
5. How do I make the soup spicier?
Add red pepper flakes or diced chili peppers while sautéing the vegetables. Adjust the amount to your heat preference.
6. Is this soup gluten-free?
It can be! Replace the flour with a gluten-free flour blend or cornstarch for thickening, and use gluten-free pasta.
7. Can I make this in a slow cooker?
Yes! Combine all ingredients except the pasta, cream, spinach, and Parmesan in a slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately and stir it in along with the cream, spinach, and Parmesan just before serving.
Conclusion
This Marry Me Chicken Soup (Tuscan Style) is more than just a meal; it’s an experience. Its rich, creamy flavors and comforting ingredients make it a dish you’ll want to savor and share. Whether you’re preparing it for a cozy family dinner or an elegant gathering, this recipe delivers every time.
Make it your own with the tips and variations provided, and don’t forget to pair it with your favorite sides for a complete meal. Enjoy the warmth and heartiness in every spoonful! 🥣💛
Marry Me Chicken Soup (Tuscan Style)
Ingredients
- 1 teaspoon olive oil
- 1 –1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1-inch pieces
- 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 start with 6 cups, see notes
- 6 oz pasta e.g., 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 diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4–5 minutes.
- In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3–4 minutes.
- Sprinkle the flour over the mixture and stir well to combine. Add the flour in stages to avoid excess drying. If using tomato paste, add it here and stir.
- Gradually whisk in the chicken broth while stirring to ensure no lumps form. Deglaze the bottom of the pot with your spoon.
- Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon of Italian seasoning, salt, and pepper. Cover the pot, lower the heat to simmer, and cook for about 20 minutes, or until the chicken is cooked through and the pasta is al dente. (Alternatively, you can boil the pasta separately and add it at the end.)
- Stir in the heavy cream, spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes.
- Taste and adjust seasoning with additional salt and spices, if needed.
Notes
The tomato paste is optional. Use it for a slight tomato flavor, or omit it for a creamy, white-based soup.
For convenience, you can use rotisserie chicken. If using pre-cooked chicken, add it at the end and cook just long enough to warm it through.
To prevent mushy pasta, you can cook it separately and add it to the soup before serving. This is especially helpful when storing leftovers, as some pasta may become mushy when refrigerated and reheated.
When reheating, add extra broth or water to thin the soup if needed.
Flour thickens the soup. You can omit it, but it will affect the texture. Cream cheese can be used as an alternative.
Swap heavy cream for half-and-half, milk, or full-fat coconut milk. Note that these alternatives are less thick and will change the texture of the soup.
For a slow cooker: Add all ingredients except the pasta, cream, spinach, and Parmesan to the slow cooker. Cook on Low for 8 hours or High for 4 hours. Boil the pasta separately, then add it to the slow cooker along with the cream, spinach, and cheese. Stir and serve.
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