Marry Me Tuscan Chicken Soup

why make this recipe

This soup is warm, creamy, and full of flavor. It uses simple ingredients and cooks in one pot. It feels special but it is easy to make. If you like crock-pot versions, try this Crock Pot Marry Me Chicken for another easy idea.

introduction

Marry Me Tuscan Chicken Soup is a creamy chicken soup with tomatoes, spinach, and herbs. It tastes rich but it uses common ingredients. You can make it for a weeknight meal or for guests. The steps are clear and the result is comforting.

how to make Marry Me Tuscan Chicken Soup

You cook the vegetables, add chicken and broth, then simmer until the chicken is done. Remove and shred the chicken, return it, and stir in cream and spinach. Finish with salt, pepper, and parsley. The soup comes together in about 30 minutes of active time plus simmering.

Ingredients :

1 lb boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 onion, chopped, 3 cloves garlic, minced, 2 carrots, diced, 2 celery stalks, diced, 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 cup heavy cream, 1 teaspoon Italian seasoning, 1 cup spinach, chopped, Salt and pepper to taste, Fresh parsley for garnish

Directions :

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the carrots and celery; cook for a few more minutes.
4. Add the chicken breasts, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
5. Reduce the heat and let it simmer until the chicken is cooked through, about 20-25 minutes.
6. Remove the chicken and shred it, then return it to the pot.
7. Stir in the heavy cream and spinach. Cook until the spinach wilts, about 3-5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.

how to serve Marry Me Tuscan Chicken Soup

Serve the soup hot in bowls. Add fresh parsley on top. You can serve it with crusty bread, garlic toast, or a simple salad. It also goes well with grated Parmesan.

how to store Marry Me Tuscan Chicken Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3–4 days. To freeze, cool fully and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove over low heat. Stir well after reheating because cream can separate a bit.

tips to make Marry Me Tuscan Chicken Soup

• Use boneless chicken for easy shredding.
• Cut vegetables small so they cook evenly.
• Add cream at the end and heat gently to avoid curdling.
• Taste and adjust salt and pepper before serving.
• For a different texture or to speed cooking, use shredded rotisserie chicken.
• For another version of this dish, see Marry Me Chicken.

variation (if any)

• Use kale instead of spinach.
• Add sun-dried tomatoes for more flavor.
• Stir in cooked pasta or rice for a heartier soup.
• Use half-and-half instead of heavy cream for a lighter soup.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well and add more flavor. Cook until they reach safe temperature.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream or coconut milk and heat gently.

Q: How can I thicken the soup?
A: Let it simmer longer to reduce, or stir in a small slurry of flour or cornstarch mixed with water.

Q: Is this soup spicy?
A: No. It is mild. Add red pepper flakes if you like heat.

Q: Can I make this in a slow cooker?
A: Yes. Brown the vegetables first if you can, then add all ingredients and cook on low until chicken is tender.

Conclusion

For a similar recipe and more ideas, see Marry Me Chicken Soup. You can also compare notes with the version at Marry Me Chicken Soup Recipe (So Creamy).

Marry Me Tuscan Chicken Soup

A creamy chicken soup made with tomatoes, spinach, and herbs, perfect for a comforting weeknight meal or entertaining guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream Add at the end to avoid curdling
• 1 teaspoon Italian seasoning
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the carrots and celery; cook for a few more minutes.
4. Add the chicken breasts, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
5. Reduce the heat and let it simmer until the chicken is cooked through, about 20-25 minutes.
6. Remove the chicken and shred it, then return it to the pot.
7. Stir in the heavy cream and spinach. Cook until the spinach wilts, about 3-5 minutes.
8. Season with salt and pepper to taste.

Serving

1. Serve the soup hot in bowls. Add fresh parsley on top.
2. You can serve it with crusty bread, garlic toast, or a simple salad.
3. It also goes well with grated Parmesan.

Notes

Let the soup cool to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.