Marry Me Tuscan Chicken Soup
A warm and comforting soup featuring tender chicken, vegetables, and creamy richness, ideal for weeknight dinners.
Ingredients
Main Ingredients
- 1 teaspoon olive oil
- 1-1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
- 2 teaspoons Italian seasoning, divided
- to taste Salt and pepper
- 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 ounces pasta (e.g., Italian small shells)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
- 2.5-3 cups fresh spinach
Instructions
Cooking
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the diced chicken along with 1 teaspoon of Italian seasoning, seasoning with salt and pepper to taste. Cook until browned on all sides (4 to 5 minutes).
- Add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables are translucent (3 to 4 minutes).
- Sprinkle the flour over the mixture and stir to combine. If using, add the tomato paste and mix well.
- Gradually whisk in the chicken broth, deglazing the bottom of the pot to lift any flavorful bits.
- Bring to a boil, add the pasta and the remaining Italian seasoning, along with more salt and pepper if necessary. Cover and simmer until chicken is cooked and pasta is al dente (about 20 minutes).
- Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Simmer for another 5 minutes.
- Taste and adjust seasoning as needed before serving.
Notes
This soup pairs wonderfully with crusty bread, and leftovers make for an easy lunch. Consider adding a splash of lemon juice for brightness!