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–+ servings
image of realistic top down mise en place shot showing chicken breasts boneless skinless chicken thighs sun dried tomatoes chicken broth low sodium chicken stock heavy cream parmesan cheese fresh spinach frozen kale carrots celery onions garlic cloves italian seasoning dried oregano dried thyme all purpose flour tomato paste pasta shells ditalini pasta elbows pasta navy beans cannellini beans white beans bay leaves red pepper flakes olive oil rotisserie chicken ground chicken crusty bread basil arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Marry Me Tuscan Chicken Soup

A creamy, comforting twist on the viral Marry Me Chicken recipe, featuring tender chicken, sun-dried tomatoes, spinach, and pasta in a rich garlic Parmesan broth. Perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
Aromatics & Vegetables
  • 4-5 cloves garlic minced
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups spinach fresh baby spinach
Broth & Dairy
  • 4 cups chicken broth low-sodium
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
Pasta
  • 1 cup pasta small shapes like shells or ditalini
Seasonings
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • to taste salt and black pepper
Garnish
  • 2 tbsp fresh basil chopped

Equipment

  • Dutch oven or heavy-bottomed pot

Method
 

  1. Pat chicken pieces dry with paper towels and season with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large Dutch oven over medium heat. Add chicken in a single layer and sear until golden brown, about 5 minutes. Remove and set aside.
  3. In the same pot, add butter if needed. Sauté diced onions until softened, about 3 minutes. Add minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
  4. Pour in chicken broth and scrape up browned bits from the bottom of the pot. Bring to a gentle simmer.
  5. Add uncooked pasta directly to the broth. Simmer for 8-10 minutes until pasta is al dente, stirring occasionally.
  6. Reduce heat to low. Stir in heavy cream and grated Parmesan until melted and soup thickens slightly.
  7. Return cooked chicken to the pot. Add fresh spinach and stir for 2 minutes until wilted.
  8. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Serve hot with crusty bread.

Nutrition

Calories: 420kcalCarbohydrates: 22gProtein: 28gFat: 24gSaturated Fat: 14gCholesterol: 120mgSodium: 650mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 1800IUVitamin C: 6mgCalcium: 200mgIron: 1.8mg

Notes

For variations: Use cheese tortellini instead of pasta for a heartier soup, or omit pasta and add cauliflower florets for a low-carb version. Store leftovers in the fridge for 3-4 days, and reheat with a splash of broth to restore consistency.
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