Print

Creamy Tuscan Chicken Soup (Makeover Mary Me Style) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This Creamy Marry Me Tuscan Chicken Soup is a rich and flavorful dish combining tender chicken, hearty vegetables, tender pasta, and fresh spinach in a luscious creamy broth. Perfect for a comforting family meal, this Italian-inspired soup features savory Italian seasoning, sun-dried tomatoes, and Parmesan cheese for a deliciously creamy and satisfying bowl.

Ingredients

Chicken & Seasoning

  • 1 teaspoon olive oil
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (1 1/2 pounds recommended)
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper, to taste

Vegetables & Aromatics

  • 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 & Flavor Enhancers

  • 1/4 cup flour
  • 2 tablespoons tomato paste (optional)
  • 6-8 cups chicken broth (start with 6 cups recommended)

Pasta & Dairy

  • 6 ounces pasta (Italian small shells recommended)
  • 1 cup heavy whipping cream
  • 1/2 to 1 cup grated Parmesan Reggiano cheese
  • 2 1/2 to 3 cups fresh spinach

Instructions

  1. Brown the Chicken: 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, salt, and pepper to taste. Cook, stirring occasionally, until the chicken pieces are browned on all sides, approximately 4-5 minutes.
  2. Sauté Vegetables and Aromatics: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook the mixture, stirring frequently, until the vegetables become translucent and fragrant, about 3-4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the cooked vegetables and stir well to combine. Add the flour gradually in stages to prevent drying out. If using tomato paste, add it now and stir to incorporate fully into the mixture.
  4. Incorporate Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps and to deglaze the bottom of the pot, ensuring flavorful bits lift off the pan's surface. Use 6 cups to start and adjust as needed.
  5. Simmer with Pasta: Bring the soup mixture to a rolling boil. Add the pasta, the remaining 1 teaspoon Italian seasoning, and season with salt and pepper to taste. Cover with a lid, reduce heat to low, and let the soup simmer gently for about 20 minutes until the chicken is cooked through and tender, and the pasta reaches al dente texture. Alternatively, the pasta can be cooked separately and added later.
  6. Finish with Cream, Spinach, and Cheese: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer uncovered for an additional 5 minutes to blend the flavors and wilt the spinach.
  7. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or Italian seasoning as desired. Serve hot and enjoy.

Notes

  • Tomato paste is optional but adds an extra depth of flavor and a slight richness to the soup.
  • Starting with 6 cups of chicken broth helps control the soup’s consistency; add more broth if you prefer a thinner soup.
  • Pasta can be cooked separately if preferred to avoid potential overcooking and then stirred into the soup just before serving.
  • For thicker soup, reduce the amount of broth accordingly or increase the flour slightly.
  • Use fresh Parmesan Reggiano for best flavor; pre-grated cheese may contain additives that affect melting.

Find it online: https://cookedbygrace.com/creamy-tuscan-chicken-soup-makeover-mary-me-style-recipe/