There’s something indulgent about a creamy, tomato-streaked soup that still feels homey — this Marry Me Tuscan Chicken Soup hits that sweet spot. It’s a one-pot weekday hero: tender chicken, a silky broth enriched with heavy cream, pockets of spinach, and a kiss of Parmesan. If you like the Marry Me chicken flavor profile but want it as a cozy bowl instead of a main, this recipe delivers. For a hands-off, slow-cooked version with similar flavors, try this crockpot Marry Me chicken to compare textures and convenience.
Why you’ll love this dish
This soup tastes restaurant-level without the fuss. It’s creamy but not heavy, packs comforting Italian flavors, and stretches well for leftovers or a small crowd. It’s ideal for chilly nights, baby showers, or any time you want a dish that feels special with minimal effort.
“A simple weeknight soup that tastes like you spent hours on it — the cream and Parmesan make it feel decadent, while the veggies keep it grounded.”
Reasons to try it:
- Quick: about 30–40 minutes from start to finish.
- Budget-friendly: common pantry ingredients and a single chicken breast make plenty of soup.
- Family-friendly: mild, creamy, and easy to customize for picky eaters.
- Versatile: turns into a pasta or bake base if you want to repurpose leftovers.
How this recipe comes together
Start by softening an aromatic vegetable base (onion, carrot, celery) in olive oil. Sear the chicken briefly to build flavor, then simmer it in broth with tomatoes so it poaches gently and picks up flavor. Finish by stirring in heavy cream for silkiness, shredding the cooked chicken back into the pot, and tossing in fresh spinach and a generous grate of Parmesan. The whole process is straightforward: sauté, sear, simmer, finish.
Key ingredients
What you’ll need:
- 1 lb chicken breast — boneless, skinless.
- 1 tablespoon olive oil — for sautéing.
- 1 onion, diced — yellow or sweet.
- 2 cloves garlic, minced — adds depth.
- 2 carrots, diced — sweetness and body.
- 2 celery stalks, diced — classic mirepoix base.
- 4 cups chicken broth — low-sodium if desired.
- 1 can diced tomatoes (14.5 oz) — with juices for acidity.
- 1 cup heavy cream — for the creamy finish; see substitutions below.
- 1 teaspoon Italian seasoning — or herbes de Provence.
- Salt and pepper to taste.
- Fresh spinach — a few handfuls until slightly wilted.
- Parmesan cheese for serving — freshly grated is best.
Notes and substitutions:
- Dairy-free: swap heavy cream for full-fat coconut milk (flavor will change) or use a cashew cream.
- Short on time: use pre-diced mirepoix and a rotisserie chicken to skip searing and shredding.
- Broth: homemade or good-quality store-bought will noticeably improve flavor.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
- Push the vegetables to the side, add the chicken breast to the pot, and brown briefly on both sides, 2–3 minutes per side. The goal is color, not full cooking.
- Pour in 4 cups chicken broth and the can of diced tomatoes (including juices). Bring the liquid to a gentle boil.
- Lower the heat to a simmer. Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Simmer, uncovered, for 15–20 minutes until the chicken is cooked through (internal temp 165°F / 74°C).
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the pot.
- Stir in several handfuls of fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with a generous sprinkle of freshly grated Parmesan cheese.
Quick safety note: always ensure chicken reaches 165°F (74°C) before shredding to avoid undercooked meat.
Serving suggestions
Best ways to enjoy it:
- Ladle into bowls and top with extra Parmesan and a drizzle of olive oil.
- Serve with crusty bread or garlic toast for dunking.
- For a heartier meal, add cooked small pasta (orzo, ditalini) just before serving to keep it from absorbing too much broth.
If you want to transform leftovers into a different dinner, this soup makes a great base—try turning it into a casserole or pasta bake, inspired by dishes like the Marry Me chicken pasta bake for a cheesy, baked finish.
Storage and reheating tips
- Refrigerator: Cool to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Note cream-thickened soups can separate when frozen; reheat gently and whisk to recombine or add a splash of fresh cream when reheating.
- Reheating: Warm over low heat on the stovetop, stirring often. If the soup has thickened in the fridge, add a splash of broth or water to reach desired consistency. Avoid boiling after adding cream to prevent curdling.
Pro chef tips
- Brown the chicken briefly for better flavor: even a short sear adds a lot of depth.
- Don’t rush the simmer: a gentle simmer lets flavors meld without toughening the chicken.
- Add cream off the heat if you’re worried about splitting; return to low heat to warm through.
- Use freshly grated Parmesan (not pre-grated) for the best texture and melt.
- If you prefer shredded chicken quicker, use a fork to flake it while still warm on the cutting board — it shreds more easily than cold meat.
Creative twists
- Dairy-free: use coconut milk or cashew cream and finish with nutritional yeast for a cheesy note.
- Vegetarian: omit the chicken and use cannellini beans for protein; swap vegetable broth for chicken broth.
- Tortellini addition: stir in cooked cheese tortellini in the last few minutes for a dumpling-like upgrade.
- Spicy kick: add red pepper flakes or a spoonful of harissa for heat.
- Herb-forward: finish with fresh basil or a squeeze of lemon to brighten the cream.
Common questions
Q: How long does this soup take to make?
A: From start to finish expect about 30–40 minutes. Prep (chopping) takes 10–15 minutes, then about 20–25 minutes cooking time.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. Add shredded rotisserie chicken in step 7 and shorten the simmer so you’re just heating through. Reduce total simmering time to avoid overcooking.
Q: Can I make this dairy-free or lighter?
A: For dairy-free, use coconut milk or cashew cream. For a lighter version, substitute half-and-half or whole milk but the soup will be less rich.
Q: Will the cream split when reheating or freezing?
A: Cream can separate if boiled or frozen and reheated too aggressively. Reheat gently over low heat and whisk; adding a splash of fresh cream or broth helps re-emulsify.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze before adding fresh spinach for best texture. Reheat slowly and add the spinach fresh when warming.
If you have any special dietary needs or want help converting this into a weeknight meal plan, tell me what you have on hand and I’ll suggest substitutions and timing.
Marry Me Tuscan Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, boneless, skinless
- 1 tablespoon olive oil for sautéing
- 1 cup onion, diced yellow or sweet
- 2 cloves garlic, minced adds depth
- 2 medium carrots, diced sweetness and body
- 2 stalks celery, diced classic mirepoix base
- 4 cups chicken broth low-sodium if desired
- 1 can diced tomatoes (14.5 oz) with juices for acidity
- 1 cup heavy cream for the creamy finish
- 1 teaspoon Italian seasoning or herbes de Provence
- to taste salt and pepper
- a few handfuls fresh spinach until slightly wilted
- for serving Parmesan cheese, freshly grated best for texture and melt
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
- Push the vegetables to the side, add the chicken breast to the pot, and brown briefly on both sides, 2–3 minutes per side.
- Pour in 4 cups chicken broth and the can of diced tomatoes (including juices). Bring the liquid to a gentle boil.
- Lower the heat to a simmer. Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Simmer, uncovered, for 15–20 minutes until the chicken is cooked through.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the pot.
- Stir in several handfuls of fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with a generous sprinkle of freshly grated Parmesan cheese.