Marry Me Tuscan Chicken Soup is a creamy, comforting bowl that hits the sweet spot between a weeknight workhorse and an impressive dinner for guests. Tender cubed chicken, sautéed aromatics, diced tomatoes, and baby spinach all swim in a silky broth finished with heavy cream and a shower of Parmesan. It’s the kind of soup that warms the whole kitchen and makes people ask for seconds — and it comes together quickly with pantry-friendly ingredients.
Why you’ll love this dish
This soup is a marriage of convenience and flavor: it’s quick enough for a busy weeknight yet rich enough to serve when friends come over. The Italian seasoning and Parmesan bring savory depth, while the cream softens the tomatoes and makes the broth feel indulgent without being fussy. It’s also flexible — swap ingredients, stretch it with pasta, or make it lighter if you prefer.
“A hug in a bowl — quick to make, stores well, and everyone loved how creamy and comforting it was.” — a reader’s note after trying this recipe
If you find comfort in classic chicken soups, you might also like the textures and nostalgia in Grandma’s Chicken Soup: The Ultimate Comfort in a Bowl, which shares that same homey feel with different flavor notes.
The cooking process explained
Before you begin, understand the flow: you’ll sweat the aromatics (onion, garlic, carrots, celery) to build flavor, brown small cubes of chicken for texture, add tomatoes and broth to simmer, finish with cream and spinach, then season and top with Parmesan. No complicated steps, but a few moments of attention (browning the chicken, gentle simmering after adding cream) make the difference between good and great.
What you’ll need
- 1 pound chicken breast, cut into 1/2–3/4-inch cubes (smaller pieces cook faster)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese for serving
Substitution notes: use rotisserie chicken (shredded) to speed things up; swap heavy cream for half-and-half if you prefer a lighter finish (see Tips for how to stabilize cream). For a gluten-free version, use gluten-free broth and avoid adding flour-thickened options.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened and the onion is translucent, about 5–7 minutes.
- Add the cubed chicken to the pot and cook, stirring occasionally, until the pieces are lightly browned on the outside, about 5 minutes. Browning adds flavor; don’t overcrowd the pan.
- Stir in the diced tomatoes (with their juices) and 4 cups chicken broth. Raise the heat and bring the mixture to a gentle simmer.
- Once simmering, reduce heat to low and stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Keep the heat low to prevent the cream from breaking; simmer gently for 3–5 minutes to meld flavors.
- Add the 2 cups baby spinach and stir until wilted, about 1–2 minutes. Taste and season with salt and pepper.
- Serve hot, topped with a generous grating of Parmesan cheese.
Quick timing: active prep ~15 minutes, cook ~15–20 minutes. Total about 30–35 minutes from start to table.
How to serve Marry Me Tuscan Chicken Soup
This soup is lovely on its own or paired with simple sides. Try:
- Crusty bread or garlic toast for dipping.
- A light green salad dressed with lemon vinaigrette to cut the creaminess.
- A spoonful of pesto or a drizzle of high-quality olive oil and extra Parmesan for an elegant finish.
- Stirring in small cooked pasta (orzo, ditalini) or tortellini for a heartier one-pot meal.
Plating idea: ladle into warmed bowls, top with finely grated Parmesan and a crack of black pepper, and scatter a few fresh basil leaves for color.
Storage and reheating tips
- Refrigerate cooled soup in an airtight container within 2 hours of cooking. Use within 3–4 days.
- Freeze in portion-sized containers for up to 2–3 months. To freeze, cool completely and leave a little headspace for expansion.
- Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring often. Heavy cream can separate if boiled; keep the heat low and if separation occurs, whisk in a splash of cream or milk off heat to smooth it out. Microwaving in short bursts with stirring works for single servings.
Food safety note: always reheat to an internal temperature of 165°F (74°C) for leftovers.
Helpful cooking tips
- Cut chicken into uniform pieces so everything cooks evenly.
- Don’t rush the browning step — color equals flavor. If you have a lot of chicken, brown it in batches to avoid steaming.
- If you want a thicker soup, remove a cup of the hot soup, blend it or mash it, then stir it back in. Alternatively, whisk 1 tablespoon cornstarch with cold water and add it while simmering.
- To boost umami, add a small piece of Parmesan rind to the simmering broth and remove before serving.
- For a faster version, swap raw chicken for shredded rotisserie chicken and add it near the end so it warms through without overcooking.
Different ways to try it
- Vegetarian swap: replace chicken with cannellini beans or chickpeas and use vegetable broth. Add a splash of olive oil instead of cream for a lighter profile.
- Spicy twist: add red pepper flakes or a spoonful of harissa.
- Pasta edition: stir in cooked orzo, small shells, or tortellini during the last few minutes.
- Mediterranean: fold in sun-dried tomatoes and a tablespoon of pesto for brightness.
- Low-fat option: use evaporated skim milk or a mixture of milk and a cornstarch slurry to mimic creaminess.
If you enjoy nostalgic chicken recipes or want to explore older comfort-food ideas, try a creative twist inspired by 1980s chicken dishes — you can borrow textures and flavors to make this soup feel retro-modern.
FAQ
Q: Can I use frozen chicken?
A: Yes. Thaw it completely before cubing and cooking for even browning. If you’re short on time, cook frozen chicken in the broth (skip browning), then shred once tender; the flavor will be slightly different but still delicious.
Q: Can I use milk instead of heavy cream?
A: You can, but milk is thinner and may not give the same silky mouthfeel. To avoid a watery soup, thicken with a small slurry of cornstarch or a roux (1 tablespoon butter + 1 tablespoon flour) added before the broth.
Q: How long will leftovers keep?
A: Refrigerated: 3–4 days. Frozen: 2–3 months. Reheat gently to maintain texture and prevent cream from breaking.
Q: Can I make this in an Instant Pot or slow cooker?
A: Yes. Instant Pot: sauté aromatics using the Sauté mode, add chicken and liquids, then pressure cook 6–8 minutes with a quick release; stir in cream and spinach at the end. Slow cooker: brown chicken and aromatics first, then cook on low 4–6 hours; add cream and spinach in the last 15 minutes.
Q: Is this soup kid-friendly?
A: Absolutely. Mild flavors, tender chicken, and creamy texture make it appealing to kids. Leave out extra black pepper and red pepper flakes to keep it gentle.
If you want a printable or simplified shopping list version of the ingredients or tips for scaling this recipe up for a crowd, tell me how many people you’re feeding and I’ll adjust the quantities.
Marry Me Tuscan Chicken Soup
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into 1/2–3/4-inch cubes Smaller pieces cook faster.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter finish.
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese for serving
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until vegetables are softened and the onion is translucent, about 5–7 minutes.
- Add the cubed chicken to the pot and cook, stirring occasionally, until the pieces are lightly browned on the outside, about 5 minutes.
- Stir in the diced tomatoes (with their juices) and 4 cups chicken broth. Raise the heat and bring the mixture to a gentle simmer.
- Once simmering, reduce heat to low and stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Simmer gently for 3–5 minutes to meld flavors.
- Add the 2 cups baby spinach and stir until wilted, about 1–2 minutes. Taste and season with salt and pepper.
- Serve hot, topped with a generous grating of Parmesan cheese.