Marry Me Tuscan Chicken Soup
A creamy, comforting chicken soup with tender chicken, sautéed vegetables, diced tomatoes, and baby spinach in a rich broth finished with heavy cream and Parmesan. Quick to make and flexible for various dietary preferences.
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.
Notes
For a gluten-free version, use gluten-free broth. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Always reheat to an internal temperature of 165°F (74°C).