Description

A rich and creamy Tuscan-inspired chicken soup made with tender chicken, sun-dried tomatoes, spinach, and pasta shells in a velvety Parmesan cream broth. This comforting Marry Me Chicken Soup delivers cozy flavors perfect for both weeknight dinners and romantic meals.

Ingredients

Scale

1 teaspoon olive oil
1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning, divided
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sun-dried tomatoes
3 garlic cloves, minced
¼ cup all-purpose flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth (start with 6 cups)
6 oz small pasta shells
1 cup heavy whipping cream
½–1 cup grated Parmesan Reggiano cheese
2 ½–3 cups fresh spinach

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken, 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4–5 minutes.
Add diced onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté for 3–4 minutes until translucent.
Sprinkle flour evenly, stirring to combine. If using tomato paste, add it now and stir.
Slowly whisk in chicken broth to deglaze the pot and prevent lumps. Bring to a boil.
Add pasta and the remaining Italian seasoning. Reduce heat, cover, and simmer for 20 minutes until pasta is al dente and chicken is tender.
Stir in heavy cream, Parmesan cheese, and spinach. Simmer for another 5 minutes.
Taste and adjust salt, pepper, or seasoning as desired. Serve hot.

Notes

Start with 6 cups of broth for a thick, creamy soup; add more to thin if needed.

Omit tomato paste for a white, cream-only soup or add it for a tomato-rich flavor.

For rotisserie chicken, add it at the end to avoid overcooking.

Seafood variation: simmer for only 10–15 minutes, adding seafood with spinach and cream.

To prevent mushy pasta, cook it separately and add before serving.

Reheat with extra broth or water to maintain consistency.

Substitute heavy cream with half-and-half, milk, or coconut milk for lighter versions.

To use a slow cooker: add all ingredients except pasta, cream, spinach, and Parmesan. Cook 8 hours on low or 4 hours on high, then add remaining ingredients at the end.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner, Lunch
Method: Stovetop
Cuisine: American, Tuscan