Marry Me Tuscan Chicken Soup

A warm, creamy soup with chicken, tomatoes, and spinach.

introduction

This soup is simple and tasty. It uses common ingredients and cooks on the stove. If you want a slow-cooker style, try the Crock-Pot version. The soup is creamy, warm, and good for family meals.

why make this recipe

You make this recipe because it is quick and comforting. It needs little prep. It has protein, vegetables, and cream for a rich taste. If you like the pasta version, see the pasta version for another way to enjoy these flavors.

how to make Marry Me Tuscan Chicken Soup

Follow the steps in the Directions. Brown the chicken first, then build flavor with onion and garlic. Add the carrots and celery so they stay a bit firm. Simmer with broth and tomatoes, then add cream and seasoning. Stir in spinach at the end so it wilts quickly. Finish with grated Parmesan when you serve.

Ingredients :

• 2 tablespoons olive oil
• 1 pound chicken breasts, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups spinach
• Parmesan cheese for serving

Directions :

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned.
2. Add onion and garlic, cooking until softened.
3. Stir in carrots and celery, cooking for another 5 minutes.
4. Pour in chicken broth and diced tomatoes, bring to a simmer.
5. Stir in heavy cream and Italian seasoning, then season with salt and pepper.
6. Add spinach and cook until wilted.
7. Serve hot, garnished with Parmesan cheese.

how to serve Marry Me Tuscan Chicken Soup

Serve the soup hot in deep bowls. Top with grated Parmesan. Add crusty bread or a simple salad on the side. A little extra black pepper or red pepper flakes can add heat.

how to store Marry Me Tuscan Chicken Soup

Let the soup cool to room temperature. Put it in airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. Reheat on low heat and stir so the cream does not separate.

tips to make Marry Me Tuscan Chicken Soup

• Dice the chicken evenly so it cooks at the same time.
• Use fresh garlic and onion for best flavor.
• Do not boil after adding cream; keep heat low to avoid curdling.
• Add spinach at the end to keep it bright and tender.
• Taste and adjust salt and pepper before serving.

variation (if any)

• Use half-and-half instead of heavy cream for a lighter soup.
• Swap chicken breast for cooked shredded rotisserie chicken.
• Add sliced mushrooms or bell pepper for more vegetables.
• Use kale instead of spinach, but add it earlier so it softens.

FAQs

Q: Can I use frozen spinach?
A: Yes. Add frozen spinach directly to the pot and cook until heated through.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then add all ingredients except cream and spinach. Cook on low 4–6 hours. Stir in cream and spinach at the end.

Q: Is there a dairy-free version?
A: Use coconut milk or a dairy-free cream substitute. The flavor will change but it still works.

Q: Can I use thighs instead of breasts?
A: Yes. Thighs add more flavor and stay moist. Dice and brown as directed.

Q: How do I keep the soup from getting too thick?
A: Add more chicken broth or water a little at a time until you reach the desired consistency.

Conclusion

For similar takes on this cozy dish, see the full recipe at Allrecipes in their Marry Me Chicken Soup guide and read the creamy version at The Kitchn for tips on texture and flavor. You can compare versions and pick the one you like best: Marry Me Chicken Soup and Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn.

Marry Me Tuscan Chicken Soup

A warm, creamy soup with chicken, tomatoes, and spinach, perfect for family meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, diced
• 1 onion, chopped Use fresh onion for best flavor
• 2 cloves garlic, minced Use fresh garlic for best flavor
• 3 carrots, sliced
• 3 stalks celery, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream Do not boil after adding; keep heat low
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups spinach Add at the end to keep it bright
• Parmesan cheese for serving

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned.
2. Add onion and garlic, cooking until softened.
3. Stir in carrots and celery, cooking for another 5 minutes.

Cooking

1. Pour in chicken broth and diced tomatoes, bring to a simmer.
2. Stir in heavy cream and Italian seasoning, then season with salt and pepper.
3. Add spinach and cook until wilted.

Serving

1. Serve hot, garnished with Parmesan cheese.

Notes

Let the soup cool before storing. Refrigerate for up to 4 days or freeze for up to 3 months.