Marry Me Chicken Soup (Tuscan Style) Recipe
There’s a reason everyone’s raving about Marry Me Chicken Soup (Tuscan Style)—it’s pure comfort in a bowl, blending tender chicken, sun-dried tomatoes, earthy greens, and creamy Parmesan into one irresistible meal. This soup captures everything I love about Italian-American cooking: bold flavors, a velvet-smooth broth, and just enough rustic charm that it feels like a warm hug on even the chilliest weeknight. Whether you call it a “proposal-worthy” dinner or just a seriously memorable soup, Marry Me Chicken Soup (Tuscan Style) deserves a spot in your regular rotation.
Ingredients You’ll Need
This gorgeous soup comes together with a list of ingredients that are simple, yet each is absolutely essential. Every element brings its own personality to the dish—think sweet sun-dried tomatoes for depth, hearty chicken for comfort, and a snow shower of Parmesan that makes each spoonful lush and satisfying.
- Olive oil: Gives you a flavorful base to sauté and develop the soup’s first layer of savoriness.
- Unsalted butter: Adds richness and helps brown the chicken for maximum flavor.
- Boneless skinless chicken thighs: Stay tender as they simmer and soak up all the creamy, herby flavors.
- Salt: Brings all the tastes together and makes the ingredients sing.
- Black pepper: A touch of warmth and classic seasoning.
- Red pepper flakes: Adds just a hint of lively spice—adjust to your preference.
- Yellow onion: Softens into a foundation of subtle sweetness for the broth.
- Garlic cloves: For that irresistible, aromatic depth that anchors Tuscan-style soups.
- Dried thyme: Offers a gentle herbaceous lift that works beautifully with chicken.
- Dried oregano: Lends a distinctly Italian flavor profile.
- Sun-dried tomatoes: Concentrated tomato flavor brings tang, sweetness, and gorgeous color.
- Low-sodium chicken broth: The canvas for all the soup’s flavors to bloom.
- Heavy cream: Makes the soup luscious and comforting—pure silk in every bite.
- Grated Parmesan cheese: Melts into the soup for salty, umami-rich deliciousness.
- Baby spinach: Wilts into the broth for a pop of green and a nutritious boost.
- Small pasta (like ditalini or orzo, optional): An extra touch if you want a heartier, more filling soup.
- Chopped fresh basil (for garnish): Brightens up each bowl right before serving.
How to Make Marry Me Chicken Soup (Tuscan Style)
Step 1: Sauté the Chicken
Start by heating your olive oil and butter in a large, heavy-bottomed pot over medium heat. Season your bite-sized chicken thigh pieces with salt, black pepper, and just the right pinch of red pepper flakes. When the pan is hot, add the chicken and let it brown on all sides—don’t rush this step! You want that gorgeous golden color. Once cooked through, use a slotted spoon to set the chicken aside for a bit, so it doesn’t overcook.
Step 2: Build the Flavor Base
Toss your diced onions right into the same pot, letting them soften until translucent and tender (about 3 to 4 minutes). Add in the minced garlic, thyme, and oregano. Let these aromatics bloom for another minute, filling your kitchen with that classic Marry Me Chicken Soup (Tuscan Style) fragrance.
Step 3: Sun-Dried Tomato Time
Sprinkle the chopped sun-dried tomatoes into the pot and cook for an extra minute. This quick step helps release their natural sweetness and intensifies their tomato flavor, infusing the whole soup with that signature Tuscan warmth.
Step 4: Simmer the Broth
Now pour in the chicken broth, stirring well to scrape up all those tasty brown bits from the bottom of the pot. Bring the mixture up to a gentle simmer—that’s where the magic starts to happen and everything comes together.
Step 5: Creamy & Cheesy Finish
Lower the heat, and stir in the heavy cream and grated Parmesan cheese. As the cheese melts, the soup becomes irresistibly creamy. If you’re opting for the pasta, stir that in at this point and let it simmer until it’s just tender, usually about 8 to 10 minutes.
Step 6: Wilt the Greens & Finish Up
Return the browned chicken to the pot, along with your fresh baby spinach. Cook until the chicken is reheated and the spinach wilts into emerald-green ribbons. Taste and adjust your seasonings—maybe an extra pinch of salt or a splash more cream if you like. Ladle the luscious Marry Me Chicken Soup (Tuscan Style) into bowls and shower with fresh basil.
How to Serve Marry Me Chicken Soup (Tuscan Style)
Garnishes
The right garnish can take this soup from homey to restaurant-level beautiful. A sprinkle of freshly chopped basil adds vibrant color and a pop of herbal brightness. You can also shave extra Parmesan over each bowl or finish with a drizzle of good olive oil. If you love a little heat, a pinch more red pepper flakes is always welcome.
Side Dishes
A bowl of Marry Me Chicken Soup (Tuscan Style) pairs wonderfully with crusty artisan bread—the kind that’s perfect for dunking. I also love a crisp green salad tossed in a lemony vinaigrette for balance, or a simple antipasto platter to make the meal feel extra special.
Creative Ways to Present
For a memorable twist, ladle the soup into oven-safe bowls, top with extra Parmesan, and broil just until bubbly. Or, serve in mini mugs as an appetizer at a cozy dinner party. Individual bread bowls are another fun option—they turn every serving of Marry Me Chicken Soup (Tuscan Style) into pure edible comfort.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the soup cool to room temperature before transferring it to airtight containers. Refrigerated, Marry Me Chicken Soup (Tuscan Style) keeps beautifully for up to 3 days. The flavors deepen over time, making tomorrow’s lunch even more delicious.
Freezing
For longer storage, freeze the cooled soup—minus any pasta, which can get mushy as it thaws. Portion into freezer-safe containers or bags, leaving space for expansion. The soup will keep for up to 3 months. Add fresh cooked pasta when reheating, if you like.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup thickens after chilling, just add a splash of broth or cream to reach your desired consistency. Stir in more fresh spinach or basil just before serving to refresh flavors.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well if you prefer a leaner cut. Just be mindful not to overcook them during the sautéing stage so they stay nice and juicy.
What can I substitute for sun-dried tomatoes?
You can use roasted red peppers or even cherry tomatoes for a slightly different flavor, but sun-dried tomatoes bring unique sweetness and texture that really define this Marry Me Chicken Soup (Tuscan Style) recipe.
Is there a dairy-free way to make this soup?
Try using full-fat coconut milk in place of heavy cream and a dairy-free Parmesan alternative. The soup will still be luxuriously creamy, but with a subtle coconut note.
How can I make this gluten-free?
To make Marry Me Chicken Soup (Tuscan Style) gluten-free, simply omit the pasta or use your favorite gluten-free variety. Everything else in the recipe is naturally gluten-free.
Can I add more vegetables?
Absolutely! Feel free to add diced carrots, zucchini, or mushrooms along with the onions for even more color, flavor, and nutrition.
Final Thoughts
Whether you’re cooking for a special someone or just want to treat yourself, Marry Me Chicken Soup (Tuscan Style) is the kind of meal that brings joy to the table. Every spoonful bursts with comfort, flavor, and a little Italian magic—give it a try, and I promise it’ll become one of your go-to soups for years to come!
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Marry Me Chicken Soup (Tuscan Style) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Marry Me Chicken Soup is a Tuscan-style creamy and flavorful soup that will win your heart with every spoonful. Tender chicken, sun-dried tomatoes, and spinach in a rich Parmesan cream broth create a comforting bowl perfect for any day of the week.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup sun-dried tomatoes, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 1/2 cup small pasta, like ditalini or orzo (optional)
- Chopped fresh basil for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Remove chicken and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until soft.
- Add chopped sun-dried tomatoes and cook for 1 minute more.
- Pour in the chicken broth and bring to a simmer.
- If using pasta, stir it in and simmer until tender, about 8-10 minutes.
- Return the chicken to the pot and add the spinach, cooking until wilted.
- Taste and adjust seasoning if needed.
- Garnish with fresh basil before serving.
Season the chicken thighs with salt, pepper, and red pepper flakes, then add to the pot and sauté until browned and cooked through.
Stir in garlic, thyme, and oregano and cook for another minute.
Add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the soup is creamy.
Notes
- You can substitute kale for spinach or use rotisserie chicken for a quicker version.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 5g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
