Marry Me Chicken Soup

Marry Me Chicken Soup is one of those recipes I turn to when I need comfort in a bowl. This creamy Tuscan-style soup features tender chicken, sundried tomatoes, and a luxurious cream sauce that’s simple enough for weeknight cooking but tastes like restaurant-quality comfort food.

I first made this creamy chicken soup on a rainy Tuesday when I wanted something cozy but didn’t have hours to spend in the kitchen. The aroma of garlic and Italian herbs filled my kitchen within minutes, and the rich, velvety broth studded with spinach and parmesan reminded me why one-pot meals are my favorite. This Marry Me Chicken Soup comes together quickly, making it perfect for busy families who crave homemade Tuscan chicken soup without the fuss. The sundried tomatoes add a tangy sweetness that balances the cream beautifully, and the pasta makes it satisfying enough to serve as a complete meal.

Simple Ingredients for Creamy Tuscan Soup

I always use good quality parmesan reggiano for this Marry Me Chicken Soup because it melts beautifully and adds authentic Italian flavor. Pro tip: if you’re short on time, grab pre-diced vegetables from the store to cut your prep time in half.

• 1 teaspoon olive oil
• 1 to 1½ 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 sundried tomatoes
• 3 garlic cloves, minced
• ¼ cup flour
• 2 tablespoons tomato paste (optional, but I highly recommend it for depth)
• 6-8 cups chicken broth (start with 6 cups)
• 6 oz pasta (small shells, ditalini, or your choice)
• 1 cup heavy whipping cream
• ½ to 1 cup grated parmesan reggiano cheese
• 2½ to 3 cups fresh spinach

Equipment needed: 6-quart Dutch oven or large soup pot

How I Make This Soup Every Time

Step 1: Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add the diced chicken, 1 teaspoon of Italian Seasoning, salt and pepper to taste. Cook until the chicken is golden brown on all sides, about 4-5 minutes. You’ll see a nice caramelized color developing, which adds flavor to the entire soup.

Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, about 3-4 minutes. The garlic should smell aromatic but not burned.

Step 3: Sprinkle the flour throughout the pot, adding about 1 tablespoon at a time while stirring constantly. This prevents clumping and ensures even distribution. If using tomato paste, add it now and stir until everything is well incorporated and the raw flour smell disappears, about 1 minute. This creates the base for your creamy sauce.

Step 4: Gradually whisk in the chicken broth one cup at a time, stirring constantly to prevent lumps from forming. Use your spoon to scrape up any browned bits from the bottom of the pan (this is called deglazing and adds tons of flavor). The mixture should be smooth and lump-free before you proceed.

Step 5: Bring the mixture to a vigorous, rolling boil with large bubbles breaking the surface. Add the pasta, remaining 1 teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover the pot with the lid and reduce heat to low. Let the soup simmer gently for about 20 minutes, or until the chicken reaches an internal temperature of 165°F and the pasta is tender but still has a slight bite (al dente). Stir occasionally to prevent sticking.

Step 6: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer uncovered for an additional 5 minutes, allowing the spinach to wilt completely and the cheese to melt into the creamy broth. The soup will continue to thicken as it cools after cooking.

Step 7: Taste and adjust the seasoning with additional salt, pepper, or Italian seasoning if needed. The flavor should be rich, creamy, and well-balanced with a pleasant tang from the sundried tomatoes.

What to Serve with Marry Me Chicken Soup

This creamy Tuscan chicken soup pairs wonderfully with crusty bread or lighter sides that complement the rich, velvety broth.

Air Fryer Garlic Bread: The crispy, buttery texture contrasts perfectly with the creamy soup and is ideal for soaking up every last drop of that delicious broth.

Crusty Italian Bread: A classic pairing that adds satisfying crunch and helps balance the richness of the Marry Me Chicken Soup.

Simple Green Salad: Fresh greens with a light vinaigrette cut through the creaminess and add nutritional balance to your meal.

Roasted Vegetables: Seasonal roasted veggies like Brussels sprouts or asparagus add extra nutrients and a slightly charred flavor that complements the soup beautifully.

More Creamy Marry Me Chicken Dishes

This Amazing Marry Me Chicken Soup brings all the beloved flavors of the classic dish into a comforting, spoonable format that’s perfect for chilly days. For the traditional skillet version, the Easy Marry Me Chicken showcases the original preparation that inspired this soup. When you’re craving pasta, the Marry Me Chicken Pasta combines tender chicken with noodles in that signature creamy sauce.

For effortless meal prep, the Crock Pot Marry Me Chicken simmers away hands-free all day long. Looking for another pasta variation? The Irresistible Marry Me Chicken Pasta offers a slightly different take on this pasta-meets-chicken combination that’s equally satisfying.

Storing Your Chicken Soup

Store your Marry Me Chicken Soup in an airtight container in the refrigerator for 3-4 days. The soup will thicken considerably as it sits because the pasta continues absorbing liquid, which is completely normal. I recommend keeping the soup tightly covered to maintain freshness and prevent it from absorbing other refrigerator odors.

When reheating, warm the soup gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each interval. Add a splash of chicken broth or water to thin it out since the soup will have thickened overnight. Start with ¼ cup of liquid and add more as needed until you reach your desired consistency.

Pro tip: if you plan to freeze this soup, cook the pasta separately and add it fresh when serving. Leave out the heavy cream during the initial cooking and stir it in after reheating. This prevents the cream from separating and the pasta from becoming mushy during the freezing and thawing process. The soup freezes well for up to 3 months in freezer-safe containers.

Your Marry Me Chicken Soup Questions Answered

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