Marry Me Tuscan Chicken Soup
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I still remember the first time I made this Marry Me Tuscan Chicken Soup on a rainy weeknight — the kitchen smelled like a cozy trattoria and everyone lingered at the table. It’s a creamy, tomato-forward chicken soup studded with tender veggies and spinach, built on a simple pan-sauté and simmer method. Make it when you want something comforting that feels a little special without hours of work — weeknight dinners, easy date nights, or when company drops by unexpectedly. For another take on the Marry Me flavors, I sometimes compare versions like this one to my other Marry Me Chicken Soup notes here: Marry Me Chicken Soup.
Why you’ll love this dish
This soup hits a sweet spot: rich but not heavy, creamy yet bright from tomatoes and spinach, and flexible enough for picky eaters or a dinner party. It’s fast — about 35 minutes from start to finish — budget-friendly, and stretches well if you’re feeding a family. The recipe’s balance of aromatics (onion, garlic), mirepoix (carrot and celery), and a splash of cream turns humble ingredients into something indulgent.
“A bowl that tastes like effort but takes almost none — cozy, silky, and perfectly spiced.” — A quick review from a weekday dinner convert
The cooking process explained
Quick overview
- Sauté aromatics (onion, garlic) in olive oil until soft and fragrant.
- Add carrots and celery to build flavor and texture.
- Brown bite-sized chicken pieces in the pot to develop savory depth.
- Add canned tomatoes and chicken broth, bring to a boil, then simmer until the chicken is cooked through.
- Swirl in heavy cream and fresh or frozen spinach, season, and warm for a few minutes before serving.
This simple flow gives you a restaurant-quality bowl with minimal fuss. If you prefer a shredded texture, you can cook whole breasts and shred them before returning to the pot.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach (fresh or frozen)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Ingredient notes and substitutions:
- Chicken: Swap with boneless thighs for more richness, or use pre-cooked rotisserie chicken to save time.
- Heavy cream: For a lighter soup, use half-and-half or ¾ cup Greek yogurt (temper it first so it doesn’t curdle).
- Spinach: Kale works too — cook it a bit longer so it softens. If using frozen spinach, thaw and squeeze out excess liquid.
- For a gluten-free, dairy-free version: use coconut milk in place of heavy cream (it will change the flavor profile) and ensure your broth is gluten-free.
For a slightly different regional spin, see my other Tuscan-style ideas here: Marry Me Tuscan Soup.
How to prepare it
- Warm a large pot over medium heat and add a drizzle of olive oil. Add the chopped onion and minced garlic and sauté until they’re translucent and fragrant, about 3–4 minutes.
- Add the diced carrots and celery. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
- Cut the chicken into bite-sized pieces and add to the pot. Cook, stirring, until the pieces are lightly browned on the outside (about 4–5 minutes).
- Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a boil.
- Reduce the heat to a gentle simmer and cook for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the heavy cream and the spinach. Season with the Italian seasoning, salt, and pepper. Taste and adjust seasoning.
- Cook for an additional 3–5 minutes, just until everything is heated through and the spinach is wilted.
- Ladle into bowls and serve hot.
Short actionable tips while cooking: brown the chicken just enough to get some color — that Maillard flavor adds depth. If you want silkier texture, blend a cup of the soup before adding cream to thicken naturally.
Best ways to enjoy it
- Pairing: Serve with crusty bread or garlic butter ciabatta to sop up the broth. A simple arugula salad with lemon vinaigrette cuts through the richness.
- Plating: Ladle into shallow bowls, finish with a drizzle of extra-virgin olive oil and a grind of black pepper. Sprinkle freshly grated Parmesan or torn basil leaves for brightness.
- Add-ons: Stir in cooked orzo, small pasta shells, or cooked rice for a heartier meal. A squeeze of lemon just before serving lifts the flavors.
Storage and reheating tips
- Refrigerator: Cool quickly and refrigerate in an airtight container within 2 hours. Keeps 3–4 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Note: cream can sometimes separate after freezing; stir well while reheating or add a splash of fresh cream when reheating.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low-medium heat, stirring, until steaming hot (165°F internal temperature). If reheating from chilled, add a splash of broth to loosen the soup and prevent scorching.
- Food safety: Always reheat leftovers to at least 165°F and do not refreeze previously thawed soup.
Helpful cooking tips
- Don’t overcrowd the pot when browning the chicken — do it in batches if needed. Crowding steams rather than browns.
- If you prefer a smoother mouthfeel, pulse about a cup of the soup in a blender before returning it to the pot and adding cream.
- For extra depth, add a tablespoon of tomato paste with the onions and garlic and cook it out for 1–2 minutes.
- Taste and season at the end: cream can mute saltiness, so final seasoning matters.
- Shortcut: Use pre-chopped mirepoix or frozen vegetables and a rotisserie chicken for a 15-minute version.
For a few more time-saving pointers and alternative methods, check this practical variation: Marry Me Chicken Soup Recipe.
Creative twists
- Cream-free Tuscan: Replace cream with a cup of cannellini beans puréed for body and protein; add a pinch of red pepper flakes.
- Pesto finish: Stir a tablespoon of basil pesto into each bowl for a fragrant finish.
- Protein swaps: Try shrimp (add near the end and cook 3–4 minutes) or Italian sausage (brown first).
- Low-carb: Skip orzo/pasta and bulk up on spinach and extra chicken.
- Vegetarian: Omit chicken, add white beans and mushrooms, use vegetable broth and a splash of cream or coconut milk.
Your questions answered
Q: How long does this soup take to make?
A: Active hands-on time is about 15–20 minutes; total cook time about 30–35 minutes.
Q: Can I use frozen chicken breasts?
A: Yes, but it’s better to thaw first so you can brown the pieces. If using frozen, simmer longer until the internal temperature reaches 165°F.
Q: Is there a dairy-free option that still tastes rich?
A: Use full-fat coconut milk or canned cashew cream for creaminess. The flavor shifts slightly but remains luxurious.
Q: Can I make this in a slow cooker or Instant Pot?
A: Slow cooker: Sear aromatics and chicken first, then transfer to the cooker with the tomatoes and broth; cook on low 4–5 hours, add spinach and cream in the last 15 minutes. Instant Pot: Sauté onions and chicken using Sauté mode, add liquids, pressure cook 8–10 minutes, quick release, then stir in cream and spinach.
Q: Will the cream split?
A: If you simmer too vigorously after adding cream it can curdle. Warm gently and stir; temper yogurt or lower-fat dairy by whisking with a few tablespoons of hot soup before adding.
Conclusion
If you want more inspiration and variations on the Marry Me soup family, this Marry Me Chicken Soup Recipe – Stay Snatched article offers a slightly different, crowd-pleasing take, and another popular perspective is available at Marry Me Chicken Soup on AllRecipes. Both are good references if you’re experimenting with swaps, proportions, or presentation ideas.
Marry Me Tuscan Chicken Soup
Ingredients
Method
- Warm a large pot over medium heat and add a drizzle of olive oil.
- Add the chopped onion and minced garlic and sauté until they’re translucent and fragrant, about 3–4 minutes.
- Add the diced carrots and celery. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
- Cut the chicken into bite-sized pieces and add to the pot. Cook, stirring, until the pieces are lightly browned on the outside, about 4–5 minutes.
- Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a boil.
- Reduce the heat to a gentle simmer and cook for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the heavy cream and the spinach. Season with the Italian seasoning, salt, and pepper. Taste and adjust seasoning.
- Cook for an additional 3–5 minutes, just until everything is heated through and the spinach is wilted.
- Ladle into bowls and serve hot.
