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Marry Me Tuscan Chicken Soup

A creamy, tomato-forward chicken soup with tender veggies and spinach, perfect for comforting weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb) Can substitute with boneless thighs or rotisserie chicken.
  • 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 Ensure gluten-free if needed.
  • 1 cup heavy cream Can substitute half-and-half or Greek yogurt for a lighter version.
  • 1 cup spinach (fresh or frozen) Kale can be used; thaw and squeeze out excess liquid for frozen.
  • 1 teaspoon Italian seasoning Adjust to taste.
  • to taste Salt and pepper Season according to preference.
  • to taste Olive oil for cooking

Method
 

Preparation
  1. Warm a large pot over medium heat and add a drizzle of olive oil.
  2. Add the chopped onion and minced garlic and sauté until they’re translucent and fragrant, about 3–4 minutes.
  3. Add the diced carrots and celery. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
  4. 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.
  5. Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a boil.
  6. Reduce the heat to a gentle simmer and cook for about 20 minutes, until the chicken is cooked through and the vegetables are tender.
  7. Stir in the heavy cream and the spinach. Season with the Italian seasoning, salt, and pepper. Taste and adjust seasoning.
  8. Cook for an additional 3–5 minutes, just until everything is heated through and the spinach is wilted.
  9. Ladle into bowls and serve hot.

Notes

Serve with crusty bread or garlic butter ciabatta. For storage, refrigerate in an airtight container up to 3–4 days or freeze for up to 3 months. Ensure thorough reheating before serving.