When life gets busy and the chilly evenings roll around, there’s nothing quite like a warm bowl of soup to bring a sense of comfort and joy. The “Marry Me Tuscan Chicken Soup” has that magical blend of flavors and textures that can capture the heart it’s seriously that good! I remember the first time I made this for my partner. The cozy kitchen filled with the aroma of sautéed vegetables and garlic wafted through the house, and I watched as the smile spread across their face. It was an instant hit, and I think that’s where the name comes from!
What Makes This So Good
- Rich and Creamy: The heavy cream adds a delightful richness to the broth.
- Fresh Veggies: Diced carrots, celery, and onion bring a crunch and freshness that elevates the soup.
- Hearty Chicken: Shredded chicken makes it filling and satisfying.
- Bright Flavors: Spinach and cherry tomatoes add color and a vibrant taste.
Ingredients
- 2 chicken breasts (approx. 300g each)
- 1 cup (150g) carrots, diced
- 1 cup (150g) celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups (60g) spinach
- 1 cup (150g) cherry tomatoes, halved
- Parmesan cheese for garnish
Smart Swaps:
- Replace heavy cream with coconut milk for a lighter or dairy-free option.
- Use rotisserie chicken for quicker preparation.
- Substitute chicken breasts with thighs for a richer flavor.
Sourcing Tips:
- Choose fresh spinach with vibrant green leaves, and avoid wilted ones.
- For the sweetest cherry tomatoes, look for those that are firm and have a bright color.
Directions
In a large pot, sauté 1 diced onion, 1 cup diced carrots, and 1 cup diced celery over medium heat until they begin to soften (about 5-7 minutes). Add 3 minced garlic cloves and cook for an additional minute until fragrant.
Add 2 chicken breasts to the pot and cook until browned on both sides (about 5 minutes).
Pour in 4 cups chicken broth and season with 1 teaspoon Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Reduce heat and let it simmer until the chicken is cooked through, about 20 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). Remove chicken, shred it using two forks, and return it to the pot.
Stir in 1 cup heavy cream, 2 cups spinach, and 1 cup halved cherry tomatoes. Cook until everything is heated through (about 5 minutes).
Serve hot, garnished with Parmesan cheese.
Safety Note: Always handle hot pots with care to avoid burns, and ensure that you maintain separate utensils and cutting boards for raw chicken to prevent cross-contamination.
Serving Suggestions
This soup pairs beautifully with crusty bread or a light salad. For a touch of elegance, serve with a sprinkle of fresh herbs or extra Parmesan on top.
Storing & Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, use a saucepan over low heat. If you’re microwaving, do so in 30-second intervals, stirring in between for even heating.
Pro Tips
- Make-Ahead: This soup can be prepared a day in advance and tastes even better the next day as the flavors meld.
- Transport: If you’re taking it to a potluck, keep it in a thermal container to maintain warmth.
- Re-Crisping: When reheating, you can add a splash of broth if it has thickened to maintain that creamy consistency.
Quick Variations:
- Italian Sausage: Swap chicken for Italian sausage for a spices kick.
- Vegetarian: Omit chicken and use vegetable broth with extra beans for protein.
- Spicy: Add crushed red pepper flakes for heat and depth.
With every spoonful of this Marry Me Tuscan Chicken Soup, you’ll not only feel nourished but also loved perfect for sharing with someone special!
Print
Marry Me Tuscan Chicken Soup
A heartwarming soup filled with warm flavors featuring chicken, fresh veggies, and a creamy broth.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 chicken breasts (approx. 300g each)
- 1 cup (150g) carrots, diced
- 1 cup (150g) celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups (60g) spinach
- 1 cup (150g) cherry tomatoes, halved
- Parmesan cheese for garnish
Instructions
- In a large pot, sauté onion, carrots, and celery over medium heat for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add chicken breasts to the pot and cook until browned on both sides, about 5 minutes.
- Pour in chicken broth and season with Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer until chicken is cooked through, about 20 minutes. Shred chicken and return to the pot.
- Stir in cream, spinach, and cherry tomatoes. Cook until heated through, about 5 minutes.
- Serve hot, garnished with Parmesan cheese.
Notes
This soup can be made ahead and tastes even better the next day. Great paired with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian