Marry Me Tuscan Chicken Soup – Cozy Fall Dinner

This Tuscan chicken soup gets its creamy texture from heavy cream and Parmesan, not a can of cream soup. It is savory, tangy from the sun-dried tomatoes, and filling enough for a main course.

I like to serve it with crusty bread for dipping. It is also a good way to use up leftover vegetables – feel free to swap in what you have.

This recipe comes together in one pot, and it tastes even better the next day.

About the Ingredients

2 tbsp (30ml) olive oil

Use a good-quality olive oil for the base. You can substitute butter or bacon fat for extra flavor.

1 medium (160g) yellow onion, diced

A yellow onion gives a sweet, mild base. A white or red onion will also work.

3 cloves garlic, minced

Fresh garlic is best, but 1 teaspoon of garlic powder can be used in a pinch.

2 medium (200g) carrots, diced

Carrots add natural sweetness and color. Swap in parsnips for a different twist.

2 stalks (80g) celery, diced

Celery adds a subtle earthy note. If you don't have celery, use a small fennel bulb.

1/2 cup (80g) sun-dried tomatoes, chopped

If packed in oil, drain and pat them dry to avoid a greasy soup. You can use dry-packed and rehydrate in warm broth.

1 lb (450g) boneless, skinless chicken breast, cut into bite-size pieces

Chicken thighs work even better and stay juicier. Cut any large pieces so they cook through evenly.

4 cups (960ml) low-sodium chicken broth

Low-sodium lets you control the salt. Use vegetable broth for a lighter version.

1/2 cup (120ml) heavy cream

For a lighter option, use half-and-half; you may need to reduce the simmering time to thicken.

1/4 cup (25g) grated Parmesan cheese

Freshly grated Parmesan melts better than pre-shredded. Pecorino Romano makes a sharper substitute.

3 cups (90g) fresh baby spinach

Kale or Swiss chard can replace spinach; just stem and chop them first.

1 tsp dried oregano

Italian seasoning works too. Add a pinch of red pepper flakes for heat.

Step-by-Step Instructions

1. Heat the pot

Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. The oil should shimmer but not smoke.

2. Cook the vegetables

Add the onion, carrots, celery, and a pinch of salt. Cook 5-6 minutes until the vegetables start to soften. Add the garlic and oregano and cook one minute more, until fragrant.

3. Brown the chicken

Push the vegetables to the sides of the pot. Add the chicken pieces, season with salt and pepper, and cook 5 minutes until no longer pink on the outside. Stirring occasionally helps the chicken cook evenly.

4. Add the liquid and tomatoes

Pour in the chicken broth and add the sun-dried tomatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it bubble gently for 15 minutes so the flavors blend.

5. Make it creamy

Stir in the heavy cream and Parmesan cheese. Turn the heat to low and simmer for 5 minutes, stirring often. Do not let it boil.

6. Wilt the spinach

Add the baby spinach in handfuls, stirring until it wilts into the soup. This takes about 2 minutes.

7. Finish and serve

Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with extra Parmesan, if you like.

Delicious Variations

Make it lighter

Use half-and-half instead of heavy cream and reduce the Parmesan to 2 tablespoons.

Add carbs

Stir in 1 cup of cooked pasta or rice at the end to make it more filling.

Marry Me Tuscan Chicken Soup

Marry Me Tuscan Chicken Soup is a creamy, hearty chicken soup with sun-dried tomatoes, spinach, and Parmesan. A cozy fall dinner ready in 50 minutes.

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🧂 Ingredients

• 2 tbsp (30ml) olive oil
• 1 medium (160g) yellow onion, diced
• 3 cloves garlic, minced
• 2 medium (200g) carrots, diced
• 2 stalks (80g) celery, diced
• 1/2 cup (80g) sun-dried tomatoes, chopped
• 1 lb (450g) boneless, skinless chicken breast, cut into bite-size pieces
• 4 cups (960ml) low-sodium chicken broth
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese
• 3 cups (90g) fresh baby spinach
• 1 tsp dried oregano

📋 Instructions

1. 1Heat the pot — Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. The oil should shimmer but not smoke.
2. 2Cook the vegetables — Add the onion, carrots, celery, and a pinch of salt. Cook 5-6 minutes until the vegetables start to soften. Add the garlic and oregano and cook one minute more, until fragrant.
3. 3Brown the chicken — Push the vegetables to the sides of the pot. Add the chicken pieces, season with salt and pepper, and cook 5 minutes until no longer pink on the outside. Stirring occasionally helps the chicken cook evenly.
4. 4Add the liquid and tomatoes — Pour in the chicken broth and add the sun-dried tomatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it bubble gently for 15 minutes so the flavors blend.
5. 5Make it creamy — Stir in the heavy cream and Parmesan cheese. Turn the heat to low and simmer for 5 minutes, stirring often. Do not let it boil.
6. 6Wilt the spinach — Add the baby spinach in handfuls, stirring until it wilts into the soup. This takes about 2 minutes.
7. 7Finish and serve — Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with extra Parmesan, if you like.

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