Tuscan Creamy Marry Me Chicken Soup Recipe tastes rich, garlicky, and slightly tangy from sun-dried tomatoes, with tender chicken and silky cream that feels like a hug in a bowl. It works perfectly for busy weeknights or cozy weekends, and you can get it on the table in about 40 minutes. I first tested this version on a rainy Tuesday, and my family scraped the pot so clean I thought they licked it.
Homemade Tuscan Creamy Marry Me Chicken Soup Recipe
This soup delivers all the flavor of classic Marry Me Chicken in a spoonable, cozy format. You get juicy chicken, creamy broth, Tuscan herbs, and pops of spinach and sun-dried tomato in every bite.
The recipe uses simple pantry staples and a few smart shortcuts, so you cook like a pro without juggling twenty ingredients. It also reheats beautifully, so you can pack it for lunches or stash a batch for lazy nights.
“This Tuscan Creamy Marry Me Chicken Soup Recipe tastes like restaurant comfort food, but I made it in my sweatpants.” – Sarah ★★★★★
Ingredients You’ll Need
Chicken & Broth
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- Use thighs for juicy, tender meat; use chicken breast if you prefer leaner.
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- I like Better Than Bouillon roasted chicken base for deep flavor.
- 1 cup water, as needed to thin at the end
Aromatics & Veggies
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- Reduce to a pinch for mild heat or skip for kids.
Tuscan Flavor Boosters
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- Use the jarred kind in oil; pat dry a bit so the soup does not taste greasy.
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
Creamy Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese, plus extra for serving
- Use a wedge and grate it fresh; pre-grated can clump and taste flat.
Greens & Extras
- 3 cups fresh baby spinach, roughly chopped
- ½ cup small pasta, such as ditalini, small shells, or orzo
- Use gluten-free pasta if needed, or swap with cooked rice.
- Juice of ½ lemon, plus extra wedges for serving
- Fresh parsley or basil, chopped, for garnish
Pantry Shortcuts & Substitutions
- Use rotisserie chicken: swap the raw chicken thighs for 3 cups shredded rotisserie chicken and add it in the last 10 minutes.
- Use frozen mirepoix: replace onion, carrot, and celery with 2 cups frozen mirepoix to save chopping time.
- Use frozen spinach: swap fresh spinach for 1 cup frozen chopped spinach, thawed and squeezed dry.
Equipment List
- Large heavy-bottomed pot or Dutch oven (at least 6-quart)
- Cutting board and sharp chef’s knife
- Wooden spoon or heat-safe spatula
- Ladle
- Small saucepan (optional, if you cook pasta separately)
- Measuring cups and spoons
Tips & Tricks
- Brown the chicken in batches so it sears and builds flavor instead of steaming.
- Chop veggies small so they soften quickly and match the cozy soup texture.
- Stir the flour into melted butter fully before adding liquid so the soup thickens smoothly.
- Temper the cream by adding a little hot broth to it first, then pour it into the pot to avoid curdling.
- Cook the pasta separately if you plan leftovers, then add it to each bowl so it does not soak up all the broth.
- Taste and adjust salt at the end, especially if you use a salty broth or Parmesan.
- Add spinach at the very end so it stays bright and tender, not gray and mushy.
- Squeeze in lemon right before serving to balance the richness and wake up the flavors.
How to Make Tuscan Creamy Marry Me Chicken Soup
Step 1: Sauté veggies and aromatics
Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, and cook until soft and lightly golden, about 7 to 8 minutes. Stir in garlic and crushed red pepper flakes, and cook 1 to 2 minutes until fragrant.
Step 2: Brown the chicken
Push the veggies to the sides of the pot and add the chicken pieces in a single layer. Let the chicken cook without stirring for 2 to 3 minutes so it browns, then stir and cook another 3 to 4 minutes until the outside turns opaque. Season with salt, pepper, Italian seasoning, dried basil, dried oregano, and smoked paprika, and stir to coat the chicken and veggies.
Step 3: Add Tuscan flavor and simmer
Stir in the chopped sun-dried tomatoes. Pour in the chicken broth and scrape the bottom of the pot to pull up any browned bits. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15 minutes, until the chicken turns tender and the flavors blend.
Step 4: Cook the pasta
While the soup simmers, bring a small pot of salted water to a boil. Add the small pasta and cook until just shy of al dente, 1 to 2 minutes less than package directions. Drain and set aside, then toss with a tiny drizzle of olive oil so the pasta does not clump.
Step 5: Make the creamy Parmesan base
In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 to 2 minutes until the mixture turns lightly golden and smells nutty. Slowly whisk in 1 cup of the hot broth from the soup pot until smooth, then pour in the heavy cream and keep whisking until the mixture thickens slightly.
Step 6: Combine and thicken the soup
Pour the creamy mixture into the main soup pot while you stir. Add the grated Parmesan cheese and stir until it melts and the soup turns velvety. If the soup looks too thick, stir in up to 1 cup water or extra broth until it reaches your favorite consistency.
Step 7: Add spinach, pasta, and lemon
Stir in the chopped spinach and cooked pasta. Let the soup simmer on low for 3 to 5 minutes until the spinach wilts and the pasta finishes cooking in the broth. Squeeze in the lemon juice, taste, and adjust seasoning with more salt, pepper, or red pepper flakes.
Step 8: Serve and garnish
Ladle the Tuscan Creamy Marry Me Chicken Soup Recipe into warm bowls. Top with extra Parmesan and a sprinkle of fresh parsley or basil. Serve with crusty bread, garlic toast, or a simple green salad on the side.
What to Serve with Marry Me Chicken Soup
Serve this Tuscan Creamy Marry Me Chicken Soup Recipe with warm crusty bread, garlic knots, or toasted ciabatta to soak up the creamy broth. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness. You can also add roasted vegetables like broccoli or green beans, or a side of fluffy white rice for extra comfort.
Storage Options
- Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 3 days.
- For freezer storage, leave out the pasta, cool the soup, and freeze in portions for up to 2 months.
- Reheat gently on the stove over medium-low heat, and add a splash of broth or milk if it thickened in the fridge.
- If you froze the soup, thaw it overnight in the fridge, warm it on the stove, then add freshly cooked pasta and a little extra Parmesan right before serving.
Tuscan Creamy Marry Me Chicken Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, add them to the pot, and cook until lightly browned and mostly cooked through, about 5–7 minutes. Remove the chicken to a plate and set aside.
- In the same pot, add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic, red pepper flakes, oregano, and basil, and cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream, Parmesan cheese, and chopped sun-dried tomatoes. Simmer for another 5–10 minutes, stirring occasionally, until the flavors meld.
- If you prefer a thicker soup, whisk the cornstarch and water together in a small bowl to create a slurry, then slowly stir it into the simmering soup and cook for 2–3 minutes until slightly thickened.
- Add the chopped spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Notes
Approximate per serving (1/6 of recipe): 420 calories; fat 27 g; saturated fat 12 g; carbohydrates 14 g; fiber 2 g; sugars 5 g; protein 31 g; sodium 950 mg. Values will vary based on brands, exact ingredients, and portion size.