Marry Me Tuscan Chicken Soup takes everything you love about the viral Marry Me Chicken and turns it into a cozy, spoonable bowl. Golden-seared chicken thighs simmer in a garlicky cream broth loaded with sun-dried tomatoes, baby spinach, and a snowfall of Parmesan. It's rich, tangy, and just a little sweet from the tomatoes, and it comes together in one Dutch oven on a weeknight.
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The name comes from the idea that whoever you serve this to might just propose. Honestly, after one bowl of that silky tomato-cream broth, you'll understand the hype. We keep the ingredient list short and supermarket-friendly, but the flavor tastes like you stood at the stove all afternoon.
Serve it with crusty bread for dunking, or ladle it over pasta or mashed potatoes to stretch it further. Either way, this is the soup you'll make on repeat all fall and winter.
Why You'll Love This Recipe
About the Ingredients
1.5 lb (680 g) boneless, skinless chicken thighs
Thighs stay juicy in the simmering broth; you can swap in boneless chicken breasts, but pull them out 3 to 4 minutes earlier so they don't dry out.
2 tbsp olive oil, divided
Use the oil from the sun-dried tomato jar for extra flavor if you have it; otherwise regular olive oil or avocado oil works fine.
1 medium yellow onion, finely diced (about 1 cup / 160 g)
Yellow onion gives the sweetest base; a red onion will work but turns the broth slightly pink.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is best here; if you're out, use 1 tsp garlic paste rather than garlic powder for a rounder flavor.
1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and sliced
Oil-packed tomatoes are softer and more flavorful than dry ones; if using dry, rehydrate them in hot water for 10 minutes first.
1 tsp dried oregano
Dried oregano is the classic Tuscan herb here; 1 tbsp chopped fresh oregano can be substituted at the end of cooking.
1/2 tsp red pepper flakes
Adds gentle heat; cut to 1/4 tsp for kids or swap in a pinch of smoked paprika for smokiness without spice.
4 cups (960 ml) low-sodium chicken broth
Low-sodium lets you control the salt; use vegetable broth for a lighter version or Better Than Bouillon for a deeper flavor.
1 cup (240 ml) heavy cream
For a lighter soup, use half-and-half or full-fat coconut milk; avoid milk, which can curdle over heat.
1/2 cup (50 g) freshly grated Parmesan
Grate it yourself off a block for the best melt; pre-shredded Parmesan contains anti-caking agents that clump.
5 oz (140 g) baby spinach
Baby spinach wilts in seconds; frozen spinach (about 1 cup, squeezed dry) works but turns the soup darker green.
1 tbsp cornstarch whisked into 2 tbsp cold water
A slurry thickens the broth without flour; arrowroot or potato starch works in the same amount.
Tips & Tricks
Don't boil after adding the cream
Keep the soup at a gentle simmer (about 195°F/90°C) once the cream goes in, or the dairy can split and turn grainy.
Season the chicken, not just the broth
Pat the thighs dry and salt them before searing so the meat itself is seasoned, not just the liquid around it.
Add the spinach last
Stir it in off the heat so it stays bright green and doesn't overcook into mush.
Pro Tips
Step-by-Step Instructions
1. Season and sear the chicken
Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat (375°F/190°C) and sear the thighs 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
2. Soften the aromatics
Lower the heat to medium (325°F/165°C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft. Add the garlic, oregano, and red pepper flakes and stir for 30 seconds until fragrant but not browned.
3. Bloom the tomatoes
Stir in the sliced sun-dried tomatoes and cook for 2 minutes, letting them release their oils and deepen in color. Pour in 1/4 cup of the broth and scrape up the browned bits from the bottom of the pot.
4. Simmer the broth
Add the remaining broth and bring to a boil, then reduce to a gentle simmer (about 195°F/90°C). Return the chicken to the pot, cover, and simmer for 12 minutes so the flavors meld and the chicken finishes cooking through.
5. Shred the chicken
Transfer the chicken to a cutting board and shred or slice it into bite-size pieces. Meanwhile, whisk the cornstarch slurry into the simmering broth and cook for 2 minutes until it thickens slightly and coats the back of a spoon.
6. Finish with cream
Lower the heat to low (about 180°F/82°C) and stir in the heavy cream and grated Parmesan. Cook for 3 to 4 minutes until the cheese melts and the broth is silky, without letting it come to a boil.
7. Wilt the spinach
Return the shredded chicken to the pot and stir in the baby spinach. Turn off the heat and let it sit for 2 minutes until the leaves are just wilted and bright green.
8. Taste and serve
Taste and adjust salt and pepper, then ladle into bowls and top with extra Parmesan and a crack of black pepper. Serve hot with crusty bread for dunking.
Delicious Variations
Spicy Arrabbiata Twist
Double the red pepper flakes and add 1 tbsp tomato paste with the garlic for a fiery, tomato-forward version.
Pasta Night Upgrade
Stir in 8 oz cooked rigatoni or penne at the end for a hearty chicken-and-pasta soup that feeds a crowd.
Mushroom and Kale Version
Swap the spinach for 3 cups chopped kale and add 8 oz sliced cremini mushrooms with the onion for a meatier, earthier bowl.
How to Store Marry Me Tuscan Chicken Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The broth thickens as it chills; loosen with a splash of broth or water when reheating.
Freezer
Freeze in portions for up to 2 months, but note that cream-based soups can separate slightly. Thaw overnight in the refrigerator and whisk gently while reheating.
Reheating
Reheat gently on the stovetop over low heat (about 180°F/82°C), stirring often, until hot but not boiling. In the microwave, heat in 1-minute bursts, stirring between each, to keep the cream from splitting.
Frequently Asked Questions
Q: What is Marry Me Tuscan Chicken Soup?
It's a creamy one-pot chicken soup inspired by the viral Marry Me Chicken, made with seared chicken, sun-dried tomatoes, garlic, spinach, Parmesan, and cream. The result is a rich, tangy, restaurant-style soup that's easy enough for a weeknight.
Q: Can I use chicken breast instead of thighs?
Yes, boneless chicken breasts work fine, but pull them out about 3 to 4 minutes earlier since they dry out faster. Look for an internal temperature of 165°F (74°C) and shred them the same way.
Q: How do I keep the cream from curdling in the soup?
Keep the heat low once the cream goes in and never let the soup come to a rolling boil. Whisking the cream in slowly at a gentle simmer keeps the broth smooth and silky.
Q: Can I make this soup dairy-free?
Yes, swap the heavy cream for full-fat coconut milk and use nutritional yeast or a dairy-free Parmesan in place of the cheese. The flavor will be slightly different but still rich and creamy.
Q: Can I make Marry Me Tuscan Chicken Soup ahead of time?
Yes, you can make it up to 2 days ahead and reheat it gently over low heat, adding a splash of broth to loosen it. For the best texture, add the spinach fresh when you reheat rather than storing it cooked.
If you make this Marry Me Tuscan Chicken Soup, I'd love to hear how it turned out. Snap a photo, tag me on social, and leave a rating below. It's the kind of soup that turns a random Tuesday into something worth gathering around the table for.
Marry Me Tuscan Chicken Soup
Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with seared chicken, sun-dried tomatoes, and spinach that tastes like a restaurant meal.
🧂 Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup / 160 g)
- 4 garlic cloves, minced (about 1 tbsp)
- 1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan
- 5 oz (140 g) baby spinach
- 1 tbsp cornstarch whisked into 2 tbsp cold water
📋 Instructions
- 1Season and sear the chicken — Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat (375°F/190°C) and sear the thighs 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- 2Soften the aromatics — Lower the heat to medium (325°F/165°C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft. Add the garlic, oregano, and red pepper flakes and stir for 30 seconds until fragrant but not browned.
- 3Bloom the tomatoes — Stir in the sliced sun-dried tomatoes and cook for 2 minutes, letting them release their oils and deepen in color. Pour in 1/4 cup of the broth and scrape up the browned bits from the bottom of the pot.
- 4Simmer the broth — Add the remaining broth and bring to a boil, then reduce to a gentle simmer (about 195°F/90°C). Return the chicken to the pot, cover, and simmer for 12 minutes so the flavors meld and the chicken finishes cooking through.
- 5Shred the chicken — Transfer the chicken to a cutting board and shred or slice it into bite-size pieces. Meanwhile, whisk the cornstarch slurry into the simmering broth and cook for 2 minutes until it thickens slightly and coats the back of a spoon.
- 6Finish with cream — Lower the heat to low (about 180°F/82°C) and stir in the heavy cream and grated Parmesan. Cook for 3 to 4 minutes until the cheese melts and the broth is silky, without letting it come to a boil.
- 7Wilt the spinach — Return the shredded chicken to the pot and stir in the baby spinach. Turn off the heat and let it sit for 2 minutes until the leaves are just wilted and bright green.
- 8Taste and serve — Taste and adjust salt and pepper, then ladle into bowls and top with extra Parmesan and a crack of black pepper. Serve hot with crusty bread for dunking.
