If you have not met Marry Me Tuscan Chicken yet, this soup is the warmest possible introduction. It takes everything people love about the creamy skillet version, sun-dried tomatoes, garlic, parmesan, and spinach, and turns it into a cozy pot of soup you can eat with a spoon and a hunk of crusty bread.
Advertisements1
The magic is in the layers: seared chicken builds a golden fond, the sun-dried tomato oil carries the garlic, and a splash of cream plus parmesan melts everything into a silky broth that clings to the noodles. It tastes like a restaurant bowl but comes together in one Dutch oven with no fussy techniques.
It is also a genuinely practical weeknight dinner. Bone-in thighs would take an hour, but boneless thighs sear in minutes and stay juicy in the broth, and the pasta cooks right in the pot so you dirty one pan and get a complete meal in one bowl.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lb (680g) boneless, skinless chicken thighs
Thighs stay juicy in the simmering broth; if you only have chicken breasts, cut them into 2-inch pieces and add them back 5 minutes later so they do not overcook.
2 tbsp olive oil, plus 2 tbsp oil drained from the sun-dried tomato jar
The tomato-packed oil is where most of the flavor lives. If your jar is dry, use all olive oil and add an extra pinch of salt.
1 medium yellow onion (about 1 1/2 cups / 200g), finely diced
Yellow onion melts into the broth; a red onion will work but turns the soup slightly pink. Sweet onion is a fine swap if yellow makes you tear up.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic only here, since jarred garlic tastes flat in a cream broth. Mince it right before adding so it does not turn bitter.
1/2 cup (70g) oil-packed sun-dried tomatoes, drained and sliced
Buy the julienne-cut ones to save chopping time. If yours are dry-packed, rehydrate them in hot water for 10 minutes first.
1 tsp dried Italian seasoning, plus 1/2 tsp red pepper flakes
Italian seasoning is a shortcut blend of oregano, basil, and thyme. No blend on hand? Use 1/2 tsp each dried oregano and basil.
5 cups (1.2L) low-sodium chicken broth
Low-sodium lets you control the salt, since parmesan and sun-dried tomatoes are already salty. Vegetable broth makes this a lighter, meat-free-tasting base.
1 cup (240ml) heavy cream
For a lighter bowl, use half-and-half but whisk it in off the heat so it does not curdle. Do not use milk, which will break in the acidic broth.
8 oz (225g) short pasta, such as penne or cavatappi
Short shapes trap the sun-dried tomatoes and chicken in every bite. Gluten-free penne works; just check the package cook time and subtract 2 minutes.
3 cups (90g) packed baby spinach
Baby spinach wilts in under a minute. Frozen spinach works too, but squeeze it very dry and stir in 1 cup instead of 3.
3/4 cup (65g) finely grated parmesan, plus the rind if you have one
Grate it yourself from a wedge; pre-shredded parmesan has anti-caking starch and will not melt smoothly. Drop the rind in while simmering for extra depth.
Tips & Tricks
Do not boil the cream
Keep the pot at a gentle simmer after adding cream and parmesan, because a hard boil can make dairy separate and look grainy.
Season in stages
Salt the chicken before searing, taste the broth before the cream goes in, and only then adjust at the end, since parmesan adds a lot of salt late in the game.
- Cook the pasta in the soup, but watch the clock: Pasta keeps drinking broth as it sits, so pull the pot off the heat 2 minutes before the package time and let carryover heat finish it.
Pro Tips
Step-by-Step Instructions
1. Season and sear the chicken
Pat the thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat (375F / 190C) and sear the chicken 5 minutes per side until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
2. Soften the aromatics
Lower the heat to medium (300F / 150C) and add the onion with a pinch of salt. Cook 4 minutes, stirring, until translucent and the edges just start to turn golden, then add the garlic and sun-dried tomato oil and stir 45 seconds until fragrant but not browned.
3. Bloom the seasonings
Stir in the sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute, scraping the browned bits off the bottom, until the tomatoes smell sweet and the spices darken slightly.
4. Simmer the broth
Pour in the chicken broth and add the parmesan rind if using. Bring to a boil over high heat (425F / 220C), then reduce to a gentle simmer (200F / 93C) and cook 8 minutes so the flavors marry.
5. Cook the pasta
Add the pasta and stir so nothing sticks to the bottom. Simmer uncovered 9 to 10 minutes, stirring every 2 minutes, until the pasta is al dente, still firm at the center when you bite one.
6. Shred the chicken
While the pasta cooks, shred the rested chicken into bite-size pieces with two forks. It should pull apart easily and stay moist, with no pink at the center.
7. Make it creamy
Reduce the heat to low (180F / 82C) and stir in the heavy cream and shredded chicken. Simmer gently 3 minutes until the broth turns pale and silky and small bubbles form at the edges, but do not let it boil.
8. Wilt the spinach and finish
Stir in the spinach in two additions and cook 1 minute until just wilted and still bright green. Remove the parmesan rind, stir in 1/2 cup of the grated parmesan, taste, and add salt and pepper as needed.
9. Rest and serve
Take the pot off the heat and rest 5 minutes so the broth thickens around the pasta. Ladle into bowls and top with the remaining parmesan and a crack of black pepper.
Delicious Variations
Spicy Arrabbiata Twist
Double the red pepper flakes and stir in 1 tbsp tomato paste with the garlic for a fiery, deeper-red broth.
Lighter Lemon-Herb Version
Swap the cream for 1/2 cup whole milk plus 2 tbsp flour whisked in, and finish with lemon zest and fresh basil.
Sausage and Kale Swap
Use 1 lb sliced Italian sausage instead of chicken and lacinato kale instead of spinach, simmering the kale 5 minutes longer.
How to Store Marry Me Tuscan Chicken Soup
Refrigerator
Store in an airtight container in the refrigerator up to 4 days; the pasta will absorb broth, so loosen with a splash of chicken broth when reheating.
Freezer
Freeze the soup base without the cream, pasta, and spinach for up to 3 months; thaw overnight in the refrigerator, then add fresh pasta and cream while reheating.
Reheating
Reheat gently on the stovetop over low heat (180F / 82C) for 5 to 7 minutes, stirring often, and add broth or a splash of cream to bring the texture back.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs in this soup?
Yes, chicken breast works, but cut it into 2-inch pieces and add it back to the pot only for the last 5 minutes of simmering. Breasts dry out faster than thighs, so keep an eye on them and pull them as soon as they reach 165F (74C).
Q: Can I make Marry Me Tuscan Chicken Soup without heavy cream?
Yes, use half-and-half or whole milk whisked with 1 tbsp flour, and stir it in over low heat so it does not curdle. For a dairy-free version, use full-fat coconut milk, though it will taste slightly sweeter.
Q: Why did my soup turn grainy after adding the cream?
The cream most likely boiled or the heat was too high when it went in. Add cream only at a gentle simmer over low heat, stir constantly, and never let the pot come to a rolling boil afterward.
Q: How do I keep the pasta from getting mushy in the soup?
Cook the pasta just to al dente, about 2 minutes under the package time, and serve the soup soon after. If you plan on leftovers, boil the pasta separately and add it to individual bowls.
Q: Is this Marry Me Tuscan Chicken Soup spicy?
No, the 1/2 tsp of red pepper flakes adds warmth, not heat, and most kids will not notice it. Leave the flakes out entirely for a completely mild soup, or double them if you want a kick.
Grab your Dutch oven and make this Marry Me Tuscan Chicken Soup tonight, then serve it with warm garlic bread for dipping. If you cook it, leave a rating and a comment below, and snap a photo for Instagram so I can see your creamy, golden bowl.
Marry Me Tuscan Chicken Soup
This Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with sun-dried tomatoes, spinach, and tender chicken ready in 50 minutes.
🧂 Ingredients
- 1 1/2 lb (680g) boneless, skinless chicken thighs
- 2 tbsp olive oil, plus 2 tbsp oil drained from the sun-dried tomato jar
- 1 medium yellow onion (about 1 1/2 cups / 200g), finely diced
- 4 garlic cloves, minced (about 1 tbsp)
- 1/2 cup (70g) oil-packed sun-dried tomatoes, drained and sliced
- 1 tsp dried Italian seasoning, plus 1/2 tsp red pepper flakes
- 5 cups (1.2L) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 8 oz (225g) short pasta, such as penne or cavatappi
- 3 cups (90g) packed baby spinach
- 3/4 cup (65g) finely grated parmesan, plus the rind if you have one
📋 Instructions
- 1Season and sear the chicken — Pat the thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat (375F / 190C) and sear the chicken 5 minutes per side until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
- 2Soften the aromatics — Lower the heat to medium (300F / 150C) and add the onion with a pinch of salt. Cook 4 minutes, stirring, until translucent and the edges just start to turn golden, then add the garlic and sun-dried tomato oil and stir 45 seconds until fragrant but not browned.
- 3Bloom the seasonings — Stir in the sliced sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute, scraping the browned bits off the bottom, until the tomatoes smell sweet and the spices darken slightly.
- 4Simmer the broth — Pour in the chicken broth and add the parmesan rind if using. Bring to a boil over high heat (425F / 220C), then reduce to a gentle simmer (200F / 93C) and cook 8 minutes so the flavors marry.
- 5Cook the pasta — Add the pasta and stir so nothing sticks to the bottom. Simmer uncovered 9 to 10 minutes, stirring every 2 minutes, until the pasta is al dente, still firm at the center when you bite one.
- 6Shred the chicken — While the pasta cooks, shred the rested chicken into bite-size pieces with two forks. It should pull apart easily and stay moist, with no pink at the center.
- 7Make it creamy — Reduce the heat to low (180F / 82C) and stir in the heavy cream and shredded chicken. Simmer gently 3 minutes until the broth turns pale and silky and small bubbles form at the edges, but do not let it boil.
- 8Wilt the spinach and finish — Stir in the spinach in two additions and cook 1 minute until just wilted and still bright green. Remove the parmesan rind, stir in 1/2 cup of the grated parmesan, taste, and add salt and pepper as needed.
- 9Rest and serve — Take the pot off the heat and rest 5 minutes so the broth thickens around the pasta. Ladle into bowls and top with the remaining parmesan and a crack of black pepper.
