Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are actually a great choice for this recipe. They’re more flavorful and tend to stay tender and juicy, even when simmered in the soup. If you prefer chicken breasts, they will work fine too—just be sure not to overcook them, as they can dry out.

Can I make this soup ahead of time?

Absolutely! This soup is perfect for making ahead. In fact, it often tastes even better the next day as the flavors have had more time to develop. Simply store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to eat, reheat it on the stovetop over low heat, adding a little more chicken broth if needed to thin it out.

What type of pasta works best for this soup?

Small pasta shapes like small shells or elbow macaroni work great because they hold onto the creamy broth and add a satisfying texture. However, you can use any type of pasta you have on hand. Rotini , penne , or farfalle would also be delicious in this soup.

Can I make this soup without cream?

Yes! If you're looking for a lighter version, you can swap the heavy cream for coconut milk for a dairy-free option or use half-and-half or milk for a less rich version. Keep in mind, the consistency might not be as thick, but the soup will still be flavorful!

Creamy Marry Me Tuscan Chicken Soup You'll Love Making

Description

A creamy and comforting soup with tender chicken, hearty vegetables, and a rich, creamy sauce, perfect for chilly nights.

Ingredients

Scale

1 teaspoon olive oil
1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning, divided
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 cloves garlic, minced
¼ cup flour
2 tablespoons tomato paste (optional)
6–8 cups chicken broth (start with 6 cups, add more for thinner soup)
6 ounces small pasta (small shells or any type you prefer)
1 cup heavy whipping cream
½ to 1 cup grated Parmesan cheese
2 ½ to 3 cups fresh spinach
Optional: Crushed red pepper flakes, Kale, Zucchini

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Instructions

Heat olive oil in a large soup pot over medium-high heat. Brown diced chicken for 4-5 minutes until golden on all sides.
Add diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot. Cook for 3-4 minutes until vegetables soften.
Sprinkle flour over the mixture, stir well to coat. Add tomato paste and cook for 1 minute to deepen flavor.
Slowly whisk in chicken broth, scraping the bottom of the pot to deglaze it. Bring to a boil, then reduce heat.
Add pasta and remaining Italian seasoning. Season with salt and pepper, then cover and simmer for 20 minutes until the pasta is al dente and chicken is cooked through.
Stir in heavy cream, fresh spinach, and grated Parmesan. Let it simmer for an additional 5 minutes.
Taste and adjust seasoning with more salt, pepper, or Italian seasoning if necessary.

Notes

You can swap spinach for kale or zucchini, and pasta shapes are flexible. Adjust thickness by adding more flour or broth as needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg