This creamy and flavorful Marry Me Tuscan Chicken Soup combines tender chicken, sun-dried tomatoes, and aromatic herbs in a rich, velvety broth. A comforting, one-pot wonder that’s perfect for cozy nights, this soup is packed with bold flavors that will have everyone coming back for seconds—hence the name!
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sun-dried tomatoes, chopped
- 2 medium chicken breasts, cooked and shredded
- 1/2 cup grated Parmesan cheese
- 3 cups baby spinach
- 1/2 cup chopped fresh basil
- 1/2 cup small pasta (such as ditalini or orzo)
- Extra Parmesan cheese
- Fresh basil leaves
- Freshly ground black pepper
- 1 Sauté the Aromatics
Heat olive oil and butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent (about 5 minutes). Stir in the minced garlic, red pepper flakes, oregano, basil, salt, and black pepper. Sauté for another 1-2 minutes until fragrant.
- 2 Add the Liquids & Chicken
Pour in the chicken broth, heavy cream, and milk. Stir well to combine. Add the chopped sun-dried tomatoes and bring the soup to a gentle simmer. Let it cook for about 10 minutes to blend the flavors.
- 3 Incorporate the Chicken & Cheese
Add the shredded chicken and Parmesan cheese, stirring until the cheese melts into the broth. Let it simmer for another 10 minutes.
- 4 Add Spinach, Basil, and Pasta
Stir in the baby spinach, chopped basil, and pasta. Let it cook for about 8-10 minutes or until the pasta is tender. Adjust seasoning if needed.
- 5 Serve & Garnish
Remove the pot from heat and let it sit for 5 minutes. Ladle the soup into bowls and garnish with extra Parmesan, fresh basil leaves, and freshly ground black pepper. Serve hot.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or milk if needed.
- Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.