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Creamy Marry Me Tuscan Chicken Soup

A rich and creamy Tuscan-style chicken soup with sun-dried tomatoes, spinach, and Parmesan for a comforting, restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 cup sun-dried tomatoes chopped, oil-packed recommended
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 0.5 tsp red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 cup Parmesan cheese grated
  • 4 cups baby spinach
  • 1 cup mushrooms sliced, optional
  • salt and black pepper to taste
  • 1 tbsp lemon juice optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chicken and cook until browned on all sides, about 4–5 minutes. Remove chicken and set aside.
  3. Sauté onion and garlic in the same pot until fragrant and translucent, about 3 minutes.
  4. Add sun-dried tomatoes and cook for 2 minutes to release their flavor.
  5. Stir in oregano, basil, thyme, and red pepper flakes, then pour in the chicken broth.
  6. Return chicken to the pot and bring to a gentle simmer. Cook for 10–12 minutes until chicken is cooked through.
  7. Lower the heat and stir in heavy cream and half-and-half.
  8. Add Parmesan cheese and stir until melted and smooth.
  9. Fold in spinach (and mushrooms, if using) until wilted.
  10. Season with salt, pepper, and lemon juice to taste. Serve hot, garnished with fresh basil or parsley.

Notes

For thicker soup, simmer longer or add extra Parmesan. For a lighter version, use Greek yogurt or coconut milk instead of heavy cream.