Marry Me Tuscan Chicken Soup takes everything you love about the viral marry me chicken and turns it into a cozy, spoonable bowl. Seared chicken simmers in a silky parmesan cream broth loaded with sun-dried tomatoes, garlic, and wilted spinach, so every bite tastes rich but never heavy.
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The name comes from the rumor that whoever you cook it for will propose on the spot, and honestly, after one bowl of this velvety, garlicky soup, you will understand why. It is a one-pot weeknight dinner that looks and tastes like a Sunday project, yet it comes together in under an hour with pantry staples.
Serve it with crusty bread for dunking, or ladle it over pasta or rice to stretch it further. Either way, this is the soup you will be asked to make again and again.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy in the simmering broth; chicken breast works too but add it in the last 10 minutes so it does not dry out. Look for thighs with even thickness so they brown uniformly.
2 tbsp olive oil, divided
Use the oil from the sun-dried tomato jar for extra flavor if you have it. Regular extra-virgin olive oil is a fine substitute.
1 medium yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the sweetest base; white or sweet onion can stand in. Frozen diced onion works in a pinch, no need to thaw.
4 cloves garlic, minced
Fresh garlic is best, but 1 tsp garlic paste or 1/2 tsp garlic powder can replace it. Add paste later so it does not burn.
1/3 cup (about 2 oz) oil-packed sun-dried tomatoes, chopped
Oil-packed tomatoes are softer and more flavorful than dry-packed. If using dry-packed, soak them in hot water for 10 minutes first.
1 tsp dried Italian seasoning
A blend of oregano, basil, and thyme; swap in 1/2 tsp each dried oregano and basil. Crush it between your fingers to wake up the oils.
1/4 tsp red pepper flakes
Adjust to taste; Aleppo pepper or a pinch of cayenne are good substitutes for gentler heat.
4 cups (960ml) low-sodium chicken broth
Low-sodium lets you control the salt since parmesan is salty. Vegetable broth makes it a lighter, meat-free-base option.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or full-fat coconut milk, though the soup will be slightly thinner. Do not use milk, which can curdle.
3/4 cup (75g) freshly grated parmesan cheese
Grate it yourself from a block; pre-shredded cheese contains anti-caking agents that clump. Pecorino Romano is a sharper substitute.
5 oz (140g) baby spinach
Baby spinach wilts fast and stays tender; kale or chopped Swiss chard work but need 5 extra minutes. Add spinach at the very end to keep its color bright.
1 tbsp cornstarch whisked with 2 tbsp cold water (slurry)
Cornstarch thickens without flour; arrowroot or a butter-and-flour roux are good substitutes. Whisk it fresh right before adding so it does not settle.
Tips & Tricks
Do not boil after adding the cream
Keep the soup at a gentle simmer once the cream goes in, because a hard boil can split the sauce and make it grainy.
Grate your own parmesan
Pre-shredded cheese has starch coatings that clump instead of melting smoothly into the broth.
Season in layers
Salt the chicken before searing and taste the broth before adding parmesan, since the cheese brings a lot of salt with it.
Add spinach off the heat
Stirring spinach in with the burner off keeps it bright green and prevents it from turning olive-drab.
Pro Tips
Step-by-Step Instructions
1. Season and sear the chicken
Pat the chicken dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat (375F/190C) and sear the chicken in a single layer for 5 to 6 minutes per side until golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
2. Soften the aromatics
Lower the heat to medium (325F/165C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft. Add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes and stir for 60 seconds until fragrant, being careful not to brown the garlic.
3. Deglaze the pot
Pour in about 1/2 cup of the chicken broth and scrape the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until the liquid reduces slightly and the pot smells deeply savory.
4. Simmer the broth
Add the remaining broth and return the chicken and any juices to the pot. Bring to a gentle boil (about 200F/93C), then reduce to a simmer and cook uncovered for 12 minutes so the flavors marry.
5. Thicken the soup
Whisk the cornstarch slurry once more and stir it into the simmering soup. Cook for 2 to 3 minutes until the broth visibly thickens and coats the back of a spoon.
6. Finish with cream and parmesan
Reduce the heat to low (about 180F/82C) and stir in the heavy cream and grated parmesan. Simmer gently for 3 to 4 minutes until the cheese melts and the soup looks glossy, never letting it boil.
7. Wilt the spinach and serve
Turn off the heat, add the spinach, and stir for 1 to 2 minutes until just wilted and bright green. Taste, adjust salt and pepper, and ladle into warm bowls with extra parmesan.
Delicious Variations
Spicy Marry Me Soup
Add 1 chopped Calabrian chili or 1/2 tsp cayenne with the garlic for a fiery kick.
Marry Me Chicken Pasta Soup
Stir in 2 cups cooked penne at the end and add 1 extra cup of broth for a heartier bowl.
Mushroom Marry Me Soup
Swap the chicken for 12 oz sliced cremini mushrooms and add 1 tbsp soy sauce for a vegetarian, umami-rich version.
How to Store Marry Me Tuscan Chicken Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight.
Freezer
Freeze in portions for up to 2 months, but note the cream may separate slightly; whisk vigorously while reheating.
Reheating
Reheat gently on the stovetop over low heat (about 180F/82C), stirring often, and add a splash of broth if it has thickened too much.
Frequently Asked Questions
Q: Can I make Marry Me Tuscan Chicken Soup with chicken breast instead of thighs?
Yes, chicken breast works well, but add it later so it does not overcook. Sear it the same way, then return it to the pot for only the last 8 minutes of simmering, and pull it at 165F (74C).
Q: Why did my creamy soup curdle or split?
Curdling usually happens when the cream or parmesan is added to a boiling broth. Keep the heat on low (around 180F/82C) after adding dairy, and stir the cheese in gradually until it melts smoothly.
Q: Is Marry Me Tuscan Chicken Soup gluten-free?
Yes, as written this soup is gluten-free because it uses cornstarch instead of flour to thicken. Just double-check that your broth and sun-dried tomatoes are labeled gluten-free.
Q: Can I make this soup ahead of time?
You can make it up to 2 days ahead and reheat it gently on the stove. The soup actually tastes better the next day, though the spinach will lose some of its bright color, so stir in fresh spinach when reheating if you like.
Q: What do you serve with Marry Me Tuscan Chicken Soup?
Crusty bread, garlic knots, or a simple green salad are the classic pairings. For a heartier meal, ladle it over rice, mashed potatoes, or pasta.
If you make this Marry Me Tuscan Chicken Soup, I would love to hear how it turned out, so leave a comment and a star rating below. Snap a photo, tag me on social media, and save this recipe for the next chilly night when you need a bowl of pure comfort.
Marry Me Tuscan Chicken Soup
Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with sun-dried tomatoes, spinach, and tender chicken in 50 minutes.
🧂 Ingredients
- 2 lb (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1/3 cup (about 2 oz) oil-packed sun-dried tomatoes, chopped
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 3/4 cup (75g) freshly grated parmesan cheese
- 5 oz (140g) baby spinach
- 1 tbsp cornstarch whisked with 2 tbsp cold water (slurry)
📋 Instructions
- 1Season and sear the chicken — Pat the chicken dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat (375F/190C) and sear the chicken in a single layer for 5 to 6 minutes per side until golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
- 2Soften the aromatics — Lower the heat to medium (325F/165C), add the remaining 1 tbsp oil, and cook the onion for 4 to 5 minutes until translucent and soft. Add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes and stir for 60 seconds until fragrant, being careful not to brown the garlic.
- 3Deglaze the pot — Pour in about 1/2 cup of the chicken broth and scrape the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until the liquid reduces slightly and the pot smells deeply savory.
- 4Simmer the broth — Add the remaining broth and return the chicken and any juices to the pot. Bring to a gentle boil (about 200F/93C), then reduce to a simmer and cook uncovered for 12 minutes so the flavors marry.
- 5Thicken the soup — Whisk the cornstarch slurry once more and stir it into the simmering soup. Cook for 2 to 3 minutes until the broth visibly thickens and coats the back of a spoon.
- 6Finish with cream and parmesan — Reduce the heat to low (about 180F/82C) and stir in the heavy cream and grated parmesan. Simmer gently for 3 to 4 minutes until the cheese melts and the soup looks glossy, never letting it boil.
- 7Wilt the spinach and serve — Turn off the heat, add the spinach, and stir for 1 to 2 minutes until just wilted and bright green. Taste, adjust salt and pepper, and ladle into warm bowls with extra parmesan.
