Creamy Marry Me Tuscan Chicken Soup – 50-Minute Comfort

This 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 thighs, sweet sun-dried tomatoes, garlic, and a splash of cream simmer together with pasta and spinach until the broth is silky and rich, the kind of soup that makes people ask for the recipe before they finish the first bowl.

The magic is in the layers: browning the chicken builds a deep golden fond, the sun-dried tomato oil carries a sweet-tart punch, and a little Parmesan melts into the cream for that glossy, marry-me finish. It comes together in one pot in under an hour, which makes it a realistic weeknight dinner that still feels special enough for guests.

Serve it with crusty bread for dipping and a crisp green salad on the side, and you have a complete meal that reheats beautifully all week. If you are feeding a crowd, this recipe doubles easily in a large Dutch oven.

About the Ingredients

2 lb (900g) boneless, skinless chicken thighs

Thighs stay juicy in soup; you can swap in boneless chicken breasts, but reduce the sear to 3 minutes per side so they do not dry out. Pat them very dry before searing for a better golden crust.

2 tablespoons olive oil (or oil from the sun-dried tomato jar)

Using the oil packed with the tomatoes adds a sweet, concentrated flavor; if your tomatoes are dry-packed, plain olive oil works fine. Do not skip this fat, since it is what browns the chicken.

1 medium yellow onion, diced (about 1 1/2 cups / 200g)

Yellow onion gives the sweetest base; a white or sweet onion is a fine substitute. Dice it evenly so it softens at the same rate as the garlic does not burn.

4 garlic cloves, minced (about 1 tablespoon)

Fresh garlic is best here; 1 teaspoon of garlic paste can stand in if you are out. Add it after the onions so it does not scorch in the hot pan.

1/2 cup (75g) sun-dried tomatoes in oil, drained and sliced

Look for plump, soft tomatoes packed in oil rather than dry, leathery ones; oil-packed ones rehydrate the broth with sweetness. If yours are dry-packed, soak them in hot water for 10 minutes first.

1 teaspoon dried oregano plus 1/2 teaspoon red pepper flakes

Oregano is the backbone herb; 1 tablespoon of chopped fresh oregano can replace it. Cut the red pepper flakes to 1/4 teaspoon if you are serving kids.

6 cups (1.4L) low-sodium chicken broth

Low-sodium lets you control the salt; if using regular broth, skip the added salt until the end. Vegetable broth makes a fine vegetarian swap when paired with chickpeas instead of chicken.

1 cup (240ml) heavy cream

Heavy cream gives the silkiest body; whole milk plus 1 tablespoon cornstarch is the closest lighter substitute. Add it off a hard boil so it does not curdle.

8 oz (225g) short pasta, such as penne or orecchiette

Short shapes hold up best; farfalle or fusilli work too. Cook it directly in the soup for starch that thickens the broth, and add 1/2 cup extra broth if it looks tight.

5 oz (140g) baby spinach

Baby spinach wilts in seconds; mature spinach, stemmed and chopped, is a fine substitute but needs 2 extra minutes. Stir it in at the very end so it stays bright green.

1/2 cup (50g) freshly grated Parmesan, plus more for serving

Grate it yourself from a wedge for the best melt; pre-shredded cheese can turn grainy. Pecorino Romano is a sharper substitute, so use a little less.

1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste

Kosher salt is less salty by volume than table salt, so taste before adjusting. Season the chicken before searing, since that is your only chance to flavor the meat directly.

Tips & Tricks

Do not boil the cream

keep the soup at a gentle simmer after adding cream and Parmesan, because a hard boil can make dairy curdle and turn grainy.

Season in layers

salt the chicken before searing, taste the broth before adding cream, and adjust again at the end, since Parmesan adds salt too.

Watch the garlic

add it after the onions have softened and stir constantly for 30 seconds, because burnt garlic turns the whole pot bitter.

• Cook the pasta in the soup, not separately: the released starch naturally thickens the broth, but stir often so the pasta does not stick to the bottom of the pot.

Step-by-Step Instructions

1. Season and sear the chicken

Pat the thighs dry and season both sides with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat (about 375F / 190C) and sear the chicken 5 to 6 minutes per side until deep golden brown and the internal temperature reads 165F / 74C; it will finish cooking in the broth. Transfer to a plate.

2. Soften the aromatics

Lower the heat to medium (about 350F / 175C) and add the onion, cooking 4 to 5 minutes until translucent and soft at the edges. Stir in the garlic, oregano, and red pepper flakes and cook 30 seconds until fragrant but not browned.

3. Bloom the tomatoes

Add the sun-dried tomatoes and cook 2 minutes, stirring, until they glisten and smell sweet. Pour in 1/2 cup of the broth and scrape the browned bits off the bottom of the pot with a wooden spoon.

4. Simmer the broth

Pour in the remaining broth and bring to a gentle boil (about 200F / 93C). Add the pasta and cook 9 to 11 minutes, stirring occasionally, until just shy of al dente with a firm center.

5. Return the chicken

Slice the rested chicken into bite-size pieces and add it back to the pot with any juices on the plate. Simmer 3 minutes until heated through and the chicken is tender enough to shred with a spoon.

6. Make it creamy

Reduce the heat to low (about 200F / 93C) and stir in the cream and Parmesan. Simmer gently 2 to 3 minutes until the broth thickens slightly and coats the back of a spoon; do not let it boil hard.

7. Wilt the spinach

Turn off the heat and stir in the spinach in handfuls until just wilted, about 1 minute. Taste and adjust salt and pepper, keeping in mind the Parmesan is salty.

8. Serve hot

Ladle into warm bowls and top with extra Parmesan and a crack of black pepper. Serve with crusty bread for dipping into the creamy broth.

Delicious Variations

Spicy Arrabbiata Twist

Double the red pepper flakes and add 1 tablespoon of tomato paste with the garlic for a fiery, deeper red broth.

Lighter Chicken and Rice Version

Swap the pasta for 3/4 cup of long-grain rice and simmer 18 minutes, using 1/2 cup more broth and half the cream.

Mushroom Marry Me Soup

Replace the chicken with 1 lb (450g) of sliced cremini mushrooms seared until golden for a hearty vegetarian bowl.

How to Store Marry Me Tuscan Chicken Soup

Frequently Asked Questions

If you make this Marry Me Tuscan Chicken Soup, I would love to hear how it turned out, so leave a comment below and tag your bowl on social media. Save the recipe now and pin it for the next chilly night when you need a creamy, one-pot dinner that everyone at the table will love.

Marry Me Tuscan Chicken Soup

Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with sun-dried tomatoes, spinach and tender chicken that warms you up in 50 minutes.

★★★★½ 4.8 (247 ratings)

15 minPrep time35 minCook time6Servings512 kcalCalories

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🧂 Ingredients

• 2 lb (900g) boneless, skinless chicken thighs
• 2 tablespoons olive oil (or oil from the sun-dried tomato jar)
• 1 medium yellow onion, diced (about 1 1/2 cups / 200g)
• 4 garlic cloves, minced (about 1 tablespoon)
• 1/2 cup (75g) sun-dried tomatoes in oil, drained and sliced
• 1 teaspoon dried oregano plus 1/2 teaspoon red pepper flakes
• 6 cups (1.4L) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 8 oz (225g) short pasta, such as penne or orecchiette
• 5 oz (140g) baby spinach
• 1/2 cup (50g) freshly grated Parmesan, plus more for serving
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste

📋 Instructions

1. 1Season and sear the chicken — Pat the thighs dry and season both sides with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat (about 375F / 190C) and sear the chicken 5 to 6 minutes per side until deep golden brown and the internal temperature reads 165F / 74C; it will finish cooking in the broth. Transfer to a plate.
2. 2Soften the aromatics — Lower the heat to medium (about 350F / 175C) and add the onion, cooking 4 to 5 minutes until translucent and soft at the edges. Stir in the garlic, oregano, and red pepper flakes and cook 30 seconds until fragrant but not browned.
3. 3Bloom the tomatoes — Add the sun-dried tomatoes and cook 2 minutes, stirring, until they glisten and smell sweet. Pour in 1/2 cup of the broth and scrape the browned bits off the bottom of the pot with a wooden spoon.
4. 4Simmer the broth — Pour in the remaining broth and bring to a gentle boil (about 200F / 93C). Add the pasta and cook 9 to 11 minutes, stirring occasionally, until just shy of al dente with a firm center.
5. 5Return the chicken — Slice the rested chicken into bite-size pieces and add it back to the pot with any juices on the plate. Simmer 3 minutes until heated through and the chicken is tender enough to shred with a spoon.
6. 6Make it creamy — Reduce the heat to low (about 200F / 93C) and stir in the cream and Parmesan. Simmer gently 2 to 3 minutes until the broth thickens slightly and coats the back of a spoon; do not let it boil hard.
7. 7Wilt the spinach — Turn off the heat and stir in the spinach in handfuls until just wilted, about 1 minute. Taste and adjust salt and pepper, keeping in mind the Parmesan is salty.
8. 8Serve hot — Ladle into warm bowls and top with extra Parmesan and a crack of black pepper. Serve with crusty bread for dipping into the creamy broth.

👨‍🍳 Chef's Note: For the silkiest broth, add the cream and Parmesan only after the pot is off a hard boil and stir gently; the soup thickens as it sits, so thin it with a splash of broth before serving leftovers.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 512 kcal · 38g protein · 30g carbs · 27g fat