Creamy Marry Me Tuscan Chicken Soup – Best 50-Minute Comfort

Marry Me Tuscan Chicken Soup takes everything you love about the viral marry me chicken and turns it into a cozy, spoonable bowl. Seared golden chicken simmers in a garlicky cream broth with sun-dried tomatoes, tender pasta and a mountain of fresh spinach, so every bite is rich, tangy and deeply savory.

It comes together in one pot in about 50 minutes, which makes it a realistic weeknight dinner that still feels special enough for guests. The sauce thickens around the pasta as it cooks, giving you that velvety marry me texture without any flour slurry or fussy steps.

I make this whenever I want comfort food that does not taste heavy. The sun-dried tomatoes and Parmesan keep it bright and savory, while the cream and chicken broth keep it silky and satisfying. Serve it with crusty bread because you will want to mop up every drop.

About the Ingredients

2 tbsp olive oil (divided)

Use the oil from the sun-dried tomato jar for extra flavor. If you only have regular olive oil, add a pinch of smoked paprika to mimic that depth.

1.5 lb (680g) boneless, skinless chicken thighs, cut into 1-inch pieces

Thighs stay juicy in the simmering broth; chicken breast works but reduce the sear to 3 minutes per side to avoid drying out. Pat the pieces very dry so they brown instead of steam.

1 medium yellow onion, finely diced (about 1 cup / 160g)

Sweet onion or shallot can stand in; use 3 shallots if you prefer a milder, silkier base. Dice small so it melts into the broth.

4 garlic cloves, minced (about 1 tbsp)

Fresh garlic is best, but 1 tsp garlic paste works in a pinch. Add it after the onions so it does not burn and turn bitter.

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

Buy the oil-packed kind, not dry, for softer texture and better flavor. If using dry tomatoes, soak them in hot water for 10 minutes first.

1 tsp dried Italian seasoning

A mix of basil, oregano and thyme; if you have only oregano, use 1/2 tsp oregano plus 1/2 tsp dried basil. Crush it between your fingers to wake up the aroma.

4 cups (960ml) low-sodium chicken broth

Use homemade or a good-quality carton broth; if yours is salty, skip added salt until the end. Vegetable broth makes a fine vegetarian swap.

1 cup (240ml) heavy cream

For a lighter version, use half-and-half but simmer 3 minutes less so it does not curdle. Full-fat coconut milk is a dairy-free option with a slightly sweeter finish.

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

Penne, rotini or farfalle all hold the sauce well; break spaghetti into 2-inch pieces if that is all you have. Gluten-free pasta works but check the package cook time.

3 cups (90g) fresh baby spinach, packed

Frozen spinach (about 1 cup, thawed and squeezed dry) is a fine substitute; add it with the cream. Kale needs 5 extra minutes of simmering.

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

Grate your own for a smoother melt; pre-shredded cheese can turn grainy. Pecorino Romano gives a sharper, saltier bite.

1/2 tsp kosher salt and 1/4 tsp black pepper, plus more to taste

Season in layers; the Parmesan and broth add salt, so taste before adding more. Fresh cracked pepper is worth it here.

Tips & Tricks

Do not boil the cream

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

Season at the end

broth, Parmesan and sun-dried tomatoes all carry salt, so taste after the cheese goes in before adding more.

Dry the chicken well

moisture on the surface steams the meat instead of browning it, and you lose that golden flavor base.

• Cook the pasta in the soup, not separately: the starch thickens the broth into a silky sauce, but stir every few minutes so nothing sticks to the bottom.

Step-by-Step Instructions

1. Sear the chicken

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (375°F / 190°C) until shimmering. Add the chicken in a single layer and sear 4-5 minutes per side until golden brown and the internal temperature reads 165°F (74°C); it will finish cooking in the broth. Transfer to a plate.

2. Soften the aromatics

Lower the heat to medium (300°F / 150°C), add the remaining oil, onion and a pinch of salt, and cook 5-6 minutes until translucent and soft. Add the garlic and sun-dried tomatoes and stir 1 minute until fragrant, not browned.

3. Build the broth

Stir in the Italian seasoning and chicken broth, scraping up the browned bits from the bottom. Bring to a gentle boil (212°F / 100°C), then add the pasta and simmer 9-11 minutes, stirring often, until the pasta is just shy of al dente with a firm center.

4. Return the chicken

Add the seared chicken and any juices from the plate back to the pot. Simmer 3-4 minutes until the chicken is heated through and the pasta is tender but still has a slight bite.

5. Add the cream

Reduce the heat to low (200°F / 95°C) and stir in the heavy cream. Simmer gently 3-4 minutes until the broth turns pale and velvety and small bubbles form at the edges; do not let it boil.

6. Wilt the spinach

Turn off the heat and stir in the spinach a handful at a time until it wilts into the soup, about 1-2 minutes. The residual heat is enough to cook it without turning it dull.

7. Finish and season

Stir in the Parmesan until melted and glossy, then taste and adjust salt and pepper. If the soup looks thick, loosen it with a splash of warm broth or pasta water.

8. Serve hot

Ladle into bowls and top with extra Parmesan, cracked pepper and a drizzle of sun-dried tomato oil. Serve with crusty bread for dipping.

Delicious Variations

Spicy Marry Me

Add 1/2 tsp red pepper flakes with the garlic and finish with a squeeze of lemon for heat and brightness.

Mushroom and Kale Version

Swap the chicken for 12 oz sliced cremini mushrooms and use kale instead of spinach, simmering 5 minutes longer.

Dairy-Free Tuscan Soup

Use full-fat coconut milk instead of cream and nutritional yeast instead of Parmesan for a creamy, plant-based 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. Leave a comment below, rate the recipe, and snap a photo to tag me so I can see your cozy bowl. Save it to your weeknight dinner board so it is ready the next time you need a creamy, one-pot win.

Marry Me Tuscan Chicken Soup

Marry Me Tuscan Chicken Soup is a creamy one-pot dinner with seared chicken, sun-dried tomatoes and spinach that tastes like a restaurant bowl at home.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 2 tbsp olive oil (divided)
• 1.5 lb (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, finely diced (about 1 cup / 160g)
• 4 garlic cloves, minced (about 1 tbsp)
• 1/2 cup (75g) sun-dried tomatoes in oil, drained and sliced
• 1 tsp dried Italian seasoning
• 4 cups (960ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 8 oz (225g) short pasta such as penne or rotini
• 3 cups (90g) fresh baby spinach, packed
• 1/2 cup (50g) freshly grated Parmesan, plus more for serving
• 1/2 tsp kosher salt and 1/4 tsp black pepper, plus more to taste

📋 Instructions

1. 1Sear the chicken — Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat (375°F / 190°C) until shimmering. Add the chicken in a single layer and sear 4-5 minutes per side until golden brown and the internal temperature reads 165°F (74°C); it will finish cooking in the broth. Transfer to a plate.
2. 2Soften the aromatics — Lower the heat to medium (300°F / 150°C), add the remaining oil, onion and a pinch of salt, and cook 5-6 minutes until translucent and soft. Add the garlic and sun-dried tomatoes and stir 1 minute until fragrant, not browned.
3. 3Build the broth — Stir in the Italian seasoning and chicken broth, scraping up the browned bits from the bottom. Bring to a gentle boil (212°F / 100°C), then add the pasta and simmer 9-11 minutes, stirring often, until the pasta is just shy of al dente with a firm center.
4. 4Return the chicken — Add the seared chicken and any juices from the plate back to the pot. Simmer 3-4 minutes until the chicken is heated through and the pasta is tender but still has a slight bite.
5. 5Add the cream — Reduce the heat to low (200°F / 95°C) and stir in the heavy cream. Simmer gently 3-4 minutes until the broth turns pale and velvety and small bubbles form at the edges; do not let it boil.
6. 6Wilt the spinach — Turn off the heat and stir in the spinach a handful at a time until it wilts into the soup, about 1-2 minutes. The residual heat is enough to cook it without turning it dull.
7. 7Finish and season — Stir in the Parmesan until melted and glossy, then taste and adjust salt and pepper. If the soup looks thick, loosen it with a splash of warm broth or pasta water.
8. 8Serve hot — Ladle into bowls and top with extra Parmesan, cracked pepper and a drizzle of sun-dried tomato oil. Serve with crusty bread for dipping.

👨‍🍳 Chef's Note: For the silkiest texture, stir the Parmesan in off the heat and never let the cream boil. The soup thickens as it sits, so keep a little warm broth nearby to loosen leftovers.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 485 kcal · 30g protein · 32g carbs · 27g fat