Creamy Marry Me Tuscan Chicken Soup – Easy 50-Minute Dinner

Marry Me Tuscan Chicken Soup takes everything you adore about the viral Marry Me Chicken – the sun-dried tomatoes, the garlicky cream, the parmesan – and turns it into a cozy, spoonable soup that simmers in one pot on a weeknight.

The base starts with golden-seared chicken thighs, which build a fond that later becomes the flavor backbone of the broth. Heavy cream and parmesan melt in at the end for that silky, blush-colored finish, while spinach wilts in during the last two minutes so it stays bright green instead of army drab.

Serve it with crusty bread for dunking and you have a 50-minute dinner that tastes like a special occasion but cooks like a Tuesday. It reheats beautifully, which makes it a favorite for meal prep lunches too.

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs

Thighs stay juicy through simmering; if you only have breasts, use them but reduce the simmer to 8 minutes so they don't dry out. Look for thighs labeled 'air-chilled' for cleaner flavor.

2 tbsp (30ml) olive oil

Regular olive oil is fine for searing; save expensive extra-virgin for drizzling at the table. Avocado oil works if you want a higher smoke point.

1 large yellow onion, diced (about 1 1/2 cups / 225g)

Yellow onion gives the sweetest base; a red onion will turn the broth slightly pink and sharper. Shallots are a lovely substitute if you have them.

4 garlic cloves, minced (about 4 tsp)

Fresh garlic only here – jarred garlic tastes flat after 25 minutes of simmering. If you're out, 1 tsp garlic powder added with the flour works in a pinch.

3 tbsp (24g) all-purpose flour

This thickens the soup without a roux fuss; for gluten-free, swap in 2 tbsp cornstarch whisked with 2 tbsp cold water at the end. Don't skip it or the soup stays brothy.

5 cups (1.2L) low-sodium chicken broth

Low-sodium lets you control the salt since parmesan is salty. Better Than Bouillon at half strength is a great pantry backup.

1 cup (240ml) heavy cream

For a lighter bowl, use half-and-half but add it off the heat so it doesn't curdle. Full-fat coconut cream makes a dairy-free version that still tastes rich.

3/4 cup (75g) sun-dried tomatoes in oil, drained and sliced

Oil-packed ones are softer and sweeter than dry-packed; if using dry, soak them in hot water for 10 minutes first. Reserve 1 tbsp of the oil to bloom the garlic.

1 1/2 tsp Italian seasoning

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

5 oz (140g) baby spinach

Baby spinach wilts in seconds and stays tender; mature spinach needs stemmed and cooks 2 minutes longer. Frozen spinach works – squeeze it dry first.

3/4 cup (75g) freshly grated parmesan

Grate it yourself off a block – pre-shredded parmesan has anti-caking starch that clumps in cream. Pecorino Romano is a sharper, saltier substitute.

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

Kosher salt is less salty by volume than table salt, so taste before adding more. Finish with flaky sea salt for a little crunch on top.

Tips & Tricks

Don't boil after the cream goes in

Keep the heat at a gentle simmer (around 195F/90C) or the dairy can break and turn grainy. If it looks like it's splitting, whisk in 1 tbsp cold cream to bring it back.

Grate your own parmesan

Pre-shredded cheese is coated in cellulose that refuses to melt smoothly into the broth, leaving you with gritty little specks instead of a silky finish.

Season in layers, not at the end

Salt the chicken before searing, salt the onions as they soften, and taste before serving. Soup salted only at the end tastes flat and salty at the same time.

Squeeze your spinach dry if using frozen

Excess water from frozen spinach will dilute the cream base and thin out the soup. Thaw, wrap in a clean towel, and wring it out.

Step-by-Step Instructions

1. Season and sear the chicken

Pat the thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat (375F/190C) and sear the chicken 5-6 minutes per side until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.

2. Soften the aromatics

Lower the heat to medium (325F/165C) and add the onion with a pinch of salt. Cook 4-5 minutes, scraping up the browned bits, until the onion is translucent and soft. Add the garlic and sun-dried tomatoes and cook 60 seconds until fragrant.

3. Bloom the flour and seasoning

Sprinkle the flour and Italian seasoning over the vegetables and stir constantly for 60 seconds – it should smell toasty, not raw. This step is what gives the soup body instead of a watery broth.

4. Build the broth

Pour in the chicken broth in a steady stream, whisking to dissolve the flour. Bring to a boil, then reduce to a simmer (195F/90C) and cook 10 minutes until slightly thickened.

5. Simmer the chicken

Shred or chop the rested chicken into bite-sized pieces and return it to the pot along with any juices on the plate. Simmer 8-10 minutes so the chicken soaks up the tomato-garlic broth.

6. Melt in the cream and parmesan

Reduce the heat to low (180F/82C) and stir in the heavy cream and parmesan. Simmer gently 3-4 minutes until the cheese melts and the soup turns a pale blush color – do not let it boil.

7. Wilt the spinach

Add the spinach in handfuls, stirring until each batch collapses into the soup, about 2 minutes total. It should be bright green and just tender, not olive-colored.

8. Taste, rest, and serve

Taste and adjust salt and pepper, then take the pot off the heat and rest 5 minutes so the soup thickens. Ladle into bowls and top with extra parmesan and a drizzle of sun-dried tomato oil.

Delicious Variations

Spicy Marry Me

Add 1/2 tsp crushed red pepper flakes with the garlic and finish with a pinch of smoked paprika for a warm, smoky kick.

Marry Me Tuscan Chicken Pasta

Stir 8 oz cooked rigatoni into the finished soup and add 1/2 cup extra broth for a saucy pasta dinner.

Dairy-Free Marry Me

Swap the heavy cream for full-fat coconut cream and the parmesan for 2 tbsp nutritional yeast plus 1 tsp miso for that savory depth.

How to Store Marry Me Tuscan Chicken Soup

Frequently Asked Questions

If you make this Marry Me Tuscan Chicken Soup, I'd love to hear how it turned out – drop a comment below, rate the recipe, and tag me in your photos. Save it to your soup board for the next chilly night, and subscribe for more one-pot dinners that taste like a restaurant.

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 the whole family will love.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs
• 2 tbsp (30ml) olive oil
• 1 large yellow onion, diced (about 1 1/2 cups / 225g)
• 4 garlic cloves, minced (about 4 tsp)
• 3 tbsp (24g) all-purpose flour
• 5 cups (1.2L) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 3/4 cup (75g) sun-dried tomatoes in oil, drained and sliced
• 1 1/2 tsp Italian seasoning
• 5 oz (140g) baby spinach
• 3/4 cup (75g) freshly grated parmesan
• 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste

📋 Instructions

1. 1Season and sear the chicken — Pat the thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat (375F/190C) and sear the chicken 5-6 minutes per side until deeply golden brown and the internal temperature reads 165F (74C). Transfer to a plate.
2. 2Soften the aromatics — Lower the heat to medium (325F/165C) and add the onion with a pinch of salt. Cook 4-5 minutes, scraping up the browned bits, until the onion is translucent and soft. Add the garlic and sun-dried tomatoes and cook 60 seconds until fragrant.
3. 3Bloom the flour and seasoning — Sprinkle the flour and Italian seasoning over the vegetables and stir constantly for 60 seconds – it should smell toasty, not raw. This step is what gives the soup body instead of a watery broth.
4. 4Build the broth — Pour in the chicken broth in a steady stream, whisking to dissolve the flour. Bring to a boil, then reduce to a simmer (195F/90C) and cook 10 minutes until slightly thickened.
5. 5Simmer the chicken — Shred or chop the rested chicken into bite-sized pieces and return it to the pot along with any juices on the plate. Simmer 8-10 minutes so the chicken soaks up the tomato-garlic broth.
6. 6Melt in the cream and parmesan — Reduce the heat to low (180F/82C) and stir in the heavy cream and parmesan. Simmer gently 3-4 minutes until the cheese melts and the soup turns a pale blush color – do not let it boil.
7. 7Wilt the spinach — Add the spinach in handfuls, stirring until each batch collapses into the soup, about 2 minutes total. It should be bright green and just tender, not olive-colored.
8. 8Taste, rest, and serve — Taste and adjust salt and pepper, then take the pot off the heat and rest 5 minutes so the soup thickens. Ladle into bowls and top with extra parmesan and a drizzle of sun-dried tomato oil.

👨‍🍳 Chef's Note: The soup thickens considerably as it cools, so if you're serving it in 30 minutes, keep an extra 1/2 cup of broth warm on the stove to loosen it back to a silky consistency.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 485 kcal · 34g protein · 14g carbs · 33g fat