This cozy, creamy, flavor-packed Tuscan-Style Marry Me Chicken Soup is everything you love about the viral Marry Me Chicken—just in soup form.
It’s rich, comforting, and loaded with tender shredded chicken, sun-dried tomatoes, spinach, and a touch of cream.
It’s one of those soups that feels fancy but is honestly so easy to make. Perfect for a weeknight dinner or when you need something that feels like a warm hug in a bowl.
Why I Love This Recipe
This soup came from one of those “what if?” moments. I love the classic Marry Me Chicken—so flavorful and creamy—and one night, I thought, “What if I turned this into a soup?” And it worked. It’s rich and savory, but not too heavy. I’ve made it for friends and family, and every time, I get asked for the recipe.
- Creamy and comforting but still has a light, brothy finish
- Sun-dried tomatoes add a sweet, tangy punch that balances the cream
- One pot, easy cleanup
- It’s even better the next day
Servings and Cook Time
Serves: 4–6
Total Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1½ cups cooked shredded chicken (rotisserie works great)
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 2 cups baby spinach
- Salt and pepper to taste
Tools You’ll Need
- Dutch oven or large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Pro Tips
- Use rotisserie chicken to save time—shred it right into the pot
- Let the Parmesan melt slowly so it doesn’t clump
- Don’t boil after adding the cream—simmer gently to keep it silky
- Add the spinach at the very end so it stays vibrant and green
- Chop sun-dried tomatoes finely so they blend into the soup evenly
Substitutions and Variations
- Chicken: Swap for turkey or even chickpeas for a vegetarian version
- Cream: Use half-and-half or coconut cream for a lighter or dairy-free version
- Sun-Dried Tomatoes: Try fire-roasted diced tomatoes if you prefer a milder flavor
- Spinach: Kale works, just simmer it a little longer
Make Ahead Tips
You can make this soup up to 2 days in advance. Store it in an airtight container in the fridge. Reheat gently on the stove and stir in a splash of broth or cream to loosen it up.
How to Make Tuscan-Style Marry Me Chicken Soup
Step 1: Sauté Onion and Garlic
Heat 1 tablespoon olive oil and 1 tablespoon butter in a Dutch oven over medium heat. Add 1 small diced onion and 3 minced garlic cloves. Cook for 3–4 minutes, until soft and fragrant.
Step 2: Add Seasonings
Stir in 1 teaspoon dried oregano and ½ teaspoon red pepper flakes. Let it toast for 30 seconds to bloom the flavor.
Step 3: Pour in the Broth
Pour in 4 cups of low-sodium chicken broth. Stir and bring to a simmer.
Step 4: Add Cream and Parmesan
Lower heat slightly and stir in 1 cup of heavy cream and ½ cup grated Parmesan cheese. Stir gently until cheese melts.
Step 5: Add Chicken and Tomatoes
Add 1½ cups cooked shredded chicken and ½ cup chopped sun-dried tomatoes. Simmer for 10 minutes.
Step 6: Add Spinach
Stir in 2 cups baby spinach and let it wilt for about 1–2 minutes. Taste and season with salt and pepper.
Step 7: Serve
Ladle the soup into a round bowl and top with more Parmesan and fresh cracked pepper if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. The soup may thicken—just add a splash of broth or water to loosen it up. Not freezer-friendly due to the cream.
Macros (per serving, based on 6 servings)
- Calories: 360
- Protein: 24g
- Carbs: 10g
- Fat: 26g
- Fiber: 2g
- Sugar: 4g
Why This Recipe Works (Quick Science)
The mix of fat from the butter, cream, and Parmesan binds with the starch in the broth to create a rich, velvety texture. Sun-dried tomatoes bring umami and acidity, balancing the richness. Adding the spinach at the end preserves its nutrients and color.
Common Mistakes
- Boiling the cream – this can cause it to split; always simmer gently
- Adding spinach too early – it’ll overcook and turn brown
- Using pre-shredded Parmesan – it doesn’t melt well; use freshly grated
What to Serve With
- Crusty bread or garlic knots
- A simple green salad with vinaigrette
- Roasted asparagus or green beans
- A glass of chilled white wine like Pinot Grigio
FAQ
Can I make this dairy-free?
Yes! Use coconut cream and skip the Parmesan, or sub with a vegan alternative.
Is it spicy?
It has a gentle kick from red pepper flakes. Feel free to reduce or leave them out.
Can I use fresh tomatoes instead of sun-dried?
You can, but it’ll change the flavor. Sun-dried adds a deep sweetness you can’t quite match with fresh.
Can I use raw chicken?
Yes, dice and sauté it with the onion at the beginning, then simmer until fully cooked.
Final Thoughts
This soup is creamy, cozy, and packed with bold flavor in every spoonful. It tastes like something from a fancy bistro, but you can whip it up in one pot in under 40 minutes. Give it a try and let me know how it went in the comments. I’d love to hear your tweaks, questions, or how fast it disappeared at your table!