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

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, sweet sun-dried tomatoes, garlic, and a splash of cream come together in one pot with a silky broth that clings to every bite of pasta or bread you dunk into it.

This is the soup I make when I want something that feels special but still lands on the table in under an hour. The chicken browns in the same pot the soup simmers in, so every bit of golden fond melts back into the broth. Baby spinach wilts in at the very end, keeping it bright and green instead of muddy.

It serves six generously, freezes beautifully, and honestly tastes even better the next day. If you have never made a marry me recipe before, this is the one to start with.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken thighs

Thighs stay juicy in soup where breast meat can dry out. You can swap in chicken breasts, but pull them out as soon as they hit 165F (74C) and slice them after a short rest.

1 1/2 tsp kosher salt, divided, plus more to taste

Kosher salt seasons more evenly than table salt because of its larger flakes. If using fine table salt, start with 1 tsp and adjust at the end.

1/2 tsp black pepper

Freshly cracked pepper blooms in the hot oil. Pre-ground pepper works fine, but add it with the broth instead so it does not scorch.

2 tbsp olive oil

Use regular olive oil for searing, not expensive extra-virgin, which smokes at high heat. Avocado oil is a great high-heat substitute.

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

Yellow onion gives the sweetest base; white or sweet onion works too. Frozen diced onion (about 1 1/2 cups) saves 5 minutes of prep.

3 garlic cloves, minced

Mince the garlic right before it goes in so it does not turn bitter. Jarred minced garlic works in a pinch, using 1 tbsp.

1/3 cup (about 12) oil-packed sun-dried tomatoes, sliced

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 keeps it simple. Replace with 1/2 tsp dried oregano plus 1/2 tsp dried basil if you do not have a blend.

4 cups (960ml) low-sodium chicken broth

Low-sodium lets you control the salt, since Parmesan and sun-dried tomatoes are already salty. Vegetable broth makes this a full vegetarian meal if you swap the chicken for cannellini beans.

1 cup (240ml) heavy cream

Heavy cream will not curdle in the hot broth. For a lighter version, use 3/4 cup whole milk whisked with 1 tbsp cornstarch, added off the heat.

3 cups (85g) baby spinach, packed

Baby spinach wilts in seconds and stays tender. Kale or chopped Swiss chard works but needs 5 extra minutes of simmering.

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

Grate it yourself off a block; pre-shredded cheese has anti-caking starch that makes the broth grainy. Pecorino Romano is a sharper swap.

Tips & Tricks

• Do not boil after the cream goes in. Keep the soup at a gentle simmer around 195F (90C) so the cream stays smooth instead of breaking into oily flecks.
• Add the spinach at the very end. Spinach needs only 60 seconds of heat; cooking it longer turns the broth dull green and the leaves mushy.
• Season in layers. Salt the chicken before searing, taste the broth before the cream, and taste again after the Parmesan, since cheese brings its own salt.

Step-by-Step Instructions

1. Season the chicken

Pat the chicken thighs dry with paper towels and season both sides with 1 tsp of the salt and the pepper. Dry chicken is the key to a golden crust rather than a pale, steamed surface.

2. Sear until golden

Heat the olive oil in a large Dutch oven over medium-high heat to 375F (190C). Sear the chicken 5 to 6 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C). Transfer to a plate and rest 5 minutes, then slice.

3. Soften the aromatics

Lower the heat to medium (about 350F/175C) and add the onion. Cook 5 to 6 minutes, stirring, until translucent and soft at the edges. Add the garlic, sun-dried tomatoes, and Italian seasoning and stir 60 seconds until fragrant, not browned.

4. Build the broth

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Bring to a gentle simmer at 200F (93C) and cook 8 minutes so the flavors marry.

5. Add the cream

Reduce the heat to low, about 190F (88C), and stir in the heavy cream in a slow stream. Simmer 3 to 4 minutes until the broth thickens slightly and coats the back of a spoon. Do not let it boil.

6. Melt in the Parmesan

Whisk in the grated Parmesan off the heat until fully melted and the broth looks glossy. Taste and add the remaining 1/2 tsp salt only if needed.

7. Wilt the spinach

Stir in the baby spinach in handfuls and cook 60 seconds, just until wilted and bright green. Return the sliced chicken and any resting juices to the pot and warm through for 2 minutes.

8. Serve hot

Ladle into bowls and top with extra Parmesan and cracked pepper. Serve with crusty bread for dunking, because the broth deserves it.

Delicious Variations

Pasta Version

Add 1 cup of small pasta shells with the broth and simmer 10 minutes before adding the cream for a heartier, marry me chicken pasta soup.

Spicy Tuscan

Stir in 1/2 tsp red pepper flakes with the garlic and finish with a squeeze of lemon for a bright, spicy kick.

Vegetarian Marry Me

Swap the chicken for two cans of drained cannellini beans and use vegetable broth, mashing a few beans to thicken the soup.

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. Snap a photo of your steaming bowl, tag me, and leave a comment below with your favorite variation. Then pin it for the next cold night when you need a hug in a bowl.

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 tastes like a restaurant splurge.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1/3 cup (about 12) oil-packed sun-dried tomatoes, sliced
• 1 tsp dried Italian seasoning
• 4 cups (960ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 3 cups (85g) baby spinach, packed
• 1/2 cup (50g) freshly grated Parmesan, plus more for serving

📋 Instructions

1. 1Season the chicken — Pat the chicken thighs dry with paper towels and season both sides with 1 tsp of the salt and the pepper. Dry chicken is the key to a golden crust rather than a pale, steamed surface.
2. 2Sear until golden — Heat the olive oil in a large Dutch oven over medium-high heat to 375F (190C). Sear the chicken 5 to 6 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C). Transfer to a plate and rest 5 minutes, then slice.
3. 3Soften the aromatics — Lower the heat to medium (about 350F/175C) and add the onion. Cook 5 to 6 minutes, stirring, until translucent and soft at the edges. Add the garlic, sun-dried tomatoes, and Italian seasoning and stir 60 seconds until fragrant, not browned.
4. 4Build the broth — Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Bring to a gentle simmer at 200F (93C) and cook 8 minutes so the flavors marry.
5. 5Add the cream — Reduce the heat to low, about 190F (88C), and stir in the heavy cream in a slow stream. Simmer 3 to 4 minutes until the broth thickens slightly and coats the back of a spoon. Do not let it boil.
6. 6Melt in the Parmesan — Whisk in the grated Parmesan off the heat until fully melted and the broth looks glossy. Taste and add the remaining 1/2 tsp salt only if needed.
7. 7Wilt the spinach — Stir in the baby spinach in handfuls and cook 60 seconds, just until wilted and bright green. Return the sliced chicken and any resting juices to the pot and warm through for 2 minutes.
8. 8Serve hot — Ladle into bowls and top with extra Parmesan and cracked pepper. Serve with crusty bread for dunking, because the broth deserves it.

👨‍🍳 Chef's Note: The soup thickens considerably as it sits, so keep a cup of extra broth on hand to loosen leftovers. A squeeze of lemon at the table wakes up all the creamy, savory flavors.

Servings: 6

Cuisine: Italian-American

Course: Soup

Nutrition (per serving): 412 kcal · 29g protein · 9g carbs · 29g fat