Marry Me Tuscan Chicken Soup

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This Marry Me Tuscan Chicken Soup is the kind of meal that feels like a hug in a bowl. It’s creamy, comforting, and layered with deep, savory flavors thanks to AB’s A Rub, which gives it that signature SmokinandGrillinwitAB touch. Tender chicken, sun-dried tomatoes, spinach, and pasta come together in a silky broth enriched with Parmesan and cream — a perfect mix of homestyle comfort and gourmet taste.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: marry me chicken, marryme chicken soup

Servings:

Ingredients

1 teaspoon olive oil
1-11/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon AB’s A Rub
1 teaspoon Italian seasoning divided
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sun-dried tomatoes
3 garlic cloves minced
For the Base
¼ cup all-purpose flour
2 tablespoons tomato paste optional, adds depth and color
6 –8 cups chicken broth start with 6 and add more if you prefer a thinner consistency
6 oz small pasta such as shells, ditalini, or elbows
To Finish
1 cup heavy whipping cream
½ –1 cup freshly grated Parmesan Reggiano cheese
2½ –3 cups fresh spinach

Instructions

Begin by heating olive oil in a large soup pot or Dutch oven over medium-high heat. While the oil warms, season the diced chicken generously with AB’s A Rub, half of the Italian seasoning, salt, and pepper. Once the pot is hot, add the chicken and cook for about four to five minutes, stirring occasionally, until it’s golden brown on all sides. Remove the chicken from the pot and set it aside for later.
In the same pot, add the onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté the vegetables for three to four minutes, stirring often, until they begin to soften and release their aroma. The goal here is to build a flavorful base — those browned bits on the bottom of the pot will help deepen the soup’s flavor.
Next, sprinkle the flour evenly over the vegetables and stir until everything is coated. Let it cook for about a minute to remove the raw flour taste, then stir in the tomato paste if you’re using it. This adds a touch of richness and gives the soup a beautiful color.
Slowly pour in the chicken broth, whisking as you go to prevent lumps and to deglaze the pot. Use a wooden spoon to scrape up any browned bits left from the chicken — that’s pure flavor. Once the broth is smooth and bubbling, return the chicken to the pot and bring it all to a gentle boil.
When the broth starts to simmer, stir in the pasta, the remaining Italian seasoning, and another small pinch of AB’s A Rub. Lower the heat, cover the pot, and let the soup simmer for about twenty minutes, or until the pasta is tender and the chicken is fully cooked through. If you plan to store leftovers, consider cooking the pasta separately and stirring it in before serving so it doesn’t absorb too much broth.
To finish, stir in the heavy cream, fresh spinach, and Parmesan cheese. Allow the soup to simmer uncovered for another five minutes, just until the spinach wilts and the broth thickens into a rich, creamy texture. Taste the soup before serving, adjusting with extra salt, pepper, or AB’s A Rub if needed. Serve immediately while hot, topped with a sprinkle of Parmesan and a drizzle of olive oil for extra richness.

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