Tuscan Chicken Soup Recipe is one of those weeknight miracles that comes together in just 30 minutes and still tastes like it simmered all day. Inspired by the beloved “Marry Me Chicken,” this version brings all the creamy, garlicky comfort into a soul-warming bowl. With juicy rotisserie chicken, sun-dried tomatoes, parmesan, and tender pasta, every spoonful feels like a hug after a long day. Whether you’re cooking for picky eaters or trying to get dinner done fast, this Tuscan Chicken Soup Recipe checks every box—simple, hearty, and insanely delicious.
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What is Tuscan Chicken Soup Recipe?
Tuscan Chicken Soup is like the best parts of Italian countryside cooking—cozy, rustic, and full of flavor—all in one pot. It’s inspired by the viral Marry Me Chicken dish but transformed into a creamy, satisfying soup. The base combines garlic, tomato paste, and seasoned olive oil (hello, flavor!) with tender rotisserie chicken, fresh spinach, and small pasta. Then it’s finished with a generous swirl of parmesan cheese for that signature silky texture. Think of it as comfort food meets Italian bistro—easy enough for a Tuesday, fancy enough for guests.
Reasons to Try Tuscan Chicken Soup Recipe
If you love quick, comforting meals that taste restaurant-quality, you’ll adore this Tuscan Chicken Soup Recipe. It’s ready in about 30 minutes, which makes it a busy cook’s dream. Plus, it uses pantry staples—rotisserie chicken, broth, pasta, and milk—so no wild ingredients required. The flavor? Absolutely crave-worthy. The combination of garlic, Italian herbs, and sun-dried tomatoes creates a rich, slightly tangy broth that feels both indulgent and nourishing. Whether it’s a chilly evening or you’re just in need of a cozy meal, this soup is comfort in a bowlIngredients Needed to Make Tuscan Chicken Soup Recipe
- ½ cup sun-dried tomatoes packed in seasoned olive oil (julienned or chopped)
- 1 tbsp seasoned oil from the sun-dried tomato jar
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups whole milk
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 cups pulled rotisserie chicken
- 2 cups chopped spinach
- 8 oz. small pasta (like shells or macaroni)
- ½ cup grated parmesan cheese
(Note: If you can’t find sun-dried tomatoes in seasoned oil, regular olive oil works perfectly.)
Instructions to Make Tuscan Chicken Soup Recipe
Making this Tuscan Chicken Soup Recipe is easy, comforting, and almost therapeutic. Think of it as your go-to midweek reset meal—the kind that fills your kitchen with cozy aromas and feels like a warm hug after a long day. Follow this detailed, step-by-step guide to nail the recipe every time.
Step 1: Gather and Prep Your Ingredients
Before you turn on the stove, take a moment to prep everything.
Trust me, this step saves your sanity later. Chop your onion, mince the garlic, shred the rotisserie chicken, and slice those sun-dried tomatoes. If you’re using pasta like small shells or elbow macaroni, measure it out now.
A quick tip: use sun-dried tomatoes packed in seasoned olive oil—that flavorful oil is gold. If you can’t find that, regular olive oil works, but the seasoned kind adds that signature Tuscan depth.
For more ideas on soups that start with simple pantry ingredients, check out my Cheddar Garlic Herb Potato Soup—another quick, hearty favorite.
Step 2: Sauté the Aromatics
Set a large soup pot over medium-high heat. Add 1 tablespoon of the seasoned olive oil from the sun-dried tomato jar plus another tablespoon of regular olive oil. Once the oil shimmers, toss in the chopped onion.
Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step builds your flavor foundation—so don’t rush it!
When the onion looks soft and glossy, add the minced garlic, tomato paste, and the sliced sun-dried tomatoes. Stir continuously for 2 minutes.
That combination right there? It’s the Tuscan trifecta of flavor. The tomato paste adds richness, the garlic brings warmth, and the sun-dried tomatoes give a subtle tang that makes this soup unforgettable.
Step 3: Build the Broth and Bring to a Simmer
Now pour in 6 cups of chicken broth and 2 cups of whole milk. Stir well, scraping the bottom of the pot to loosen all those caramelized bits (that’s flavor gold).
Add your Italian seasoning, garlic powder, salt, and black pepper. Stir again to blend the spices evenly.
Bring the mixture to a gentle simmer—not a full boil. The milk can curdle if the heat is too high, so keep it on medium and let the flavors slowly meld together.
At this point, your kitchen will smell like a cozy Tuscan trattoria, and you’ll start feeling like you’ve got this whole “homemade comfort food” thing handled.
If you’re into creamy, cozy soups, you might also love my Crockpot Chicken Parmesan Soup—it has a similar creamy tomato base but with a slow-cooked twist.
Step 4: Add the Chicken, Spinach, and Pasta
Once the soup base is simmering, stir in 2 cups of pulled rotisserie chicken. It’s the ultimate time-saver and adds that slow-roasted flavor without the effort.
Next, toss in 2 cups of chopped spinach for a touch of color and nutrition. The spinach will wilt quickly, adding a pop of green to the creamy broth.
Finally, add 8 ounces of small pasta (like shells or macaroni). Stir everything together and let it cook uncovered for about 10 minutes, or until the pasta is tender.
Here’s the magic: cooking the pasta directly in the soup helps it soak up the broth’s flavors, making every bite rich and satisfying.
Pro tip: if you prefer a thicker soup, let it simmer for an extra 5 minutes. The pasta will release starch, naturally thickening the broth.
Step 5: Stir in the Parmesan and Finish Strong
Once the pasta is tender, turn off the heat. Slowly stir in ½ cup of grated parmesan cheese. The cheese will melt into the broth, turning it silky and creamy—no cream needed.
Taste the soup and adjust seasoning if you’d like more salt or pepper.
At this point, your Tuscan Chicken Soup Recipe is ready to serve! Ladle it into bowls and top with extra parmesan or even a sprinkle of crushed red pepper if you love a little heat.
Serve with toasted garlic bread or a slice of buttery baguette to soak up that dreamy broth. If you’re in the mood for another cozy Italian-inspired soup next time, you might enjoy this Olive Garden Chicken Gnocchi Soup.
Step 6: Bonus – How to Keep It Fresh and Flavorful
If you plan to make this ahead (and honestly, you should—it tastes even better the next day), keep the pasta and soup separate. Pasta tends to absorb broth overnight.
Store the soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months. When reheating, warm gently over medium heat and add a splash of milk or broth to bring it back to life.
You can also turn this recipe into a creamy pasta-style dish by simmering a bit longer until most of the liquid is absorbed—a two-in-one dinner trick that’s perfect for busy weeks.
Final Tip:
This Tuscan Chicken Soup Recipe shines because of its balance—garlic, herbs, creamy broth, and those tangy sun-dried tomatoes. Once you’ve made it once, you’ll find yourself craving it again and again. And if you love soups that deliver big flavor in under 30 minutes, check out the fan-favorite Coconut Curry Chicken Soup for a totally different but equally comforting twist.
What to Serve with Tuscan Chicken Soup Recipe
This soup pairs beautifully with just about anything carb-related. Think garlic bread, buttery dinner rolls, or even a side of cheddar herb biscuits. If you want to balance it out, add a crisp green salad with lemon vinaigrette or roasted vegetables. For another cozy soup night idea, check out my Crockpot Chicken Parmesan Soup or creamy Olive Garden Chicken Gnocchi Soup.
Key Tips for Making Tuscan Chicken Soup Recipe
- Use rotisserie chicken. It saves time and keeps the soup juicy and flavorful.
- Don’t skip the sun-dried tomato oil. It’s packed with herbs and umami goodness.
- Cook pasta directly in the soup. It thickens the broth and soaks up flavor.
- Adjust the milk. For a creamier texture, add a splash more milk or cream before serving.
- Double the batch. This soup reheats beautifully for lunch the next day.
Storage and Reheating Tips for Tuscan Chicken Soup Recipe
Let the soup cool completely before transferring it to airtight containers. It’ll last up to 4 days in the fridge or 2 months in the freezer. To reheat, warm gently on the stovetop over medium heat, adding a splash of milk or broth to loosen it up. Avoid boiling—just heat until steamy. The flavors actually deepen overnight, so don’t be surprised if it tastes even better the next day.
FAQs
Q: Can I make this soup dairy-free?
Yes! Use unsweetened almond or oat milk and skip the parmesan or use a vegan substitute.
Q: What pasta works best?
Small shapes like shells, macaroni, or ditalini hold up best and soak up flavor.
Q: Can I use fresh chicken instead of rotisserie?
Absolutely. Just cook and shred chicken breasts or thighs before adding them to the soup.
Q: How do I thicken the soup more?
Add extra parmesan or simmer for a few more minutes until the pasta releases more starch.
Final Thoughts
This Tuscan Chicken Soup Recipe is proof that dinner doesn’t have to be complicated to feel special. With a few simple ingredients and less than half an hour, you’ll have a pot of creamy, savory goodness that rivals any restaurant. It’s cozy, flavorful, and perfect for feeding your family—or just yourself on a self-care kind of night. Want to try another Italian-inspired favorite? Visit our Tuscan Chickpea Soup Recipe for a hearty, plant-based twist.
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PrintEasy Tuscan Chicken Soup Recipe – Creamy, Hearty, and Ready Fast
This Tuscan Chicken Soup is inspired by the viral Marry Me Chicken recipe. Loaded with garlic, parmesan, sun-dried tomatoes, chicken, and pasta, it’s a comforting and flavorful dish that comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
- 1/2 cup sun dried tomatoes packed in olive oil with Italian herbs, julienned or chopped
- 1 Tbsp of the seasoned olive oil from the sun dried tomatoes jar
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 2 Tbsp tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups whole milk
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups pulled rotisserie chicken meat
- 2 cups chopped spinach
- 8 oz small bite-size pasta (like macaroni or shells)
- 1/2 cup grated parmesan cheese
Instructions
1. Use a fork to pull 1/2 cup of the sun dried tomatoes out of the jar. Set aside.
2. Pour 1 tablespoon of the seasoned olive oil from the sun dried tomato jar into a large soup pot over medium-high heat.
3. Add the regular olive oil and chopped onion to the pot. Cook, stirring occasionally, for 5 minutes.
4. Add the sun dried tomatoes, tomato paste, and minced garlic. Cook, stirring often, for 2 minutes.
5. Add the chicken broth, milk, Italian seasoning, garlic powder, salt, and pepper. Stir well and bring to a simmer.
6. Add the pulled rotisserie chicken, chopped spinach, and pasta. Simmer until the pasta is tender, about 10 minutes.
7. Add the grated parmesan cheese and stir until fully incorporated.
Notes
If you can’t find sun dried tomatoes packed in seasoned olive oil, substitute with regular olive oil.
Use any small pasta shape you like, such as shells, ditalini, or elbow macaroni.
Leftovers thicken as they sit—add a splash of broth or milk when reheating.
This soup combines the flavors of creamy tomato and garlic with tender chicken for a satisfying meal.
