Marry Me Tuscan Chicken & Shells Soup
A creamy, hearty Tuscan-inspired soup featuring tender chicken, sun-dried tomatoes, Italian herbs, and pasta shells in a velvety broth. Sophisticated yet simple, it delivers restaurant-quality comfort with bold flavors and a luxurious texture.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 8 servings
- Category: Dinner
- Method: Stewing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
1 teaspoon olive oil
1 ½ pounds boneless, skinless chicken breast
2 cups diced onion
2 tablespoons minced garlic
2 cups diced carrots
2 cups diced celery
½ cup sun-dried tomatoes, chopped (oil-packed)
1 tablespoon Italian seasoning
8 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
2 cups fresh spinach
1 ½ cups small pasta shells, cooked
Salt and pepper, to taste
1 tablespoon fresh basil (chopped)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Sauté chicken breast with salt and pepper until browned, then set aside.
Add onion, garlic, carrots, and celery; cook 5-7 minutes until softened.
Stir in sun-dried tomatoes, Italian seasoning, and browned chicken.
Pour in chicken broth and cream of mushroom soup; simmer 20-25 minutes.
Blend 2 cups of soup mixture with an immersion blender or food processor for a creamy texture if desired.
Add spinach and cooked pasta; simmer 5 minutes until spinach wilks. Stir in basil.
Notes
Use gluten-free pasta for a gluten-free option.
Store leftovers in an airtight container for up to 3 days.
For extra richness, stir in ½ cup heavy cream before serving.