Name: Creamy Marry Me Chicken Soup (Tuscan-Inspired)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1 tsp Italian seasoning; 1 pinch red pepper flakes; 1 tbsp tomato paste; ½ cup oil-packed sun-dried tomatoes, drained & chopped; 6 cups low-sodium chicken broth; 1½ lb chicken (breasts or thighs), bite-size; 1 cup half-and-half (or ¾ cup evaporated milk + ¼ cup milk); ¾ cup freshly grated Parmesan, plus more to serve; 3 cups baby spinach; 2 cups cooked egg noodles (optional); fresh basil (optional); lemon wedge (optional); ¾ tsp kosher salt (to taste); black pepper (to taste)

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Cozy weeknight comfort in 30 minutes

Creamy chicken soup loaded with garlic, Italian herbs, sun-dried tomatoes, wilted spinach, and Parmesan. It’s rich and cozy like the classic “Marry Me Chicken,” but in spoonable form fast enough for busy nights and perfect for fall.

Creamy Tuscan-style chicken soup with sun-dried tomatoes, spinach, and Parmesan in a white bowl; optional noodles; 30-minute dinner.

Why you’ll love it

Ultra-creamy, savory, and soup-cozy
30 minutes, 1 pot (slow-cooker option below)
Lighter swaps keep it in the healthy creamy soups lane
Noodle add-in for a “Marry Me Chicken Noodle Soup” vibe

Ingredients (notes)

Exact amounts in the recipe card.

Chicken: breasts or thighs, bite-size
Aromatics: butter/olive oil, onion, garlic
Tuscan base: Italian seasoning, pinch red pepper, sun-dried tomatoes, tomato paste (tiny squeeze for color)
Liquid: low-sodium chicken broth
Creamy finish: half-and-half (or evaporated milk), grated Parmesan
Greens: baby spinach
Optional add-ins: egg noodles (cooked), fresh basil, lemon squeeze
(No green onion.)

Step-by-step (scannable)

Sauté butter/oil + onion 3–4 min. Add garlic 30 sec.
Bloom flavor with Italian seasoning, chile, tomato paste; stir 30 sec.
Simmer broth + sun-dried tomatoes 8–10 min. Add chicken; cook till 165°F.
Make it creamy stir in half-and-half + Parmesan on low heat (don’t boil).
Finish with spinach till wilted. Salt to taste. Lemon squeeze if you like.
Noodles option fold in cooked egg noodles right before serving.

Pro tips

Brown chicken in the pot first for deeper flavor (optional).
Don’t boil after dairy goes in—keep heat low for the silkiest soup.
Add broth tomorrow if it thickens in the fridge.
Slow-cooker? See card notes—set and forget.

Variations

Extra cozy supper ideas: top with biscuit “croutons.”
Tomato-forward: add 1 cup crushed tomatoes for a tomato chicken soup twist.
Lighter: use 50/50 milk + evaporated milk and skip noodles.

Make-ahead & storage

Fridge: 4 days (loosen with broth).
Freeze: 2 months (freeze without noodles).
Reheat: gentle simmer; don’t boil.

FAQs

Thighs or breasts? Both—thighs stay extra tender (cook to 175°F).
Gluten-free? Use GF noodles or skip; thicken with a cornstarch slurry if needed.
Too rich? Add a splash of broth + lemon to brighten.

Sarah

Creamy Marry Me Chicken Soup (Tuscan-Inspired)

Cozy, creamy chicken soup with garlic, Italian herbs, sun-dried tomatoes, spinach, and Parmesan. Ready in 30 minutes on the stovetop with a slow-cooker option, plus an easy noodle add-in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Italian-inspired

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp Italian seasoning
1 pinch red pepper flakes
1 tbsp tomato paste
½ cup oil-packed sun-dried tomatoes, drained & chopped
6 cups low-sodium chicken broth
1½ lb chicken (breasts or thighs), bite-size
1 cup half-and-half (or ¾ cup evaporated milk + ¼ cup milk)
¾ cup freshly grated Parmesan, plus more to serve
3 cups baby spinach
2 cups cooked egg noodles (optional)
fresh basil (optional)
lemon wedge (optional)
¾ tsp kosher salt (to taste)
black pepper (to taste)

Equipment

large pot or Dutch oven
slow cooker (for option)
whisk
ladle
grater (for Parmesan)
measuring cups and spoons
cutting board
chef’s knife

Method

In a large pot over medium, heat butter and oil. Sauté onion 3–4 minutes; add garlic and cook 30 seconds.
Stir in Italian seasoning, red pepper flakes, and tomato paste; cook 30 seconds.
Add sun-dried tomatoes and broth; bring to a lively simmer. Add chicken and cook 8–10 minutes to 165°F.
Lower heat. Stir in half-and-half and Parmesan until melted (do not boil).
Stir in spinach to wilt. Season to taste. Fold in cooked noodles if using. Serve with extra Parmesan and basil.
Slow Cooker Option: Add onion, garlic, Italian seasoning, tomato paste, sun-dried tomatoes, broth, and chicken to the cooker. Cook LOW 4–5 hr or HIGH 2–3 hr. Stir in half-and-half, Parmesan, and spinach for the last 15 minutes. Add cooked noodles at the end.

Nutrition

Calories: 390kcalCarbohydrates: 13gProtein: 34gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 980mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 3000IUVitamin C: 6mgCalcium: 220mgIron: 1.8mg

Notes

Tomato-forward version: add 1 cup crushed tomatoes with the broth. No green onion used.

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