Jump to recipe. If you’re craving the cozy, comforting vibes of soup but with a little extra wow factor, let me introduce you to my Tuscan Marry Me Chicken Noodle Soup! Picture all the flavor of that viral "Marry Me Chicken" sensation, but in a rich, creamy soup form—and with pasta, of course. This recipe’s got it all: tender shredded chicken, fusilloni noodles (those are the dreamy big spirals that hold ALL the sauce), and plenty of Parmesan. This soup has that “marry me” level of deliciousness because, well, it’s impossible to resist.
What I love about this dish is that it’s the perfect balance of flavors—savory, a little tangy, with just the right amount of creaminess to make each bite downright luxurious. And don’t worry about it being overly complicated! It all comes together in one pot, making it an ideal choice for busy weeknights or a lazy weekend when you want to keep things easy but still have something special simmering on the stove. Serve it with a crusty loaf of bread, maybe a side salad, and a cozy sweater, and you've got the ultimate comfort meal.
So, What Makes It Marry Me Soup?
The idea behind the “marry me” title is that these flavors are so good, that they’ll make anyone want to propose! Traditionally, Marry Me Chicken has ingredients like parmesan cheese, sun-dried tomatoes, and a touch of fresh basil. For this soup version, I’ve added a Tuscan twist: a homemade seasoning blend with thyme, rosemary, and smoked paprika, along with a splash of white wine and freshly squeezed lemon juice to brighten everything up. Plus, fusilloni brings that pasta coziness to every spoonful.
For the ultimate comfort food experience, I couldn’t resist pairing this cozy Tuscan Marry Me Chicken Noodle Soup with my No Knead Garlic Herb Bread! It's just the thing for scooping up all that creamy broth and catching every bit of flavor from the tender chicken and pasta. This bread is super easy to make, with a soft, chewy interior and a golden crust infused with garlic and herbs. It bakes up beautifully and requires no kneading, so you can easily make it while the soup is simmering on the stove. Believe me, dipping this bread into the soup will take your meal to a whole new level!
Here’s How to Make It
The steps are simple but oh-so-worth it. You’ll start by cooking and shredding your chicken (pro tip: make it ahead of time for even quicker prep!). In the same pot, sauté garlic, sun-dried tomatoes, and all those fragrant spices before stirring in the flour for that thick, luscious base. Add in your noodles, broth, cream, kale, and, of course, a generous sprinkle of Parmesan cheese. Let it all simmer together until creamy perfection is achieved.
The Ingredients You’ll Need
Shredded Chicken: The heart of the soup! It adds great flavor and texture. You could use a rotisserie chicken or just roast a few breasts in the oven beforehand.
Sun-dried Tomatoes: A bit of tangy sweetness that makes the soup feel extra special.
Tuscan Seasonings: I love blending my own mix, but store-bought is fine too!
Fusilloni Pasta: Holds up to the creaminess like a dream.
Heavy Cream + Parmesan: The secret to a thick, indulgent soup.
Kale: Optional: Adds a nice pop of color and nutrients. Spinach or collard greens work too!
White Wine + Lemon Juice: Optional, but they add amazing brightness to the flavors.
So, if you’re looking for something that’ll warm you up from the inside out, with all the creamy, savory goodness you’d expect from a “marry me” dish, this Tuscan Marry Me Chicken Noodle Soup is your match made in heaven. Trust me, after one spoonful, you’ll be hooked!
Tuscan Marry Me Chicken Noodle Soup Recipe
Ingredients:
Homemade Tuscan Spice Mix:
1 tablespoon smoked paprika
2 tsp dried parsley
2 tsp dried basil
2 tsp dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
Soup:
2 Chicken Breasts, cooked and shredded (rotisserie chicken works too)
1 Tbsp Oil
1 (16 oz.) package Fusilloni
5-6 organic sundried tomatoes, minced (or leave them whole, then remove them)
4 garlic cloves, minced
6 cups water
2 Tbsp Chicken Bouillon
3 Tbsp all-purpose flour
1 ½ Tbsp Tuscan blend
1 Tbsp tomato paste
1 ½ cups heavy cream
2 Bay leaves
3 Tbsps cooking sherry (You can sub with chicken stock if desired)
½ lemon, freshly squeezed
1 cup chopped kale, frozen or fresh (Optional)
1 cup freshly grated parmesan
Instructions:
In a medium-sized Dutch oven over medium-high heat, add the olive oil. Once the oil is hot, add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the sundried tomatoes and tomato paste until everything is well combined. Sprinkle in the flour and Tuscan seasoning blend, whisking until it forms a smooth mixture.
Now, reduce the heat to medium-low and slowly pour in the heavy cream, chicken stock, lemon juice, and white wine, stirring constantly to avoid any lumps. Add the shredded chicken and chopped kale, mixing to incorporate all the ingredients evenly.
Next, add the fusilloni pasta directly to the pot. Allow everything to simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the soup's rich flavors.
When the fusilloni is cooked, stir in the grated Parmesan, letting it melt to create a creamy, luxurious texture. Let the soup simmer for an additional 1-2 minutes to allow all the flavors to meld together. Remove from heat, remove bay leaves, serve in bowls, and enjoy with a side of No Knead Garlic Herb Bread or your favorite crusty bread for dipping!
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