One-Pot Tuscan Marry Me Chicken Soup with Pasta and Spinach
A creamy, sun-dried tomato chicken soup with pasta and spinach — rich enough to impress, simple enough for any weeknight.
Print
Pin
Servings: 6
Notes
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs (or a mix)
- 2 tsp kosher salt, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- ¼ tsp freshly ground black pepper
- ½ cup sun-dried tomatoes, julienned (drained if oil-packed)
- 3 tbsp tomato paste
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 pinch red pepper flakes (optional)
- 8 oz dried medium pasta shells
- 5 oz baby spinach (about 5 packed cups)
- ¾ cup heavy cream
- ½ oz freshly grated Parmesan (about ¼ cup), plus more for serving
- Extra Parmesan, cracked black pepper
- Cut chicken into bite-sized pieces and season all over with 1 teaspoon of the kosher salt. Melt the butter in a Dutch oven or large pot over medium-high heat. Working in two batches, cook the chicken in a single layer for 4–6 minutes per batch until golden and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium. Add the diced onion, minced garlic, black pepper, and remaining 1 teaspoon of kosher salt to the pot. Stir, scraping up any browned bits from the bottom. Cook for 3–4 minutes until the onion is soft and translucent.
- Add the sun-dried tomatoes and tomato paste. Cook, stirring often, for 2–3 minutes until the paste deepens in color from bright red to a rich, brick-red tone.
- Pour in the chicken broth and add the thyme and red pepper flakes if using. Stir to combine and bring to a full boil over medium-high heat.
- Stir in the pasta shells. Reduce to a steady simmer and cook uncovered, stirring occasionally, for 10–12 minutes until the pasta is al dente.
- Return the seared chicken and any resting juices to the pot. Add the baby spinach, heavy cream, and grated Parmesan. Stir and cook for about 2 minutes until the spinach is fully wilted and the broth is silky and combined. Taste and adjust salt and pepper as needed. Serve with extra Parmesan on top.
- Make it 2 days ahead: Prepare the broth base through Step 4 and refrigerate. Cook the pasta, finish with chicken, spinach, cream, and Parmesan just before serving.
- Pasta tip: If storing leftovers, cook pasta separately and add per serving — pasta left in the soup overnight will swell and absorb most of the broth.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat over low heat with a splash of chicken broth to loosen. Freeze (without pasta) for up to 3 months.
- Rotisserie shortcut: Replace raw chicken with 2½ cups shredded rotisserie chicken. Skip Steps 1 and 2; melt butter and proceed from Step 2 with the aromatics, adding the chicken in Step 6.