How to Make Creamy Tuscan Chicken Soup, aka ‘Marry Me Chicken Soup’

One-half cup solar-julienned , olive oil with Italian seasonings 1 tablespoon of the sun-dried olive oil   1 teaspoonful oil of olives 1 cup diced yellow onion finely Two tablespoons of tomato puree 2 minced cloves of garlic Chicken broth, 6 pints, and 1 teaspoon of Italian seasoning 1/2 teaspoon powdered garlic Half teaspoon of salt 1/2 teaspoon black pepper, minced 2 cups rotisserie chicken flesh, shredded 2 cups fresh, sliced spinach 8 ounces of petite pasta, Cups of whole milk, 2 1/2 cup plus additional grated Parmesan cheese  


Step - 1

Add the oil from the sun-dried tomato jar and the olive oil to a large stock pot or Dutch oven. Heat the oils over medium-high heat; when hot, add in the diced onion. Cook and stir the onion for about five minutes until the pieces are soft and translucent.

Add the tomato paste, cubed sun-dried tomatoes, and minced garlic to the mixture. Continue cooking for an additional two minutes.  

Step - 2

After combining the chicken broth, garlic powder, salt, and pepper with the Italian seasoning, stir everything together and bring the soup to a simmer.  

Step - 3

Incorporate the pasta, fresh spinach, and shredded chicken into the soup as it simmers. Bring the soup back to a simmer over a reduced heat for approximately ten minutes, or until the pasta is cooked al dente.  

Step - 4

While the soup simmers, heat the milk to hot in a small saucepan or in the microwave. When the soup is finished, add a few spoonfuls of the broth to the hot milk to help temper it. Then, slowly stir the hot milk into the soup.

Step - 5

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