Tuscan Marry Me Chicken Soup (Creamy, Garlicky Perfection!)

You know what’s better than regular Marry Me Chicken Soup? The Tuscan version. Same proposal-worthy flavors, but with the addition of bacon, tortellini, and even more garlic. Because apparently, I believe more is always better when it comes to Italian comfort food.

I created this after making the original Marry Me Chicken Soup and thinking, “This is amazing, but what if we went full Tuscan?” So I added crispy bacon, swapped in cheese tortellini, and doubled down on the garlic. The result? Something so ridiculously good that my husband actually stopped mid-bite to text his mom the recipe.

This is the kind of soup that makes you want to light candles, pour wine, and pretend you’re dining at a cozy trattoria in Tuscany instead of sitting in your kitchen in your pajamas. Not that there’s anything wrong with pajamas. Comfort food, comfortable clothes—it’s all part of the experience.

Why You’ll Love This Tuscan Marry Me Chicken Soup

Everything You Love, Elevated: Take the viral Marry Me Chicken flavors—creamy Parmesan sauce, sun-dried tomatoes, garlic—and add bacon, fresh spinach, and cheese tortellini. It’s like the original went to culinary school in Italy.

Bacon Makes Everything Better: Crispy bacon adds a smoky, salty element that complements the sweet sun-dried tomatoes perfectly. Plus, you cook everything in the bacon fat, which means layers upon layers of flavor.

Cheese Tortellini = Game Changer: Those little pillows of cheese-filled pasta make this soup incredibly satisfying. They soak up the creamy sauce and add richness to every bite. Way better than plain pasta.

Tuscan Soul in a Bowl: Fresh spinach, sun-dried tomatoes, garlic, Parmesan, cream—these are the flavors of Tuscany. This soup tastes like you’re sitting at a rustic Italian farmhouse table, even if you’re actually at your kitchen counter.

Date Night or Family Dinner: Fancy enough to impress a date, comforting enough that kids will actually eat it. This soup walks that perfect line between special occasion and weeknight dinner.

Ready in 40 Minutes: Despite tasting like you slaved away for hours, this comes together quickly. The bacon cooks while you prep everything else, and then it’s basically dump and simmer. Easy but impressive.

Ingredients You’ll Need

For the Soup:

• 6 slices bacon, chopped
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons butter
• 1 medium onion, diced
• 8 cloves garlic, minced (yes, eight!)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed)
• 4 cups chicken broth
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese, plus more for serving
• 9 oz cheese tortellini (fresh or frozen)
• 4 cups fresh spinach, roughly chopped
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Key Notes:

Bacon: Use thick-cut bacon for the best flavor and texture. The bacon fat is where you’ll cook the chicken and aromatics, so don’t skip it! Turkey bacon works if you prefer, but regular bacon gives you that authentic Italian flavor.

Chicken Options: Thighs are juicier and more flavorful, breasts are leaner. Both work perfectly. You can also use rotisserie chicken and skip the cooking step entirely—just add 3 cups of shredded chicken at the end.

Sun-Dried Tomatoes: Oil-packed are essential here. They’re already soft and infused with flavor. The oil they come in is also great for adding to the soup for extra richness.

Tortellini: Fresh cheese tortellini from the refrigerated section is ideal, but frozen works great too. Look for ones filled with ricotta or a cheese blend. Some people use three-cheese tortellini for extra indulgence.

Spinach vs. Kale: Fresh spinach wilts quickly and has a mild flavor. If you prefer kale, use baby kale and add it a few minutes earlier since it takes longer to soften.

Heavy Cream: This creates that signature Tuscan creaminess. You can use half-and-half for a lighter version, but the soup won’t be quite as rich and luxurious.

Step-by-Step Instructions

Step 1: Cook the Bacon

Chop the bacon into small pieces. Add it to a large pot or Dutch oven over medium heat. Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered.

Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—this is liquid gold for flavor.

Step 2: Sear the Chicken

Season the chicken breasts or thighs with salt, pepper, and a bit of Italian seasoning. Add them to the pot with the bacon fat over medium-high heat.

Sear for 4-5 minutes per side until golden brown. The chicken doesn’t need to be fully cooked—you’re just building flavor with that beautiful browning. Remove the chicken to a plate and set aside.

Step 3: Build the Flavor Base

Add the butter to the pot. Toss in the diced onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Add the chopped sun-dried tomatoes and cook for another minute to release their flavors. The pot should smell absolutely incredible at this point.

Step 4: Create the Tuscan Broth

Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pot. Those bits are packed with flavor—don’t waste them!

Stir in the Italian seasoning, basil, oregano, and red pepper flakes. Return the seared chicken to the pot, nestling it into the broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the chicken is cooked through.

Step 5: Shred Chicken and Add Tortellini

Remove the cooked chicken from the pot and shred it with two forks into bite-sized pieces. Set aside.

Add the tortellini to the simmering broth. Cook according to package directions—usually 5-7 minutes for fresh, 7-9 minutes for frozen. The tortellini should be tender and floating when done.

Step 6: Make it Creamy

Reduce the heat to low. Slowly stir in the heavy cream, letting it warm through gently. Don’t let it boil or it might curdle—just a gentle simmer.

Add the grated Parmesan cheese a handful at a time, stirring until each addition melts completely before adding more. The soup should become thick, creamy, and gorgeously rich.

Step 7: Final Assembly

Add the shredded chicken back to the pot along with the fresh spinach and most of the crispy bacon (save some for garnish). Stir everything together.

The spinach will wilt in just 1-2 minutes from the heat of the soup. Taste and adjust seasoning—you might need more salt, pepper, or a squeeze of lemon juice for brightness.

Step 8: Serve in Style

Ladle the soup into bowls while it’s piping hot. Top each bowl with the reserved crispy bacon, extra Parmesan, fresh basil ribbons, and a crack of black pepper.

Serve with crusty Italian bread for dipping. Watch as everyone becomes suspiciously quiet except for the sounds of satisfied slurping. That’s the sign of success.

Serving Suggestions

This Tuscan soup is restaurant-quality and deserves to be served that way:

Crusty Italian Bread: Non-negotiable. Get a good quality loaf—ciabatta, focaccia, or a crusty baguette. Warm it up, maybe brush with garlic butter, and use it to soak up every drop of that creamy broth.

Wine Pairing: A crisp Italian white wine like Pinot Grigio or Vermentino complements the creamy richness perfectly. For red wine lovers, a light Chianti or Sangiovese works beautifully. Or go fancy with Prosecco.

Date Night Presentation: Serve in shallow bowls, garnish generously with fresh basil and shaved Parmesan (use a vegetable peeler), add a drizzle of good olive oil, light some candles, and you’ve got romance.

Simple Side Salad: A Caesar salad or arugula salad with lemon vinaigrette provides a fresh contrast to the rich soup. Keep it light since the soup is already indulgent.

Make it Heartier: Add some cannellini beans or chickpeas for extra protein and fiber. Roasted red peppers or artichoke hearts also complement the Tuscan flavors beautifully.

Garnish Like a Pro: Shaved Parmesan looks fancier than grated. Add fresh basil ribbons (stack leaves, roll them up, and slice thin), a drizzle of good olive oil, and crushed red pepper flakes for those who like heat.

Leftover Transformation: This soup is even better the next day once the flavors meld. The tortellini absorb more sauce and become even more flavorful. Just add a splash of cream when reheating.

Storage Tips

Refrigerator: Store in an airtight container for up to 3 days. The soup will thicken as it sits because the tortellini continue absorbing liquid. Add extra cream or broth when reheating to restore the consistency.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently and adding liquid as needed. Don’t boil it or the cream might separate. Microwave works for individual portions—heat in 1-2 minute intervals, stirring between each.

Freezing Considerations: The soup base (before adding cream and tortellini) freezes well for up to 2 months. Freeze the chicken and broth mixture, then when ready to serve, thaw, reheat, and add fresh cream and tortellini. The tortellini get mushy if frozen.

Best Practice for Leftovers: Store the bacon separately and add it fresh when serving. This keeps it crispy instead of soggy. Same with the basil—add fresh when reheating for the best flavor and appearance.

Make-Ahead Strategy: Cook the bacon and prep all vegetables a day ahead. You can even sear the chicken ahead of time. Store everything separately in the fridge, then when ready to cook, the soup comes together in about 20 minutes.

Cream Separation Fix: If your reheated soup looks separated or grainy, don’t panic. Whisk it vigorously while heating over low heat, or use an immersion blender to bring it back together smoothly.

Tortellini Texture: Like most pasta soups, this is best enjoyed fresh when the tortellini are perfectly tender. If meal prepping, consider cooking the tortellini separately and adding them to portions as you eat them.

Final Thoughts

I’m not exaggerating when I say this might be the best soup I’ve ever made. The combination of crispy bacon, tender chicken, cheese-filled tortellini, and that creamy sun-dried tomato Parmesan broth is just chef’s kiss. It’s indulgent without being overwhelming, comforting without being boring.

What I love most is how it manages to taste incredibly sophisticated while still being comforting enough to eat in your pajamas on a Tuesday night. That’s the sweet spot right there—fancy enough to impress, cozy enough to make you feel warm and happy.

My husband wasn’t joking when he texted his mom this recipe. She made it the next day and called to tell me it was the best soup she’d had in years. High praise from a woman who’s been cooking for 40+ years. This soup has that effect on people.

Make this for someone special, or make it just for yourself because you deserve something this good. Either way, I promise you won’t regret it.

Thanks for cooking with me. Now go make some Tuscan magic!

With gratitude,
Kip