There’s something undeniably magical about a warm bowl of soup that feels like a hug from the inside out—and this Marry Me Zuppa Toscana with Parmesan and Cream is just that kind of meal. It’s rich, creamy, cheesy, and spiked with bold flavors that make you fall head over heels from the very first bite. Think of it as the comforting love child of your favorite fall soups and stews and the viral “marry me” flavor trend that’s taken over dinner recipes everywhere. This version leans into indulgence with tender chicken, crispy bacon, parmesan, and a swirl of cream, making it perfect for both romantic dinners and cozy nights in. If you're looking for a satisfying food experience that checks all the boxes of hearty soup recipes, this one's going to win your heart.
Marry Me Zuppa Toscana with Parmesan and Cream
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American, Italian
Large Dutch oven or stockpot Essential for building flavor and simmering your soup.
Sharp knife and cutting board For chopping veggies, chicken, and bacon.
Wooden spoon or silicone spatula Helps scrape all the golden bits off the bottom of the pot.
Mandoline Slicer (Optional) Speeds up potato slicing.
Ladle For serving your perfect bowl of soup for two—or four!
Protein & Dairy
- 1 lb chicken tenders diced into bite-sized pieces (or chicken thighs for a richer flavor)
- 6 slices bacon chopped
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 cup cream cheese optional, for extra creaminess
Vegetables & Aromatics
- 1 large yellow onion diced
- 3 garlic cloves minced
- 3 medium russet potatoes sliced or chopped
- 2 cups kale chopped and stems removed
- 1/3 cup sun dried tomato chopped (adds a rich, tangy twist)
- 1/4 teaspoon red pepper flakes adjust to taste
Liquids & Seasonings
- 4 cups chicken broth preferably low sodium
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Sauté the Bacon
Heat your Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove bacon and set aside, but leave the bacon fat in the pot for extra flavor.
Cook the Chicken
Add a drizzle of olive oil if needed, then add the diced chicken tenders. Season lightly with salt and pepper. Sear until golden brown and just cooked through, about 5–6 minutes. Remove and set aside with the bacon.
Sauté the Aromatics
Add the diced onion to the pot and cook until softened and translucent—about 5 minutes. Stir in garlic, red pepper flakes, and Italian seasoning. Let cook for another minute, stirring constantly.
Build the Base
Add potatoes and sun dried tomato to the pot. Stir to combine. Pour in chicken broth, scraping the bottom to deglaze any flavorful bits. Bring to a boil, then reduce to a gentle simmer.
Simmer Until Tender
Cover the pot and let the potatoes simmer for 10–12 minutes, or until fork tender. Stir occasionally to prevent sticking.
Add the Creamy Elements
Return chicken and bacon to the pot. Stir in the heavy cream, parmesan cheese, and cream cheese (if using). Simmer gently until everything is well blended and slightly thickened, about 5 more minutes.
Finish with Greens
Add chopped kale and cook for an additional 3–5 minutes until wilted. Taste and adjust seasoning with more salt and pepper if needed.
Serve & Enjoy
Ladle into bowls and top with extra parmesan and a twist of black pepper. Serve hot with a chunk of crusty bread for dipping.
Perfect Pairings
This Marry Me Zuppa Toscana is hearty enough to stand alone, but pairing it thoughtfully takes it from comforting to completely unforgettable:
Bread & Carb Sides
- Crusty bread: A no-brainer. Dip, scoop, and mop up every last drop.
- Garlic knots: For a garlicky, buttery upgrade.
- Parmesan focaccia: The herby, salty touch adds contrast.
Salads
- Simple arugula salad: Dressed with lemon and olive oil to cut the richness.
- Caprese salad: Mozzarella and tomatoes echo the Italian wedding soup recipe vibe.
Drinks
- Dry white wine: A Pinot Grigio or Sauvignon Blanc balances the creaminess.
- Sparkling water with lemon: If you want to keep it light.
For dessert? Try something minimal and citrusy like lemon sorbet or panna cotta to keep things refreshing.
FAQs
1. Can I use chicken thighs instead of tenders?
Absolutely! Chicken thighs are perfect for this recipe—they're juicier and more flavorful. Just make sure to trim excess fat and dice them evenly for even cooking.
2. Is this similar to an Italian wedding soup recipe?
While it shares the comforting, brothy DNA of a classic italian wedding soup recipe, this version is creamier and uses chicken and bacon instead of meatballs. Think of it as a creamy cousin to the wedding soup recipe—equally cozy, but a bit more indulgent.
3. Can I make this vegetarian?
Yes! Omit the chicken and bacon, and substitute vegetable broth for chicken broth. Add white beans or sautéed mushrooms like in a bisque soup to boost the heartiness.
4. How does this fit into fall soup recipes or winter soup recipes?
This soup is built for sweater weather. It checks all the boxes for fall soup recipes and winter soup recipes—rich, warming, cheesy, and filling. It's also ideal for fall soups and stews meal planning.
5. How can I store and reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to restore its consistency.
