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Creamy Chicken Marsala Soup

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This Creamy Chicken Marsala Soup is everything you love about the classic pasta…slow simmered into a cozy, creamy, comforting soup. Feel free to make yours with any kind of pasta shape or noodles that you have on hand.

Creamy Chicken Marsala Soup in pot

Cold and rainy days call for warm and cozy soups. Always.

And last week, on a particularly cold and dark and drizzly day here in Spain, this creamy chicken soup ended up being particularly good for the my soup. Not to mention a particularly delicious way to warm up.

It was inspired by everything I love in classic chicken marsala — tender chicken, lots (and lots) of hearty mushrooms, a creamy, garlicky, wine-infused broth, a few good handfuls of fresh spinach stirred in (gotta have at least a few greens), plus whatever shape of pasta you may have on hand (stirred right into the soup!). Then, when served up with a squeeze of fresh lemon juice, along with — I insist — a generous sprinkle of freshly-grated Parmesan, it’s pretty much inevitable that this one will be a total winner.

It’s everything I love about a good creamy, cozy, comfort soup. So if you need a winter warm-up, grab some chicken and mushrooms at the store, and let’s make a batch together.

Bowl of baby bella (cremini) mushrooms

As I mentioned, the ingredients for this soup are pretty much directly inspired by classic Chicken Marsala. You’ll need:

  • lots of mushrooms (I love classic baby bellas, but white button mushrooms would also work well)
  • cooked, shredded chicken (feel free to pick up a rotisserie as a shortcut)
  • carrots + onion + garlic + thyme for seasoning
  • chicken stock + cream (or half and half) for the broth
  • pasta (any shape)
  • lots of baby spinach (to add at least a few greens to this creamy soup)

And the namesake of the dish…Marsala wine.

If you’re new to Marsala, it’s a fortified Italian wine that you can purchase either “dry” or “sweet”. Classic chicken marsala is usually made with sweet wine, but either will do. That said, if you can’t find Marsala, you can substitute in a dry or sweet white wine with an extra tablespoon or two of brandy. Or — if you prefer not to cook with alcohol — you can sub in a little extra chicken stock plus 3-4 tablespoons sherry vinegar instead.

As you’ll see in the recipe below, I opt to not completely “boil off” the wine, so that its flavor can still be present in the soup broth. But feel free to reduce the wine as much as you would like at that point in the recipe.

Creamy Chicken Marsala Soup recipe

Then, once your soup is ready to go, ladle it up nice and hot into your serving bowls.

Creamy Chicken Marsala Soup in bowls

Serve them up with a few slices or a wedge of fresh lemon (and give them a good squeeze, it really helps brighten up the soup), and sprinkle with a generous pinch of freshly-grated Parmesan cheese.

And then…I sincerely hope you enjoy every last bite.

Stay warm out there, everyone!

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Creamy Chicken Marsala Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x


This Creamy Chicken Marsala Soup is everything you love about the classic pasta, slow simmered into a cozy, creamy, comforting soup.  Feel free to make yours with any pasta shape/noodles that you have on hand.


  • 3 tablespoons butter, divided
  • 1 pound baby bella (cremini) mushrooms, sliced
  • 1 large carrot, peeled and diced
  • 1 small white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons flour
  • 2/3 cup Marsala wine*
  • 8 cups chicken stock
  • 2 cups shredded cooked chicken
  • 2 sprigs fresh thyme
  • 4 ounces uncooked dry pasta, any shape (I used shells)
  • 1 cup cream
  • 2 large handfuls fresh baby spinach
  • Kosher salt and freshly-cracked black pepper
  • for serving: Parmesan cheese and fresh lemon wedges


  1. Melt 2 tablespoons butter in a large stockpot over medium-high heat.  Add mushrooms and sauté for 5-6 minutes until softened and browned.  Transfer mushrooms with a slotted spoon to a separate plate, and set aside.
  2. Add the remaining 2 tablespoons butter to the stockpot, along with the carrot and onion.  Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Add the garlic, and sauté for 1 more minute, stirring occasionally, until fragrant.  Stir in the flour until completely combined, then cook for 1 more minute, stirring occasionally.
  3. Add about half of the Marsala wine, and give the mixture a good stir, using a wooden spoon to scrape up any of those delicious brown bits that have stuck to the bottom of the pan.  Add the remaining wine, chicken stock, shredded chicken, thyme, and stir to combine.  Continue cooking until the soup reaches a simmer.
  4. Then reduce heat to medium and stir in the dry pasta.  Continue cooking for 8-10 minutes, stirring occasionally, until the pasta is al dente.  Stir in the cooked mushrooms, cream and baby spinach until they are completely combined, and the spinach begins to wilt.  Then taste the soup, and season with a few generous pinches of salt and pepper, as needed.  Remove the thyme sprigs.
  5. Serve warm, garnished with lots of Parmesan and a squeeze of fresh lemon.

Creamy Chicken Marsala Soup

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42 comments on “Creamy Chicken Marsala Soup”

  1. This looks SO GOOD.

    • Delicious…..used orzo pasta and …just before serving added blanched bright green diagonally cut asparagus instead of spinach to bring it over to spring. Eliminated chicken substituting same quantity of asparagus..
      Forgot to measure finished soup…do you know the yield?

  2. What are the nutritional facts?

  3. Looks yummy! Two questions dry or sweet marsala wine? And does it freeze well?
    Thanks for sharing!!

  4. Is there a healthier substitute for cream?

  5. This sounds delicious! QUICK QUESTION: How many tablespoons butter? The recipe calls for 3 tablespoons (divided), but the directions say melt 2 tablespoons butter…………and then add the remaining 2 tablespoons. I wonder if you meant 4 tablespoons butter, with 2 to melt and then 2, to add.

    Thank you so much for sharing this recipe. It sounds so good. I also love the pictures you add with your recipes. Yum, yum! :-)


  6. Yum, Oh this is a definite for my leftover cooked chicken!

  7. Thank you for this! Is there a substitute for the wine?

  8. I made this last night and it was YUM! We both thoroughly enjoyed it and it’s definitely going to be in the soup rotation!

  9. a nice wintry, creamy version, thank you, like the mushrooms too!

  10. We made this last night and LOVED it!

  11. OMG this recipe is AMAZING! Thank you soooo much for sharing! It turned out fantastic. I was pleasantly surprised that it did not need much salt/pepper at all in the seasoning stage. I added a couple of add’l cloves of garlic when cooking, an additional large carrot and about a 1/2 cup more chicken. Very hearty meal…and did I mention FLAVORFUL! Thanks again! So excited I found your page and website. Be continually blessed!

    -S. Scott

  12. Made this last night but traded all the dairy items for non-dairy. It was fantastic! I was planning on freezing the half not needed for dinner but there was none left.

  13. WOW, thank you for the share! This is an absolutely scrumptious recipe. Will definitely be saving into my book! Keep posting the goods.

  14. Thanks Anne, so glad you’re enjoying it! ?

  15. This soup was amazing! Both my one year and two year old enjoyed it so much too! We loved it and it’s very kid friendly too! Thanks so much for sharing the recipe.

  16. Made this last night and it was SO GOOD! I only had about 1 lb of mushrooms and used 1 full chicken breasts that I had in the crockpot. This is one of my favorite soup recipes so far!

  17. Made this last night and it was SO GOOD! I only had about 1 lb of mushrooms and used 2 full chicken breasts that I had in the crockpot. This is one of my favorite soup recipes so far!

  18. I’m so thankful for your instruction. This creamy chicken marsala soup. Today I will make the soup!

  19. I think the butter or flour ratio is off. After I sautéed the carrots and onion and added the flour there was NO liquid and it was sticking to the pot and threatening to burn so I was throwing butter in to make it cook right. Overall it had a nice taste but we were both turned off by the portabella mushroom texture so either I didn’t cook it enough or maybe next time I will use regular white mushrooms. Adding parmesan cheese was a great touch and I think the soup tasted better the next day. I will add more pasta too.

  20. This recipe was great. I made it with vegetable stock so I could share with my vegetarian roommate and just threw some chunks of rotisserie chicken in my own bowl. I used the freshest produce I could get. Definitely don’t make this with frozen veggies. I will definitely be making this again. She’s so right about adding the lemon and Parmesan. It really gives it depth of flavor.

  21. This is a fantastic recipe! I actually made this in a crockpot, and it turned out so delicious. This is definitely a keeper! Thank you for this wonderful recipe.

  22. On a cold snowy chicago nite, this soup hit the spot. I 1/2 the recipe(empty nesters). Diced a ckn breast, sprinkled it with garlic pwd and dried basil and pan cooked the ckn. Followed the recipe, added a healthy splash more of masala wine.

  23. Yum, made as written except 1.5 lbs shrooms. Used 4 oz whole wheat elbows. Fresh grated parm and 1-2 tsp lemon juice. It is -4 degrees outside. I just got back from daily 2 mile walk. This is a keeper!
    BTW, I use pinterest for lots of recipes and have NEVER written a review. Thank you.

  24. Rich and delicious. This base could be used so many ways….yum

  25. Made this today, cut the recipe in half, I used is much butter as was needed to brown the mushrooms onions and garlic. I cooked my pasta separate and added it at the end. this is delicious, I think next time I will leave out the cream, not sure if I added that much to the dish except calories. The lemon and Parmesan when you serve it is a must

  26. The Chicken marsala is the best soup recipe ever. My kitchen is full of recipes but this one keeps bubbling to the top. I liked the tip to add a bit of brandy if Marsala wasn’t at the ready and it works great.

  27. This was a delicious recipe. I didn’t really change it except I think I used more spinach (de-stemmed and chopped) and I used half & half instead of cream. But I think I might use real cream next time. I may make a roux to add next since I like my soups a little thicker than it turned out, but overall it’s an excellent recipe! I used orecchiette which worked well, but next time I might try orzo just to see which I like more.

    Definitely don’t skip the lemon and parm at the end! It completed the dish!

  28. Can you use gluten-free flour instead or regular flour?

  29. I used coconut cream instead since I’m DF and it was pretty tasty! I like to add a splash of marsala wine into the individual bowls just since it got slightly diluted. Amazing though!!

  30. This is so delicious! I stuck to the recipe ingredients and added a can of cannellini beans and cooked the pasta separately as this was way to much for our family and the leftovers would not be ruined by mushy pasta. My picky and very active 2yr old stayed completely quiet and still and sat and slurped up an entire bowl. Huge win for us. Thanks for the delicious recipe.

  31. I made this and it was absolutely delicious!!! Came out perfect and everyone loved it. Do not omit the lemon and Parmesan for garnish!!

  32. Love love love this recipe!!! I’ve made it 3 times now.

  33. This recipe is the best! This soup is addicting. I’ve made it 4 times in the past 5 months. Love it! I use small shells and I do more spinach that what it calls for. You can NOT omit the fresh Parmesan and lemon for garnish. So delicious 😋

  34. We loved it. Chicken Marsala is my favorite meal. I make it every year for my birthday. This soup did not carry any actual Marsala flavor, and I even poured in extra, but it was delicious.

  35. Chicken Marsala is one of my favorite dishes and this SOUP captures it’s essence Perfectly! I did add a splash of Marsala towards the very end just to reinforce that flavor and it was So Delicious!

  36. This was amazing! I usually make a recipe the first time as written and then tweak it the next time if needed… no need! Perfect as is…. hearty, but not heavy… full of flavor! It made almost three quarts, so I took some to my elderly dad and some to a friend in need of love and care. Thank you so much!