Creamy Tuscan Chicken Soup is rich and satisfying, and packed full of wholesome ingredients. It’s a keto comfort food meal the whole family will enjoy. Only 4.9g net carbs per serving!
Comfort food season is here and what’s more comforting than a big steaming bowl of soup filled with chicken, vegetables, and rich broth?
Nothing. That’s right, my friends, nothing is more comforting than keto soup. And the variations are virtually endless. You can make Keto Enchilada Soup, Thai style Chicken Soup, or my famous Chile Relleno Chicken Soup.
But this creamy keto Tuscan Chicken Soup is my new favorite and it’s easy to see why. Chunks of tender chicken with plenty of garlic, sun-dried tomatoes, and spinach in a creamy sauce. Oh and some hidden cauliflower for a thick and luscious broth.
Can you dig it?
Tuscan Soup Inspiration
Typical Tuscan style soups are often made with white beans like cannellini. Or they are imitations of Zuppa Toscana from The Olive Garden.
But I drew my inspiration for this keto chicken soup from the myriad recipes for Creamy Tuscan Chicken. You have probably seen these recipes all over the internet, and they look absolutely delicious. Pan seared chicken in a creamy Tuscan style sauce, they make your mouth water instantly.
It looks so rich and comforting, I got thinking about how to play with those flavors. It was cold and rainy here, and I was chilled to the bone. I simply needed a hot cup of soup.
And so Creamy Tuscan Chicken Soup was born!
How to make keto Tuscan chicken soup
This recipe is so rich and flavorful, and certainly worth the 40 minutes it takes to make. Here are my best tips for getting it right:
- Cut the chicken into bite-sized pieces. This helps it cook through faster so you can get your soup on the table that much sooner. I like to make them about ½ an inch, as it makes the soup easier to eat.
- Sauté the chicken. You can use butter or oil for sautéing, and you want to cook it all the way through. Toss in the sun-dried tomatoes along with the chicken as it will intensify their flavor. Remove everything to a plate while you prep the rest of the soup.
- Sauté the garlic. Add the remaining butter or oil and cook the garlic with the tomato paste and Italian seasoning until fragrant.
- Stir in the broth and the cauliflower. I know cauliflower is an unusual ingredient in a Tuscan style soup, but it helps make a thicker broth without adding more fat or thickeners. Cook until the cauliflower is tender.
- Blend it up! Once the cauliflower is tender, blend the broth until smooth and thick.
- Put it all back together. Add the broth back to the pan and stir in the chicken. Then add the spinach and cook a minute or two until just wilted.
- Stir in the cream and Parmesan.
- Grab a spoon and dig in! I guarantee you this is some of the most heavenly keto soup you will ever make.
Frequently Asked Questions
Absolutely! Still cut them into ½ inch pieces and cook accordingly.
That should work too and will make this delicious soup even faster. Sauté the sun-dried tomatoes along with the garlic, tomato paste, and Italian seasoning, and the proceed as directed.
Chop the cooked chicken or shred it with your fingers before adding in to the soup in Step 5.
Yes! Simply use coconut cream in place of the whipping cream, and add about ¼ cup of nutritional yeast in place of the Parmesan.
They reheat very well. As with all creamy soups, it’s best to reheat them gently over medium low heat. Don’t let it come to a boil.
Use chopped zucchini instead, as it also helps thicken keto soups. Cook it until tender, just as you would the cauliflower, and blend it up.
Storage Information
Creamy soups are always best served fresh or within a few days. You can store Creamy Tuscan Chicken Soup in the fridge for up to 5 days, as long as your cream was fresh. Reheat gently in a pot over medium low heat.
I don’t recommend freezing soups that have cream in them, but you can certainly prepare the soup up to the point of Step 6 and freeze at that point. Add the cream after the soup is fully heated through.
More delicious Italian style keto recipes
- Italian Sausage Zucchini Boats
- Keto Italian Wedding Soup
- Easy Keto Skillet Lasagna
- Keto Tiramisu
- Keto Pizzelle
- Low Carb Pizza Crust
Creamy Keto Tuscan Chicken Soup
Ingredients
- 2 tablespoon butter or olive oil divided
- 1 ½ lb chicken thighs cut into ½ inch pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup chopped sun dried tomatoes
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 8 ounces cauliflower florets
- 6 ounces fresh spinach
- ½ cup heavy whipping cream
- ½ cup grated Parmesan cheese
Instructions
- In a Dutch oven or stockpot set over medium heat, add 1 tablespoon of the butter or oil. While heating, sprinkle the chicken with salt and pepper.
- Add the chicken and the sun-dried tomatoes to the pan. Sauté until the chicken is cooked through, 5 to 7 minutes. Remove to a plate.
- Add the remaining butter to the pan and stir in the garlic, tomato paste, and Italian seasoning. Sauté 2 minutes, until fragrant. Stir in the broth.
- Add the cauliflower and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes. Transfer to a blender or use an immersion blender and blend until smooth.
- Return the soup and the chicken and sundried tomatoes to the pot and bring back to a simmer. Add the spinach and cook until wilted.
- Stir in the cream and Parmesan and stir until well combined. Serve with more grated Parmesan sprinkled over.
Britney Dunn says
Just made this for the first time and it was SO good!! Even my picky PICKY daughter loved it and got a second big bowl full!! Thank you so much!
Amy F. says
I love this soup. Have made several times, and even for non-keto company. It is a great success every time. Your recipes are always the best – you put so much time and effort. It’s greatly appreciated.
Carla R says
I have an extremely picky husband who refuses to eat keto. Surprise, he LOVES this soup. What he doesn’t know won’t hurt him. 😂 Delicious
Carolyn says
Hooray!
Andrea Burgdorf says
I really want to make this recipe, but I don’t have sun dried tomatoes. I have Carmelina Italian chopped tomatoes and Kirkland organic diced tomatoes. Can I sub either of these, and if so, how much would be equivalent to 1/4 cup of sun dried tomatoes? And thank you so much for all the work you do in providing all of these delicious recipes. I don’t feel like I’m missing a thing since I switched to low carb.
Carolyn says
Sure feel free to add 1/2 cup or so.
Barbara says
Great rainy day soup!! It was a hit with the whole family! They didn’t even know there was cauliflower in it.
JoAnn says
I just made this. Family hasn’t tried it (they’re not home yet.) I used shredded chicken I already had leftover and frozen cauliflower rice. Soooooooo good! Cannot wait for the family to try this. Will definitely be making again!
Jennifer says
Using a blender to “cream” the cauliflower into the broth? GAME CHANGER! My DD isn’t completely dairy-free but IS a bit lactose intolerant so the fact this recipe only uses 1/2 c cream for the whole pot was great. You now have me wondering what other soup recipes I can use this trick for. 🙂 Thank you so much for all your wonderful recipes!
Carolyn says
Glad you like it!
Jan says
I just whipped this up and had a wedge of your Cheddar Cheese Chive bread snd it was divine. I have a family member that scrunches up their nose at the sight of cauliflower and he went back for seconds. Big hit…but I’ll never tell him about the you know what…
Carolyn says
So great to hear!
Ann Marie says
This soup is awesome! So flavorful, my hubby is still raving about it! I think it would also be great subbing in shrimp for the chicken or half/half. I did thicken it a bit ssa that’s how the hubby prefers his soups.
Matt says
Such a great keto soup recipe. It is so flavorful and easy to make. Great leftovers too!
Toni says
Such an amazing and comforting meal! Thank you for sharing your recipe!
Kristyn says
Love the carb count & love this soup!! It’s so much better making it at home!! Most of my kids will eat it. I have a couple picky eaters, but one of them loves it!
Jasmine Sahota says
Love all your recipes, thanks a lot.
Sue says
This soup is fantastic! I’ve made a double batch & a triple batch now, it freezes well too. DH loves it, it’s his new favorite.
Nic says
What a comforting, filling soup! I had chicken breasts and frozen riced cauliflower on hand, so I used those. It worked very well in the Instant Pot. In Saute mode, I browned the chicken breasts and garlic cloves whole, then added the rest of the ingredients up to the cream and Parmesan. High pressure for 12 mins, did a quick release of pressure after 5 mins natural release. Removed and chopped the chicken, following the rest of your instructions for the remaining steps. Easy and delicious!