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.
Brenda Soileau says
This soup is delicious and easy to make. I shared with my daughter in law and she raved about it so I wrote the recipe for her. I will make again real soon!!!
Ana says
Yummy… plan to serve for non-Keto friends. What would be a good carb with this? Bread? Pasta? Rice? Anything else that would fill their tummies?
Carolyn says
Try my keto focaccia bread! https://alldayidreamaboutfood.com/keto-focaccia-bread/
Melanie Sheaf says
I just made this for lunch today! It was so easy to prepare and absolutely delicious! My husband took one bite and went WOW!! He loves it and so do I! In the cooler months I try to have easy soup recipes to rotate for our lunches (and sometimes, dinner). This will be a staple in that rotation! Thank you for continuing to provide your readers with such delicious recipes!
Elizabeth Hargis says
Absolutely delicious and your amount for ingredients is spot on.
MartusssPL says
One of the best Keto dishes which I ever made! Perfect for autumn!
Tina Galligan says
What a wonderfully rustic and filling soup. It’s delicious and was a hit with me and my family. I made it last night for dinner because I was feeling like having something warm and filling on a rainy evening. The only change I made was the addition of one small onion. Had a little bit left over that I was able to save for lunch today and it tasted even better. Definitely adding this to my dinner rotation! Thank you!! 🙂
Renee says
I can’t say enough great things about this soup. It’s quick, easy, and only requires one pot. I opted to skip the blender and left it chunky. It holds over really well too. I can’t wait to make it again. Thank you for sharing!
Vanessa p says
Hello. Instead of blending cauliflower, can I add xanthum gum…if so how much approximately?
I love your recipes!
Carolyn says
Sorry, I really can’t help as I did not test the recipe this way. I think xanthan will make it quite slimy. You’re welcome to experiment, though.
Christy Taddei says
This recipe is outstanding. My husband comes from Tuscany and gave a thumbs up.
Carolyn says
Wow, thank you!
Laura says
This is cooking now and smells amazing. Can’t wait for lunch.
Linda Scott says
This soup was rich and filling. After blending the cauliflower with an immersion blender, I added an extra cup of cauliflower florets and sauted until tender. I also added an additional 3 cups of broth as the base reduced atot. The soup was very flavorful. I got a 2 thumbs up from my husband. Thanks for another great recipe.
Jenny D says
Really, really, tasty! I’m looking forward to having this many times this winter. Only things I would amend is to just use frozen cauliflower florets, it will cook in the 10 minutes listed, the fresh cauli took more like 20 minutes to get soft. Also, I added a bit more broth, as it was a bit thick, and I think it needed significantly more salt, but I don’t know what type of salt Carolyn uses, so that could be the difference there. We had this with the King Arthur Keto Wheat Flour dinner rolls and some tasty Irish butter. I’m ready for Fall! Thanks, Carolyn, always, for the amazing work you do! You make keto easy for this foodie!
Venita Wyatt says
I made this soup a couple of days ago. I used some left over garlic Tuscan chicken that I made for a dinner party. It was delicious, creamy and very filling.
Shelley Ellis says
I made this last night and it was amazing!
I did not have heavy whipping cream so I used cream cheese and also used riced cauliflower so it did not require blending. It was so good! Thank you!
Carolyn says
Nice adaptation!
Roberta says
Comforting soup… good even if using not only florets but also cauliflower stems works pretty well in this already velvety cream (if your soften enought your cauli to the point it’s tender and starting from a not too “wooden-fibrous” one)… Just prefer starting from fresh meat, more tender and juicy than rotisserie chicken in my opinion… but always kids approved 🙂
Marcus says
How could we adapt this for an instant pot?
Carolyn says
I am sure you could, easily enough. I can’t say exactly how since I haven’t tried it myself.
Denise Ann Mauro says
I made the Tuscan Chicken Soup today, it was definitely a hit. Thanks for all the fantastic recipes.
Denielle Grady says
This recipe is phenomenal!! I made it with chicken breasts, and because I like a heartier soup, I left the cauliflower florets intact and added chopped zucchini. SOOOOOOOO good!!! This recipe is one of the best I’ve ever made! Thank you!!
Carolyn says
YAY!!!
cookinmom says
Made Tuscan Soup last winter & Pressure cooked it for 5 min. Will have to try this recipe for sure!
Barbara says
This was a delicious soup! While I am not a fan of sun-dried tomatoes, they worked well in this recipe. I made 2 batches of soup. The first was as printed with cream and parmesan, the second was using coconut cream and nutritional yeast as suggested substitutions for dairy free. Both versions were excellent and worth making. It was wonderful to have the dairy-free substitutions right there. Made it easy for me to accommodate my dairy free family members while I had all the ingredients gathered and ready to use. Thank you Carolyn.
Carolyn says
Wow, you made it already, how great! 🙂