Comforting Keto Tuscan Chicken Soup
Introduction
I remember the first chilly evening I made this soup. I had pulled a few frozen chicken breasts from the freezer, found a bit of spinach and sun-dried tomatoes in the fridge, and wanted something warm, rich, and low in carbs. The aroma of garlic and rosemary filling the kitchen felt like a hug, and by the time the soup was ladled into bowls the whole family had gathered at the table. That cozy moment is why this Comforting Keto Tuscan Chicken Soup lives in my regular rotation.
The texture is velvety and the flavors are bright: creamy broth, tender shredded chicken, and a pop of tang from sun-dried tomatoes. It’s one of those recipes that makes cold nights feel gentler and busy weeks more manageable. If you love hearty, low-carb soups that still feel indulgent, this one will quickly become a favorite. For a spicy twist try my take on a similar comfort food like Keto Chicken Enchilada Soup.
What Makes This Recipe Special
This soup is special because it brings together rich, creamy texture without the carbs, using simple whole ingredients. It is:
- Family-approved and satisfying without bread.
- Quick to make on weeknights yet elegant enough for guests.
- Flexible with easy swaps for herbs, greens, or cream alternatives.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons olive oil, extra virgin preferred for flavor.
- 1 small yellow onion, finely chopped (about 1 cup).
- 3 cloves garlic, minced.
- 1 teaspoon dried rosemary or 1 tablespoon fresh, finely chopped.
- 4 cups low-sodium chicken broth (use homemade or good-quality store-bought).
- 1 cup heavy cream or full-fat coconut milk for dairy-free option.
- 8 ounces cream cheese, softened (or 1/2 cup mascarpone).
- 12 ounces cooked chicken, shredded (about 2 large chicken breasts).
- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained).
- 4 cups fresh baby spinach, roughly chopped.
- Salt and freshly ground black pepper to taste.
For Garnish and Finishing
- 1/3 cup grated Parmesan cheese, plus extra for serving.
- 2 tablespoons fresh parsley, chopped.
- Optional: red pepper flakes for heat.
Notes on ingredients
- Use high-quality chicken broth and fresh garlic for the best depth of flavor.
- For a lighter soup, substitute half-and-half for heavy cream, though the texture will be less rich.
- If using dried sun-dried tomatoes, rehydrate them in warm water for 10 minutes and drain.
How to make Comforting Keto Tuscan Chicken Soup
Step 1: Prepare the chicken
- If you do not have cooked chicken ready, poach 2 boneless skinless chicken breasts in simmering salted water for 12 to 15 minutes until just cooked through. Remove, let rest 5 minutes, then shred with two forks.
Step 2: Sauté aromatics (about 6 minutes)
- Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until translucent and soft, about 4 to 5 minutes. Add the garlic and rosemary and cook another 1 minute until fragrant. Watch that the garlic does not brown.
Step 3: Build the broth (10 minutes)
- Pour in the chicken broth and bring to a gentle simmer. Stir in the sun-dried tomatoes. Let simmer for 6 to 8 minutes so the flavors meld and the broth slightly reduces. You want the broth to become slightly concentrated but still brothy.
Step 4: Make it creamy (3 to 5 minutes)
- Reduce heat to low. Whisk in the softened cream cheese until smooth. Slowly stir in the heavy cream. Heat gently; do not boil vigorously once the cream is added or it may separate. The soup should become silky and slightly thickened.
Step 5: Add chicken and greens (2 to 3 minutes)
- Stir in the shredded chicken and the chopped spinach. Cook until the spinach wilts and the chicken is heated through, about 2 to 3 minutes. The soup should coat the back of a spoon.
Step 6: Finish and season (1 minute)
- Stir in the grated Parmesan cheese, then taste and season with salt and black pepper. For extra brightness add a splash of lemon juice if desired.
Step 7: Serve
- Ladle into bowls and garnish with chopped parsley, an extra sprinkle of Parmesan, and red pepper flakes if using. Serve hot.
Visual cues: onions should be soft and glossy, broth slightly reduced before adding dairy, and cream should integrate smoothly with no lumps. The final soup is velvety with visible ribbons of spinach and pieces of sun-dried tomato.
Tips & Recipe Variations
- Use rotisserie chicken to save time; shred and add in Step 5.
- To avoid lumps when adding cream cheese, soften it to room temperature and whisk briefly before adding.
- Dairy-free option: swap heavy cream and cream cheese for full-fat coconut milk and coconut cream, and omit Parmesan or use a dairy-free alternative.
- To boost veggies: add thinly sliced zucchini or cauliflower florets in Step 3 and simmer until tender.
- Storage: refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickened.
- Freezing: the soup can be frozen but the texture of spinach and cream cheese may change. Freeze without spinach, then add fresh spinach when reheating.
- To make it thicker, simmer slightly longer to reduce; to thin, add extra chicken broth.
How to Serve
- Pair with a crisp green salad tossed with lemon vinaigrette to cut through the richness.
- Serve in deep bowls and top with a drizzle of olive oil and freshly cracked pepper for a rustic look.
- For bread lovers, offer low-carb almond flour crackers or toasted keto bread for dipping.
- Approximate nutrition: about 350–450 calories per serving depending on cream and chicken amounts, with low net carbs. Serves 4.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Make the soup up to 2 days in advance. Reheat gently and add fresh spinach just before serving for best texture.
Q: Can I freeze the leftovers?
A: You can freeze it, but the dairy may separate. Freeze without spinach and add fresh spinach when you reheat. Thaw overnight in the refrigerator before reheating.
Q: What can I use instead of cream cheese?
A: Mascarpone is a great substitute for a similar creamy texture. For dairy-free, use coconut cream and blend until smooth.
Q: How do I prevent the dish from becoming watery?
A: Reduce the broth slightly before adding the cream, and avoid boiling after dairy is added. Use full-fat cream and cream cheese for a stable, creamy texture.
Review
“This soup was warm, rich, and exactly what my family needed on a rainy night. The sun-dried tomatoes add the perfect tang and it was ready in under 40 minutes. A new weeknight favorite.” – Emily R.
Conclusion
This Comforting Keto Tuscan Chicken Soup is one of those recipes that feels like a small celebration of simple ingredients. It has brought my family together on busy nights and has been a go-to when I want something nourishing and comforting. If you want a slightly different creamy Tuscan take or more inspiration, check out this Keto Tuscan Chicken Soup – All Day I Dream About Food for another excellent version to compare and adapt. Give this recipe a try, and please share how you made it your own.
Comforting Keto Tuscan Chicken Soup
Ingredients
Method
- If you do not have cooked chicken ready, poach 2 boneless skinless chicken breasts in simmering salted water for 12 to 15 minutes until just cooked through. Remove, let rest 5 minutes, then shred with two forks.
- Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until translucent and soft, about 4 to 5 minutes. Add the garlic and rosemary and cook another 1 minute until fragrant. Watch that the garlic does not brown.
- Pour in the chicken broth and bring to a gentle simmer. Stir in the sun-dried tomatoes. Let simmer for 6 to 8 minutes so the flavors meld and the broth slightly reduces.
- Reduce heat to low. Whisk in the softened cream cheese until smooth. Slowly stir in the heavy cream. Heat gently; do not boil vigorously once the cream is added or it may separate.
- Stir in the shredded chicken and the chopped spinach. Cook until the spinach wilts and the chicken is heated through, about 2 to 3 minutes.
- Stir in the grated Parmesan cheese, then taste and season with salt and black pepper. For extra brightness add a splash of lemon juice if desired.
- Ladle into bowls and garnish with chopped parsley, an extra sprinkle of Parmesan, and red pepper flakes if using. Serve hot.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
- Cheesy Beef Rigatoni Bake - January 5, 2026
- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
