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Comforting Keto Tuscan Chicken Soup

A hearty and creamy low-carb soup filled with tender shredded chicken, sun-dried tomatoes, and fresh spinach, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. 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.
Sauté Aromatics
  1. 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.
Build the Broth
  1. 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.
Make it Creamy
  1. 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.
Add Chicken and Greens
  1. 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.
Finish and Season
  1. 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.
Serve
  1. Ladle into bowls and garnish with chopped parsley, an extra sprinkle of Parmesan, and red pepper flakes if using. Serve hot.

Notes

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 thickens.