Creamy Low Carb Tuscan Chicken Soup is rich, comforting, and loaded with chicken, spinach, and sun-dried tomatoes in a Parmesan broth. It's an easy, keto-friendly dinner that comes together in one pot and is perfect for busy weeknights or chilly evenings.
Why You'll Love This Recipe
- Rich and creamy: A delicious garlic Parmesan broth makes this soup extra comforting without needing flour or cornstarch.
- Low carb and keto-friendly: Made without pasta, rice, or potatoes, it's a satisfying meal that fits into a low-carb lifestyle.
- Packed with flavor: Sun-dried tomatoes, garlic, and Parmesan give this soup its delicious Tuscan-inspired taste.
- Easy one-pot dinner: Everything comes together in one pot for an easy meal with minimal cleanup.
- Great for meal prep: Make a batch ahead of time and enjoy delicious leftovers throughout the week.
- Family-friendly comfort food: Hearty, creamy, and filling enough to serve as a complete meal.
Please let us know what you think in the comments or ratings below!
Try some of our other favorite soups: Homemade Tomato Soup, Chicken Tortilla Soup, Chicken Corn Chowder, or Loaded Potato Soup.
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Ingredients for Low Carb Tuscan Soup
- spinach
- cauliflower
- onion
- minced garlic
- chicken
- heavy cream
- parmesan
- butter
- chicken broth
- sun-dried tomatoes
- italian seasoning
- paprika
- red pepper flakes
- salt
- pepper
FAQs
Yes! This version is made without pasta, rice, or potatoes. Heavy cream, chicken, spinach, and Parmesan are naturally low in carbohydrates. Sun-dried tomatoes contain some carbs, so use them in moderation and choose a variety without added sugar.
Absolutely! Boneless, skinless chicken thighs work beautifully and tend to stay juicy and tender. You can also use leftover chicken or rotisserie chicken.
Yes! Thaw the spinach completely and squeeze out the excess moisture before adding it to the soup. This helps prevent the broth from becoming watery.
Yes, but the flavor will be different. Sun-dried tomatoes have a concentrated, slightly tangy flavor that gives Tuscan chicken soup its signature taste. Cherry tomatoes or diced Roma tomatoes make good substitutes.
Yes! Add raw chicken, chicken broth, garlic, seasonings, and sun-dried tomatoes to your slow cooker. Cook on LOW for 4-6 hours or until the chicken reaches 165°F. Shred the chicken, then stir in the heavy cream, Parmesan, and spinach during the last 15-20 minutes.
Cream-based soups can separate when frozen. For the best results, freeze the soup before adding the heavy cream, Parmesan, and spinach. Add those ingredients when reheating.
Pro Tips for the Best Low Carb Tuscan Soup
⭐ Use rotisserie chicken to save time. Shredded rotisserie chicken makes this recipe even easier and adds great flavor. Leftover cooked chicken works just as well.
⭐ Choose oil-packed sun-dried tomatoes. They have a softer texture and richer flavor than dry-packed tomatoes. Drain and chop them before adding to the soup.
⭐ Add spinach last. Fresh spinach only needs a couple of minutes to wilt. Adding it near the end keeps it tender and prevents overcooking.
⭐ Keep the heat low after adding cream. Avoid boiling the soup once you've added the heavy cream and Parmesan to keep the broth smooth.
⭐ Use freshly grated Parmesan. It melts better than pre-shredded cheese and gives the soup a richer flavor.
⭐ Adjust the thickness. For an extra-thick, creamy soup, stir in a little softened cream cheese. If the soup becomes too thick, add additional chicken broth.
Storage and Reheating
Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze the soup base without the cream and Parmesan for up to 3 months.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or heavy cream if needed.
How to make Low Carb Tuscan Soup
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook for 4-5 minutes, until softened.
- Stir in the garlic, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes. Cook for approximately one minute.
- Pour in the chicken broth and add the cauliflower.
- Bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes, until the cauliflower is tender but not mushy.
- Stir in the cooked chicken and heavy cream. Simmer gently for another five minutes.
- Reduce the heat to low. Gradually stir in the Parmesan until melted and smooth.
- Add the spinach and cook for 2-3 minutes, until wilted.
- Taste and season with salt and black pepper.
- Garnish with fresh basil, parsley, additional Parmesan, or red pepper flakes.
Low Carb Tuscan Soup
Ingredients
- 2 tablespoons butter or olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- ½ cup chopped sun-dried tomatoes drained
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes optional
- 5 cups chicken broth
- 4 cups cauliflower florets
- 3 cups cooked shredded chicken
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Chopped fresh basil or parsley optional
Instructions
- Melt the butter or olive oil in a large Dutch oven or soup pot over medium heat.2 tablespoons butter or olive oil
- Add the onion and cook for 4-5 minutes, until softened.1 small yellow onion
- Stir in the garlic, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes. Cook for approximately one minute.3 cloves garlic, ½ cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ¼ teaspoon crushed red pepper flakes
- Pour in the chicken broth and add the cauliflower.5 cups chicken broth, 4 cups cauliflower florets
- Bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes, until the cauliflower is tender but not mushy.
- Stir in the cooked chicken and heavy cream. Simmer gently for another five minutes.3 cups cooked shredded chicken, 1 cup heavy whipping cream
- Reduce the heat to low. Gradually stir in the Parmesan until melted and smooth.½ cup freshly grated Parmesan cheese
- Add the spinach and cook for 2-3 minutes, until wilted.3 cups fresh baby spinach
- Taste and season with salt and black pepper.Salt and black pepper
- Garnish with fresh basil, parsley, additional Parmesan, or red pepper flakes.Chopped fresh basil or parsley
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