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!

Course: Soup | Cuisine: Italian | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes |  Calories: 425kcal

Creamy Tuscan Chicken Soup


  • 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


  • 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.

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