Rich, cozy, and full of flavor—this keto Tuscan chicken soup is one of those recipes I keep coming back to, especially on cold evenings when all I want is something warm and filling in a bowl.
This soup is creamy without being too heavy, with bites of tender chicken, garlicky sun-dried tomatoes, a good hit of Parmesan, and a sneaky cauliflower trick that thickens everything up beautifully—without needing flour or starch. It’s low-carb comfort food that doesn’t feel like you’re sacrificing a thing.
Why This Soup Just Works So Well
There’s something deeply comforting about a bowl of creamy soup, right? And when it’s filled with chicken, a handful of spinach, a dash of garlic, and a broth that’s both silky and rich—it’s not just soup, it’s dinner that hugs you back.
I made this for the first time on a chilly weeknight when I didn’t feel like doing a full-blown dinner spread. I had chicken thighs in the fridge, a jar of sun-dried tomatoes hiding in the back of the pantry, and a head of cauliflower that needed rescuing. What started as a pantry-cleaning moment turned into one of my go-to keto soup recipes.
And if you’re following keto or just trying to cut back on carbs, this bowl hits that sweet spot. It tastes indulgent, but it’s surprisingly light and leaves you feeling satisfied without the usual heaviness that creamy soups can bring.
What Inspired This Soup
If you’ve ever had Creamy Tuscan Chicken—the kind you see all over recipe sites with pan-seared chicken swimming in a rich, garlicky sauce—you already know where I’m going with this.
That dish is always a hit, but I wanted something soupier. Something I could ladle into a bowl and eat curled up on the couch with a crusty low-carb roll or just by itself.
It was drizzling outside when I first tested this recipe, and I remember standing by the stove, waiting for the broth to come together and already knowing it was going to be a keeper. One spoonful later and yep, I was sold. That little bit of cauliflower blended into the broth? Total trick move—it gives you the creamy texture without needing extra cream.
Let’s Talk About the Cooking
This soup takes around 40 minutes, but don’t let that scare you off—it’s mostly chopping, simmering, and blending. Here’s how I pull it together, with a few tips I’ve learned along the way:
Cut Your Chicken Small
Go with ½-inch pieces—it makes a difference. They cook quickly, and it’s the perfect size for scooping with a spoon. I’ve made the mistake of leaving them too chunky before, and you end up fighting the spoon more than enjoying the soup.
Sauté for Flavor
Get some good color on the chicken and toss in those sun-dried tomatoes while you’re at it. They soften up and deepen in flavor when they hit the heat. I use the kind packed in oil, and I don’t shy away from using a bit of that oil in place of butter—it brings a really nice richness.
Cauliflower: The Secret Thickener
If you’re skeptical, I get it. Cauliflower in soup doesn’t exactly scream Tuscan, but when it’s simmered until soft and blended into the broth, it gives you a creamy base without needing thickeners. And no, it doesn’t taste like cauliflower at all—just smooth and comforting.
Don’t Skip the Parmesan
It adds the salty umami finish that really pulls it all together. I always use freshly grated—none of that shelf-stable stuff. If you’ve got the rind lying around, toss it into the pot while it simmers and remove it before blending. Trust me, it’s worth it.
Smart Swaps & Kitchen Tips
- Chicken Thighs or Breasts?
Use whatever you’ve got. I prefer thighs because they stay juicy and flavorful, but breasts work just fine. Just don’t overcook them in the first sauté step. - No Cauliflower?
Use zucchini! Chop it small, cook until tender, and blend it into the broth. The texture won’t be exactly the same, but it still works well. - Rotisserie Shortcut
If you’ve got leftover cooked chicken or rotisserie meat, toss it in during the final step. Just blend the cauliflower mixture separately and then add the shredded chicken into the creamy broth at the end. - Dairy-Free Version
Coconut cream makes a great substitute for heavy cream here. It adds a hint of sweetness but still keeps things nice and creamy. Toss in some nutritional yeast for that cheesy, savory vibe if you’re skipping the Parmesan.
How I Like to Serve It
This soup honestly doesn’t need much—just a spoon and maybe a sprinkle of extra Parmesan on top.
But if I’m feeling a little extra, I’ll serve it with a side of almond flour biscuits or toasted keto-friendly bread for dipping. It’s also fantastic with a small side salad dressed with lemony olive oil to balance out the richness of the soup.
For guests, I’ll ladle it into shallow bowls and garnish it with a few ribbons of fresh basil or a crack of black pepper. It looks like something out of a restaurant, but takes very little effort.
Storing and Reheating Tips
Like most creamy soups, this one keeps well in the fridge for about 4 to 5 days. The flavors even get better after a night in the fridge.
To reheat, keep the heat low and slow. I usually warm it in a small pot over medium-low heat while I set the table or prep sides. Just don’t let it come to a boil or the cream might separate.
If you want to freeze it, do it before adding the cream. Reheat, then stir in the cream and Parmesan once it’s hot. That way, the texture stays smooth and creamy instead of grainy.
Questions People Usually Ask Me
Can I freeze the finished soup with cream in it?
I wouldn’t. The cream can split and change the texture. Freeze it before the cream step, then add that in when you reheat.
Can I make it spicier?
Yes! Add a pinch of red pepper flakes when sautéing the garlic, or swirl in a bit of chili oil just before serving if you like a kick.
What’s the best way to blend the soup?
I use an immersion blender right in the pot, but you can also transfer to a high-speed blender in batches. Just be careful—hot soup can splatter if the lid isn’t secured tightly.
Creamy Keto Tuscan Chicken Soup
This hearty and creamy Tuscan chicken soup is one of those cozy, one-pot wonders that hits the spot on chilly nights—or honestly, any time you're craving comfort. It’s rich, loaded with tender chicken, vibrant veggies, and a velvety broth that keeps it low in carbs without skimping on flavor. Perfect for your keto routine or just a wholesome dinner everyone will enjoy.
Ingredients
- 6 oz fresh spinach leaves
- 8 oz cauliflower florets
- 1 ½ lb boneless, skinless chicken thighs, diced into ½-inch pieces
- ½ cup heavy whipping cream
- ½ cup grated Parmesan cheese
- ⅓ cup chopped sun-dried tomatoes
- 4 cups chicken broth
- 4 garlic cloves, minced
- 2 tbsp butter or olive oil, divided
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Start by heating a tablespoon of butter or olive oil in a large soup pot over medium heat. While it’s warming up, season the diced chicken thighs with salt and pepper.
- Once the pot is hot, toss in the chicken along with the chopped sun-dried tomatoes. Let them sizzle together for about 5–7 minutes, or until the chicken is golden and cooked through. Scoop everything out onto a plate and set aside.
- Add the remaining butter to the same pot, then stir in the minced garlic, tomato paste, and Italian seasoning. Cook this down for a couple of minutes until the kitchen smells amazing.
- Next, pour in the chicken broth and add the cauliflower florets. Crank up the heat to bring everything to a boil, then reduce to a gentle simmer. Let it cook for around 10 minutes until the cauliflower is soft and fork-tender.
- Using an immersion blender (or transferring carefully to a stand blender), blend the soup until smooth and creamy. This gives the broth that rich, silky texture.
- Return the chicken and sun-dried tomatoes to the pot, bring it back to a simmer, and stir in the spinach. Let it cook just until the greens are wilted.
- Finish by stirring in the heavy cream and Parmesan cheese. Mix well and let it warm through—but don’t boil. Taste and adjust seasoning if needed.
- Ladle into bowls and, if you’re like me, don’t forget a little extra Parmesan on top before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 381Total Fat 25gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 181mgSodium 1227mgCarbohydrates 8gFiber 2gSugar 4gProtein 34g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re looking for a low-carb dinner that actually tastes cozy and indulgent, this Keto Tuscan Chicken Soup is it. It’s one of those recipes I love pulling out on gray days or when friends come over and need something warming that also happens to fit their diet.
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