Description
This Creamy Keto Tuscan Chicken Soup is a cozy, low-carb dish packed with chicken, sun-dried tomatoes, cauliflower, and spinach in a creamy Parmesan broth.
Ingredients
Scale
2 tbsp butter or olive oil (divided)
1½ lb chicken thighs, cut into ½-inch pieces
½ tsp salt
½ tsp pepper
⅓ cup chopped sun-dried tomatoes
4 cloves garlic, minced
1 tbsp tomato paste
1 tsp Italian seasoning
4 cups chicken broth
8 oz cauliflower florets
6 oz fresh spinach
½ cup heavy whipping cream
½ cup grated Parmesan cheese
Instructions
- In a Dutch oven or large stockpot over medium heat, add 1 tablespoon of butter or olive oil. Lightly season the chicken pieces with salt and pepper.
- Add the seasoned chicken and the chopped sun‐dried tomatoes into the pot. Sauté until the chicken is cooked through (about 5 to 7 minutes). Remove the chicken and tomatoes to a plate and set aside.
- Add the remaining butter (or oil) into the pot. Stir in the minced garlic, tomato paste, and Italian seasoning. Sauté for about 2 minutes until the garlic is fragrant and everything is well mixed.
- Pour in the chicken broth. Add the cauliflower florets and bring the mixture to a boil. Lower the heat and let the soup simmer until the cauliflower becomes tender, about 10 minutes.
- Blend the soup using an immersion blender, or transfer it cautiously to a standard blender, until it reaches a smooth and creamy consistency.
- Return the cooked chicken and sun‐dried tomatoes to the pot. Bring the soup back to a gentle simmer. Add the fresh spinach and cook until wilted.
- Add the heavy whipping cream and grated Parmesan, stirring until the cheese has fully melted and the soup is well blended.
- Serve hot, with extra grated Parmesan sprinkled on top if desired.
Notes
You can use chicken breasts instead of thighs and substitute kale for spinach. For meal prep, double the batch and store for up to 5 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 425 kcal
- Sugar: 2 g
- Carbohydrates: 6.7 g
- Protein: 35.9 g