Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes

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A comforting Tuscan-style chicken soup with creamy broth, fresh spinach, and tangy sun-dried tomatoes, baked to perfection. This italian-inspired keto (low carb) ready in about 40 minutes pairs chopped sun-dried tomatoes (oil-packed), fresh baby spinach, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large oven-safe pot, heat 2 tablespoons olive oil over medium heat and sauté 4 minced garlic cloves for 1-2 minutes until fragrant.
  2. Step 2: Add 2 large boneless skinless chicken breasts whole, 1/3 cup chopped sun-dried tomatoes, 4 cups chicken broth, 1 teaspoon dried Italian seasoning, salt, and black pepper to taste; bring to a gentle simmer.
  3. Step 3: Cover the pot with a lid and place it in the preheated oven for 25 minutes until chicken is cooked through and tender.
  4. Step 4: Remove chicken breasts and shred them with two forks; return shredded chicken to the pot.
  5. Step 5: Stir in 3 cups fresh baby spinach, 1/2 cup heavy cream, and 1/4 cup grated Parmesan cheese; cook uncovered over low heat for 5 minutes until spinach wilts and soup thickens slightly.

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Frequently asked questions

How long does Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh baby spinach from drying out.

Can I substitute ingredients in Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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