Sautéed Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, low-carb chicken soup simmered with sun-dried tomatoes and fresh spinach, delivering a hearty and flavorful keto meal. This mediterranean-inspired keto (low carb) ready in about 35 minutes pairs boneless skinless chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 25 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch bite-sized pieces. Heat 2 tbsp olive oil in a large pot over medium-high heat and sauté the chicken pieces for 5-6 minutes until golden and cooked through, stirring occasionally.
  2. Step 2: Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1 tsp Italian seasoning, cooking for 2 minutes to release their flavors.
  4. Step 4: Pour in 4 cups chicken broth and bring the mixture to a simmer over medium heat. Let it cook gently for 10 minutes to meld flavors.
  5. Step 5: Reduce heat to low and stir in 1/2 cup heavy cream and 3 cups fresh baby spinach. Simmer for 3-4 minutes until the spinach wilts and the soup thickens slightly.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper to taste. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted and well combined.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Sautéed 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 olive oil from drying out.

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

Yes — this recipe is tagged keto, 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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