Tuscan Chicken and Sun-Dried Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

An aromatic soup featuring tender chicken, sun-dried tomatoes, and herbs simmered in a rich broth for a comforting keto meal. This italian-inspired keto ready in about 35 minutes pairs olive oil, large, diced onion, minced garlic 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.

Ingredients

• 1.5 lbs, boneless skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 cup chicken broth
• 1/4 cup, packed in oil, drained and chopped sun-dried tomatoes
• 1/2 cup heavy cream
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 cup, chopped fresh parsley
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1.5 lbs diced chicken thighs and cook for 5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: Add 1 large diced onion and 2 minced garlic cloves to the pot, sautéing for 3 minutes until softened. Stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes.
3. Step 3: Return the chicken to the pot, then add 1 cup chicken broth, 1 tsp dried oregano, and 1/2 tsp dried basil. Bring to a simmer and cook for 15 minutes, or until chicken is cooked through.
4. Step 4: Stir in 1/2 cup heavy cream and simmer for 5 minutes until heated through. Stir in 1/4 cup chopped fresh parsley. Season with salt and pepper to taste.