Tuscan-Style Chicken Soup with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A hearty, low-carb chicken soup infused with Tuscan flavors from sun-dried tomatoes, fresh spinach, and a touch of cream. This Mediterranean-inspired keto recipe (low carb), ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 pound, diced into 1-inch pieces boneless skinless chicken breasts
• 2 tablespoons olive oil
• 4, minced garlic cloves
• 1/3 cup, chopped sun-dried tomatoes
• 5 cups chicken broth
• 3 cups, roughly chopped fresh spinach leaves
• 1/2 cup heavy cream
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup, grated, for garnish parmesan cheese

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 pound diced boneless skinless chicken breasts and sauté for 6-7 minutes until the edges are lightly browned and chicken is cooked through.
2. Step 2: Add 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 5 cups chicken broth and sprinkle 1 teaspoon dried Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Stir in 3 cups roughly chopped fresh spinach leaves and 1/2 cup heavy cream, cooking for an additional 5 minutes until spinach wilts and soup is creamy.
5. Step 5: Ladle soup into bowls and garnish each with 1/3 cup grated parmesan cheese before serving warm.