Go Back

Low Carb Creamy Tuscan Chicken Soup - Cozy, Flavor-Packed Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (plus 1 teaspoon from the sun-dried tomato jar, optional)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1 large zucchini, diced small
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds cooked shredded chicken (rotisserie or leftover; see notes for raw)
  • 3 cups baby spinach (or chopped kale, ribs removed)
  • 3/4 cup heavy cream (or 1/2 cup heavy cream + 1/4 cup half-and-half)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 tablespoon lemon juice (about 1/2 lemon), plus zest to taste
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Sweat the aromatics: Warm olive oil in a large pot over medium heat. Add onion with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds until fragrant.
  2. Build the base: Add sun-dried tomatoes and zucchini. Cook 2–3 minutes to soften slightly. If using, add 1 teaspoon tomato oil for extra flavor.
  3. Add chicken and broth: Pour in chicken broth. If using raw chicken, add it now. Bring to a gentle simmer. For raw chicken, simmer 12–15 minutes until cooked through, then remove and shred. Return shredded chicken to the pot.
  4. Simmer and season: Add cooked shredded chicken (if not already in the pot). Simmer 5–7 minutes to let flavors mingle. Taste and season with salt and pepper.
  5. Make it creamy: Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth. Do not boil after adding dairy to prevent separation.
  6. Add greens and brighten: Stir in spinach until just wilted, 1–2 minutes. Add lemon juice and a little zest. Taste and adjust salt, pepper, and spice.
  7. Finish and serve: Ladle into bowls. Top with extra Parmesan and chopped basil or parsley. A drizzle of olive oil on top is a nice touch.