This healthy Tuscan chicken soup with spinach and sun-dried tomatoes is creamy, cozy, and full of rich Italian flavor but still light enough for a weeknight. Made with tender shredded chicken, garlic, Parmesan, and tomatoes, it is the kind of comforting soup that works for a busy weeknight but still feels a little special.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

The first time I tried a crockpot Tuscan chicken soup, it was honestly so bland. I kept adding more seasoning, hoping it would get better, but it never really did. So I changed things up. I still cook the chicken in the slow cooker so it is tender and easy to shred, but then I finish the soup on the stovetop, building the flavor with extra garlic, sun-dried tomatoes, herbs, and Parmesan. That simple change is what gives this soup the Tuscan flavor I was missing.

For more easy low-carb chicken dinners, browse my full collection of chicken recipes.

Why You’ll Love This Healthy Tuscan Chicken Soup

✔️ It is rich and creamy without being heavy, so you do not feel weighed down after eating it.

✔️ The sun-dried tomatoes, garlic, and Parmesan give it that deep, savory Tuscan flavor.

✔️ It is naturally lower in carbs, which works great for our family with Type 1 diabetes.

✔️ It comes together quickly when the chicken is already cooked, making it perfect for busy weeknights.

Ingredients

These simple ingredients come together to make a rich, cozy Tuscan-style soup at home.

Cooked, shredded chicken breast – This is what makes the soup hearty and filling. I love using slow-cooked chicken because it is so tender and basically falls apart when you stir it in.

Chicken broth – This is what turns everything into a real soup instead of a thick sauce. It keeps things light and cozy at the same time.

Sun-dried tomatoes (packed in oil) – Sun-dried tomatoes give this soup its deep, rich flavor with just a touch of tang and sweetness.

Tomato paste – Just a couple of spoonfuls go a long way. It helps balance out all the cream and keeps the soup from tasting flat.

Onion – This adds a soft, savory base that makes the whole pot smell amazing while it cooks.

Jarred minced garlic – I use this all the time because it is quick and easy, but it still gives the soup that garlicky goodness we all love.

Italian seasoning – This brings all those warm, herby flavors together and makes the soup taste like something you’d order at a cozy Italian restaurant.

Paprika – It adds a little warmth and depth without making anything spicy.

Dried basil – This adds a gentle, fresh flavor that pairs perfectly with the tomatoes.

Dried oregano – One of my favorite herbs for anything Tuscan. It adds that classic Italian touch.

Soy sauce – This might sound a little strange, but trust me on this one. Just a splash adds a rich, savory flavor that makes the soup taste so much better.

Salt and black pepper – These help all the other flavors really shine.

For the creamy finish
Cream cheese – This is what makes the soup thick, smooth, and extra comforting.

Heavy cream – It adds richness and gives the soup that silky, creamy texture everyone loves.

Freshly grated Parmesan cheese – I always recommend grating your own if you can. It melts better and gives the soup that salty, nutty flavor that makes it taste so good.

Fresh spinach – This adds a little color and freshness to balance out all that creaminess.

How to Make Low-Carb Tuscan Chicken Soup

This is my go-to method for making Tuscan chicken soup when I want it creamy, cozy, and full of flavor, with few extra steps.

Step 1. Cook the chicken

I like to cook my chicken in the slow cooker earlier in the day so it is super tender and easy to shred. You can also use leftover chicken or rotisserie chicken if that is what you have.

Once it is cooked, just shred it and set it aside.

Step 2. Build the flavor

In a stockpot or Dutch oven on the stovetop, sauté the onion, sun-dried tomatoes, tomato paste, and garlic in the oil from the sun-dried tomatoes. This is the step that makes all the difference. It brings out those rich Tuscan flavors that you just cannot get from a dump-and-go soup.

You will know it is ready when everything smells warm and savory.

Tip: If you use fresh grape tomatoes instead of sun-dried tomatoes, you can use olive oil to sauté

Step 3. Add the shredded chicken and broth

Once the base is ready, add the shredded chicken, stock, and all the seasonings. Give it a good stir, then let it simmer for a bit so everything comes together.

Step 4. Make it creamy

After the soup has finished simmering, turn the heat to low and stir in the room-temperature cream cheese, heavy cream, and Parmesan. Keep stirring gently until everything melts into a smooth, creamy broth.

This is the moment when the soup really comes together and starts to look and smell incredible.

Tip: For an extra-smooth texture, I like to scoop out about a cup of the hot soup, blend it with the cream cheese using an immersion blender, then stir it back into the pot. This step is optional, but it helps the cream cheese melt more evenly.

Step 5. Finish with spinach

Right at the end, stir in the spinach and let it wilt into the soup. It only takes a minute or two and adds the perfect finishing touch.

Tips & Variations

If you want to brighten the flavor at the end, a tiny splash more soy sauce or a squeeze of lemon does the trick.
Do not skip sautéing the tomato paste and sun-dried tomatoes. That step is what takes this from “creamy chicken soup” to real Tuscan flavor.
If you love extra cheesy soups, feel free to add a little more parmesan at the end. Just stick with Parmesan or Romano so the flavor stays balanced.
This soup is great for leftovers. It tastes even better the next day once the flavors have had time to settle.

Frequently Asked Questions

Can I make this with leftover or rotisserie chicken?

Yes. This soup is perfect for using up leftover chicken. Rotisserie chicken works great and speeds things up even more.

Can I make this soup ahead of time?

Absolutely. This is one of those soups that tastes even better the next day after all the flavors have had time to come together.

Can I freeze Tuscan chicken soup?

You can, but keep in mind that creamy soups can change texture a little when frozen. It will still taste great, just stir well when reheating.

What can I use instead of sun-dried tomatoes?

Sun-dried tomatoes are what give this soup its deep, rich flavor, but if you are out, you can use 1 to 1½ cups chopped grape or cherry tomatoes. Add them to the broth and let them simmer. The flavor will be a little lighter and fresher, but still really good.

Is this soup spicy?

No, it is not spicy at all. The paprika and herbs add warmth, not heat.

How to Store and Reheat

This soup stores really well, which makes it perfect for leftovers.

Let it cool completely, then store it in an airtight container in the fridge for up to 3 to 4 days.
When you are ready to reheat it, warm it gently on the stovetop or in the microwave. If it has thickened, just stir in a splash of chicken broth or a little cream to bring it back to a nice, creamy consistency.

Tip: If the soup thickens too much in the fridge, just stir in a splash of broth when you reheat it.

Substitutions and Simple Swaps

This recipe is pretty forgiving, which I love.

Half-and-half works fine in place of heavy cream. It keeps things cozy without making the soup heavy.

Romano cheese is a great Parmesan substitute and delivers the same salty, rich flavor.

And if you want to stretch it or add more vegetables, mushrooms, carrots, celery, or kale can make a great addition.

If you love these Tuscan flavors, you should definitely try my Creamy Tuscan Garlic Chicken Skillet. It uses the same cozy, Italian-inspired ingredients, but in a skillet-style chicken dinner instead of a soup.

If you love cozy soups like this, my low-carb soup recipe ebook has more just like it for busy weeknights and cold weather.

What to Serve With Low-Carb Tuscan Chicken Soup

Sometimes I’ll add a simple side salad if I have one prepped, but most nights this soup really is the meal.

For those who are gluten-free or following a keto diet, Garlic Bread Chaffles pair perfectly!

If you are not eating low carb, a warm, crusty loaf of bread is perfect for dipping into that creamy broth; it feels extra cozy.

This recipe started as a bland slow-cooker experiment and turned into one I make again and again.

Print Recipe Pin Recipe Rate this Recipe

No ratings yet