Healthy Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes (Low-Carb)

Creamy Tuscan chicken soup with spinach and sun-dried tomatoes in a stainless steel pot with a ladle

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Healthy Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes (Low-Carb)

This healthy Tuscan chicken soup is rich, cozy, and full of Italian flavor with sun-dried tomatoes, spinach, garlic, and Parmesan in every spoonful. Made with tender shredded chicken and a creamy broth, it is naturally low in carbs and perfect for a comforting weeknight dinner that still feels a little special.

Prep Time15

Cook Time25

Slow Cook Chicken4

Total Time4 40

Course: Dinner, Main Course, Soup

Cuisine: American, Italian, Mediterranean

Keyword: creamy tuscan chicken soup, Healthy Tuscan Chicken Soup with Spinach and Sun-Dried Tomatoes, low-carb chicken soup

Servings: 1 1/2 cups

Calories: 289kcal

Author: Kasey Trenum

Ingredients

2 to 3 cups cooked shredded chicken
4 cups chicken broth
1 tablespoon sun-dried tomato oil
½ tablespoon butter
½ medium onion chopped
½ cup sun-dried tomatoes chopped
2 tablespoons tomato paste
1½ tablespoons jarred minced garlic
1¼ teaspoons Italian seasoning
½ teaspoon paprika
¼ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon soy sauce
¼ teaspoon salt adjust to taste
¼ teaspoon black pepper
4 ounces cream cheese cubed
½ cup heavy cream
½ cup freshly grated Parmesan cheese
2 cups fresh spinach

Instructions

Place the chicken in the slow cooker with about ½ cup of chicken broth and a pinch of salt and pepper. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and easy to shred. Once it is done, shred it with two forks and set it aside.
In a Dutch oven on the stovetop, heat the sun-dried tomato oil and butter over medium heat. Add the chopped onion and let it cook until soft and translucent.
Stir in the sun-dried tomatoes, tomato paste, and garlic. Let everything cook for a couple of minutes, stirring often, until it smells rich and savory.
Add the shredded chicken, chicken broth, and all of the seasonings. Give it a good stir, then let the soup gently simmer for about 10 to 15 minutes so all the flavors can come together.
Turn the heat down and stir in the cream cheese until it melts into the soup. Add the heavy cream and parmesan and stir until the soup is smooth and creamy.
Finally, stir in the spinach and let it wilt into the soup. Taste and adjust the seasoning if needed, then serve warm and enjoy.

Notes

Using the oil from the jar of sun-dried tomatoes adds a lot of extra flavor, so do not skip it if you have it.
If the soup tastes a little flat, a small splash of soy sauce or a squeeze of lemon will brighten it right up.
Stick with Parmesan or Romano cheese for the best Tuscan flavor. Cheddar or Gouda will change the soup's taste.
This soup reheats well and tastes even better the next day. Just add a splash of broth or cream if it thickens.
The chicken can be cooked ahead of time and kept in the fridge until you are ready to make the soup.

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