Keto Tuscan Soup

why make this recipe

Keto Tuscan Soup is a fantastic choice for anyone looking to enjoy a hearty, flavorful meal while sticking to a low-carb or ketogenic diet. This soup is rich in protein from the chicken, loaded with vitamins from the fresh spinach, and creamy from the heavy cream and Parmesan cheese. It’s not only delicious but also very satisfying, making it a perfect option for lunch or dinner on colder days.

how to make Keto Tuscan Soup

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion and cook for 2-3 minutes until softened.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Pour in the chicken broth and add the diced tomatoes, basil, oregano, and red pepper flakes (if using). Bring to a simmer.
6. Return the cooked chicken to the pot and let the soup simmer for 10 minutes to allow the flavors to meld together.
7. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
8. Lower the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or basil if desired.

how to serve Keto Tuscan Soup

Keto Tuscan Soup is best enjoyed hot. You can serve it in bowls and top it with some fresh parsley or basil for added flavor and a nice presentation. It pairs well with a side salad or some low-carb bread if you’re craving something to dip.

how to store Keto Tuscan Soup

If you have leftover soup, let it cool to room temperature and store it in an airtight container in the fridge. It can be kept for around 3 to 4 days. If you want to store it for a longer time, you can freeze the soup. Just make sure to leave some space in the container for it to expand when frozen.

tips to make Keto Tuscan Soup

• Use a mix of chicken thighs and breasts for more flavor and moisture.
• For a spicier kick, increase the amount of red pepper flakes.
• You can add other veggies like zucchini or bell peppers for more variety.
• Stir the heavy cream in slowly to prevent curdling.
• If the soup thickens too much, you can add more chicken broth to reach your desired consistency.

variation

You can easily make this soup vegetarian by replacing the chicken with some diced tofu and using vegetable broth instead of chicken broth. Also, for a dairy-free option, use coconut cream instead of heavy cream.

FAQs

1. Can I use frozen spinach in this recipe?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup.

2. Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making this soup suitable for those with gluten intolerance.

3. Can I make this soup in advance?
Yes, you can make it in advance. The flavors actually improve as it sits, so it’s a great make-ahead meal. Just store it in the refrigerator and reheat when ready to eat!

Keto Tuscan Soup

A hearty, flavorful soup combining chicken, fresh spinach, and creamy ingredients, perfect for a ketogenic diet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil For sautéing
• 1 pound boneless, skinless chicken breasts or thighs, diced Diced for cooking
• 1 small onion, diced For flavor
• 3 cloves garlic, minced For aroma
• 4 cups chicken broth Base of the soup
• 1 can (14.5 ounces) diced tomatoes, drained Adds texture and flavor
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional) For spice
• 4 cups fresh spinach, chopped Nutrient-rich addition
• 1/2 cup heavy cream For creaminess
• 1/2 cup grated Parmesan cheese For added flavor
• Salt and pepper to taste To season the soup
• Fresh parsley or basil for garnish (optional) For presentation

Method

 

Cooking

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion and cook for 2-3 minutes until softened.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Pour in the chicken broth and add the diced tomatoes, basil, oregano, and red pepper flakes (if using). Bring to a simmer.
6. Return the cooked chicken to the pot and let the soup simmer for 10 minutes to allow the flavors to meld together.
7. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
8. Lower the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or basil if desired.

Notes

Tips: Use a mix of chicken thighs and breasts for more flavor. For a spicier kick, increase the amount of red pepper flakes. You can add other veggies like zucchini or bell peppers for more variety. Stir the heavy cream in slowly to prevent curdling. If the soup thickens too much, you can add more chicken broth to reach your desired consistency.