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Restaurant-style Keto Tuscan soup in a creamy broth with chicken, sausage, spinach, and sun-dried tomatoes in a pot.

Restaurant-Style Keto Tuscan Soup

A creamy, restaurant-style keto Tuscan soup with savory garlic-onion flavor, tender chicken or sausage, rich parmesan, and wilted greens. It’s comforting, filling, and designed to taste like an Italian restaurant bowl while staying low carb.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoons olive oil or butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound chicken breast or thighs, chopped
  • 6 cups chicken broth or bone broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup heavy cream
  • 3 cups fresh spinach
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped sun-dried tomatoes

Method
 

  1. Heat olive oil or butter in a large pot over medium heat. Add onion and cook until softened.
  2. Stir in garlic and cook for about 30 seconds until fragrant.
  3. Add chicken or sausage and cook until browned and mostly cooked through.
  4. Pour in chicken broth and add Italian seasoning, salt, black pepper, and crushed red pepper (if using). Bring to a gentle simmer.
  5. Simmer for 10 to 15 minutes until the chicken is tender and fully cooked.
  6. Lower the heat and stir in heavy cream. Do not boil.
  7. Add spinach (or kale) and stir until wilted.
  8. Turn off the heat and stir in parmesan until melted and smooth. Taste and adjust seasoning.

Notes

  • Use Italian sausage for a bolder, spicier flavor, or chicken thighs for extra tenderness.
  • Bone broth adds deeper flavor and a more “restaurant-style” finish.
  • Keep heat low after adding cream to prevent curdling or separation.
  • Add parmesan off heat for the smoothest texture and gentle thickening.
  • Sun-dried tomatoes are optional and should be used in small amounts to keep carbs low.