Low Carb Creamy Tuscan Chicken Soup

I am OBSESSED. This hearty, creamy, high protein/low carb soup is so stinking good and jam packed with all kinds of healthy ingredients. Yes, it has heavy cream and parmesan and you may be thinking "that's not healthy!" Well, that depends on your dietary needs and nutritional goals. This is a great soup for those on a high protein/low carb keto-esque eating plan. Dairy not your jam? You could sub out the cream for coconut milk and skip the cheese. Prefer chicken breast over thigh? That will work. Make it your own but this is a pretty tasty soup to have on hand especially as the weather is turning colder!

Ingredients:

2 tablespoons olive oil, divided

2 ¼ lb chicken thighs cut into ½ inch pieces

½ cup chopped sun dried tomatoes

4 cloves garlic, minced

1 tbsp tomato paste

2 tsp Italian seasoning

½ tbsp fresh thyme

6 cups chicken broth

1 ½ cups water

10 oz cauliflower florets

Salt to taste

8 oz fresh spinach

1 cup heavy whipping cream

¾ cup grated Parmesan cheese

Directions:

In a Dutch oven or stockpot on medium-high heat, heat up 1 tbsp of the olive oil.

Add the chicken and the sun-dried tomatoes to the pot. Sauté until the chicken is cooked through, 5 to 7 minutes. Remove to a plate.

Add the remaining oil to the pot and stir in the garlic, tomato paste, Italian seasoning and fresh thyme. Sauté 2 minutes, until garlic is cooked. Stir in the broth.

Add the cauliflower and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is tender, about 10 minutes. Transfer to a blender or use an immersion blender and blend until smooth.

Return the soup and the chicken and sundried tomatoes to the pot. Add water and more thyme if desired. Season with salt to taste. Bring back to a simmer, then add the spinach and cook until wilted.

Add the heavy cream and Parmesan and stir until well combined.