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Creamy Tuscan Chicken Soup with Bacon

Creamy Tuscan Chicken Soup with Bacon is everything you love in a soup: cozy, delicious, so simple to make, healthy, veggie packed, and loved by all! Make this on the stovetop or Instant Pot for ultimate ease.

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 5
Calories 273 kcal
Author Amy Rains


  • 5 slices bacon
  • 1.5 lbs chicken breast cut into bite sized pieces
  • 1 small yellow onion
  • 3 cloves garlic minced
  • 8 oz baby bella mushrooms
  • 1 14oz can diced tomatoes
  • 4 cups chicken broth
  • 1/2 cup coconut cream*
  • 2 tsp Italian seasoning
  • 1 tsp sea salt + more to taste
  • 3 cups fresh spinach
  • fresh basil to serve (optional)


For the stovetop:

  1. Begin by heating a large stockpot to medium high heat. Once hot, spray with cooking oil, then cook bacon for 4-5 minutes per side. Remove the bacon from the pan, reserve 1 tbsp bacon grease in the pot. Return the pot back to the stove, set to medium heat.

  2. Toss in raw chicken breast, and cook for 5-7 minutes, or until chicken is no longer pink. Remove chicken and set aside with the bacon. Return the pot to the stove and keep hot. Add in 1-2 tbsp olive oil or avocado oil.

  3. Now saute the onion, garlic, and mushrooms for about 6-7 minutes. Once fragrant and lightly golden, toss in the diced tomatoes, and chicken broth. Return the chicken to the soup, stir in coconut cream, Italian seasoning, and salt. Toss in the spinach leaves. Reduce heat to a simmer for another 5-10 minutes before serving.

  4. Top with bacon and fresh basil to serve.

For the Instant Pot:

  1. Select the saute function on the Instant Pot. Once hot, coat the pot with cooking spray, then add the bacon. Cook until desired crispiness (about 4-5 minutes per side). Remove the bacon and reserve 1 tbsp of the bacon grease in the pot. Keep the saute function on, add the onion, garlic, and mushrooms to the pot. Saute for about 3-4 minutes. Then select cancel.

  2. Place the raw chicken breast, diced tomatoes, chicken broth, Italian sesoning, and salt into the pot. Secure the lid, and select manual. Cook on high pressure for 15 minutes, then use a quick release.

  3. Once steam is completely released, remove the lid and stir in the coconut milk and spinach. Serve hot, top with bacon and fresh basil.

Recipe Notes

*If not following a dairy-free diet, you can also use half and half or cream cheese. 

Nutrition Facts
Creamy Tuscan Chicken Soup with Bacon
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 88mg29%
Sodium 852mg37%
Potassium 973mg28%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 54IU1%
Vitamin C 17mg21%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.