Olive Garden Chicken & Potato Florentine Soup

Prep Time
Cook Time
Ready In

"I came across this recipe and had to give it a try, oh boy this is so good, the cream cheese really takes it up a level. I adjusted the measurements to my tastes and I loved it, I would make it the exact same way next time"

Original recipe yields 6 servings


  • Serving Size: 1 (846.1 g)
  • Calories 639.8
  • Total Fat - 21.7 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 116.9 mg
  • Sodium - 959.8 mg
  • Total Carbohydrate - 72.8 g
  • Dietary Fiber - 13.3 g
  • Sugars - 11.5 g
  • Protein - 41.2 g
  • Calcium - 414.5 mg
  • Iron - 4.9 mg
  • Vitamin C - 59.2 mg
  • Thiamin - 0.5 mg

Step 1

Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, onion powder, garlic powder, 1 teaspoon paprika, salt, pepper, diced tomatoes with juice, carrots, potatoes and water to a large saucepan over medium heat. Simmer until the chicken is cooked through and the veggies are tender. Remove chicken breasts, shred and add back to the pot.

Step 2

Add the beans and heat on low for 30 minutes. Add the fresh chopped spinach and cook for 5 more minutes. If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky). Taste and add the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, if needed. Season with pepper.

Step 3

Stir in the cream cheese until completely combined.

Step 4

Mix in the grated Mozzarella and stir until combined.

Step 5

Serve with crusty bread.

Tips & Variations

No special items needed.