Olive Garden Chicken & Potato Florentine Soup
Created by LLKenzie on November 22, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #16073
Ingredients
- 3 boneless skinless chicken breasts
- 2 cans (14.5 ounces each) low-sodium chicken broth
- 3 teaspoons dry Italian seasoning, divided
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika, divided
- 1/2 teaspoon salt (to taste)
- Freshly ground black pepper, to taste
- 2 cans (14.5 ounces each) diced tomatoes (with juice)
- 3 medium carrots (finely diced)
- 6 potatoes, unpeeled, diced
- 2 cups water
- 1 can (15 ounce) white beans (drained)
- 4 cups fresh spinach (chopped)
- 8 ounces cream cheese
- 1 1/2 to 2 shredded mozzarella cheese
How to Make
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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.
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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.
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Step 3: Stir in the cream cheese until completely combined.
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Step 4: Mix in the grated Mozzarella and stir until combined.
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Step 5: Serve with crusty bread.
Nutritional Facts
- 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