Florentine Chicken Soup

Total Time Prep/Total Time: 30 min.
Yield 5 cups
Contest Winner
Test Kitchen Approved
“My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”

Ingredients

  • 1 cup uncooked penne pasta
  • 1 package (6 ounces) ready-to-use chicken breast cuts
  • 4 cups chopped fresh spinach
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 3 fresh rosemary sprigs, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 cup Alfredo sauce
  • 3 tablespoons prepared pesto
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.
  2. Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.

Nutrition Facts

1 cup: 275 calories, 14g fat (6g saturated fat), 44mg cholesterol, 865mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 17g protein.

“My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”
Recipe Creator

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