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Florentine Chicken Soup

Prep Time30 minutes
Course: Soups
1st Gen Author: Janene Jensen

Ingredients

  • 1 cup uncooked penne pasta
  • 1 *Costco rotisserie chicken or **1 lb of chicken breasts/tenders
  • 4 cups fresh spinach chopped
  • 1 7 oz can roasted sweet red peppers drained & diced
  • 1 Tbsp crushed rosemary or 3 fresh rosemary sprigs, chopped
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 1 Tbsp butter
  • 1 16 oz. can chicken broth
  • 3 Tbsp prepared pesto
  • 1 jar alfredo sauce or make your own
  • 2 Tbsp pine nuts, roasted optional
  • 1 Tbsp shredded parmesan cheese

Instructions

  • Cook pasta according to package directions. 
  • Meanwhile, in a large saucepan, sauté chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. 
  • Stir in broth, sauce and pesto; cook for 4-5 minutes or until heated through.
  • Drain pasta and add to the soup.  Sprinkle with pine nuts and cheese.  Yield: Approx. 6 c

Notes

*If using Costco chicken, debone and take the skin off.  Cut chicken into bite size pieces
** If using raw chicken cut into bite size pieces before cooking, then sauté with other ingredients.  Make sure chicken is cooked all the way through.