Florentine Chicken Soup Recipe
Florentine Chicken Soup Recipe photo by Taste of Home
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Florentine Chicken Soup Recipe

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5 11 24
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“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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 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

Nutritional Facts

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


  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. Yield: 5 cups.
Originally published as Florentine Chicken Soup in Cooking for 2 Fall 2005, p31

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partnersincooking User ID: 7714480 144427
Reviewed Jun. 9, 2014

"I agree with the previous person. This recipe needs no changes except that you should make a double batch:) Delicious."

LKimK77 User ID: 4952226 129310
Reviewed Nov. 15, 2013

"I always change a recipe BUT not this one ---Love it just the way it is !! I am now gluten free so i add G/F pasta now."

stravnikoff User ID: 2244781 65806
Reviewed Nov. 29, 2012

"Great soup. Different than your basic chicken noodle. I used fresh bel pepper and sauteed it before adding the rest of the ingredients. Came out wonderful!"

steeler_fan User ID: 6363528 76287
Reviewed Nov. 26, 2012

"I had made a Pesto-chicken Penne Casserole (recipe also from taste of home) and wanted a different recipe to use some of my left-over ingredients. This soup did the trick! It was positively delicious and the rosemary really makes the soup."

chef of food User ID: 4344880 94924
Reviewed Jan. 30, 2012

"This didn't come out as soup when I made it. More of a colorful casserole with a little broth."

lefsaboy User ID: 2756273 57384
Reviewed Mar. 3, 2011

"Delicious!! I added chopped artichoke hearts and a bit more broth - instantly a top 5 recipe for us. Try it!!!!"

smchism User ID: 5192797 94922
Reviewed Nov. 17, 2010

"I loved this easy to make soup. It's just me so there was plenty left for me to eat for lunch the next day."

Amy the Midwife User ID: 2816815 129136
Reviewed Oct. 15, 2010

"I substituted chopped sun-dried tomatoes for the red peppers. Delicious!"

meggi36 User ID: 2502010 65805
Reviewed Mar. 7, 2010

"Very good! the liquid seemed like it should be more like a thicker sauce instead of a soup base, but it was still very good."

topaznights User ID: 2027912 63168
Reviewed Sep. 11, 2009

"I love this soup, but I have a family of 7 (3 teenage boys and 2 adult men) now that my parents moved in with us. Do you have a larger version of this recipe by any chance?"

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