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

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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Reviewed Jun. 9, 2014

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

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."

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!"

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."

Reviewed Jan. 30, 2012

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

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