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Florentine Chicken Soup Recipe

Florentine Chicken Soup Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

1 cup equals 275 calories, 14 g fat (6 g saturated fat), 44 mg cholesterol, 865 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

Reviews for Florentine Chicken Soup

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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."

Reviewed Mar. 3, 2011

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

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."

Reviewed Oct. 15, 2010

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

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."

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?"

Reviewed Jan. 5, 2009

"I love this yummy soup, and it tastes great with homemade breadsticks!"

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