“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.”
Florentine Chicken Soup Recipe photo by Taste of Home
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
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.
Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.