Spinach Cheese Soup Recipe

4 1 1
Spinach Cheese Soup Recipe
Spinach Cheese Soup Recipe photo by Taste of Home
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Spinach Cheese Soup Recipe

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4 1 1
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A friend brought a pot of this steaming soup to our home after our first child was born. Three kids later, I'm still getting requests to make it frequently.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 6 cups chicken broth
  • 8 ounces uncooked linguine
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2 cups cubed cooked chicken
  • 6 cups milk
  • 3 cups (12 ounces) shredded Swiss cheese
  • 3 cups (12 ounces) shredded brick or Monterey Jack cheese

Directions

In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately. Yield: 14-16 servings (4 quarts).
Originally published as Spinach Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

Nutritional Facts

1 cup: 317 calories, 18g fat (10g saturated fat), 65mg cholesterol, 589mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 22g protein.

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 6 cups chicken broth
  • 8 ounces uncooked linguine
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2 cups cubed cooked chicken
  • 6 cups milk
  • 3 cups (12 ounces) shredded Swiss cheese
  • 3 cups (12 ounces) shredded brick or Monterey Jack cheese
  1. In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately. Yield: 14-16 servings (4 quarts).
Originally published as Spinach Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p37

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Stachia User ID: 50730 45511
Reviewed Jan. 19, 2010

"Great tasting soup. It's a meal all by itself because it's quite filling. I will sprinkle the cheese, already mixed, on top of individual servings next time. The cheese clumps so quickly."

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