Florentine Chicken Soup

By Addie

“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.”

Ingredients

• 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

Preparation

Step 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.

Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.
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REVIEWS:

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

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

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.

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

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.

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?

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