Chicken Florentine Soup with Potatoes
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Chicken Florentine Soup blends tender chicken, fresh spinach, and a silky broth with Italian Seasoning and Parmesan cheese. It is flavorful and satisfying, perfect for a cold fall day. Best of all, using pre-cooked chicken means you can enjoy this soup during a busy week.
Chicken Florentine soup has become one of our favorite ways to warm up on a chilly day. It is so full of fresh vegetables and chicken that it is hearty enough to be a main course. However, the luxurious broth, made with a bit of heavy cream, is still light compared to many cream-based soups.
Another light spinach soup you will want to try is my Rosa Marina Tomato and Spinach Soup. It is also comforting, hearty, and easy to make!
This soup is loaded with carrots, celery, onion, potatoes, and spinach. I add either leftover chicken or a rotisserie chicken chopped into bite-size chunks. All of this goodness is cooked in a light but creamy broth flavored with tomato paste and Parmigiano Reggiano cheese. All you need is a loaf of crusty bread, and dinner is ready!
I don’t use a thickener in this soup recipe, so although the broth is made with heavy cream, it remains light and silky—so we tend to return for seconds (and sometimes thirds)!
What Makes this “Florentine”?
Chicken Florentine soup is inspired by the flavors of Florence, Italy. The term “Florentine” typically refers to dishes made with spinach. The addition of Parmigiano adds to the Florentine influence in this dish.
Simple Ingredients
Fresh Veggies: Carrots, Yellow Onion, Celery, Potatoes, and Fresh Baby Spinach. Peel the carrots and potatoes, then dice everything except the spinach into equal-sized pieces. Cutting the vegetables into similar-sized pieces will allow them to cook evenly.
Tomato Paste: Adds some tomato flavor and gives the soup a little color.
Italian Seasoning: I use dried seasoning because it is easy, especially in winter when fresh herbs may be harder to find. Of course, you can use a blend of fresh herbs if you have them.
Parmigiano Reggiano Cheese: You will need the rind (which adds so much flavor) and grated cheese to add to the soup and pass at the table.
Chicken Stock or Broth: I like to use homemade stock or broth when I have it, but grocery store low-sodium chicken broth or stock is a great choice for this soup recipe. It keeps things simple!
Heavy Cream: This adds just enough creamy texture.
Pre-cooked Cubed Chicken: This is a great way to use leftover chicken. Rotisserie chicken works great in this soup.
Salt and Black Pepper
Step By Step Instructions
- Heat olive oil in a large pot set over medium heat. Saute the diced onions, carrots, and celery until the onions are tender.
- Stir in the tomato paste, Italian seasoning, salt, and black pepper, and cook for a minute. Add the chicken broth, heavy cream, and Parmigiano rinds. Stir well and cook over low heat for 10-15 minutes or until the carrots are tender.
- Add the potatoes and cook until about 15 minutes or until tender, then add the cubed chicken.
- Remove the pan from the heat and stir in the grated Parmigiano and the fresh baby spinach.
Variations
Some optional ingredients that add delicious flavor to the original recipe are:
- Sun-dried Tomatoes: They heighten the rich, tangy tomato flavor.
- Chopped Artichoke Hearts: This can be turned into a chicken artichoke florentine soup! If you are a spinach and artichoke dip fan, you will love this addition.
- Cheese Tortellini: If you really want a hearty soup, cook some tortellini in the soup before adding the spinach!
Storing Leftover Chicken Florentine Soup
Leftover soup that is refrigerated in an airtight container and will stay fresh for several days. You can reheat it in the microwave for a few minutes or on the stove. It makes a perfect lunch on a cold day!
More Homemade Soup Recipes
Soup season is here, and there is nothing like a cozy meal to warm you up on cold nights. All of my soup recipes use basic ingredients that you probably already have in your pantry, so there is no need to run out to the market if you want to try one of these recipes.
If you like chicken noodle soup recipes, you might want to try my Easy Chicken Tortellini Soup or Nonna’s Chicken Soup. Both have a flavorful broth with chunks of chicken and veggies.
If you want to try something equally delicious but a little different, you will love my mom’s Zucchini and Potato Soup or Italian Lentil and Rice Soup.
I love to get your feedback, so if you try this Chicken Florentine Soup with Potatoes or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Chicken Florentine Soup Recipe
Chicken Florentine Soup
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Ingredients
- 4 cups Chicken Cooked, chopped
- 2 tbsp Olive Oil
- 2 cups Carrots Peeled and diced, about 4 medium carrots
- 1 ¼ cups Celery Chopped, about 2 large stalks
- 1 cup Onion diced, about 1 large onion
- 1½ tsp Italian Seasoning
- 1½ tsp Salt Kosher
- ½ tsp Black Pepper ground
- 1 tbsp Tomato Paste
- ⅓ cup Sundried Tomatoes sliced, in olive oil
- 8 cups Chicken Broth
- 2 cups Heavy Cream
- 4 cups Potatoes peeled and diced
- 1 Parmesan Rind
- 6 oz Baby Spinach fresh
- ½ cup Parmesan Cheese Grated, more for serving at the table
Instructions
- Heat olive oil in a large saucepan or Dutch oven. Add the carrots, celery, onion, salt pepper, and Italian Seasoning. Saute until the onions are tender.
- Stir in the sundried tomatoes and tomato paste and cook for 1-2 minutes.
- Add the chicken broth, heavy cream, and parmesan rind. Cook over medium-low heat until the carrots are tender, 10-15 minutes.
- Add the potatoes to the soup and cook until they are tender, about 20 minutes.
- Stir in the chicken and spinach and cook until the spinach has wilted, about 5 minutes. Remove the soup from the heat and stir in the grated parmesan cheese. Season to taste with salt and pepper and serve immediately.
Video
Notes
Variations
Some optional ingredients that add delicious flavor to the original recipe are:- Sun-dried Tomatoes: They heighten the rich, tangy tomato flavor.
- Chopped Artichoke Hearts: This can be turned into a chicken artichoke florentine soup! If you are a spinach and artichoke dip fan, you will love this addition.
- Cheese Tortellini: If you really want a hearty soup, cook some tortellini in the soup before adding the spinach!
Wonderful flavors and so satisfying.
Thank you Eleni! I am so glad you enjoyed it.
This soup is terrific!
Delicious