Chicken Florentine Soup

Oxmoor House
Chicken Florentine SoupRecipe
Oxmoor House
Round out this rustic one-dish meal with warm crusty bread, and use it to soak up the richly flavored broth. Orzo makes a fine substitute for the ditalini.
6 servings (serving size: 1 1/2 cups)


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1/2 cup uncooked ditalini (very short tube-shaped macaroni)
1 1/4 pounds skinless, boneless chicken thighs, chopped
3 cups fat-free, less-sodium chicken broth
1 cup water
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (6-ounce) package fresh baby spinach
2 tablespoons commercial pesto
1/4 teaspoon freshly ground black pepper
Grated fresh Parmesan cheese (optional)


Prep: 2 Minutes
Cook: 13 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Set aside.

2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.

Created date

January 2011

Nutritional Information

Calories 219
Caloriesfromfat 0.0 %
Fat 6.2 g
Satfat 1.4 g
Monofat 2.4 g
Polyfat 2 g
Protein 23.7 g
Carbohydrate 17.1 g
Fiber 2.4 g
Cholesterol 80 mg
Iron 3.3 mg
Sodium 810 mg
Calcium 88 mg