If you are looking for a hearty, flavorful and super easy soup, Chicken Florentine Soup is about to go into your rotation for sweater weather. Filling enough to be an entree, it is also the perfect appetizer, potluck dish (in a crockpot) and lunch in a thermos for kiddos.
Grab These Ingredients
The list looks lengthy, but I assure that most of it are standard kitchen staples. For a full measurements, see the printable recipe card below.
- Cooked Chicken– Use leftover chicken, make your own freshly shredded chicken, grab a rotisserie chicken at the store or even use canned chicken.
- Ravioli – I like to use mini cheese raviolis so they are easy to eat in just one bite, but use any flavor you like or even tortellini.
- Unsalted Butter
- Olive Oil
- Carrots
- Celery
- White Onion
- Fresh Thyme
- Chicken Broth
- Bay Leaves
- Coarse Salt
- Lemon
- Baby Spinach
- Heavy Cream
- Parmesan Cheese
- Black Pepper
- Garlic
Perfect Pairings
You can serve this chicken florentine soup with just about anything you’d like to! If serving as a main dish, you can serve it alongside a nice side salad. I also like to serve soup with a crusty bread like garlic bread to soak up that delicious broth.
If serving as a side dish or appetizer, it would taste great alongside most seafood dishes. It would also be a great accompaniment to a steak or chicken dinner.
Chicken Florentine Soup with Ravioli
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ¾ cup carrot , chopped
- ¾ cup celery , chopped
- ¾ cup white onion , chopped
- 3 cloves fresh garlic , minced
- 2 teaspoons fresh thyme leaves
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon coarse Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 fresh lemons
- 1 ½ cups fresh baby spinach
- 3 cups cooked chicken , shredded or chopped
- 2 cups heavy cream
- ½ cup parmesan cheese , freshly grated
- 1 pound frozen mini cheese ravioli
Instructions
- In a large pot or Dutch oven, heat the 2 tablespoons unsalted butter and o1 tablespoon extra virgin olive oil over medium-low heat. Add the chopped ¾ cup carrot and ¾ cup celery, sauteing for 4 minutes. Stir in the chopped ¾ cup white onion, cooking for an additional 2 minutes, then add the minced 3 cloves fresh garlic and 2 teaspoons fresh thyme leaves, cooking for another 2 minutes.
- Pour in the 4 cups low sodium chicken broth and then stir in the 2 bay leaves, 1 teaspoon coarse Kosher salt, ½ teaspoon freshly ground black pepper and the zest of 2 lemons (reserve the lemons). Reserve the lemons to add their juice.
- Reduce the heat to a low simmer, stirring occasionally, approximately 5 minutes.
- When simmering, add the 3 cups cooked chicken, 1 ½ cups fresh baby spinach and 2 cups heavy cream. Bring back to a simmer over low heat.
- When bubbling, add the ½ cup parmesan cheese, tiring until melted.
- Stir in the 1 pound frozen mini cheese ravioli and juice from two lemons, cooking for 4-5 minutes until ravioli are just tender.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
You can store any leftover in an airtight container. It should last from three to five days.
Yes you can, but I would keep the pasta separate. Freeze soup base in an airtight container and add pasta after it has been thawed.
More Comforting Soup Recipes
On a chilly night, there is nothing more comforting or delicious than a hot bowl of soup. Here are some of our favorites.
