Chicken Florentine Soup with Ravioli

Course: Soup

Cuisine: Italian

Keyword: chicken florentine soup, chicken soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 414kcal

Author: Jessica Formicola

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.

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.
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