Best Chicken And Potato Florentine Soup Olive Garden Recipes

CHICKEN AND POTATO FLORENTINE SOUP

Chicken and Potato Florentine Soup image

On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.

Provided by Peprich

Categories Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups chicken broth
2 cups water
14 ounces crushed tomatoes
14 ounces diced tomatoes
6 fresh basil leaves, cut in thin strips
1 1/2 teaspoons sugar
1 teaspoon italian seasoning
1/2 teaspoon paprika
1/4 teaspoon fresh ground pepper
3 medium potatoes
1 cup chopped cooked chicken
3 ounces spinach leaves, torn in pieces
1/2 cup milk
4 ounces whipped soft cream cheese
1 teaspoon balsamic vinegar

Steps:

Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
Add chicken and spinach. Simmer 10-15 minutes.
Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
Stir in balsamic vinegar.

Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6

CHICKEN FLORENTINE SOUP

Chicken Florentine Soup image

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

Provided by Otterpond

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup baby spinach leaves
4 cups 99% fat-free chicken broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sweet basil
2 cups diced cooked chicken
1 cup cooked white rice

Steps:

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 26 g, Cholesterol 60.5 mg, Fat 16.5 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3.5 g, Sodium 1408.4 mg, Sugar 8.3 g

POTATO FLORENTINE SOUP

Potato Florentine Soup image

This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.

Provided by pattikay in L.A.

Categories Potato

Time 50m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1/2 teaspoon dried rosemary (I used Italian seasoning)
4 cups diced potatoes
1 teaspoon salt
4 cups water or 4 cups vegetable stock
10 ounces chopped spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup neufchatel cheese
1/2-3/4 cup grated Fontina cheese (or parmesan or sharp cheddar, I used a combination of all three)
2 cups milk
1/2 teaspoon pepper

Steps:

in a soup pot, combine the oil, onions and rosemary.
cover and cook on medium heat for 10 minutes, stirring often.
add the potatoes, salt and water or stock and bring just to a boil.
lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
stir the puree back into the soup and reheat gently - adjust seasonings to taste.