OLIVE GARDEN CHICKEN AND POTATO FLORENTINE SOUP
2 large boneless, skinless chicken breasts (I just cubed and did not shred)
2 (14.5 oz) cans chicken broth
3 tsp Italian seasoning, divided
1 TB plus 2 tsp dried minced onion, divided (I used fresh)
2 tsp paprika, divided
1/2 tsp salt
Freshly ground black pepper, to taste
2 (14.5 oz) cans diced tomatoes with juice
4 medium carrots, finely diced
6 red potatoes, unpeeled, diced
2 c. water
15 oz can white beans, drained
3-4 c. fresh spinach, chopped
8 oz package cream cheese
1&1/2 to 2 cups Mozzarella cheese, grated
Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, 1 tablespoon minced onion, 1 teaspoon paprika, salt, pepper, diced tomatoes, carrots, potatoes and water to a large saucepan over medium heat. Simmer until chicken is cooked through (160 degrees on thermometer) and the veggies are tender. Remove chicken breasts, shred and add back to the pot. Add the beans and heat on low for 30 minutes. Add the fresh chopped spinach and cook for 5 more minutes. If soup is too thick, add extra water. Taste and add the remaining 1 teaspoon Italian seasoning, 2 teaspoons minced onion and 1 teaspoon paprika, if needed. Stir in cream cheese until completely combined. Ladle into bowls and sprinkle with grated Mozzarella.
