Chicken Florentine Soup

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Chicken Florentine Soup is a creamy, dreamy bowl of comfort loaded with tender chicken, soft potatoes, tomatoes, and silky spinach—all wrapped in a velvety parmesan-enriched broth that tastes like it simmered all day. It comes together in just over an hour, but smart moves like Better Than Bouillon, russet potatoes for natural thickness, and plenty of parmesan and cream give it that rich, restaurant-worthy flavor we all crave.

If you love cozy Italian-inspired soups, be sure to check out my Italian Chicken Soup, Italian Penicillin Soup, Chicken Gnocchi Soup, and Italian-Inspired Meatball Stew, too. For now, let’s ladle up this luxurious Chicken Florentine Soup and make your kitchen smell incredible. 💛

So grab a spoon, pour yourself a warm bowl, and let this comforting Italian classic take the chill off your day!💗

✨ Before You Start

• ✨ Sauté the aromatics low and slow. This builds the foundation of flavor and keeps the garlic from scorching.

• ✨ Don’t skip the Better Than Bouillon. It brings depth and richness you simply can’t get from broth alone.

• ✨ Use russet potatoes for body. They soften just enough to naturally thicken the soup as they cook.

• ✨ Finely grate the parmesan. It melts more smoothly and won’t clump on the bottom of the pot.

• ✨ Add the spinach at the very end. This keeps it tender, bright, and beautifully green.

Chicken Florentine Soup Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Chicken: You’ll need about 3 cups cooked, cubed chicken breast. Rotisserie or leftover grilled chicken works great.
• Diced tomatoes: Use the full can—juices included—for balanced acidity and color.
• Low-sodium chicken broth: Helps you control the salt level, especially with added BTB and parmesan.
• Better Than Bouillon (chicken): The secret weapon for deep, savory flavor—don’t skip it.
• Russet potatoes: They soften beautifully and add natural creaminess.
• Parmesan: Finely grated melts best and enriches the broth.
• Heavy cream: Makes the soup velvety without feeling heavy.
• Spinach: Baby spinach wilts perfectly right at the end.

How to Make Chicken Florentine Soup

1. Build your flavor base.
Sauté onions and garlic in butter and oil until soft and fragrant. Add flour and spices to form a lightly toasted roux.

2. Add your liquids + simmer.
Pour in broth, BTB, tomatoes, and sugar. Simmer 20 minutes to meld flavors.

3. Add potatoes + parmesan.
Simmer until the potatoes are tender and the cheese is fully melted into the broth.

4. Finish with chicken, cream, and spinach.
Stir gently until heated through. Adjust seasoning and serve warm.

⭐ Pro Tips

⭐ Get the parmesan right

Finely grated parmesan melts seamlessly into the broth—shredded or shaved parmesan won’t melt properly and can leave clumps or sink to the bottom of the pot.

⭐ Watch the bottom of the pot

Parmesan loves to stick if the heat is too high. Keep the pot at a steady simmer and stir often during the potato stage.

⭐ Adjust consistency at the end

If you want a thicker soup, mash a few potatoes gently against the side of the pot. If you want it thinner, add a splash of warm broth or cream.

⭐ Add spinach at the last minute

Overcooking spinach makes it dark and stringy. A quick stir at the end keeps it bright and silky.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Keep leftovers in an airtight container in the fridge for 3–4 days. The flavors deepen beautifully overnight.

Reheating

• Warm gently on the stovetop over medium-low heat. Avoid boiling to keep the cream silky and the spinach tender.
  For larger portions, cover and heat in a 350°F oven for 15–20 minutes. If stored in glass or ceramic, let the dish come to room temperature before reheating—or transfer to an oven-safe pan.

Freezing

• Because this soup contains cream and potatoes, freezing may slightly alter texture. If you plan ahead, freeze before adding cream and spinach; add both fresh when reheating.

Make-Ahead

• Make the soup up to the point before adding cream + spinach. Refrigerate up to 2 days, then finish the soup right before serving for the freshest flavor and texture.

Food Safety

• If you’d like more info on food safety, check out this link.

What to Serve With Chicken Florentine Soup

Fresh + Crisp Sides

A rich, creamy Italian-inspired soup like this is begging for a bright, crisp salad on the side. Try a simple House Salad with Balsamic Vinaigretteor with Red Wine Vinaigrette for that classic Italian-restaurant feel. If you’d like a little extra color and crunch, 1905 Salad or a Tomato Salad are both lovely, fresh pairings.

Cozy Breads

Cozy breads are always welcome at our family table—especially with a hearty, creamy soup. Tear into warm Olive Garden Breadsticks,, thick slices of Practically No Knead Bread, or keep it classic with buttery Garlic Bread. If your crew loves restaurant-style sides,  are a perfect match for all those Italian flavors in the broth.

Sweet Finishes

To end the meal on a sweet note, lean into easy, crowd-pleasing desserts that feel right at home with this cozy soup. Tiramisu, Cannoli Dip, Amaretti Cookies, Italian Christmas Cookies, or Lemon Ricotta Cookies all make wonderful, make-ahead-friendly finishes after a big pot of Chicken Florentine Soup.

Recipe Variations

• Add tortellini: Stir in fresh cheese tortellini during the potato stage for a heartier, Creamy Chicken Tortellini Soup, or keep it light with my Chicken Tortellini Soup
• Omit the cream: For a lighter version, skip the cream entirely—still delicious, just less decadent.
• Swap spinach: Kale or Swiss chard can be used, but they’ll need longer to soften.

Frequently Asked Questions

✦ Can I use leftover rotisserie chicken?

Absolutely! It’s a great shortcut and adds even more flavor.

✦ Can I substitute fresh tomatoes for canned?

Yes—use 3–4 cups diced fresh tomatoes, but you may need an extra splash of broth to replace the canned juices.

✦ Can I lighten this soup?

Use half-and-half instead of heavy cream and reduce the parmesan slightly. The soup will be lighter but still wonderfully comforting.

✦ My soup seems too thick—what should I do?

Add warm broth or cream a little at a time until it reaches your perfect consistency.

✦ Can I make this gluten-free?

Yes! Skip the flour or use a 1:1 gluten-free blend. The potatoes still thicken the broth naturally.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Cozy Italian Soup Recipes

• Marry Me Chicken Soup – All the rich, creamy, sun-dried tomato flavor of the classic skillet recipe, turned into a cozy, spoonable soup your family will swoon over.

• Lasagna Soup – Everything you love about cheesy, baked lasagna in an easier, one-pot soup with pasta, rich tomato broth, and plenty of melty cheese on top.

• Tuscan White Bean Soup – A hearty, rustic Italian-style soup loaded with tender white beans, veggies, and herbs in a savory broth that’s perfect with crusty bread.

• Lemon Chicken Orzo Soup – Bright, fresh, and comforting with juicy chicken, tender orzo, and a sunny hit of lemon that wakes up every bowl.

• Tomato Basil Soup – Silky, smooth tomato soup with sweet basil and a touch of cream—perfect for dunking grilled cheese or tearing off warm bread.

• Spinach Tortellini Soup – Pillowy cheese tortellini and tender spinach simmered in a flavorful broth for a quick, cozy, and satisfying Italian-inspired soup.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Chicken Florentine Soup

Chicken Florentine soup is a creamy dreamy experience chalked full of wholesome veggies and succulent chicken that comforts and satisfies.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 4 servings

Author: Kathleen

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons butter
• ▢ 1 cup yellow onion, diced
• ▢ 1 tablespoon garlic, minced
• ▢ 1/2 tablespoon all-purpose flour
• ▢ 2 teaspoons Italian seasoning
• ▢ 1/2 teaspoon dried rosemary
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 40 ounces low sodium chicken broth
• ▢ 1 heaping tablespoon chicken flavor Better Than Bouillon
• ▢ 1 (28-ounce) can diced tomatoes, juices included
• ▢ 1/8 teaspoon granulated sugar
• ▢ 2 russet potatoes,  peeled and cut into small cubes
• ▢ 1 cup Parmesan cheese, grated
• ▢ 3 cooked chicken breasts, cut into 1/2 inch cubes
• ▢ 1 cup heavy cream
• ▢ 4 ounces baby spinach

US Customary - Metric

Instructions

• Heat oil (2 tablespoons) and butter (2 tablespoons) in a large pot over medium-high heat and saute onion (1 cup) and garlic (1 tablespoon) on medium-low heat until onions are translucent.
  
• Sprinkle flour (1/2 tablespoon), Italian seasoning (2 teaspoons), rosemary (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/2 teaspoon) over onions and continue to saute, whisking constantly, until spices are fragrant for about 1 minute.
  
• Add chicken broth (40 ounces) to the pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon (1 heaping tablespoon), diced tomatoes (1 can), and sugar (1/8 teaspoon), simmer for 20 minutes.
  
• Add the russet potatoes (2) and Parmesan (1 cup) and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender for about 20 minutes. Stir in chicken cubes (3 cooked), heavy cream (1 cup), and spinach (4 ounces), and heat through. Adjust seasoning and serve.
  

Fans Also Made:

• 
  Chicken Corn Chowder
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  Cracker Barrel Chicken and Dumplings
• 
  Creamy Chicken Potato Soup
• 
  Pasta e Fagioli Soup (Classic Italian Bean & Pasta Soup)

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Notes

1. Get the parmesan right. Finely grated parmesan melts seamlessly into the broth—shredded or shaved parmesan won’t melt properly and can leave clumps or sink to the bottom of the pot.
2. Watch the bottom of the pot. Parmesan loves to stick if the heat is too high. Keep the pot at a steady simmer and stir often during the potato stage.
3. Adjust consistency at the end. If you want a thicker soup, mash a few potatoes gently against the side of the pot. If you want it thinner, add a splash of warm broth or cream.
4. Add spinach at the last minute. Overcooking spinach makes it dark and stringy. A quick stir at the end keeps it bright and silky.

Nutrition

Serving: 1serving | Calories: 822kcal | Carbohydrates: 42g | Protein: 57g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 222mg | Sodium: 1077mg | Potassium: 1612mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3971IU | Vitamin C: 20mg | Calcium: 425mg | Iron: 4mg

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