Florentine Chicken Soup Tomato and Potato
Combining chicken, potatoes, white beans, carrots, spinach, and more, this Florentine Chicken Soup is hearty and absolutely delicious. It tastes similar to Olive Garden’s recipe, but it’s made in the slow cooker!
This is one of our favorite slow cooker soup recipes and it’s a delicious copycat of Olive Garden! We also have a copycat recipe for their zuppa toscana, as well as their breadsticks to go with the soup!
Copycat Olive Garden Soup
Are you still frozen in your world? We love to make soup when it’s cold outside! It’s winter comfort food and something we often crave this time of year.
We recently tried a new hearty soup that we will be adding to our chicken Florentine soup rotation. This is a copycat recipe for Olive Garden’s Chicken and Potato Florentine Soup and it’s amazing!
This recipe is full of great ingredients including: potatoes, spinach, beans and tomatoes! We had this soup and some warm rolls and it was perfect! !
Make Tomato Florentine Soup
Pour into slow cooker. To make this soup, place shredded chicken, broth, Italian seasoning, paprika, salt, pepper, diced tomatoes, carrots, potatoes, beans and water in your crock pot.
Cook. Simmer in slow cooker for 4½ – 5 hours (or 2 – 3 hours on high). Add cream cheese and mix well. Cook the soup for another half hour and add the spinach.
Add cheese. Cook for another 20-30 minutes, then add 2 cups shredded mozzarella cheese before serving. Add cheese and stir until well combined. enjoy!
What if the Tomato Florentine Soup is too thick or too watery?
To thicken the soup:
- Add flour: In a separate bowl, add 1 cup stock and 1 tablespoon flour. Stir until smooth, then add it back to the soup. Repeat until the desired texture is achieved.
- Add cornstarch: In another bowl add 1 tablespoon cold water and 1 tablespoon cornstarch. Stir until smooth, then add it back to the soup. Repeat until the desired texture is achieved.
- Add a little more cream cheese or mozzarella cheese
Thin it out: Add more broth until you get the consistency you want.
changes and substitutions
If you’re short on time, you can make Florentine soup on the stove. Just put all the ingredients (excluding the cream cheese, spinach, and crumbled cheese) in a pot and cook over medium heat for an hour. Add cream cheese, cook for 10 minutes, then add spinach, cook for another 10 minutes, then serve with shredded cheese.
Red and russet potatoes are very similar and can be used interchangeably, but there are some differences. Potatoes work well in this soup.
Russet potatoes are higher in starch and become powdery when cooked. They break down easily in the soup and help make the soup creamier.
Red potatoes are lower in starch and hold their shape better when cooked. Their skin is thinner and does not require removal.
forward and store
You can make this soup from start to finish and keep it in the fridge for a day. Simply reheat on the crock or stovetop.
Chicken Florentine Soup is also a great freezer meal. Combine all ingredients except potatoes, carrots, cream cheese, cheese and spinach. Place the soup mixture in an airtight freezer-safe container. Store for 4-6 months.
Thaw overnight, pour soup mixture into crock pot and add potatoes and carrots. Cook and add cheese and spinach according to recipe instructions.
We store leftovers (if any) in an airtight container and refrigerate for up to 3 days. Just reheat on the stove or microwave and top with fresh shredded cheese!
Such a hearty soup! So many great ingredients and so many flavors! ! We hope you like it.
For more soups, check out:
Prep time 5 minutes
cooking time 6 hours
Total time 6 hours 5 minutes
Calories 469 kcal
by Lil’ Luna
- 29 ounces chicken stock
- 3 cups shredded chicken
- 3 teaspoons Italian seasoning
- 2 teaspoons chili powder
- 1 teaspoon salt
- 4 carrots peeled and diced
- 29 ounces diced tomatoes and canned juice
- 2 cups water
- 15 ounces white beans, drained
- 6 diced sweet potatoes
- 3 cups chopped fresh spinach
- 8 ounces cream cheese
- 2 cups shredded mozzarella cheese
Place shredded chicken, broth, Italian seasoning, paprika, salt, pepper, diced tomatoes, carrots, potatoes, beans and water in a crock pot. Cook on low for 4½ – 5 hours (or 2 – 3 hours on high)
Add cream cheese and mix well. Cook the soup for another half hour and add the spinach.
Cook for another 20-30 minutes, adding 2 cups of mozzarella cheese before serving. Add cheese and stir until well combined. enjoy!