Chicken Florentine Soup

This Creamy Ground Chicken Florentine Soup is a cozy, restaurant-style favorite loaded with savory ground chicken, sun-dried tomatoes, tender spinach, and Parmesan cheese in a rich, velvety broth. Packed with flavor, easy to make in one pot, and perfect for busy weeknights!

Prep Time10

Cook Time25

Total Time35

Course: Soup recipes

Cuisine: Italian/American

Keyword: chicken florentine soup

Servings:

Author: Tatiana

Ingredients

1 tablespoon olive oil
1 ½ pounds ground chicken
1 tablespoon unsalted butter
1 medium yellow onion finely diced (about 1 cup)
1 tablespoon garlic minced
½ cup sun-dried tomatoes drained and chopped
1 teaspoon Italian seasoning
½ teaspoon sweet paprika
½ teaspoon kosher salt plus more to taste
¼ teaspoon black pepper
3 tablespoons all-purpose flour
4½ cups low-sodium chicken broth
1 cup heavy whipping cream
½ cup Parmesan cheese freshly grated, plus more for serving
4 cups fresh baby spinach roughly chopped
1 teaspoon freshly squeezed lemon juice

Instructions

Brown the chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground chicken and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until fully cooked. Transfer to a plate.
Sauté the onion: Reduce the heat to medium. Add the butter and diced onion to the same pot. Cook for 3–4 minutes, stirring occasionally, until softened.
Add the aromatics: Stir in the garlic, sun-dried tomatoes, Italian seasoning, sweet paprika, salt, and black pepper. Cook for 1 minute, stirring frequently, until fragrant.
Add the flour: Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1 minute, stirring constantly.
Pour in the broth: Gradually pour in the chicken broth, stirring continuously to prevent lumps. Scrape the bottom of the pot to release any browned bits.
Simmer the soup: Return the cooked ground chicken and any accumulated juices to the pot. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the broth thickens slightly.
Make it creamy: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese. Cook gently for 2–3 minutes, stirring until the cheese melts and the soup becomes smooth and creamy. Do not boil.
Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, just until wilted.
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with additional Parmesan cheese and freshly cracked black pepper, if desired.

Notes

Ground chicken: Ground chicken containing some dark meat works best for a juicy, tender texture.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes add the most flavor. Drain before chopping. If using dry-packed tomatoes, soak them in hot water until softened.
Sweet paprika: Adds subtle warmth and depth without making the soup spicy. Hungarian sweet paprika works especially well.
Lemon juice: Stir it in after removing the soup from the heat to preserve its fresh flavor.
Consistency: For a thinner soup, add an extra ½–1 cup of chicken broth. For a thicker soup, simmer a few minutes longer before adding the cream.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of broth if needed.

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