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Tomato Florentine Soup with Roasted Chicken

TOMATO FLORENTINE SOUP WITH ROASTED CHICKEN

2 (14 oz.) cans      Chicken broth, reduced sodium

1 jar                       Robert Rothschild Farm Vodka Pasta Sauce

2/3 cup                  Macaroni or small seashell pasta, uncooked

2 cups                   Spinach, bagged and pre-washed

1                            Rotisserie chicken, coarsely chopped

                  Salt and pepper, to taste

1/2 cup                  Parmesan cheese, fresh, grated

 

In a small Dutch oven over medium-high heat add broth and pasta sauce, stirring to combine. Bring to a boil. Stir in pasta; cook 8 minutes. Add spinach; cook 2 minutes or until spinach wilts and pasta is done. Add chicken and season with salt and pepper as needed. Serve soup topped with cheese.

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