Northern Cheesy Florentine Soup Recipes

NORTHERN CHEESY FLORENTINE SOUP

Steps:

• 1. Saute your celery, onion and pepper in butter till soft. Add your garlic after 8 minutes or so and your Italian seasonings. (Shred all three of your cheeses before you begin.)
• 2. Steam you vegetables while sautéing the other veggies.
• 3. Melt your 3 tbsp.'s of butter in a pan on medium heat. Once melted add your flour and whisk together for about a minute. Slowly add your half & half while whisking the entire time. Next add 1/2 cup to 3/4 of veggie broth. Don't make this too thin at this time. Reserve the remaining half & half and veggie broth to add later. Now, begin adding your cheddar and gouda. Add your gruyere last. If it starts to get too thick then add some more broth while your are stirring the cheese in to melt.
• 4. Once you have the cheesy broth to the consistency that you want add the veggies, creamed spinach or chopped kale and cheesy broth into a crock pot or the pan you have the cheese in already. Let it cook on low for about 15 - 30 minutes and serve. Add more broth or half & half to your desired taste.
• 5. Serve in a bowl w/some biscuits or in a bread bowl. Either way is fantastic!
• 6. Or in a bowl with some biscuits on the side.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CHICKEN FLORENTINE SOUP

Steps:

• Bring first 5 ingredients to boil in medium saucepan, stirring occasionally. Simmer on medium-low heat 5 min.
• Stir in chicken; cook 2 to 3 min or until heated through, stirring occasionally.
• Serve topped with cheeses.

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

CHEESY CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.