Chicken Florentine Soup with Kale

Name: Chicken Florentine Soup with Kale
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 tablespoons olive oil; 3 garlic cloves; 1 medium yellow onion; 2 carrots; 3 celery stalks; 2 1/2 cups boneless skinless chicken breast; 4 cups low sodium chicken broth; 1 (28 ounce) can Italian Inspirations Tomato Puree Extra Thick; 1 tablespoon fresh oregano; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 2 tablespoons fresh basil; Salt and black pepper to taste; 3/4 cup orzo pasta; 2 cups kale; 1 cup Parmesan cheese

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

45 minutes

Florentine soups typically call for spinach and heavy cream; this version is dairy-free and has heart-healthy kale. Tomato Puree with Sweet Basil layers in fresh flavor while adding a bit of thickness to make this soup both comforting and satisfying. It's like the Italian version of chicken and noodle soup and your going to love it.

Ingredients

Copy Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1 medium yellow onion, diced
2 carrots, peeled and diced
3 celery stalks, diced
2 1/2 cups boneless skinless chicken breast, (about 1 large breast) cut into 1 inch bite-sized pieces
4 cups low sodium chicken broth
1 (28 ounce) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
1 tablespoon fresh oregano, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice, freshly squeezed
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
3/4 cup orzo pasta, uncooked
2 cups kale, stems removed and chopped, or can use spinach
1 cup Parmesan cheese, shaved, for garnish

Instructions

In a large pot, heat olive oil over medium heat, add onions, carrots, and celery and brown for 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes. To the pot add chicken and cook until all sides are browned, about 5 minutes. Add chicken broth, tomato puree,oregano, lemon zest, lemon juice, basil, salt and black pepper. Scraping up any browned bits off the bottom of the pan. Bring to a boil, reduce heat to low and simmer for 15 minutes. Add pasta and cook an additional 10 minutes. Add kale and stir to wilt and cook 5 minutes more.
Ladle hot soup into bowls and garish with shaved Parmesan cheese.

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Chicken Florentine Soup with Kale

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