Copycat Olive Garden Chicken & Potato Florentine Soup

 

2 large boneless, skinless chicken breasts

2 (14.5 oz.) cans low-sodium chicken broth

3 tsp. Italian seasoning, divided

1 Tbl. + 2 tsp. dried minced onion, divided

2 tsp. paprika, divided

1/2 tsp. salt
freshly ground black pepper, to taste

2 (14.5 oz.) cans diced tomatoes with juice

4 med. carrots, finely diced

6 red potatoes, unpeeled, diced

2 c. water
1 (15 oz.) can white beans, drained

3-4 c. fresh spinach, chopped

1 (8 oz.) pkg. cream cheese

1 1/2 - 2 c. Mozzarella cheese, grated

Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, 1 Tablespoon dried minced onion, 1 teaspoon paprika, salt, pepper, diced tomatoes, carrots, potatoes and water to a large saucepan over medium heat.  Simmer until the chicken is cooked through (registers 160 degrees on an instant-read thermometer) and the veggies are tender.  Remove chicken breasts, shred and add back to the pot.  Add the beans and heat on low for 30 minutes.  Add the fresh chopped spinach and cook for 5 more minutes.  If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky).  Taste and add the remaining 1 teaspoon Italian seasoning, 2 teaspoons dried minced onion and 1 teaspoon paprika, if needed.  Stir in the cream cheese until completely combined.  Last, add the grated Mozzarella and stir until combined.  Serve with crusty bread.  Serves: 6-8