About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.



Chicken & Potato Florentine Soup

Chicken & Potato Florentine Soup

  • 3 boneless skinless chicken breasts
  • 16 ounces chicken broth
  • 1/2 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon instant minced onion
  • 2 (14 ounce) cans diced tomatoes with juice
  • 2 (14 ounce) cans water
  • 2 (7 1/2 ounce) cans great northern beans , drained
  • 5 ounces shredded carrots
  • 3 medium sliced potatoes , peeled
  • 1/4 tablespoon salt
  • 1/8 tablespoon black pepper
  • 1/4 tablespoon Italian seasoning
  • 1/4 tablespoon instant minced onion
  • 1/4 tablespoon paprika
  • 2 1/2 ounces fresh spinach , chopped
  • 4 ounces cream cheese
  • 4 ounces grated mozzarella cheese


Simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
Ladle into bowls; serve with crusty bread.

Makes 2 Quarts