Sunday, October 20, 2013

Pasta Florentine Soup {Freezer Meal}

Do you love a simmering, creamy soup on a chilly evening?

Do you dread spending hours in the kitchen preparing said soup? 

Well, have I got a recipe for you.

A few years ago my mother-in-law served this dish for dinner one evening. It was absolutely delicious and when she revealed the recipe I could not believe how quick and simple it was to prepare! 

Seriously, the hardest thing about this recipe is removing the meat from the rotisserie chicken. My version comes together in 10 minutes.


In a ziptop bag, combine the following ingredients: 1 (32 oz) carton chicken broth, 1 (14 oz) jar alfredo sauce, 2 cups shredded rotisserie chicken, 1/2 cup diced sun-dried tomatoes, and 3 cups fresh baby spinach.

6 ingredients. 1 amazing soup.
 Freeze the bagged soup in a baking dish to avoid possible spills. Freeze a (9 oz) package of fresh stuffed pasta separately. The original recipe calls for tortellini, but I've found that ravioletti works best with small children since it doesn't have to be cut into smaller bites. (After the soup is frozen, you can reclaim your baking dish!)


I have been known to pull this frozen block of soup out of the freezer, pound it against the counter until it breaks into chunks and dump the whole mess into a pot when I've found myself in a mealtime pinch. I don't recommend it, but it still turns out delicious. 

If you actually happen to plan a few hours ahead, thaw your soup before bringing it to a low boil on the stove top. Add your pasta (frozen or thawed) and cook through. Ta-da! Dinner is served!
Just make sure your pot is big enough to keep the soup from boiling over.
The creamy broth is a PAIN to scrub off your cook top. Or so I've heard. 


This scrumptious soup is perfect for a chilly night. It's also very versatile and can be customized to your family's taste. Try Italian sausage instead of chicken for a spicy kick! Add mushrooms or peas, experiment with different fillings in the stuffed pasta. The possibilities are endless!

Scoop. Slurp. Swoon.
(Serves 6)

  • 1 (9 oz) package refrigerated 3-cheese stuffed pasta (I prefer ravioletti for the little ones!)
  • 1 (32 oz) carton chicken broth
  • 1 (14 oz) jar alfredo sauce
  • 2 cups shredded rotisserie chicken
  • 1/2 cup oil-packed sun-dried tomato strips, drained and diced
  • 3 cups lightly packed fresh baby spinach
Combine all ingredients except pasta in a gallon-sized ziptop bag. Freeze soup and package of pasta. Thaw soup (or not) and bring to a low boil. Add pasta (frozen or thawed) and cook through. Serve with crusty bread!

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